FOOD SERVICE SUPERVISOR 8141
DISTINGUISHING
FEATURES OF THE CLASS
An employee in this
class supervises or monitors the planning, preparation and serving of meals to
a large group of people. The incumbent
may be directly responsible for food service in an institution, or may monitor
a contracted program for the elderly at several different sites. The incumbent is responsible for all phases
of food service, including cost control, record keeping and supervision. Performance is reviewed by an administrative
supervisor and by the State Office for the Aging if federal funds are utilized
in the program. Does related work as
required.
TYPICAL WORK
ACTIVITIES
Plans or reviews menus;
Orders food, supplies and equipment,
or monitors the ordering;
May confer with a consultant dietician and with medical staff regarding dietary or nutritional problems;
Maintains standards of appearance
for employees serving food, for the appearance of the food and for the manner
in which it is served;
May interview and train food service
personnel;
Maintains cost records and prepares
reports;
Interprets relevant federal and
state laws and regulations when necessary.
FULL PERFORMANCE
KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS
Thorough knowledge
of modern principles and practices in food preparation and service; thorough
knowledge of large scale cooking; thorough knowledge of food preparation and
food service management techniques; ability to supervise in a manner conducive
to full performance and high morale; ability to order or to monitor the
ordering of food, dietary supplies and equipment on a large scale; ability to
interpret relevant laws and regulations; ability to maintain records and
prepare reports; ability to express oneself clearly, both orally and in
writing; 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 six (6) years of
experience in commercial or institutional food preparation, at least two (2)
years of which must have been in a supervisory capacity.
NOTE: Additional
education in hotel, restaurant or food service management from a college with federally-authorized
accreditation or registration by NY State will be substituted for
non-supervisory experience on a year-for-year basis.
PROMOTIONAL
Two (2) years of permanent competitive
status as an Assistant Food Service Supervisor.
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
SUFFOLK COUNTY
Competitive