FOOD SERVICE MANAGER4509R1 Pay Grade: 23 DEFINITION OF WORK Summary This is managerial work directing all activities of an institutional food service department. Standard Classification Factors Supervision Received - LEVEL E - Under Administrative Direction. At this level, employees are free to plan, develop and organize all phases of the work necessary for its completion within program guidance. Generally, they can develop and utilize any procedures and methods which do not conflict with major policies. Supervision is generally exercised over them through staff conference-type discussions and review of progress reports. Difficulty - LEVEL C: Considerable… Duties which require a high degree of concentration because of the many factors which must be considered and weighed before a decision can be reached. Usually positions that require planning, developing, and coordinating programs and directing fairly large groups of people fall into this category. Complexity - LEVEL D: Work is of a diversified nature that usually involves multiple unrelated steps. Analytical thought is necessary for dealing with complex data and situations. Work often involves a variety of unrelated processes and may require planning or carrying out a sequence of actions or both. Several alternatives usually exist at this level for approaching problems or situations. Workers at this level exercise a considerable amount of independent judgment. Work is controlled by occasional review and by reporting to or consultation with supervisors or superiors. When guidelines exist at this level, they are usually broadly defined or technical requiring careful analysis and interpretation. Consequence of Actions or Decisions - LEVEL D: Consequences of actions or decisions at this level are significant as the work may be rarely if ever reviewed, making errors difficult to detect. Errors may cause major program failure or a high degree of confusion. Injuries to others due to errors are serious or incapacitating or both and costs due to errors are substantial. Contacts - LEVEL C: The purpose of the contact is to influence, motivate, conduct interviews, make formal presentations or counsel to achieve common understanding or solutions to problems when the information is sensitive in nature or the individuals or groups are skeptical or uncooperative. Communication techniques and well developed communication skills become an important requirement at this level. Physical Demands - LEVEL A: The work is predominantly sedentary and requires minimal or negligible physical exertion. The employee is normally seated; however, the nature of the work allows for periods of standing or walking at will. Environmental Conditions - LEVEL A: The work environment involves normal everyday hazards or discomforts typical of offices, meeting and training rooms, or libraries. Comfortable levels of temperature, ventilation, lighting and sound are inherent in the work environment. Exposure to deviations from pleasant environmental conditions is only occasional. The likelihood of injury is remote. Supervision/Leadership - LEVEL E: Involves scheduling, supervising and evaluating work as a "manager" of first line supervisors or as a "first line supervisor" of workers who perform distinct and separate blocks of work generally related as to purpose but requiring different processes and methods. Responsible for hiring and disciplinary actions which may or may not require the approval of a higher level of authority. Distinguishing Features Differs from the Food Service Supervisor II class which is supervisory work with responsibility for multiple work units. EXAMPLES OF WORK PERFORMED Manages the agency food service department by establishing and reviewing procedures and policies for the service of nutritionally balanced and attractively prepared meals. Prepares department budget, projecting personnel, inventory, equipment, maintenance and supply expenditures. Approves food and supply requisitions; reviews menu plans, recipes and special diets to maintain ongoing knowledge of department functioning. Approves or recommends selection of employees and the evaluation and review of employee performance. Coordinates all grievance and disciplinary matters. REQUIRED KNOWLEDGE, ABILITIES, AND SKILLS Knowledge *Knowledge of the health sanitation, safety and security and their application to a large scale food program. *Knowledge of large scale food preparation, service techniques, procedures, and food service management. *Knowledge of materials, methods, and equipment used in preparing and serving food on a large scale. *Knowledge of the principles of inventory control. *Knowledge of the principles and techniques of supervision. *Knowledge of the operation and care of kitchen equipment. *Knowledge of food values. *Knowledge of foods and application of dietary standards. Abilities *Ability to plan balanced menus for large scale food services. *Ability to assign and supervise the work of subordinates and to train and instruct employees. *Ability to project institutional food and equipment needs. *Ability to organize and clearly express information in written form. *Ability to maintain records and prepare reports. Ability to develop and maintain food standards. Ability to maintain and organize filing and record keeping systems. *Ability to express information orally. *Ability to estimate amounts of food needed, and the time necessary to prepare foods. *Necessary at Entry MINIMUM REQUIREMENTS: Two years of experience in commercial/institutional cooking, including one year of supervisory/leadership experience. Education may be substituted for experience as determined relevant by the agency. NC: 12/88 |