CLASS TITLE: FOOD SERVICE ADMINISTRATOR
GENERAL STATEMENT OF DUTIES:
To assist in the administration of a state-wide food service program by coordinating the processes of purchasing, delivering, handling and preparing of food in various state institutions; to assist in maintaining cost and inventory control; and do related work as required.
Works under the administrative direction of a superior with latitude for the exercise for the initiative and independent judgment; work is reviewed for conformance to policies, rules and procedures.
Assists in the supervision of the work of personnel engaged in food preparation and service.
ILLUSTRATIVE EXAMPLES OF WORK PERFORMED:
To assist in the administration of a state-wide food service program by coordinating the processes of purchasing, delivering, handling and preparing of food in various state institutions.
To assist in maintaining cost and inventory control by preparing and reviewing food purchase, inventory, consumption and waste records and by on-site visits and inspections at various institutions.
To make field visits to food service programs to check food quality, resident satisfaction, storage methods and preparation procedures.
To assist in evaluating methods, procedures and equipment needs to recommend improvement for food service programs.
To provide training for food service personnel and to serve as a consultant to food service programs.
To work with vendors to the food service programs to insure prompt delivery, proper quantity and proper quality.
To assist in the preparation of the annual state food budget and food cost projections.
To do related work as required.
REQUIRED QUALIFICATIONS FOR APPOINTMENT:
KNOWLEDGE, SKILLS AND CAPACITIES:
A working knowledge of the methods and procedures employed in a food service program, including the processes of purchasing, delivering, handling, preparing and maintaining quality control of food, and the ability to apply such knowledge in assisting in the administration of a food service program; a working knowledge of cost and inventory control methods used in a food service program and the ability to maintain such controls through records and inspections; the ability to evaluate food service methods, procedures and equipment and to develop recommendations for improvements; the ability to provide training and consultation for food service personnel; the ability to prepare food cost projections and to assist in budget preparation; the ability to establish and maintain effective working relationships with food service personnel, vendors and other officials concerned with food service; and related capacities and abilities.
EDUCATION AND EXPERIENCE:
Such as may have been gained through successful completion of two years of academic study at an institution of higher learning in business administration or culinary studies; and
Such as may have been gained through employment in a responsible position involving the administration of a food service program.
OR- any combination of education and experience that shall be substantially equivalent to the above education and experience.