This first-level supervisory food service position will be accountable for overseeing the preparation and serving of food. At this level, an employee will follow basic dietetic principles to coordinate and audit meals; conduct and maintain inventories; complete requisitions for food and supply items; and maintain food service records. Supervisory duties will include training and directing the daily work of food service staff and/or offenders engaged in related duties; and monitoring safety and sanitation standards in kitchens, dining rooms, and food preparation and storage areas.
In addition to those identified in the previous levels: Knowledge of storekeeping or inventory procedures. Ability to supervise and instruct employees, offenders, and/or other helpers in food preparation, planning, and coordination of menus.
Associate degree or 4 years of food service experience. (Substitutions may be allowed.)