Plans, organizes and directs the total operation of a large food service department; or serves as assistant director of one of the largest food service departments in the state.
Organizes, plans and directs the purchase, storage, preparation and serving of food and the maintenance of food service equipment and facilities. Establishes standards for production, quality, sanitation and maintenance; makes frequent inspections to ensure that standards are maintained; inspects dry stores and refrigerated food to ensure optimum storage conditions. Plans or reviews menus to ensure a balanced diet within established cost standards. Determines requirements for personnel, equipment, supplies and food; prepares or assists with the preparation of the budget for a food service department; requisitions, purchases or approves the purchase of equipment, supplies and food. Establishes work schedules and training programs; supervises, instructs and counsels employees. Teaches and demonstrates correct techniques of food preparation for maximum palatability and appearance and minimum waste. Prepares or reviews the preparation of food service records and reports.
Knowledge of the procurement, storage, preparation, distribution and serving of food products. Knowledge of dietetic principles involved in planning and reviewing menus for nutritional adequacy, dietary balance and attractiveness of prepared food products. Knowledge of principles and procedures of food service management. Ability to teach food preparation and cooking. Ability to plan, assign and supervise the work of food service personnel. Ability to analyze and prepare budgets and reports.
Related food service experience.