Food Service Supervisor II
California State Personnel Board Specification
Schematic Code: DK30
Class Code: 2256
Established: 10/23/1953
Revised: 07/11/1979
Title Changed: --
Definition
Under general direction, to direct, coordinate, and standardize the serving of food in the various dining areas of a large State institution; to supervise and instruct employees and helpers from the resident population in the distribution and service of food; to be responsible for the maintenance of equipment and supplies; may instruct, lead, or supervise inmates, wards, or resident workers; and do other related work.
Typical Tasks
Directs, coordinates, and standardizes the serving of food in the various dining areas of a large State institution; assigns work, supervises and gives instruction and training to employees and helpers from the resident population, evaluates their performance and takes or recommends appropriate action; supervises the preparation for meal service, and the maintenance and arrangement of dining and serving areas, equipment, and utensils; makes inspections, and maintains uniform food handling practices and standards of safety and sanitation; establishes standards and maintains accepted practices for dishwashing operation; as necessary, assists in the performance of the foregoing tasks; assures equitable distribution of food; observes and reports on residents' attitudes toward food served; keeps food acceptance and plate wastage records; supervises care of food remaining after service; coordinates the food service with the food preparation department and nursing services; orders, receives, and supervises storage and inventory of supplies and equipment; keeps records and makes reports.
Minimum Qualifications
Either I
One year of experience performing the duties of a Food Service Supervisor I in the California state service.
Or II
Two years of experience performing the duties of a Food Service Worker II in the California state service.
Or III
Experience: Three years of experience supervising at least ten employees engaged in the distribution and service of food in a large hotel, restaurant, or institution. This experience must have included responsibility for the training and assignment of food service employees and the maintenance of equipment and work areas. and
Education: Equivalent to completion of the eighth grade.
Or IV
Education: Equivalent to graduation from college and completion of an internship in institutional management of dietetics. (Membership in the American Dietetic Association or eligibility for such membership may be substituted for the required internship.) Candidates who are in the last six months of their internship or graduate study will be admitted to the examination but they must have completed the internship or graduate work before they will be considered eligible for appointment.
Knowledge and Abilities
Knowledge of: Arrangement and operation of dining areas and food service counters; various types of dining room and serving utensils and equipment and their uses; appropriate cleaning and preserving materials and their use in the maintenance of dining room utensils and work areas; dining room sanitation and safety measures; effective personnel practices; operation of a food control program and general pantry operations.
Ability to: Plan, organize and direct the work of others; modify food to special needs of population served; plan and conduct in- service training programs; analyze situations accurately and adopt an effective course of action; keep records and prepare reports; follow serving instructions for therapeutic diets.
Special Personal Characteristics
Sympathetic understanding of and willingness to work with the resident population of a State institution; personal cleanliness; and freedom from communicable diseases.
