Food Service Manager I

Food Service Manager I

Positions in this job family are assigned responsibilities involving planning, coordination and direction of the operation of a food service department in a state hospital, school, facility or institution. This involves planning and coordinating the preparation, cooking and serving of food, coordinating and reviewing projected menu plans with nutrition therapists, including nutritional assessments and care plans, and requisitioning food, supplies and equipment.

Typical Functions:

• Plans, coordinates or directs purchasing, food planning, preparation and serving, inventory, cleaning and maintenance of sanitary standards in the preparation areas, kitchen, serving and dining areas of the department.
• Prepares work schedules for employees and patients.
• Reviews menus and makes changes; plans menus and prepares projected menu plans; and interprets recipes, modified diet plans and proper portion control in accordance with approved policy.
• Conducts staff meetings; attends staffing conferences and makes recommendations concerning operations.
• Maintains necessary records and prepares required reports.
• Analyzes food costs; assists with departmental budget issues.

At this level of this job family employees are assigned overall responsibility for the direction and coordination of the operation of a food service department of limited size and scope or for assisting in the operation of a larger food service department. Responsibilities will include direction and supervision of assigned staff which may include employees, inmates, students, patients and/or others, and also includes requisitioning produce, commodities, equipment and supplies, receiving and checking shipments against invoices, ensuring food items are properly stored, taking inventory and planning and supervising the serving of special meals.

Knowledge, Skills and Abilities required at this level include knowledge of requisition and inventory records; of food service organization and operation; of food preparation and modified diets; of safety hazards and precautions; of proper sanitation methods; of food storage methods; of menu planning and recipe interpretation; of standard cooking weights and measures; and of the principles of training. Ability is required to interpret and prepare special dietary menus and menu instructions; to establish and maintain effective working relationships with others; to give and follow oral and written instructions; and to organize and supervise the work of others.

Education and Experience requirements at this level consist of an associate's degree in culinary arts, food management or a similar field and one year of experience in a supervisory capacity or supervising inmates in a commercial or institutional food service environment; or an equivalent combination of education and experience, substituting one additional year of qualifying experience for each year of the required education.

Note: There is no substitution allowed for the required one year of supervisory or supervision of inmate experience.