This is food service work in a large municipal institution supervising through subordinate supervisors a large staff of food service workers. The employee in this class acts as across-the-board assistant to a food service manager and is responsible for the food service aspect of a food preparation/food service operation. Work may involve participation in food service tasks, and has as a significant aspect the supervising and training of a staff of food service workers and volunteers.

Work is performed under the supervision of a food service manager.

• Reviews and/or prepares work schedules and assignments for food service staff; reviews reports from supervisors on other shifts of work activity and recommends changes in procedures or other solutions to work problems; reviews the work of supervisors and employees engaged in preparing simple foods and beverages, setting tables, setting up trays, serving meals, cleaning food service areas, and washing food service equipment and kitchen utensils; orients new employees to the work; maintains discipline among employees; may participate in the work on occasion.
• Prepares or reviews daily requisitions for commissary items such as milk, butter and bread and maintains census of quantities consumed; prepares or reviews weekly requisitions for other staples such as sugar, salt, coffee, and tea.
• Inventories periodically and maintains records of dishes, glassware, utensils, and cleaning supplies on hand and requisitions replacements as necessary; ascertains that conveyor belts, refrigerators, and other mechanical equipment are functioning properly and contacts maintenance personnel as required; estimates equipment replacement needs and prepares requisition worksheet.
• Attends meetings to provide information on food service activities and problems; represents the food service and preparation operation in absence of supervisor; prepares reports for records on meeting content; may represent the entire operations and escort state inspectors who arrive to inspect facility.
• Investigates and answers complaints from patrons regarding food service; may advise subordinates about food service complaints and problems; arranges dining room for special functions such as banquets; oversees preparation and service of special diets.
• Performs related work as required.

KNOWLEDGE OF:

• the methods and practices used in large scale institutional food service and routine food preparation.
• the methods and procedures used in maintaining cleanliness in dining rooms, work rooms, and serving equipment.

ABILITY TO:

• supervise through subordinate supervisors the work of a large group of employees engaged in routine food preparation and serving operations.
• maintain records and to prepare reports.
• understand and follow oral and written instructions.
• maintain personal cleanliness.
• establish and maintain effective working relationships with associates, patients, and the public.

• Education equivalent to the completion of the eighth school grade.
• Three years of experience in the service and routine preparation of food in an institution or commercial firm; one year of which has been spent supervising such work.

Or any equivalent combination of education and experience determined to be acceptable by the Personnel Department.

PHYSICAL AND MEDICAL REQUIREMENTS

• Ability to physically perform the duties and to work in the environmental conditions required of a position in this class.

PAY RANGE: EP8
Class Established: 6/1984

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