Job Code Pay Scale Group Pay Scale Type Bargaining Unit Civil Service or Non-Civil Service Last Executive Board Change Executive Board Change History
81040 05 ST N2 B 999-99 09/01/1994
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03/02/1994 81040


DEFINITION: This is supervisory food service work over either a food production, a food production and service, or multiple food service functions in a food service operation at a Commonwealth facility.

An employee in this class supervises different combinations of functions such as a centralized food production area, or a production and service area, or multiple decentralized food serving areas on an assigned shift. Work involves the supervision and training of food service workers, cooks, and patient and student help involved in preparation, production, food serving, food storage, sanitation, and safety. Work includes assigning, inspecting, and evaluating work; requisitioning, receiving and inspecting food supplies and equipment; and preparing and maintaining records and reports. Employees work from menus, work schedules and inventory and census records. General supervision is received from a higher level food service manager or administrator. Work is performed with a high degree of independence and is reviewed for the overall effectiveness.

EXAMPLES OF WORK: Supervises, coordinates, inspects, and evaluates food service work performed in either a centralized food preparation and production area, multiple decentralized food serving areas, or a food production and serving area on an assigned shift.

Supervises food service personnel, such as Cooks, Food Service Workers and/or student or patient help in the performance of routine food production and service.

Reviews daily/weekly staffing needs for the food production and/or food service operation, determines work priorities, reviews schedules and leave time, and reviews work performance of subordinate staff.

Provides Departmental in-service and on-the-job training to subordinates in the performance of routine food production and service tasks in methods and procedures in the proper care and use of associated utensils and equipment.

Consults the daily menu, census, special function, and attendance records in order to schedule work and allocate staff appropriately to meet time requirements.

Attends supervisory staff meetings to discuss work and personnel problems.

Maintains adequate inventory levels by requisitioning food, supplies and equipment and prepares work orders for maintenance and repairs.

Monitors working conditions, administers collective bargaining agreements, evaluates and reconciles employees complaints, counsels employees when necessary and makes recommendations on formal grievances.

Ensures that food is prepared and served according to recipe, in required quantities, on schedule for distribution, in an attractive manner, and at proper temperatures.

Supervises the receipt, inspection, storage, inventory control, and disbursement of food and supplies.

Prepares and maintains personnel records such as time schedules, attendance, and performance evaluations.

Performs related work as required.

REQUIRED KNOWLEDGES, SKILLS, AND ABILITIES: Knowledge of the modern methods, materials, practices and procedures used in food preparation, production, and service, inventory control, storing, and sanitation operations.

Knowledge of food service safety standards necessary to prevent accidents.

Knowledge of the proper care and use of food production and service equipment and its sanitation.

Ability to plan, coordinate, and direct multiple functions in food preparation and service.

Ability to supervise and evaluate the work of subordinate staff.

Ability to estimate food and supply needs in order to minimize waste.

Ability to train employees in the performance of routine and specialized food production and service work.

Ability to communicate effectively both orally and in writing.

MINIMUM EXPERIENCE AND TRAINING: Two years as a Food Service Worker and/or production experience, and an Associate degree with major course work in food production and food service;


Three years of paid experience in food production and/or service and successful completion of a Certified Dietary Manager course.


Any equivalent combination of experience and training which consists of experience in an institutional setting preparing specialized therapeutic diets, or course work in food production, food service or a related field.