SUPERVISOR FOOD SERVICE

 DEFINITION:

 Under  direction, supervises and works with a group of  employees
 engaged  in  preparing and serving food and/or in  cleaning  food
 service facilities and equipment; does related work as required.

 NOTE: The definition and examples of work for this title are for
 illustrative  purposes only.  A particular  position  using  this
 title   may   not  perform  all  duties  listed   in   this   job
 specification.  Conversely, all duties performed on the  job  may
 not be listed.

 EXAMPLES OF WORK:

 Makes out menus.

 Establishes,  maintains, and develops effective  work  plans  for
 subordinates.

 Obtains,  stores,  safeguards, distributes,  and  supervises  the
 proper use of equipment, materials, and supplies.

 Prepares work schedules for assigned personnel.

 Supervises  and  works with a group of employees engaged  in  the
 preparation  of  foods and nourishments such as eggnogs,  coffee,
 toast, eggs, and fruit juices.

 Supervises  and  works with a group of employees engaged  in  the
 setting  up  of dining rooms and the service of meals  in  dining
 rooms and at food counters.

 Supervises  and  works with a group of employees engaged  in  the
 washing and sterilization of dishes, pots, silverware, trays, and
 the like.

 Receives, reviews, and adjusts complaints.

 Gives assignments and instructions to employees.

 Requisitions supplies.

 Establishes  and  maintains  records  of  personnel,   equipment,
 materials, supplies, work done, and time spent.

 Will  be required to learn to utilize various types of electronic
 and/or manual recording and computerized information systems used
 by  the agency, office, or related units.

 REQUIREMENTS:

      EXPERIENCE:

       Three  (3)  years of experience in performing  varied  work
 involved  in  preparing and serving food  and  in  cleaning  food
 service facilities and equipment.

      LICENSE:

       Appointees  will be required to possess a driver's  license
 valid  in  New Jersey only if the operation of a vehicle,  rather
 than   employee  mobility, is necessary to perform the  essential
 duties of the  position.

 KNOWLEDGE AND ABILITIES:

 Knowledge  of problems, procedures, and methods used in preparing
 and  cleaning fruits and vegetables for cooking, and in  cleaning
 kitchen utensils and equipment.

 Knowledge  of  obtaining, storing, and safeguarding supplies  and
 equipment.

 Knowledge  of  the establishment and maintenance of  records  and
 files.

 Knowledge  of  personnel,  equipment, materials,  supplies,  work
 done, time spent, and cost.

 Ability to analyze food service problems.

 Ability  to  organize  assigned work and develop  effective  work
 methods.

 Ability to give assignments and instructions.

 Ability  to  learn to utilize various types of electronic  and/or
 manual  recording  and information systems used  by  the  agency,
 office, or  related units.

 Ability  to  read,  write, speak, understand, or  communicate  in
 English  sufficiently  to perform the duties  of  this  position.
 American   Sign  Language or Braille may also  be  considered  as
 acceptable forms of  communication.

 Persons  with  mental or physical disabilities  are  eligible  as
 long as they can perform the essential functions of the job after
 reasonable accommodation is made to their known limitations.   If
 the   accommodation  cannot be made because it  would  cause  the
 employer undue  hardship, such persons may not be eligible.

 This job specification is applicable to the following title code:
Job
Spec
Code
Variant
State,
Local or
Common
Class of
Service
Work
Week
State
Class
Code
Local
Class
Code
Salary
Range
Note
06457
L
C
  
N/A
09
-

This job specification is for local government use only.
Salary range is only applicable to state government.
Local salaries are established by individual local jurisdictions.

 1/16/1997