FOOD SERVICE SUPERVISOR 4

  DEFINITION:

  Under a Business Manager or other supervisor in a state
  institution, hospital, or college with a resident inmate, patient, or
  student population under 200, has charge of the economic and
  professional management of all functions, services, facilities, and
  staff associated with storage, preparation, and service of all food;
  does related work as required.

  NOTE:  For positions assigned to Department of Corrections, the 
  population count would include the institutional custodial staff 
  served

  NOTE: The 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:

  Plans or supervises the preparation of all menus, special diets, 
  and other food preparation work.

  Gives instructions to employees, patients, inmates, and/or
  students in the food service unit, and supervises work performance.

  Plans, organizes, and assigns the work of the organizational unit
  and evaluates employee performance and conduct, enabling the 
  effective recommendation of the hiring, firing, promoting, and 
  disciplining of subordinates.

  Maintains and controls the proper sanitary and safety conditions
  and standards and inspects all areas where food is received, 
  handled, stored, refrigerated, prepared, and served.

  Prepares requisitions for all food supplies and food preparation
  equipment to be acquired by direct purchase and sees that these 
  are properly stored, safeguarded, recorded, and used.

  Prepares recommendations concerning and assists in planning 
  the vegetable, fruit, dairy, and meat production programs of 
  the institution taking into account available personnel, funds, 
  equipment, and supplies.

  Sees that meals are properly prepared and attractively served 
  and that the recommendations of the medical and dietetic staff 
  are carried out.

  Prepares correspondence and reports and supervises the 
  maintenance of files.

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

  REQUIREMENTS:

       EDUCATION:

       Graduation from an accredited college with a Bachelor's 
  degree in Dietetics, Food Science, Food Service Management, 
  Food Technology, Nutrition, or Restaurant Management.

       EXPERIENCE:

       Two (2) years experience as manager or supervisor of a 
  food service operation which includes planning, preparation, 
  and delivery systems.

       NOTE:  Applicants who do not possess the required education
  may substitute additional experience as indicated on a 
  year-for-year basis.

       LICENSE:

           Appointee 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 modern dietetics, diet management, and large
  scale food preparation and service, including food costs 
  estimating, and accounting after a period of training.

  Knowledge of health, sanitary, and safety standards for kitchen 
  personnel, equipment, appliances, and routine after a period of
  training.

  Ability to plan, organize, and carry out a large scale food service 
  program in an institution using skilled, unskilled, patient, student, 
  and/or inmate labor, and to use effectively the products of the 
  institution farm, dairy, and butcher shop, making use of seasonal
  products and institution crops.

  Ability of make reasonable estimates of future food supply
  requirements and to maintain inventory of stock on hand and 
  records of food supplies used and to be used.

  Ability to make intelligent judgement of the quality of varied
  types of food and food supplies.

  Ability to develop adequate and economic menus for a large
  number of persons.

  Ability to give instructions to staff and supervise work
  performance.

  Ability to see that food preparation service and storage 
  areas are maintained in a clean, orderly, and safe condition 
  at all times.
  
  Ability to prepare correspondence and reports and supervise
  the maintenance of files.

  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 essential functions of the job with 
  or without reasonable accommodation.  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
44734
S
C
N4
19
N/A
S20
-

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

 4/30/2016