Food Service Supervisor I

Food Service Supervisor I

Patton State Hospital, Human Resources Department, is accepting applications for at least one (1) Limited Term, Full-Time, appointment for the Food Service Supervisor I classification. The vacancy exists in the Nutrition Services Department and is under the direction of the Food Service Supervisor II.

The Food Service Supervisor I in Nutrition Services will supervise, direct and instruct Food Service Technician I/IIs, in performing their duties and responsibilities, engage in serving meals, cleaning and maintaining work areas, equipment, and utensils; may instruct, lead, or supervise Industrial Therapy (IT) workers from the patient population and patients served; do other work as required.

Incumbents must have the ability to possess and maintain sufficient strength, agility, endurance, and sensory ability to perform duties contained in this duty statement. Usual duties to include but not limited to standing and walking for prolonged periods of time. Bending, stooping, pushing, pulling, and lifting loads up to 50 pounds. Routinely pushing, pulling, manipulating food transit carts and hot carts.

In order to gain list eligibility and be appointed to the Food Service Supervisor I classification, please follow the directions carefully:

Food Service Supervisor I Exam Bulletin

ABILITY TO: Plan, organize, and direct the work of others; plan and conduct in-service training programs; analyze situations accurately and adopt an effective course of action; keep records and prepare reports; read and follow serving instructions for therapeutic diets. Reason logically and creatively; develop and evaluate alternatives; analyze data and present ideas and information effectively both orally and in writing; consult with and advise managers or other interested parties on a wide variety of subject-matter areas; gain and maintain the confidence and cooperation of those contacted during the course of work.

KNOWLEDGE OF: Arrangement and operation of dining areas and food service counters; various types of dining room and serving utensils and equipment and their uses; appropriate cleaning and preserving materials and their use in the maintenance of dining room utensils and work areas; dining room sanitation and safety measures; effective personnel practices; and general pantry operation. Computer literacy in Microsoft Excel Worksheets, Microsoft Word, Exchange (Outlook), Internet, Intranet, Teams.

You will find additional information about the job in the Duty Statement.