• Job Description

  Req#: 4358968
  Under direction, to be responsible for maintenance of a high quality food service program at a major institution; to direct and supervise the purchasing, preparation and serving of food to patients, inmates, staff, and visitors; to direct and supervise the sanitation and ware washing elements of the food service program.
  • Establishes and maintains standards of food production and service, sanitation, safety, and security;
    
  • Compiles and utilizes pertinent operational data to improve efficiency and quality of food service;
    
  • Develops specifications for the procurement of food, equipment and supplies;
    
  • Establishes the number of persons to be served and computes the quantity of food to be purchased, insuring that individual portions conform to dietetic standards of the hospital or institution;
    
  • Inspects food preparation and serving areas, equipment, and storage facilities and observes the appearance and personal habits of food service staff to insure conformance to sanitation standards and public health regulations;
    
  • Prepares work schedules and makes assignments through subordinate supervisors to food services staff;
    
  • Assists in selection of subordinate personnel and directs their orientation and training;
    
  • Recommends, initiates, and approves a variety of personnel actions (e.g., transfers, promotions, separations) in accord with Merit System Rules and institutional policies;
    
  • Reviews technical journals and publications and confers with food industry representatives concerning new developments in food packing and processing, related equipment, nutritional concepts and selects among them to recommend for adoption into the institution's food service program;
    
  • Prepares reports on number and types of meals prepared and costs of raw food and labor;
    
  • Maintains inventories and records on all hospital kitchen equipment and supplies, personnel data, recipes, and work schedules;
    
  • Maintains effective verbal and written communications and public relations, inter- and intradepartmentally;
    
  • Develops short and long-range departmental plans and programs consistent with departmental and organizational policies;
    
  • Relieves the Director in his/her absence;
    
  • Assists in preparing the departmental budget; and
    
  • Performs other related work as required.
  Training, education and work experience in a large institutional food services program sufficient to enable a candidate to demonstrate possession of the following knowledges and abilities:
  
  Experience Note: The level of knowledge and ability reflected in this standard would normally be achieved through attainment of a bachelor's degree from an accredited college or university with a major in foods and nutrition, food service administration, or a related field and at least three years of increasingly responsible experience in a hospital or major food service program including at least one year of supervisory experience. A master's degree in a related field may be substituted for one year's experience.
  
  Knowledge of:
  
  • The practice, organization, techniques and current trends in institutional food service production, serving and administration;
    
  • Institutional kitchen equipment and its operation;
    
  • Basic principles of nutrition;
    
  • Local, state and federal regulations governing food service operations;
    
  • Basic principles of organization and specifically hospitals for some positions;
    
  • Inventory control procedures;
    
  • Principles of supervision and training;
    
  • Budget preparation;
    
  • Working knowledge of computer application to food service is desirable.
  Ability to:
  
  • Train, direct and supervise a staff engaged in preparing and serving food and maintaining an institutional kitchen;
    
  • Estimate the number of persons to be served and compute the necessary amount of food to be ordered in order to meet dietetic standards;
    
  • Prepare menus and portion specifications according to sound nutritional principles and dietetic standards;
    
  • Establish and maintain a quality control program for preparation of foods;
    
  • Monitor food preparation and serving areas, equipment, storage facilities and personal habits of food service staff for conformance to health regulations and sanitation standards;
    
  • Compile data, maintain inventories on supplies and equipment and write reports;
    
  • Communicate effectively, both orally and in writing, with departmental and subordinate staff, patients, and the general public.

• About the company

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