FOOD SERVICE SUPERVISOR III                                                                                Ll036

Definition:

This is food service work as a supervisor over a large-scale food preparation and food serving area of a food service operation.

An employee in this class is responsible for the work performed in pre-preparation production, serving, and sanitation. Employees may supervise different combinations of functional areas, however, the substituted functions must be comparable in scope and complexity. Work normally includes minor administrative duties in menu planning, purchasing, and nutritional care. Work involves the supervision of lower level food service employees and implementation of training programs for food service personnel and resident help in the performance of pre-preparation, production, food serving and sanitation. Work includes assigning, inspecting, and= evaluating work; requisitioning supplies and equipment; and preparing and maintaining records and reports. Employees work from menu schedules, and inventory and census records in food preparation. General supervision is received from an administrator who confers with the employee on procedural matters and problems. Work is performed with a high degree of independence and operational decisions are made on a daily basis.

Characteristic Work Assignments:

Supervises, coordinates, inspects, and evaluates the work performed in pre-preparation, production, service, and sanitation in a large-scale food preparation and serving area; or other area of comparable scope and complexity.

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

Provides orientation and in-service and on-the-job training to subordinates in methods, materials, practices, and procedures of food service work and 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 and administrative staff meetings to discuss Department goals, work conditions, and personnel and labor relations problems.

Maintains adequate inventory levels by ordering and requisitioning food and supplies in advance of need.

Requisitions and inspects equipment and prepares work orders for maintenance and repairs.

Reduces waste by adjusting recipes to census; serving food in proper portions; and maximizing the utilization of leftover food.

Insures that food is prepared according to recipe and served in an attractive manner, at proper temperatures, and on schedule.

Performs specialized preparation and production tasks in baking and cooking.

Confers with members of the therapeutic treatment team regarding patient help.

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

Prepares and maintains personnel records such as time schedules, attendance, payroll, and overtime records.

Assists in menu planning, purchasing, and nutritional care; maintains menu and recipe files.

Performs related work as required.

Required Knowledges, Skills, and Abilities:

Knowledge of the principles and techniques of supervision.

Knowledge of the modern methods, materials, practices, and procedures used in large-scale food preparation, storing, serving, and sanitation operations.

Knowledge of food service safety standards necessary to prevent accidents.

Knowledge of the proper care and use of standard kitchen, food serving, and sanitation equipment.

Knowledge of specialized pre-preparation and production tasks in baking and cooking.

Knowledge of basic principles of menu planning and nutritional care.

Ability to plan, coordinate, and direct a large-scale food preparation, serving, and sanitation operation.

Ability to supervise and evaluate the work of subordinate staff.

Ability to assume minor administrative responsibilities in the areas of purchasing, menu planning, and nutritional care.

Ability to estimate food needs in order to minimize waste.

Ability to purchase bulk foods and supplies and inspect for proper quantity and quality.

Ability to provide in-service and on-the-job training to lower-level supervisors and other food service personnel.

Ability to prepare and maintain files, records, and reports relating to preparation, requisitions, supply levels, and personnel.

Ability to communicate effectively both orally and in writing.

Desirable Preparation for Work:

Experience in a food preparation and service operation which included experience in supervision; or any equivalent combination of experience and/or training.

Commonwealth Equivalent PSG ST06