ASSISTANT FOOD SERVICE SUPERVISOR 8140
DISTINGUISHING
FEATURES OF THE CLASS
Under general
supervision, an employee in this class assists in organizing and directing the
preparation and serving of meals to a large group of people. The incumbent may share
responsibility for food service in an institution or in monitoring a contracted
program for the elderly at several different sites. The incumbent shares
responsibility for management, and relieves the supervisor of the more routine
administrative duties. The incumbent
exercises considerable judgment and initiative in the performance of duties.
Does related work as required.
Supervises and participates in the
preparation of meals, and supervises their delivery;
Assists in menu planning;
Schedules food service workers;
orders supplies or assists in monitoring the ordering;
May maintain records of food supply
and equipment repair and maintenance in the absence of the supervisor;
Assists in interviewing and training
new employees and in maintaining personnel records;
May assist in the review of
targeting plans submitted by contractors; reviews reports to determine contract
compliance and performance;
Recommends changes for more
efficient food service operation.
FULL PERFORMANCE
KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS
Good knowledge of
current regulations and standards concerning food and food service; good
knowledge of modern techniques in food preparation; ability to train and
supervise new employees in a manner conducive to full performance and high
morale; ability to communicate clearly, and maintain good relationships with
co-workers; working knowledge of bookkeeping; physical condition commensurate
with the demands of the position.
MINIMUM
QUALIFICATIONS
OPEN COMPETITIVE
Graduation from a standard senior
high school or possession of a high school equivalency diploma, and four (4)
years of experience in commercial or institutional food preparation, one (1)
year of which must have been in a supervisory capacity.
NOTE: Additional
education in hotel, restaurant or food service management will be substituted
for non-supervisory experience.
Candidates
employed in a school must attend ongoing continuing education/training as
required by the Food and Nutrition Service of the United States Department of
Agriculture.
R07/01/2015
Competitive