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Commonwealth of Pennsylvania |
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POSITION DESCRIPTION FOR JOB POSTING |
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Position Number: 00011522 |
Description Activated On: 10/7/2026 12:57:23 PM |
Position Purpose: Describe the primary purpose of this position and how it contributes to the organization’s objectives. Example: Provides clerical and office support within the Division to ensure its operations are conducted efficiently and effectively. Position functions as a swing shift Food Service Supervisor working between the 6:30 a.m. - 2:30 p.m. shift and the 11:00 a.m. - 7:00 p.m. shift. Position has rotating on and off duty days including weekends and holidays. Supervises, coordinates, inspects and evaluates food service work performed in multiple service areas by daily onsite observation to ensure residents receive food of optimum quality, served at proper temperatures, under safe, clean and sanitary conditions. |
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Description of Duties: Describe in detail the duties and responsibilities assigned to this position. Descriptions should include the major end result of the task. Example: Types correspondence, reports, and other various documents from handwritten drafts for review and signature of the supervisor. Working time percentages are approximate and can change from day to day based on operational needs. 75% of working time is spent on these tasks: • Under the direction of the Food Service Manager, the employee in this class is responsible for the work performed in food preparation, service, production, inventory control and sanitation employees may supervise 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, 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. • Supervises, coordinates, inspects, and evaluates food service work performed in either a centralized food preparation and production service, inventory control and sanitation. Supervises food service personnel, such as Cooks and Food Service Workers in the performance of routine food production and service. Oversees the assembly of residents' trays to meet the therapeutic dietary work. Makes adjustments due to Dietitian/Physician's orders. 10% of working time is spent on these tasks: • 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. Prepares and maintains personnel records such as time schedules, attendance, and performance evaluations. Consults the daily menu, census, special function, and attendance records in order to schedule work and allocate staff appropriately to meet time requirements. • 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. 10% of working time is spent on these tasks: • Maintains adequate inventory levels by requisitioning food, supplies and equipment and prepares work orders for maintenance and repairs. 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. 5% of working time is spent on these tasks: • Monitors working conditions, administers collective bargaining agreements, evaluates and reconciles employees’ complaints, counsels employees when necessary and makes recommendations on formal grievances. Attends supervisory staff meetings to discuss work and personnel problems. |
Decision Making: Describe the types of decisions made by the incumbent of this position and the types of decisions referred to others. Identify the problems or issues that can be resolved at the level of this position, versus those that must be referred to the supervisor. Example: In response to a customer inquiry, this work involves researching the status of an activity and preparing a formal response for the supervisor’s signature. Makes decisions on staffing and assigning duties to subordinate staff to meet departmental objectives on a daily basis. |
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Requirements Profile: Identify any specific experience or requirements, such as a licensure, registration, or certification, which may be necessary to perform the functions of the position. Position-specific requirements should be consistent with a Special Requirement or other criteria identified in the classification specification covering this position. Example: Experience using Java; Professional Engineer License Experience: Licenses, registrations, or certifications: 1. N/A 2. N/A 3. N/A 4. 5. 6. |
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Essential Functions: Provide a list of essential functions for this position. Example: Transports boxes weighing up to 60 pounds.
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