CLASS CODE: 6224
PAY GRADE: 418

CLASS TITLE:FOOD SERVICE DIRECTOR II - SES

ALLOCATION FACTOR(S)

This is managerial work planning and directing the food service operation in a large institution. The employee(s) in the position(s) allocated to this class exercise(s) independent judgment in formulating or assisting in the formulation of policies and procedures which have significant impact in personnel administration and/or preparation and administration of budgets.

EXAMPLES OF WORK PERFORMED:

(Note: The examples of work as listed in this class specification are not necessarily descriptive of any one position in the class. The omission of specific statements does not preclude management from assigning specific duties not listed herein if such duties are a logical assignment to the position. Examples of work performed are not to be used for allocation purposes.)

  • Organizes, plans and supervises all aspects of food planning, purchasing, storage, preparation, and serving at the institution assigned.
  • Plans or reviews menus to ensure a balanced diet within the cost standards established.
  • Determines manpower and equipment requirements; prepares budgets to cover and maintain cost control.
  • Approves all purchases of foodstuffs.
  • Establishes standards for production, quality and sanitation; and performs periodic inspections to ensure that standards are maintained.
  • Interviews, hires, and discharges employees.
  • Establishes work schedules and training programs, and consults and advises on any aspect of work performance.
  • Provides a catering service for banquets and other special functions.
  • Performs related work as required.

KNOWLEDGE, SKILLS AND ABILITIES:

(Note: The knowledge, skills and abilities (KSA's) identified in this class specification represent those needed to perform the duties of this class. Additional knowledge, skills and abilities may be applicable for individual positions in the employing agency.)

  • Knowledge of the principles and practices of supervision and management.
  • Knowledge of the principles and techniques of food service planning.
  • Knowledge of the nutritional content of food.
  • Knowledge of food service management principles and techniques.
  • Knowledge of food service safety and sanitation procedures.
  • Ability to plan and direct a food service program including the purchasing, storage, preparation and serving of food at an institution.
  • Ability to plan nutritional meals for groups of people.
  • Ability to utilize problem-solving techniques.
  • Ability to develop various reports.
  • Ability to assess budgetary needs.
  • Ability to formulate policies and procedures.
  • Ability to prioritize work load.
  • Ability to supervise people.
  • Ability to determine work priorities, assign work, and ensure proper completion of work assignments.
  • Ability to communicate effectively.
  • Ability to establish and maintain effective working relationships with others.
  • Ability to understand and apply applicable rules, regulations, policies and procedures.

MINIMUM QUALIFICATIONS

EFFECTIVE:

7/1/2001

HISTORY:

01/30/1996

01/01/1984