Under general supervision, manages and supervises the Mental Health Activity Center food service operation; supervises and participates in the volume preparation of meals, including baking; and does related or other work as required in accordance with Rule 3, Section 3 of the Civil Service Rules.
This is a single-position classification with responsibility for the planning, purchasing, preparation and serving of meals for the Activity Center program clients and staff.
Plans and manages the Activity Center food service operation and related activities; prepares menus according to established guidelines; researches recipes; calculates proportions of ingredient lists; develops and analyzes material cost information.
Performs inventory, ordering, and purchasing 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.
Supervises and participates in the preparation, cooking and serving of grilled, steamed, roasted and baked foods, including soups, salads, vegetables, sauces, entrees, desserts and other foods; cuts meats.
Bakes a variety of confections including breads, muffins, pastries, rolls, cakes, cookies, pies, custards and gelatins
Orients, trains and leads assigned staff in the volume preparation and service of food.
Sets up, operates and cleans equipment and utensils used to prepare and serve food; notifies appropriate staff for equipment repair and maintenance; keeps work area in a clean and sanitary condition.
Maintains records; ensures that department's practices comply with applicable state, federal and accreditation requirements and regulations.
Experience: Five years of skilled volume food preparation work which included responsibility for menu planning, purchasing, and baking, including a minimum of two years of supervisory cooking experience.
A variety of standard recipes, nutrition and dietetics necessary for basic menu planning; relative food costs; volume food service work including preparation, cooking, baking, service, sanitation and safety; materials, methods and equipment used in volume cooking; operation of standard kitchen equipment typical of an institutional kitchen.
Plan and manage a volume food service operation; assess food needs and make estimates of requirements; calculate food costs and keep records involved in the purchase and maintenance of supplies; understand and follow oral and written instructions; train others in food service work; perform routine arithmetic calculations, including addition, subtraction, multiplication and division; make simple written notations; communicate effectively, establish and maintain effective working relationships with others; stand constantly; lift and carry 25 pounds; perform manual dexterity tasks including constant handling, reaching, grasping and fingering; withstand frequent exposure to heat emanated from equipment, and cold from refrigerated storage areas; may require ability to kneel, bend and stoop frequently.