Abolished
6/15/08
FOOD SERVICE SUPERVISOR
4507R1
Pay Grade: 16
DEFINITION OF WORK
Summary
This is first line supervisory work over one or more units of food
preparation.
Standard Classification Factors
Supervision Received - LEVEL C: "Under direction…"
Employees at this level usually receive a general outline of the work to be performed and
are generally free to develop their own sequences and methods within the scope of
established policies. New, unusual, or complex work situations are almost always referred
to a superior for advice. Work is periodically checked for progress and conformance to
established policies and requirements.
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 C: Work is of a standardized nature that may
involve a variety of duties. Analytical thought becomes more important at this level due
to increased data and changing situations. Tasks usually have several steps, some of which
may not be directly related. Alternatives may exist for processes or methods to be used in
solving problems. Workers at this level exercise a moderate amount of independent
judgment. Work is controlled by routine review and reporting to or consultation with
supervisors. When guidelines exist at this level, they tend to be more complicated or
technical in nature requiring careful interpretation.
Consequence of Actions or Decisions - LEVEL C: Consequences of
actions or decisions at this level are limited in scope and effect as the work is reviewed
occasionally. Errors may cause moderate inefficiency. Costs due to errors may be
significant.
Contacts - LEVEL B: The purpose of the contact is to plan,
coordinate and advise on work efforts, interpret guidelines or instructions, elicit
opinions or give guidance on the basis of facts to resolve common issues or problems when
the information is not sensitive in nature or the individuals or groups are working toward
mutual goals and have basically cooperative attitudes. Well developed communication skills
are required.
Physical Demands - LEVEL C: The work requires moderate physical
exertion.
Environmental Conditions - LEVEL C: The work environment involves
hazards, risks or discomforts typical of working with or around machinery with exposed
moving parts, irritant chemicals, heavy equipment or abusive or hostile clientele and
patients. Exposure to disagreeable weather conditions and extreme levels of temperature,
ventilation, lighting and sound are normal. Protective clothing or gear and specific
safety standards or procedures may be required. Serious injury is possible.
Supervision/Leadership - LEVEL C: Typically involves limited
supervisory responsibility which entails performing as a "first line supervisor"
for a small number of employees. Supervision is not the primary responsibility of the job.
Responsibility includes training, instructing, scheduling, and reviewing work and
recommending hiring and disciplinary actions to a higher level of authority.
Distinguishing Features
Differs from the Cook Senior class which is full performance as a lead
cook for a specific production area or shift.
Differs from the Food Service Supervisor Senior class which is
responsible for the supervision of multiple work units.
EXAMPLES OF WORK PERFORMED
Plans, assigns, reviews and evaluates the work of subordinate
staff, students, inmates and/or clients performing a variety of cooking, baking and food
preparation tasks and operating a variety of standard food preparation equipment.
Plans menus; reviews recipes, special diets and other food
requests; approves daily requisitioning of foodstuffs.
Prepares production schedules based on knowledge of equipment and
employee capability and knowledge of food preparation times; instructs subordinates in the
preparation of foods for special diets.
Inspects food from time of delivery through its dispersal to
maintain standards of nutritional value, appearance and flavor; controls food distribution
to serving areas and individual portion control.
Oversees the cleanliness and sanitation of the work area and
kitchen in order to maintain department according to standard.
Personally prepares and serves food and instructs subordinates in
the preparation and serving of food as necessary and/or on a demonstration/ training
basis.
REQUIRED KNOWLEDGE, ABILITIES, AND SKILLS
Knowledge
*Knowledge of health sanitation, safety and security and their
application to a large scale food service 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 foods and application of dietary standards.
Knowledge of the principles and techniques of supervision.
*Knowledge of food quality standards and of health, sanitation,
and safety procedures.
*Knowledge of foods and food preparation.
*Knowledge of the operation and care of kitchen equipment.
Knowledge of food values.
Knowledge of large volume food preparation and procedures and of
food quality standards.
Knowledge of methods and materials used in large scale baking.
Knowledge of bakery equipment.
Knowledge of modern health and safety practices used in a bakery.
Knowledge of meat cutting techniques.
Knowledge of safety and sanitary measures involved in meat
handling.
Knowledge of meat cutting equipment.
*Knowledge of equipment, materials, and ability to understand the
methods employed in food service.
Abilities
Ability to work effectively with fellow workers and others.
*Ability to learn the use and care of equipment, materials,
utensils, and methods employed in food service.
*Ability to understand and follow oral and written instructions.
Ability to supervise and coordinate the work of subordinate
personnel.
Ability to develop and maintain quality food standards.
Ability to establish and maintain effective working relationships
with subordinates.
Ability to keep records and prepare reports.
*Ability to accurately weigh and measure ingredients.
*Ability to effectively express ideas orally and in writing.
Ability to organize and clearly express information in concise
written form and to maintain records and prepare reports.
*Ability to assign and supervise the work of subordinates and to
train and instruct employees.
Ability to perform basic math computations.
Ability to supervise and instruct baking operations.
Ability to work long hours in rooms at high temperatures.
Ability to maintain and organize filing and record keeping
systems.
*Necessary at Entry
MINIMUM REQUIREMENTS:
One year of
experience in commercial/institutional cooking. Education may be substituted for
experience as determined relevant by the agency.
NC: 12/88
REV: 12/95
REV: 10/98
REV: 02/00
REV: 11/01
REV: 08/05
REV: 06/07
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