FOOD SERVICE OPERATIONS SUPERVISOR (7151 - 7153)

SCOPE OF WORK:

Work involves planning and directing the activities of a food service unit within a state facility.

DUTIES PERFORMED AT ALL LEVELS:

• Plan menus according to established dietary requirements and individual preferences.
• Supervise and direct the work of food service support personnel; ensure adequate training; evaluate subordinate personnel according to prescribed standards.
• Coordinate meal service; ensure and maintain adequate staffing, supplies, and food on serving lines and for meals that are delivered.
• Supervise dishwashing process and cleanup according to established sanitation standards.
• Collect and record data for Quality Control Studies, procedures sheets, temperature sheets, inventory sheets, and food acceptance questionnaires.
• Provide input to budget planning and preparation; manage supplies and equipment inventory.
• Maintain sanitation and safety standards following Hazard Analysis and Critical Control Point (HACCP) and Material Safety Data Sheets (MSDS) guidelines.
• Coordinate and control all food service activities in director’s absence.
• Plan and/or supervise the set up of special activities and events.

NOTE: The duties listed are not intended to be all-inclusive. Duties assigned any individual employee are at the discretion of the appointing authority.

FOOD SERVICE OPERATIONS SUPERVISOR I (7151)

Grade 5

LEVEL DEFINITION:

Individuals in positions at this level coordinate food service activities, staff, students, inmates, and patients or clients working in a unit of a food service department within a state facility.

Additional duties performed at this level:

• None.

MINIMUM QUALIFICATIONS:

Requires a high school diploma or GED, one year of vocational education in food preparation or food service management, and one year of work experience in a moderate to large-scale food service operation. Two years of work experience in a moderate to large-scale food service operation may substitute for the one year of vocational education and one year of experience in a large-scale food service operation.

CLASS EVALUATION:

Technical Knowledge

• Requires knowledge of processes, procedures, or methods.
• Requires some specialized knowledge, skill, and ability.
• Requires a high school diploma or GED.
• Requires specific training or experience in duties similar in type and complexity to those performed at this level.

Management Breadth

• Requires managing and directing the activities of employees with duties of the same or similar nature.

Interpersonal Skills

• Requires the use of common courtesy in everyday contacts with employees, clients, and the general public.

Guidelines

• Specific guidelines are provided.
• Guidelines are worded in general terms.
• Requires some interpretation because of varying circumstances.

Mental Challenge

• Specific duties are clearly defined.
• A variety of related procedures are provided for performing duties.
• Choosing the appropriate work procedure from available choices is necessary.

Independence of Action

• Instructions are given in general terms.
• Duties include completing a variety of recurring activities independently.
• Supervisor reviews work as necessary assuring work progress, accuracy, and task completion.

Control of Budget Dollars

• None.

Effect on Decisions

• Limited effect - Activities provide a product, information, or service used by others in making decisions.

FOOD SERVICE OPERATIONS SUPERVISOR II (7152)

Grade 6

LEVEL DEFINITION:

Individuals in positions at this level supervise daily operations of a food service department within a state facility.

additional duties performed at this level:

• Evaluate and update food service policies and procedures to ensure effective and efficient methods of operation.
• Maintain adequate safety procedures; train employees and report any equipment deficiencies; may investigate safety incidents.
• Maintain all required documentation and records; may work with computation or similar software.

minimum qualifications:

Requires a high school diploma or GED, one year of vocational education in food preparation or food service management, and two years of experience in a moderate to large-scale food service operation. Three years of experience in a moderate to large-scale food service operation may replace the one year of vocational education and two years of related work experience.

class evaluation:

(Those Factors Rated Differently from Previous Level)

Technical Knowledge

• Requires knowledge of processes, procedures, or methods.
• Requires considerable specialized knowledge, skill, and ability.
• Requires specific technical training or experience in the occupation.
• Requires work experience in duties similar in type and complexity to those performed at this level.

Mental Challenge

• Specific duties are clearly defined.
• A variety of unrelated procedures are provided for performing duties.
• Choosing the appropriate work procedure from available choices is necessary.

Effect on Decisions

• Indirect effect - Activities provide analysis, recommendation, or advice used by others in making decisions.

FOOD SERVICE OPERATIONS SUPERVISOR III (7153)

Grade 8

LEVEL DEFINITION:

Individuals in positions at this level supervise daily operations of a food service department within a state facility.

ADDITIONAL DUTIES PERFORMED AT THIS LEVEL:

• Coordinate menu planning, food service, and storage; assist in preparation as needed.
• Manage food services and equipment purchasing functions.
• Evaluate food service policies and procedures to insure effective and efficient methods of operation.
• May investigate safety incidents; take appropriate action to eliminate problems; enforce sanitation and safety procedures.
• Maintain required records.

MINIMUM QUALIFICATIONS:

Requires a high school diploma or GED, one year of vocational education in food preparation or food service management, and three years of experience in a moderate to large-scale food service operation that included at least one year of supervision duties. Or four years of similar food service work experience that included at least one year of supervisory duties.

CLASS EVALUATION:

(Those Factors Rated Differently from Previous Level)

Interpersonal Skills

• Requires a high degree of written and/or verbal communication skills in dealing with other employees, clients, or the general public.

Independence of Action

• Instructions are given in general terms.
• Duties include deciding methods and details to complete tasks.
• Duties include utilizing established policies and practices in strategy development and problem solving.

Control of Budget Dollars

• Up to $500,000.

Eff. Date: 5/84
Rev: 3/00 – Word processing conversion
Rev: 4/02 –Changed grade on the first level; updated duties, minimum qualifications, and scope of work on all levels