NATURE OF WORK
Employees in this class are responsible for supervising a staff of cooks and food service workers in the large-scale production of meals in a County health care facility. Work involves supervising staff in cooking and preparing foods for meals and instructing subordinates in food processing methods and procedures. Incumbents coordinate and assist with cooking and food preparation activities to assure meals are served at scheduled times. Duties include supervising the service of meals in the dining room and the distribution of meals to clients and employees; planning work schedules; recommending changes in procedures for food preparation and service; overseeing maintenance of the cleanliness of equipment and the work area; ensuring compliance with proper sanitary requirements of local, state, and federal regulations; planning menus and ordering and receiving food supplies. Work is reviewed through observation of the quality and cost of food served. Supervision is received from a Nutrition Service Manager who reviews work for effectiveness in carrying out food service responsibilities.
Supervises a staff of skilled cooks and food service workers engaged in cooking and preparing meals; provides general supervision to clients who help clean the dining rooms; plans and revises work schedules.
Trains cooks and food service workers in food preparation, storage, and service tasks; instructs subordinates in quality and quantity of supplies to be used; assures that recipes are followed; assists staff with their professional growth and development; identifies training needs to help employees achieve and maintain required competencies.
Makes recommendations regarding hiring and discipline of subordinates; authorizes leave and overtime; evaluates employee performance and provides input for performance evaluations.
Coordinates cooking and food preparation activities to meet serving deadlines; supervises the service of meals in dining room and the distribution of meals to various facilities; oversees delivery of special diets to client population.
Assures that staff meets standards of personal hygiene and that standards of cleanliness and sanitation in all food service areas are kept in compliance with local and state statutes and health department requirements, and with JCAHO and the American and Florida Dietary Association standards.
Plans food preparation, storage, and procurement based on menus and established policies and procedures; assures maintenance of appropriate temperature and portion control of food; assures compliance with food preparation and service policies and procedures established by regulatory agencies.
Participates in the agency’s performance improvement process; recommends changes in procedures for food preparation, service, and storage; identifies and reports situations which could impact client treatment, safety, or morale arising from food preparation and delivery; provides recommendations regarding therapeutic and cyclic menus.
Maintains security of the kitchen and food service utensils, equipment, supplies, and stored food; reports equipment failures or malfunctions.
Performs related work as required.
KNOWLEDGE, ABILITIES AND SKILLS
Considerable knowledge of materials and methods used in preparation of food on a large scale.
Considerable knowledge of standard and special diet recipes and cooking methods for various types of foods and meals.
Considerable knowledge of food ordering, preparation and storage.
Considerable knowledge of health hazards in food preparation and necessary precautionary measures.
Considerable knowledge of sanitary requirements and cleaning methods.
Considerable knowledge of operating institutional food service tools and equipment.
Knowledge of food menus, values, relative costs and portion control.
Ability to do a variety of skilled and special cooking on a large scale.
Ability to read and interpret menus and a variety of recipes and to perform arithmetical calculations to determine recipe ingredient and food quantities based on number of servings.
Ability to use a full variety of cooking equipment and utensils for large-scale food preparation.
Ability to supervise cooks and food service workers in a manner conducive to full performance and high morale.
Ability to follow and give oral and written instructions.
Ability to work under conditions of high temperature.
Ability to prepare cost estimates and prepare narrative reports and maintain records.
Ability to serve the public and fellow employees with honesty and integrity in full accord with the letter and spirit of BrowardCounty's Ethics and Conflict of Interest policies.
Ability to establish and maintain effective working relationships with the general public, co-workers, elected and appointed officials and members of diverse cultural and linguistic backgrounds, regardless of race, color, ethnicity, religion, age, gender, disability, sexual orientation, marital status, or political affiliation.
REQUIRED EXPERIENCE AND TRAINING
Graduation from high school; four (4) years of experience in large-scale commercial food preparation in a health care facility or institution, including one (1) year of supervisory experience; or any equivalent combination of relevant training and experience.
NECESSARY SPECIAL REQUIREMENT
Food Protection Manager’s Certification as required by the Florida Department of Agriculture and Consumer Affairs at time of hire.
Bargaining Unit: Unrepresented.
FLSA Status: Non-exempt
Code Of Ethics Certification: No
Work Locations: Substance Abuse and Health Care Services
Class Spec. Estab ./Revised: E11/04