Food Service Manager

Job family
General summary

This is advanced supervisory/managerial food services work.  An employee at this level is accountable for the oversight of food preparation and service in accordance with dietetic principles, conducting and maintaining inventories, completing requisitions for food and supply items, and maintaining financial records and budget information for food service costs. Additional duties include making hiring recommendations; training staff; planning, assigning, and reviewing work; and providing performance assessments, coaching, and progressive discipline.  An employee may also be responsible for maintaining compliance with United States Department of Agriculture (USDA) regulations.

Knowledge, skills & abilities

In addition to those identified in the previous levels: Knowledge of computerized inventory systems. Ability to prepare and maintain records of food usage and per capita costs.

Typical qualifications

Associate degree and 2 years of supervisory experience. (Substitutions may be allowed.)

Pay grade