GENERAL STATEMENT OF DUTIES: To be responsible for the supervision of an assigned food service staff in dining areas or cafeterias providing table, counter, booth or cafeteria line service; and to do related work as required.
SUPERVISION RECEIVED: Works under the general supervision of a superior from whom general and specific instructions are received; work is reviewed for conformance to such instructions and for results obtained.
SUPERVISION EXERCISED: Trains, supervises, instructs and reviews the work of subordinates engaged in performing work in a food service program.

• To be responsible for the supervision of a food service program in dining areas or cafeterias providing table, counter, booth or cafeteria line service.
• To be responsible for training, supervising and instructing employees in work routines and for making assignments to specific work schedules.
• To supervise personnel engaged in setting tables, serving meals, reheating meals, cleaning and maintaining dining area or cafeteria equipment and facilities.
• To be responsible for making frequent inspections to assure compliance with established State Sanitary Standards.
• To assist a dietitian or other superior in the application of established standards for food preparation and service.
• To assist a superior in the instruction of subordinates in the operation and maintenance of food service equipment.
• To apply general and modified diets as established by a dietitian.
• As required, to be responsible for food storage, handling and refrigeration.
• To be responsible for food requisitioning and the keeping of food inventory records.
• To prepare and submit reoccurring and special reports.
• To attend dietary department and multi-discipline committee meetings, as required.
• To be responsible for scheduling and assigning subordinates to specific work areas.
• To assist dietitian in establishing and implementing selective and non-selective recurring menu programs.
• To do related work as required.

KNOWLEDGES, SKILLS AND CAPACITIES: A working knowledge of the methods and practices of food service utilized in dining areas or cafeterias; a working knowledge of health hazards in food service and the necessary precautionary measures to avoid or eliminate such hazards; the ability to assist a dietitian or other superior in the application of established standards for food preparation and service; the ability to supervise, instruct and review the work of subordinates engaged in providing a food service program and in the use and care of food service implements and equipment; the ability to make inspections of food preparation and service areas to assure compliance with established sanitary standards; the ability to prepare and submit reoccurring and special reports; the ability to deal with the public in a courteous and tactful manner; and related capacities and abilities.

EDUCATION AND EXPERIENCE:

Education: Such as may have been gained through: completion of twelve school grades; and
Experience: Such as may have been gained through: employment in a food service program in the public or private sector.
Or, any combination of education and experience that shall be substantially equivalent to the above education and experience.

SPECIAL REQUIREMENTS:

At the time of appointment must be physically qualified to perform assigned duties as evidenced by a physician's certificate.