PURPOSE OF JOB CLASS (NATURE OF WORK)
This class is accountable for directing the entire food service operation at a large institution serving at least 800 meals per day.
Receives administrative or executive direction from the superintendent or an administrative official of higher grade.
Directs the food service staff.
EXAMPLES OF DUTIES
Directs the staff and operations of the department; coordinates, plans and manages department activities; formulates program goals and objectives; develops or assists in the development of related policy; interprets and administers pertinent laws; evaluates staff; prepares or assists in the preparation of the department budget; maintains contacts with individuals both 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 the prevention of disease, food spoilage, food poisoning and accidents; keeps records and prepares reports; chairs formal grievance procedures; hires, promotes and terminates staff; performs related duties as required.
KNOWLEDGE, SKILL AND ABILITY
Considerable knowledge of principles and practices of food preparation and service; considerable knowledge of safety and sanitation standards related to large scale food preparation and service; considerable knowledge of materials, appliances, machines and equipment used in large scale food preparation and service; considerable knowledge of and ability to apply management principles and techniques; considerable knowledge of relevant State and Federal laws, statutes and regulations; considerable interpersonal skills; considerable 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 the Special Experience will be interpreted at the level of 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.
Incumbents in this class that will act as a School Nutrition Program Director, at a school with at least 10,000 students enrolled must possess:
- A Bachelor’s degree, or equivalent educational experience, with academic major in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field; OR
- A Bachelor’s degree in any academic major, and State-recognized certificate for school nutrition directors; OR
- A Bachelor’s degree in any academic major, and at least 5 years of experience in management of school nutrition programs.
JOB CLASS DESIGNATION
(1)-Officials And Administrators
This replaces the existing specification for the class of Director of Food Services in Salary Group MP 62 approved effective January 13, 1989. Revised to add Special Requirements and modify content) Final No. 21-064