In a state agency this class is accountable for directing the entire food service operation at a large institution serving at least 800 meals per day.
Receives administrative direction from an administrative official of higher grade.
Directs food service staff.
EXAMPLES OF DUTIES
Directs staff and operations of the department;
Coordinates, plans and manages department activities;
Formulates program goals and objectives;
Develops or assists in development of related policy;
Interprets and administers pertinent laws;
Prepares or assists in preparation of the department budget;
Maintains contacts with individuals within and outside of the department who might impact on program activities;
Plans and prepares menus and special diets with the dietitian;
Conducts routine and special inspections to maintain safety and sanitation standards for prevention of disease, food spoilage, food poisoning and accidents;
Keeps records and prepares reports;
Chairs formal grievance procedures;
Hires, promotes and terminates staff;
Leads the recruitment and hiring of staff, including outreach, interview and selection;
Performs related duties as required.
KNOWLEDGE, SKILL AND ABILITY
Considerable knowledge of
and ability to apply management principles and practices;
relevant state and federal laws, statutes and regulations;
principles and practices of food preparation and service;
safety and sanitation standards related to large scale food preparation and service;
materials, appliances, machines and equipment used in large scale food preparation and service;
oral and written communication skills.
MINIMUM QUALIFICATIONS - GENERAL EXPERIENCE
Eight (8) years of experience in institutional or commercial food service involving 800 or more complete meals daily.
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 an Assistant Director of Food Services.
MINIMUM QUALIFICATIONS - SUBSTITUTIONS ALLOWED
College training in dietetics, hotel/restaurant management, nutrition or a related field may be substituted for the General Experience on the basis of fifteen (15) semester hours equalling one-half (1/2) year of experience to a maximum of four (4) years for a Bachelor's degree.
JOB CLASS DESIGNATION
(1)-Officials And Administrators
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.
This replaces the existing specification for the class of Director of Food Services in Salary Group MP 62 approved effective April 01, 2022. (Revised to modify Supervision Received and remove Special Requirements) Item No. 23-046