As a member of the Agency Food Program staff, assist with the development and analysis of the central menus, and provide consultation and guidance related to safety, sanitation, operations, and program compliance to institution food service staff throughout the state.

Assists in developing positive goals and objectives of the Food Service Section; directs the operational functions of the section to ensure efficient and effective use of personnel, material and financial resources to effect optimal achievement of program goals;

Periodically visits institutions to review and evaluate the Food Service Program operations to assure coordinated implementation of program procedures, to determine if changes or assistance is needed to meet basic food service requirements;

Coordinates factors of the annual food plan relative to acceptability, availability, cost, prescribed nutritional requirements, use of authorized items, establishment of procurement quantities per number of persons served, menu patterns, procurement and supply lead time, the frequency of serving along with preparation and storage facilities and other logistics involved;

Administers and participates in the development of an annual Food Plan Menu Guide, and ingredient factors indicating a consolidated listing of subsistence items, to be utilized in feeding requirements during a 12-month period, plus recapitulation of cost to substantiate prescribed basic daily allowance for food;

Conducts market research, production analysis and holds periodic meetings with food management and procurement personnel relative to improve merchandising, production outputs and upgrading of annual food plan along with other elements of the food program in general;

Consults with program managers as requested to provide advice and expertise on matters relevant to the Food Service Program;

Performs other work as required.

Knowledge of: principles and practices of administration and supervision of large-scale Federal/State and private sector food service programs; program planning, coordination and implementation; specific functional concepts relative to: program promotion and education, purchasing methods and techniques;

technical principles of annual food plans and recapitulation of factors involved; surveys of food equipment and storage facilities, design, construction and layout of large- and small-scale institutional dining facilities; techniques of equipment inventory maintenance programs, replacement, etc.; preventive medicine programs and food service training programs, schools and curriculum.

Ability to: plan and carry out major program and special project activities, interpret and apply agency policy; analyze food situations accurately and make recommendations of effective courses of action; observe and interpret trends and analyze data; perform any technical function of food service operation and logistics and prepare clear, concise and comprehensive reports; establish effective working relationships with program managers and food service personnel.

There may be instances where individual positions must have additional licenses or certification. It is the employer’s responsibility to ensure the appropriate licenses/certifications are obtained for each position.

A Bachelor's degree involving major study in hotel and restaurant administration, food and nutrition, business administration, or closely allied field.

Two years of supervisory or managerial experience in a food service program emphasizing menu development and budget adherence in large-scale food service operations.

An associates degree in food and nutrition, hotel and restaurant administration, business administration or closely allied field and two years of supervisory or managerial experience in a food service program emphasizing menu development and budget adherence in large scale food service operations.

Six years of supervisory or managerial experience in a food service program emphasizing menu development and budget adherence in large scale food service operations.

Equivalent education/experience.