$34.46-$41.88 Hourly / $5,974.00-$7,258.00 Monthly / $71,682.00-$87,100.00 Yearly
According to Civil Service Commission Rule 109, the duties specified below are representative of the range of duties assigned to this job code/class and are not intended to be an inclusive list.
1. Supervises Food Service Supervisors in the direction of operations and services of all dining rooms in a large institution.
2. Deals with labor relations and subordinate personnel grievances on a first level basis.
3. Inspects all dining rooms for cleanliness, staff hygiene, proper portion control; requests repair or replacement of equipment; requisitions, stores, and inventories dining room supplies.
4. Researches and reviews procedures for more economical improvement of foodstuffs, supplies and services.
Knowledge of: The operation of food services for a large institution; laws and codes pertaining to the operation of dining rooms in a large institution; the principles of hygiene and sanitation.
Ability and Skill to: Coordinate and direct the work of subordinates engaged in supervision of the operation of large institutional dining rooms; deal tactfully and courteously with patients and institutional personnel using dining room facilities.
These minimum qualifications establish the education, training, experience, special skills and/or license(s) which are required for employment in the classification. Please note, additional qualifications (i.e., special conditions) may apply to a particular position and will be stated on the exam/job announcement.
Education:
Possession of a high school diploma or equivalent (GED or High School Proficiency Examination).
Experience:
Two (2) years of experience directing the operations and services of dining rooms in an institutional setting such as a hospital, correctional facility, cafeteria, long-term care facility, or other large, high-volume food service organization. Qualifying experience includes supervising subordinate personnel engaged in meal service, and collecting and washing dishes, silverware, and trays; ensuring cost-effective issuance and storage of food and supplies; inspecting dining room furniture and equipment to ensure cleanliness and proper operation.
License and Certification: