State of Connecticut Executive Branch

Dining Room Supervisor (37.5 Hour) (1660TC)

$28.27-$36.60 Hourly / $2,120.16-$2,744.64 BiWeekly /
$55,336.00-$71,635.00 Yearly

PURPOSE OF JOB CLASS (NATURE OF WORK)

This class is accountable for supervising the actual serving phase of a food service operation including the maintenance of sanitation and cleanliness.

SUPERVISION RECEIVED

Receives general direction from a Director of Food Services or an employee of higher grade.

SUPERVISION EXERCISED

Supervises the work of employees and patient/client workers assigned to food service.

EXAMPLES OF DUTIES

  • Schedules, assigns, oversees and reviews the work of staff;
  • Provides staff training and assistance;
  • Conducts performance evaluations;
  • Determines priorities and plans dining room work;
  • Establishes and maintains dining room procedures;
  • Develops or makes recommendations on the development of policies and standards;
  • Acts as liaison with other operating units, agencies and outside officials regarding unit policies and procedures;
  • Prepares reports and correspondence;
  • Monitors food production;
  • Maintains proper safety, sanitation and cleanliness of kitchen area and eating utensils;
  • Attends to special diet requirements of clients;
  • Maintains appropriate temperature controls of foods being served;
  • Oversees the distribution of food trays;
  • Maintains security of the dining area;
  • Ensures availability of supplies and equipment by controlling inventory;
  • Listens to complaints from those being served and takes corrective action;
  • May perform basic calculations for time and payroll records;
  • Performs related duties as required.

KNOWLEDGE, SKILL AND ABILITY

  • Knowledge of
    • food service operations including health and safety requirements;
    • food preparation and theory;
    • food cooking and dietary terminology;
    • kitchen equipment;
  • Considerable
    • interpersonal skills;
    • oral and written communication skills;
  • Ability to utilize computer software;
  • Supervisory ability.

MINIMUM QUALIFICATIONS - GENERAL EXPERIENCE

Four (4) years of experience in the preparation or serving of food on a large scale to include at least four hundred (400) meals per day.

MINIMUM QUALIFICATIONS - SPECIAL EXPERIENCE

Two (2) years of the General Experience must have been in a supervisory capacity.

NOTE: For state employees this experience is interpreted at the level of a Food Service Supervisor.

PHYSICAL REQUIREMENTS

  • Incumbents in this class must have adequate physical strength, stamina, physical agility and visual and auditory acuity, and must maintain such physical fitness as to be able to perform the duties.
  • Incumbents must be free from communicable diseases.
  • A physical examination may be required.

WORKING CONDITIONS

Incumbents may be exposed to some risk of injury from equipment used in the kitchen and from patients/clients.

JOB CLASS DESIGNATION

Classified/Competitive

OCCUPATIONAL GROUP

(13)-Food Processing/Service

BARGAINING UNIT

(06)-SERVICE/MAINT (NP-2)

EEO

(8)-Service Maintenance

SALARY INFORMATION

TC 17

ACKNOWLEDGEMENT

As defined by Sec. 5-196 of the Connecticut General Statutes, a job class is a position or group of positions that share general characteristics and are categorized under a single title for administrative purposes.  As such, a job class is not meant to be all-inclusive of every task and/or responsibility.

CANCELLATION CLAUSE

This replaces the existing specification for the class of Dining Room Supervisor in Salary Group TC 17 approved effective November 29, 2013. (Reviewed for content, revised to modernize format and add an Acknowledgement section.) Final No. 24-002

EFFECTIVE DATE

01/08/2024
CLASS: 1660TC; EST: 9/3/1946; REV: 1/10/2024;