State of Connecticut Executive Branch

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

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

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

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; insures 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 of food service operations including health and safety requirements; knowledge of food preparation and theory; knowledge of food cooking and dietary terminology; some knowledge of kitchen equipment; considerable interpersonal skills; oral and written communication skills; ability to utilize computer software; supervisory ability.

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.

Two (2) years of the General Experience must have been in a supervisory capacity.
Note: For State employees, the Special Experience will be interpreted at or above the level of Food Service Supervisor.

1. 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.
2. Incumbents must be free from communicable diseases.
3. A physical examination may be required.

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

Classified/Competitive

(13)-Food Processing/Service

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

(8)-Service Maintenance

TC 17

This replaces the existing specification for the class of Dining Room Supervisor in Salary Group TC 17 approved effective June 23, 1995. (2013 SCOPE Review)

11/29/2013