CLASS SERIES CONCEPT

Supervise food service employee in the preparation, production, service, cash sales and maintenance activities. Supervision is exercised in specified areas or aspects of a food service operation under the direction of a Food Service Manager.

BASIC FUNCTION

Supervise cooks and/or food service employees in the preparation of food or in the serving of meals.

DISTINGUISHING CHARACTERISTICS

Entry-level class of series. Incumbents are not routinely involved in administrative and meal planning activities.

TYPICAL WORK

With delegated authority, interview and recommend selection of applicants, train new employees, assign and schedule work, act upon leave requests, conduct annual performance evaluations and recommend disciplinary action;

Assist in vocational training programs;

Inspect food inventory for proper rotation and usage;

Under instructions, revise recipes and menus to accommodate excesses or shortages;

Inspect equipment and facilities for sanitation and safety; suggest corrective actions;

May participate directly in food preparation and/or serving to overcome temporary personnel shortages;

Perform related duties as required.

MINIMUM QUALIFICATIONS

Associate Degree in food service management. nutritional care or related field; OR two years of college training with major course work in restaurant or hotel management, or closely-related field; OR High School Diploma, or GED Certificate, with three years of experience in an industrial, commercial or institutional food service or patient tray service including one year as a lead, or equivalent.

New Class: 1-3-73
Revise Class: 3-19-81