City and County of San Francisco

Food Service Manager Administrator (#2620)

$41.48-$50.39 Hourly / $7,189.00-$8,734.00 Monthly / $86,268.00-$104,806.00 Yearly


Definition

Under general direction, plans, organizes, and directs the activities of staff engaged in the preparation and serving of food to patients and personnel within a hospital setting; assists with formulating menus and implements portion sizes in accordance with patient and staff nutritional and dietary needs; oversees the storage of food and the cleaning of kitchen and dining areas, utensils, and equipment; and performs related duties as required.

Distinguishing Features

The Food Service Manager classification is responsible for supervising various classifications of hospital food service personnel performing a variety of culinary activities in the areas of food production, cafeteria or patient services. It is distinguished from the lower class of Senior Food Service Supervisor in that the latter oversees staffs of food service workers who perform limited and routine tasks relative to the preparation and serving of food. The classification differs from the higher class of Administrative Chef in that the latter functions as the Assistant Director of Food Services and has line authority over all food service and production activities under direction of the Director of Food Services.

Supervision Exercised

Directs and supervises food service personnel

Examples of Important and Essential Duties

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. Selects, trains, and supervises, directly and through subordinate supervisory staff, chefs, cooks and other food service personnel engaged in the daily activities of the food service department which include ordering, receiving, preparing, portioning and distributing food and supplies; initiates and/or reviews performance appraisals and disciplinary actions; schedules staff coverage of food production, cafeteria and/or patient service areas.
  2. Assists with formulating menus and implements portion sizes in accordance with availability and seasonality of food, area preferences and cost; records number of meals served, types of diets, food, supply, and labor costs, cafeteria attendance and supply inventory to maintain adequate stock levels and efficient operations within the departmental budget.
  3. Participates in the establishment of departmental standards, policies, and procedures regarding production, personnel, and sanitation; implements and monitors operating systems to ensure compliance with established protocols.
  4. Monitors and inspects food, supplies, equipment, and work areas, including preparation, storage, and serving areas, to ensure purchased items meet specifications upon receipt; correct procedures are followed in the preparation and serving of food; and equipment, work and storage areas are maintained in clean and sanitary condition.

Knowledge, Skills and Abilities

Thorough knowledge of: the principles and procedures of modern institutional food service operations and management including production, storage, sanitation, equipment utilization, procurement of supplies, and inventory control.

Ability and Skill to: Analyze situations accurately and implement effective solutions; implement departmental policies and procedures; effectively communicate orally and in writing.

Skills in: Directing and coordinating activities in a large dietary department; delegating and supervising the work of subordinate personnel; preparing records and reports.

Minimum Qualifications

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 an Associate’s degree from an accredited college or university

Experience:

Three (3) years, within the last five (5) years, of verifiable supervisory and/or management experience in food service operations involving planning, preparing and serving food

License and Certification:

Notes

SUPPLEMENTAL INFORMATION

ORIGINATION DATE: 11/18/85

AMENDED DATE: 10/22/15

REASON FOR AMENDMENT: To accurately reflect the current tasks, knowledge, skills and abilities defined in the most recent job analysis conducted for this job code.

BUSINESS UNIT(S): COMMN SFMTA SFCCD SFUSD

Disaster Service Workers

All City and County of San Francisco employees are designated Disaster Service Workers through state and local law (California Government Code Section 3100-3109). Employment with the City requires the affirmation of a loyalty oath to this effect. Employees are required to complete all Disaster Service Worker-related training as assigned, and to return to work as ordered in the event of an emergency.

CLASS: 2620; EST: 1/1/1900; REV: 10/22/2015;