FOOD SERVICE DIRECTOR (7162 - 7163)

SCOPE OF WORK:

Work activities involve managing all phases of a nutrition services program within a state agency.

DUTIES PERFORMED AT ALL LEVELS:

• Plan the preparation and serving of nutritional meals according to menu guidelines; maintain food at proper holding and storage temperatures according to Hazard Analysis and Critical Control Point (HACCP) guidelines.
• Work with Registered Dietitian to insure that meals, supplementary lunches, and snacks are planned to meet nutritional standards and special dietary requirements.
• Prepare and document modified and therapeutic diets; maintain and update recipes.
• Estimate food supply requirements and initiate requisitions for food and supplies; adjust quantities based on population changes, recipe requirements, and use of commodities.
• Make recommendations and assist in developing specifications for food service equipment.
• Establish and maintain policies and procedures concerning all food service areas.
• Schedule timely delivery of all meals.
• Supervise personnel assigned to food service areas, including clients, patients, students, inmates, and staff.
• Train all personnel on food preparation, storage, sanitation, and safety according to HACCP and Material Safety Data Sheets (MSDS) standards.
• Maintain and record proper dry storage and cooler and freezer temperatures.
• Assist with preparing and monitoring budget; prepare all required reports.
• Plan special meals for meetings, holidays, picnics, etc.
• May be responsible for development of policies and procedures to assure consistent quality of food served or prepared in other locations.
• May provide or facilitate community nutritional education programs under guidance of a Registered Dietitian.
• May serve as acting director in director’s absence.

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 DIRECTOR I (7162)

Grade 10

LEVEL DEFINITION:

Individuals at this level perform the management of food services in a small to moderate sized institutional food service program, or assist in the management of a large and comprehensive institutional food service program.

Additional duties performed at this level:

• None.

MINIMUM QUALIFICATIONS:

Requires a bachelor’s degree with coursework in dietetics or food services and one year of work experience similar in type and complexity to professional experience in a large scale food service program. Work experience similar in type and complexity will substitute for the degree requirements on a year for year basis to equal five years.

CLASS EVALUATION:

Technical Knowledge

• Requires knowledge of principles, concepts, and methodology.
• Requires completion of an undergraduate degree.
• Requires extensive experience in duties of an equivalent type and complexity as 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 a high degree of written and/or verbal communication skills in dealing with other employees, clients, or the general public.

Guidelines

• General guidelines exist.
• Requires judgement in selecting appropriate guidelines.
• Interpretation of guidelines is required as tasks may vary when repeated.

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 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.

Effect on Decisions

• Specific effect - Activities include decisions made in conjunction with others.

FOOD SERVICE DIRECTOR II (7163)

Grade 12

LEVEL DEFINITION:

Individuals in positions at this level are responsible for providing administrative direction to all phases of a large, comprehensive, and complex institutional food service program.

additional duties performed at this level:

• Provide assessment, development, implementation and evaluation of nutrition care, to ensure optimal nutrition standards.
• Prepare and manage department budget by ongoing monitoring of actual and anticipated expenditures.
• Coordinate the evaluation of individuals with nutritional related disorders.
• Coordinate training for student dietitians.

minimum qualifications:

Requires a bachelor’s degree with coursework in dietetics or food services and three years of work experience in a large-scale food service program. Seven years of closely related food service work experience that included three years of staff supervision can be substituted for the degree.

class evaluation:

(Those Factors Rated Differently from Previous Level)

Guidelines

• General guidelines exist.
• Requires judgement in selecting appropriate guidelines.
• Interpretation/adaptation of guidelines is required for specific cases/problems.

Mental Challenge

• Duties are defined in general terms and may vary depending upon circumstances.
• A variety of unrelated procedures are provided for performing duties under varying circumstances.
• Analyzing circumstances to select appropriate procedure to use is necessary.

Independence of Action

• Employees receive guidance and direction.
• Duties include coordinating policy interpretation and individual initiative.
• Problems are solved by revising the procedures or methods needed to fit the situation.
• Duties include planning, organizing, and determining method to produce desired results.

Eff. Date: 7/76
Rev: 1/91 – Equity Review
Rev: 3/00 – Word processing conversion
Rev: 4/02 – deleted 7161, changed grade on 7162, updated duties, completed factoring, and updated minimum qualifications