FOOD SERVICE MANAGEMENT SERIES

 

 

Occ. Work Prob. Effective

Code No. Class Title Area Area Period Date

3498 Food Service Supervisor 03 382 6 mo. 05/18/92

2392 Assistant Food Production Manager 03 380 6 mo. 05/18/92

2390 Food Production Manager 03 380 6 mo. 05/18/92

2399 Assistant Food Service Manager 03 380 6 mo. 05/18/92

2398 Food Service Manager 03 380 6 mo. 05/18/92

 

 

Promotional Line: 126

 

 

Series Narrative

Employees in this series are involved in the management of food service operations.

 

DESCRIPTIONS OF LEVELS OF WORK

 

Level I:  Food Service Supervisor 3498

Employees at this level perform supervisory duties in a food service operation. They work under general supervision from a designated supervisor.

 

A Food Service Supervisor typically

 

1.   is in charge of a dining room

 

2.   trains and supervises dining room and kitchen employees

 

3.   assists in the planning of menus

 

4.   assists in food preparation

 

5.   supervises serving of food

 

6.   arranges work schedules

 

7.   assists in planning and serving banquets and special functions

 

8.   is responsible for the general appearance and operation of a dining room

 

9.   perform other related duties as assigned

 


 

Level II:  Assistant Food Production Manager 2392

Employees at this level are responsible for the production and service of food. They work under general supervision from a designated supervisor.

 

An Assistant Food Production Manager typically

 

1.   assists in supervising the preparation and service of food

 

2.   assists in planning menus

 

3.   schedules personnel

 

4.   checks, orders, and requisitions food stuffs and supplies

 

5.   keeps records of food costs

 

6.   plans and supervises the general housekeeping and sanitation of the kitchens, dining rooms, and adjacent areas

 

7.   substitutes for incumbents in higher levels of this series

 

8.   supervises dining room and kitchen employees as assigned

 

9.   perform other related duties as assigned

 

 

Level III: Food Production Manager 2390

Employees at this level are responsible for the functional operation of a food service department. They work under general supervision from a designated supervisor.

 

A Food Production Manager typically

 

1.   plans, organizes, and supervises the work of dining room and kitchen employees as assigned

 

2.   supervises food preparation

 

3.   checks and orders supplies

 

4.   assists in planning menus

 

5.   keeps records

 

6.   makes reports

 

7.   performs other related duties as assigned

 


 

Level IV: Assistant Food Service Manager 2399

Employees at this level are responsible for administrative and supervisory duties as assigned. They work under direction from a designated administrator.

 

An Assistant Food Service Manager typically

 

1.   plans menus

 

2.   directs the work of junior supervisors and dining room and kitchen employees as assigned

 

3.   hires and trains employees

 

4.   prepares work schedules

 

5.   prepares food orders and controls inventories

 

6.   is responsible for the operation of the department in the absence of the responsible administrator

 

7.   performs other related duties as assigned

 

 

Level V: Food Service Manager 2398

Employees at this level are responsible for the operation of a complex system of food services. They work under administrative supervision from a designated administrator.

 

A Food Service Manager typically

 

1.   establishes policies, procedures, and methods for the department that will result in efficient operation and high standards of food service

 

2.   employs and trains supervisors in carrying out these policies, procedures, and methods

 

3.   fosters good employee relations

 

4.   promotes good public relations

 

5.   prepares the departmental budget and directs the operations in compliance with the approved budget

 

6.   is responsible for the sanitation of the department and the maintenance and replacement of equipment

 

7.   performs other related duties as assigned

 


 

MINIMUM ACCEPTABLE QUALIFICATIONS REQUIRED FOR ENTRY INTO:

 

Level I:  Food Service Supervisor 3498

 

CREDENTIALS TO BE VERIFIED BY PLACEMENT OFFICER

 

1. (A)   high school graduation or equivalent

 

or

 

(B)   two years of progressively responsible food service experience

 

or

 

(C)   any combination of the above training and experience computed on the basis of two academic years of training equaling 12 months of work experience

PERSONAL ATTRIBUTES NEEDED TO UNDERTAKE JOB

 

1.   supervisory ability

 

 

Level II:  Assistant Food Production Manager 2392

 

CREDENTIALS TO BE VERIFIED BY PLACEMENT OFFICER

 

1. two years of supervisory food service experience. (Specialized vocational training in dietetics, hotel management, institutional management, or related fields may be substituted, month for month, for the required experience.)

 

PERSONAL ATTRIBUTES NEEDED TO UNDERTAKE JOB

 

1.   supervisory ability

 

 

Level III: Food Production Manager 2390

 

CREDENTIALS TO BE VERIFIED BY PLACEMENT OFFICER

 

1.   four years of experience in food service management. (Specialized vocational training in dietetics, in hotel, restaurant, or institutional management, or in related fields may be substituted, month for month, for the required experience, up to a maximum of 36 months.)

 

PERSONAL ATTRIBUTES NEEDED TO UNDERTAKE JOB

 

1.   supervisory ability

 

 

 

Level IV: Assistant Food Service Manager 2399

 

CREDENTIALS TO BE VERIFIED BY PLACEMENT OFFICER

 

1.   (A)   Bachelor's degree in a foods and nutrition program (such as food and lodging management or dietetics) from a recognized institution and three years of progressively more responsible supervisory and managerial experience in commercial or institutional food service operations

or

 

(B)   certification from a two-year program in foods and nutrition from a recognized institution and four years of progressively more responsible supervisory and managerial experience in commercial or institutional food service operations

 

or

 

(C)   six years of progressively more responsible supervisory and managerial experience in commercial or institutional food service operations

 

or

 

(D)   any combination of the above that totals six years

 

PERSONAL ATTRIBUTES NEEDED TO UNDERTAKE JOB

 

1.   working knowledge of the theories, principles, methods, and procedures of professional food service management

 

2.   supervisory skills

 

3.   administrative ability

 

 

Level V: Food Service Manager 2398

 

CREDENTIALS TO BE VERIFIED BY PLACEMENT OFFICER

 

1.   (A)   Bachelor's degree in a foods and nutrition program (such as food and lodging management or dietetics) from a recognized institution and five years of progressively more responsible supervisory and managerial experience in commercial or institutional food service operations

 

or

 

(B)   certification from a two-year program in foods and nutrition from a recognized institution and six years of progressively more responsible supervisory and managerial experience in commercial or institutional food service operations

 

or

 

(C)   eight years of progressively more responsible supervisory and managerial experience in commercial or instutional food service operations

 

or

 

(D)  any combination of the above that totals eight years

 

PERSONAL ATTRIBUTES NEEDED TO UNDERTAKE JOB

 

1.   thorough knowledge of the theories, principles, methods, and procedures of professional food service management

 

2.   skill in directing and managing the activities of a staff

 

3.   administrative ability

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Food Service Supervisor......................................................................................................... EDITED

Assistant Food Production Manager........................................................................................ EDITED

Food Production Manager...................................................................................................... EDITED

Assistant Food Service Manager............................................................................................. EDITED

Food Service Manager........................................................................................................... EDITED