Under general supervision, assists in the management of a large, complex, institutional food service operation or independently manages a small and less complex institutional food service operation; and does related work as required in accordance with Rule 3, Section 3 of the Civil Service Rules.
An employee in this class serves as a second-line supervisor for a large number of staff who prepare, cook and serve food on a volume basis. Employees are involved in the business aspects of running a food service operation.
Assists in planning and managing a food service operation; assists in preparing, monitoring and administering the budget; develops and analyzes material and labor cost information.
Supervises inventory and ordering of food, supplies and equipment; estimates needs; ensures that departmental and regulatory requirements are met in receiving, storage, issuance and preparation of foods; maintains records of materials used.
Assigns, orients, trains, supervises and evaluates employees in the volume preparation and service of food; prepares performance evaluations, counsels employees, and issues reprimands, warning and notices of disciplinary actions.
Develops and recommends policies and procedures to ensure that food preparation is done in a safe and sanitary manner; ensures that department's practices comply with applicable state, federal and accreditation requirements and regulations.
Maintains records and prepares reports of food service operations.
Acts in the absence of the Food Service Director.
Experience: Five years of skilled volume food preparation work including a minimum of two years of supervisory cooking experience.
Substitution: College education with major course work in business administration, food service management, nutrition, dietetics, or related fields may be substituted for the required experience on a year-for-year basis to a maximum of four years, providing that applicants have at least one year of experience equivalent to that performed by a Food Service Supervisor.
Special Requirements: Completion of a Food Service Supervisor program approved by the Dietary Managers Association within one year of appointment. (For Civil Service employees employed in the classifications of Cook III as of January 14, 1994, this requirement shall be completed within two years from date of appointment, for appointments made prior to January 14, 1996.)
Volume cooking, preparation and service; materials, methods and equipment used in volume cooking; operation of standard kitchen equipment typical of an institutional kitchen; principles and practices of supervision, budget preparation and administration; health hazards, sanitation, and precautions to be taken in work; a variety of standard recipes, nutrition and dietetics necessary for basic menu planning; relative food costs.
Assist in the management of a large food service operation, or to plan and manage a relatively small volume food serve operation; assign, train, supervise and evaluate staff and their performance; assess food needs and make estimates of requirements; calculate food costs and keep records involved in the purchase and maintenance of supplies; establish and maintain effective working relationships with others.