- Hourly / - BiWeekly /
- Monthly / $44,106.00-$70,201.00 Yearly
A Food Administrator III is the third managerial level of work in the food service program of a dietary department at a State facility, hospital or residential institution. Employees in this classification manage and direct food service programs that include menu planning, procuring food and the preparing and serving of meals. Employees in this classification directly or indirectly supervise professional food service workers, supervisors, managers and other support staff.
Employees in this classification receive managerial or executive direction from the facility administrator, Dietary Department Director, or other designated administrator. Employees may manage operations at more than one facility, may be required to work on weekends and holidays, may be assigned to one of two shifts and may be subject to call-in. Work performed in central kitchens may require employees to work in areas of extreme heat and cold.
Positions in the Food Administrator series are evaluated by application of the Food Administrator Point Factor System. The job evaluation factors are: professional educational requirements, production capacity, amount of the budget, number of employees, number of distribution sites, number of program administrations served, special projects involvement, and type and number of standards and regulations compliance requirements.
Plans, organizes and directs the activities of a food service program at a State facility, hospital or residential institution;
Develops, implements and monitors food service policies and procedures, which may include the development, review and updating of procedural manuals;
Develops, implements and maintains proper and appropriate standards for all food purchasing, production, serving, sanitation and safety procedures;
Assigns, reviews and evaluates the work of managerial and supervisory personnel;
Monitors cost control by means of responsible menu planning, sound purchasing practices, carefully controlled food production and distribution systems, proper follow-up of resident acceptance of menus and an appropriate and responsible system for food cost accounting;
Develops specifications for current and future equipment needs;
Interprets objectives, accomplishments and needs of the institution for administration;
Participates in staff level conferences;
Establishes, supervises and maintains professional working relationships with other staff members, departments and institutions;
Selects, orients and trains food service personnel at all levels and maintains an on-going staff development program;
Maintains knowledge of current practices and changes in food service activities through professional journals, organizational conferences and community activities;
May be responsible for the operation of satellite facilities or community-based meal programs;
May assist the Dietary Department Director by overseeing the preparation and serving of special diets;
May plan, organize and direct regular professional staff meetings and continuing education for food service employees in an institution;
Performs other related duties.
Knowledge of the principles and practices of institutional food management;
Knowledge of federal, State, and local health and sanitation regulations applicable to food service operations;
Knowledge of the standards and techniques of large-scale menu planning involving regular and modified diets;
Knowledge of quantity and quality food selection, food production, meal service, and portion control standards and methods;
Knowledge of food procurement specification procedures;
Knowledge of food cost accounting;
Knowledge of the operation and maintenance of appliances, utensils and other equipment used in large-scale food production and distribution;
Knowledge of the proper storage of all food stuffs;
Skill in the planning, organization, coordination and direction of the work of supervisory personnel and other employees;
Skill in the prevention of waste and pilferage;
Ability to establish and maintain a professional working relationship with other staff personnel, departments and institutions;
Ability to interpret and evaluate objectives, accomplishments and needs of a large-scale food service program;
Ability to assess problems and institute corrective action;
Ability to develop specifications for purchasing food, supplies and equipment;
Ability to keep accurate records and prepare reports.
Education: A Bachelor’s degree from an accredited college or university.
Experience: Four years of experience managing large-scale food service operations in an institutional, commercial, industrial or similar organization.
1. Candidates may substitute additional experience supervising in a large-scale food service operation on a year-for-year basis for up to four years of the required education.
2. Candidates may substitute U.S. Armed Forces military service experience as a commissioned officer in Food Services Officers classifications or Food Services Manager and Services Officer specialty codes in the food service management field of work on a year-for-year basis for the required experience and education.
Class specifications are broad descriptions covering groups of positions used by various State departments and agencies. Position descriptions maintained by the using department or agency specifically address the essential job functions of each position.
This is a Skilled Service classification in the State Personnel Management System. All positions in this classification are Skilled Service positions. Some positions in Skilled Service classifications may be designated Special Appointment in accordance with the State Personnel and Pensions Article, Section 6-405, Annotated Code of Maryland.
This classification is not assigned to a bargaining unit as indicated by the designation of S (supervisor), M (manager), T (agency head), U (Board or Commission member), W (student), X (excluded by executive order), or Z (confidential). As provided by State Personnel and Pensions Article, Section 3-102, special appointment, temporary, contractual, supervisory, managerial and confidential employees are excluded from collective bargaining. Additionally, certain executive branch agencies are exempt from collective bargaining and therefore, all positions in those agencies are excluded from collective bargaining.