Class
Code: 6427
FOOD SERVICE SUPERVISOR
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.
ILLUSTRATIVE
TASKS
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
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.
GENERAL
INFORMATION
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