Manages the food service department where 12,000 to 30,000 meals are prepared each month. Duties include supervising others engaged in planning menus, ordering, storing, and maintaining inventories of foods and supplies, preparing and serving meals, and planning and preparing modified diets and menus which conform with medical care programs.

Supervises cooks, bakers, meatcutters, and other food services personnel and detail kitchen help; assigns and schedules work; gives in‑service training to cooks and other employees; instructs detail kitchen help in simple food preparation and kitchen procedures; 

Plans daily, weekly, special, and other menus; converts standard menus to fit needs; 

Makes budget estimates; determines food costs; estimates and orders food supplies and equipment; supervises receiving, checking, storage, and distribution of food supplies and equipment; 

Inspects kitchen, dining, and food preparation areas to ensure proper food handling, sanitation, elimination of safety hazards, and proper use and care of equipment; checks food during and after preparation for proper quantity, quality, and seasoning; 

Maintains inventories on produce, dry stores, canned goods, kitchen utensils and equipment; maintains records; prepares and reviews reports; 

Performs other work as required.

Knowledge of: management of large‑scale food preparation and service; preparation of reports; organization, scheduling, and work assignment; inventory methods and food stores maintenance.

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.

Persons legally authorized to work in the U.S. under federal law, including Deferred Action for Childhood Arrivals recipients, are eligible for employment unless prohibited by other state or federal law.

Three years of supervisory or leadwork experience in large‑scale food operations involving work in the planning, organization, and production of meals, food procurement, storage, and preparation, or closely related work.

A Bachelor's degree involving major study in institutional food management, restaurant management, or dietetics may be substituted for two years of the required experience.

OR

Two years of experience as a Cook 3 or Dietitian or equivalent.