Supervises food service employees in the preparation, production, service, cash sales and maintenance activities and participates in all food service activities.

With delegated authority, interviews and recommends selection of applicants, trains new employees, assigns and schedules work, acts upon leave requests, conducts annual performance evaluations and recommends disciplinary action.  Positions participate in all food service activities and are not routinely involved in administrative and meal planning activities.

Supervises and trains food service workers, patients and volunteers in developing and carrying out prescribed food service program; 

Participates in staff meetings and conferences relating to food service; 

Ensures proper food handling, sanitation, elimination of safety hazards, and proper care and use of equipment in dining areas and kitchen; 

Inspects food inventory for proper rotation and usage; 

Responsible for maintenance of proper record keeping, work schedules, attendance and leave reports, requisitions, procurement of supplies, accident reports; reviews reports prepared by subordinates; 

Responsible for and directs setting up of steam table, serving correct temperature of food, and maintenance and cleaning of equipment; 

Ensures orderly supply of food to steam tables during serving hours and proper portioning of food; 

Knowledge of: practices, methods and procedures of large‑scale food preparation and serving; personal hygiene, food handling, sanitation, and safety precautions; care and use of kitchen utensils and equipment; record keeping; report preparation; personnel functions. 

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.

Associate Degree in food service management, nutritional care or related field OR two years of experience in institution or restaurant in preparing or serving food

OR