STATE CLASSIFICATION JOB DESCRIPTION


Salary Group A16

Class No. 8110

FOOD SERVICE MANAGER III

GENERAL DESCRIPTION

Performs highly complex (senior-level) food service supervisory work. Work involves supervising and planning food preparation and service; ensuring prescribed sanitation and safety rules are maintained; calculating food requirements; and preparing reports. Plans, assigns, and/or supervises the work of others. Works under limited supervision, with considerable latitude for the use of initiative and independent judgment.

EXAMPLES OF WORK PERFORMED

Supervises the preparation and serving of meals.

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.

Ensures that perishables and frozen foods are stored under correct temperatures and conditions.

Inspects dining, service, and food preparation areas, and food conveyors, for compliance with sanitation, safety, and health regulations.

Inspects food items on arrival for quantity, quality, and temperature conditions.

Coordinates staff training on safety rules and regulations, sanitary procedures, food preparation and portion control, and the operation of food service equipment.

Calculates food requirement estimates.

Establishes food service regulations, procedures, and standards.

Establishes and administers orientation and in-service training programs.

Consults with cooks on food requirements and recipes to be used.

Prepares and approves requisitions for food items, supplies, and equipment.

May assist in budget preparation.

Plans, 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; to maintain accurate records and inventories; and to plan, assign, and/or supervise the work of others.

Registration, Certification, or Licensure

May require certification as a food manager by the Department of State Health Services.


State Auditor’s Office

Revised 9-1-17