FOOD SERVICE SUPERVISOR SENIOR4508R1 Pay Grade: 18 DEFINITION OF WORK Summary This is supervisory work over food service work units and supervisors. Standard Classification Factors Supervision Received - Level D: "Under general direction…" Employees at this level are usually in charge of a large and important organizational unit. They plan and carry out assignments with little supervision. They report regularly to a superior, usually by means of occasional conferences, to discuss work progress or new problems which require advice from above. This designation will pertain to classes with a high order of independence. Difficulty - LEVEL B: Average… Where the employee is confronted with a variety of duties susceptible to different methods of solution which, in turn, places a correspondingly higher demand upon resourcefulness and concentration. Positions which require the analysis and evaluation of raw data and the rendering of conclusions would, in many instances, fall into this category. Complexity - LEVEL C: Work is of a standardized nature that may involve a variety of duties. Analytical thought becomes more important at this level due to increased data and changing situations. Tasks usually have several steps, some of which may not be directly related. Alternatives may exist for processes or methods to be used in solving problems. Workers at this level exercise a moderate amount of independent judgment. Work is controlled by routine review and reporting to or consultation with supervisors. When guidelines exist at this level, they tend to be more complicated or technical in nature requiring careful interpretation. Consequence of Actions or Decisions - LEVEL C: Consequences of actions or decisions at this level are limited in scope and effect as the work is reviewed occasionally. Errors may cause moderate inefficiency. Costs due to errors may be significant. Contacts - LEVEL B: The purpose of the contact is to plan, coordinate and advise on work efforts, interpret guidelines or instructions, elicit opinions or give guidance on the basis of facts to resolve common issues or problems when the information is not sensitive in nature or the individuals or groups are working toward mutual goals and have basically cooperative attitudes. Well developed communication skills are required. Physical Demands - LEVEL A: The work is predominantly sedentary and requires minimal or negligible physical exertion. The employee is normally seated; however, the nature of the work allows for periods of standing or walking at will. Environmental Conditions - LEVEL A: The work environment involves normal everyday hazards or discomforts typical of offices, meeting and training rooms, or libraries. Comfortable levels of temperature, ventilation, lighting and sound are inherent in the work environment. Exposure to deviations from pleasant environmental conditions is only occasional. The likelihood of injury is remote. Supervision/Leadership - LEVEL D: Involves administrative supervision responsibility. As a "first line supervisor", the primary responsibility involves scheduling, supervising and evaluating employees who perform the same or similar work. Responsible for recommending hiring and disciplinary actions to a higher level of authority. As a "project manager" may direct the activities of project leaders to develop plans and criteria and to evaluate progress and results for one or more projects. Distinguishing Features Differs from the Food Service Manager class which is responsible for directing the entire food service department. EXAMPLES OF WORK PERFORMED Plans, assigns, reviews and evaluates the work of multiple work units of food service personnel which may include the use of students, inmates and/or clientele, performing a wide variety of cooking, baking and food preparation tasks and operating a variety of standard food preparation equipment; prepares production and work schedules. Plans menus; reviews recipes, special diets and other food requests; reviews the requisition of foodstuffs and supplies. Orders supplies and food products; writes reports and keeps records/inventories of food acquisition, production, storage and inspections. Inspects food, storage and work areas to maintain standards of health and safety in all phases of food production. Participates in and instructs subordinates in the preparation and serving of food as necessary and/or on a demonstration/training basis. May be responsible for the entire food service department in the absence of the manager. REQUIRED KNOWLEDGE, ABILITIES, AND SKILLS Knowledge *Knowledge of health sanitation, safety and security and their application to a large scale food service program. *Knowledge of large scale food preparation, service techniques, procedures, and food service management. *Knowledge of materials, methods, and equipment used in preparing and serving food on a large scale. *Knowledge of the principles of inventory control. Knowledge of foods and application of dietary standards. Knowledge of the principles and techniques of supervision. Knowledge of foods and food preparation. *Knowledge of food values. Abilities Ability to work effectively with fellow workers and others. *Ability to understand and follow oral and written instructions. *Ability to supervise and coordinate the work of subordinate personnel. *Ability to develop and maintain quality food standards. *Ability to establish and maintain effective working relationships with subordinates. *Ability to effectively express ideas orally and in writing. Ability to organize and clearly express information in concise written form and to maintain records and prepare reports. *Ability to assign and supervise the work of subordinates and to train and instruct employees. *Necessary at Entry MINIMUM REQUIREMENTS: Two years of experience in commercial/institutional cooking including one year of supervisory/leadership experience. Education may be substituted for experience as determined relevant by the agency. One year of experience in commercial/institutional cooking. Education may be substituted for experience as determined relevant by the agency. NC: 12/88 |