04/27/2001 81400

FOOD SERVICE MANAGER

DEFINITION: This is food service work as a manager of the food production and service operations at a Commonwealth facility.

An employee in this class plans, organizes, and directs the overall food production and service operations in a Youth Development Center or large scale multiple shift food production or services operations in a Commonwealth facility that requires subordinate supervisory staff for effective management control. Work involves administrative duties in menu planning, purchasing, personnel, finance, nutritional care, food preparation, food service, and sanitation and safety; supervising Food Service Supervisors; and implementing training programs for food service personnel and resident and student help in the performance of
preparation, production, food serving and sanitation. Employees coordinate with other facility staff members in programs that affect food service and production operations. Work is performed with a high degree of initiative and independent judgment and is reviewed by the Director of Dietetic Services or an administrative supervisor through conferences, reports, and evaluation of overall effectiveness.

EXAMPLES OF WORK: Plans, organizes, and directs the overall food production and food service operations in a Youth Development Center or multiple shift operation.

Supervises food service personnel, such as lower level supervisors, cooks, and food service workers in the performance of routine and specialized tasks in food production and service.

Provides input into the development of the food services operating budget.

Writes and implements policies and procedures for all areas of food production and service.

Plans, establishes and modifies standard menus in accordance with facility and departmental objectives, standards of nutrition, cost, variety, and quality and confers with clinical dietitian on modifications.

Writes and utilizes acceptable product specifications.

Directs the ordering, receiving, recording, storing and distribution of food, supplies, and equipment.

Reviews and maintains personnel, budgetary, and other departmental records and reports.

Determines staffing needs for the food service operation, interviews and hires or recommends applicants for employment, determines priorities, schedules and assigns work and leave time, and reviews performance of subordinate staff.

Establishes, schedules, and implements training programs to provide orientation, and in-service and on-the-job training to the food service staff in methods, materials, practices, and procedures.

Plans and coordinates out-service training programs for the food service staff.

Conducts employee counseling to develop rapport with all personnel, discuss career opportunities, and provide competent supervision.

Monitors working conditions, administers collective bargaining agreements, evaluates and reconciles employee complaints, and renders decisions or recommendations on formal grievances.

Reviews and maintains work schedules in order to allocate staff appropriately to meet departmental objectives.

Plans, directs, and evaluates food preparation, food service, sanitation and safety which normally includes cooking and special function preparation and service by scheduling staff, ordering necessary food supplies and determining pricing requirements.

Directs tray assembly and distribution to insure overall efficiency of the operation.

Directs patient or student work programs and confers with members of the therapeutic treatment team regarding patient help, and their work assignments and progress.

Prepares new recipes and revises and modifies existing recipes to meet nutritional and special diet needs.

Inspects equipment to identify any need for repairs and supervises the preparation of work order requests for equipment repair and maintenance.

Inspects all work areas to insure compliance with established departmental sanitation and safety standards.

Conducts departmental staff meetings and attends administrative meetings to discuss departmental and facility programs and goals, work conditions, and personnel and labor relations problems.

Monitors and evaluates food service for conformance with quality standards, gathers data according to prescribed methods for use in evaluating food service systems.

Employees in this class may participate in the performance of their subordinates' work consistent with operational or organizational requirements.

Performs related work as required.

REQUIRED KNOWLEDGES, SKILLS, AND ABILITIES: Knowledge of the modern principles, practices, and techniques of food services management and administration.

Knowledge of the principles, practices, techniques and methods of supervision and training.

Knowledge of the methods, materials, and equipment used in facility food service.

Knowledge of the procedures involved in preparing a food service budget and maintaining cost control and expenditure records.

Knowledge of the principles and practices of nutritional care.

Knowledge of the modern methods, materials, practices, and procedures used in a facility therapeutic diet program.

Knowledge of the procedures required in tray assembly and distribution to insure the accuracy and quality of menu items.

Knowledge of facility food service safety and sanitation standards.

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

Ability to plan, organize, and direct the work of food service personnel in a facility food service operation.

Ability to establish policies and procedures for a facility food service and production operation.

Ability to plan, direct, and evaluate the food preparation, food service, sanitation and safety functions.

Ability to determine proper unit staffing and perform duties associated with the personnel function.

Ability to plan menus within facility and departmental objectives, food and budget allowances, and standards of nutrition, cost, variety and quality.

Ability to plan standard menus in accordance with dietetic standards and special dietary needs.

Ability to direct the ordering, receiving, inspection, recording, storing and distribution of food, supplies, and equipment.

Ability to plan, direct, coordinate, and evaluate training programs to provide orientation and in-service, and on-the-job training to the food service staff in methods, materials, practices, and procedures used in all aspects of the operation.

Ability to conduct employee counseling to develop rapport with all personnel, resolve personnel problems, discuss career opportunities, and provide supervision.

Ability to administer collective bargaining agreements, evaluate and reconcile employee complaints, and render decisions or recommendations on formal grievances.

Ability to establish and maintain effective working relationships with facility personnel, medical staff, and patient and student help.

Ability to write and utilize acceptable product specifications.

Ability to prepare and maintain files, records, and reports relating to diets, menus, orders, requisitions, inventory, and food service personnel.

Ability to inspect equipment and identify the need for repair and maintenance.

Ability to develop, direct, and evaluate a student or patient work program.

Ability to direct and evaluate specialized cooking operations.

Ability to plan and direct special function preparation and service by scheduling staff, ordering necessary food supplies, and determining pricing requirements.

Ability to communicate effectively both orally and in writing.

MINIMUM EXPERIENCE AND TRAINING: One year of supervisory experience involving the preparation of special diet menus in a school, hospital, nursing home or closely related institutional food service operation and a bachelor's degree with major coursework in foods, nutrition, dietetics, food service, institutional management or a related field.

                                                                                                                     or

An equivalent combination of experience and training, which includes one year of supervisory experience involving the preparation of special diet menus in a school, hospital, nursing home or closely related institutional food service operation.