STATE CLASSIFICATION JOB DESCRIPTION
Salary Group A14
Class No. 8109
FOOD SERVICE MANAGER II
Performs moderately complex (journey-level) food service supervisory work. Work involves supervising food preparation and service and ensuring prescribed sanitation and safety rules are maintained. Assigns and/or supervises the work of others. Works under general supervision, with moderate latitude for the use of initiative and independent judgment.
EXAMPLES OF WORK PERFORMED
Supervises the setting up of dining rooms for service and designating lines and equipment to be used.
Ensures dining, service, and food preparation areas are maintained in a clean manner and ensures food preparation equipment is properly cleaned and sanitized.
Ensures adequate controls are maintained over food preparation quantities and portion sizes.
Inspects dining, service, and food preparation areas, and food conveyors, for compliance with sanitation, safety, and health regulations.
Instructs staff on safety rules and regulations, sanitary procedures, food preparation, and the operation of food service equipment.
Checks perishables and frozen foods for proper storage.
Assists in inspecting food items on arrival for quantity, quality, and temperature conditions.
Assists in calculating food requirement estimates.
Assists in establishing food service regulations, procedures, and standards.
May consult with cooks on food requirements and recipes to be used.
May requisition food items, supplies, and equipment.
Assigns and/or supervises the work of others.
Performs related work as assigned.
GENERAL QUALIFICATION GUIDELINES
Experience and Education
Experience in food service work. Graduation from a standard senior high school or equivalent is generally preferred. Experience and education may be substituted for one another.
Knowledge, Skills, and Abilities
Knowledge of methods, materials, equipment, and appliances used in quantity food preparation and service; of food storage and preservation; and of sanitation regulations.
Skill in the operation, cleaning, and sanitizing of food service appliances and equipment.
Ability to calculate food requirements and to assign and/or supervise the work of others.
Registration, Certification, or Licensure
State Auditor’s Office