FOOD SERVICE MANAGER, #Z21
Positions in this job family are assigned responsibilities involving planning, coordination and direction of the operation of a food service department in a state hospital, school, facility or institution. This involves planning and coordinating the preparation, cooking and serving of food, coordinating and reviewing projected menu plans with nutrition therapists, including nutritional assessments and care plans, and requisitioning food, supplies and equipment.
The functions within this job family will vary by level, but may include the following:
Plans, coordinates or directs purchasing, food planning, preparation and serving, inventory, cleaning and maintenance of sanitary standards in the preparation areas, kitchen, serving and dining areas of the department.
Prepares work schedules for employees and patients.
Reviews menus and makes changes; plans menus and prepares projected menu plans; and interprets recipes, modified diet plans and proper portion control in accordance with approved policy.
Conducts staff meetings; attends staffing conferences and makes recommendations concerning operations.
Maintains necessary records and prepares required reports.
Analyzes food costs; assists with departmental budget issues.
The Food Service Manager job family has three levels which are distinguished by the complexity of assignments, the level of expertise required to perform the duties assigned, and the size and scope of the food service department.
LEVEL I: Code: Z21A Salary Band: H
At this level of this job family employees are assigned overall responsibility for the direction and coordination of the operation of a food service department of limited size and scope or for assisting in the operation of a larger food service department. Responsibilities will include direction and supervision of assigned staff which may include employees, inmates, students, patients and/or others, and also includes requisitioning produce, commodities, equipment and supplies, receiving and checking shipments against invoices, ensuring food items are properly stored, taking inventory and planning and supervising the serving of special meals.
Knowledge, Skills and Abilities required at this level include knowledge of requisition and inventory records; of food service organization and operation; of food preparation and modified diets; of safety hazards and precautions; of proper sanitation methods; of food storage methods; of menu planning and recipe interpretation; of standard cooking weights and measures; and of the principles of training. Ability is required to interpret and prepare special dietary menus and menu instructions; to establish and maintain effective working relationships with others; to give and follow oral and written instructions; and to organize and supervise the work of others.
Education and Experience requirements at this level consist of an associates degree in culinary arts, food management or a similar field and one year of experience in a supervisory capacity or supervising inmates in a commercial or institutional food service environment; or an equivalent combination of education and experience, substituting one additional year of qualifying experience for each year of the required education.
NOTE: There is no substitution allowed for the required one year of supervisory or supervision of inmate experience.
LEVEL II: Code: Z21B Salary Band: I
At this level of this job family employees are assigned overall responsibility for directing and coordinating the operation of a food service department of moderate size and scope, or assisting in the direction of a larger food service department. This will include direction of the work activities of assigned food service staff, including employees, inmates, students, patients or others responsible for the preparation and serving of meals, and the supervision of lower level supervisors who are assigned responsibility for individuals units or activities. Responsibilities may also include preparing or recommending quarterly food requisitions, supervising the receipt, inspection, storage and use of supplies, and ensuring adherence to accreditation standards for food service operations.
Knowledge, Skills and Abilities required at this level include those identified in Level I plus additional knowledge of managerial principles and practices.
Education and Experience requirements at this level consist of those identified in Level I plus one additional year of qualifying supervisory experience.
NOTE: There is no substitution allowed for the required two years of supervisory experience.
LEVEL III: Code: Z21C Salary Band: J
At this level employees are assigned responsibilities involving the direction of a food service department which is large in size and scope. In this role responsibilities may include determining budget requirements for the department, reviewing and approving expenditures, establishing policies and procedures for the department, observing and analyzing work processes to improve efficiency of operations, and checking quality and quantity of supplies received and following up on any discrepancies. Direction and supervision will be provided to lower level managers or supervisors who are assigned responsibility for assisting in providing food service support for the facility or institution.
Knowledge, Skills and Abilities required at this level include those indicated in Level II plus additional knowledge of principles and practices of large scale food service management; and of state purchasing procedures and budget preparation.
Education and Experience requirements at this level consist of those at Level II and one additional year of qualifying supervisory experience.
NOTE: No substitution will be allowed for the required three years of supervisory experience.
Some agencies may require completion of the coursework and a passing score on the examination for Certified Dietary Manager.