General Nature of Work:
Plans, organizes and directs the total operation of a large food service department.
Guidelines for Class Use/Distinguishing Characteristics:
Examples of Work:
(Note: The examples of work listed in this class specification are not necessarily descriptive of any one position in the class. The omission of specific statements does not preclude management from assigning specific duties not listed herein if such duties are a logical assignment to the position. The intent of the listed examples is to give a general indication of the levels of difficulty and responsibility common to all positions in this class.)
Organizes, plans and directs the purchase, storage, preparation and serving of food and the maintenance of food service equipment and facilities.
Establishes standards for production, quality, sanitation and maintenance; makes frequent inspections to ensure that standards are maintained; inspects dry stores and refrigerated food to ensure optimum storage conditions.
Plans or reviews menus to ensure a balanced diet within established cost standards.
Determines requirements for personnel, equipment, supplies and food; prepares or assists with preparation of the budget for a food service department; requisitions, purchases or approves purchase of equipment, supplies and food.
Establishes work schedules and training programs; supervises, instructs and counsels employees.
Teaches and demonstrates correct techniques of food preparation for maximum palatability and appearance and minimum waste.
Prepares or reviews the preparation of food service records and reports.
Supervises food service personnel; confers with supervisors to determine quality and quantity of food products required.
Knowledge, Skills and Abilities:
(Note: The knowledge, skills and abilities listed are not necessarily inclusive of the requirements for every position in the class.)
Knowledge of the procurement, storage, preparation, distribution and serving of food products.
Knowledge of dietetic principles involved in planning and reviewing menus for nutritional adequacy, dietary balance and attractiveness of prepared food products.
Knowledge of principles and procedures of food service management.
Ability to teach food preparation and cooking.
Ability to plan, assign and supervise the work of food service personnel.
Ability to analyze and prepare budgets and reports.
State Minimum Training and Experience
State Necessary Special Requirements:
(Note: Additional requirements may be applicable for individual positions in the employing agency.)
A high school diploma and supervisory experience in quantity and quality cooking.