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State of Washington Classified Job Specification

FOOD SERVICE SUPERVISOR 2

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FOOD SERVICE SUPERVISOR 2
675I
Category: Inst. Food & Personal Services

Definition

Supervises employees in activities such as food preparation, production and serving.

Distinguishing Characteristics

Supervises employees involved in one or more phases of food operations. May act for the Manager in his/her absence.

Typical Work

With delegated authority, interviews and recommends selection of applicants, trains new employees, assigns and schedules work, acts upon leave requests, conducts annual performance evaluations and recommends disciplinary action; 

Coordinates the preparation and/or production and/or serving of food; inspects food for portion size, temperature and appearance; 

Monitors daily use of food, labor and supplies; 

Directs employees in maintenance of sanitation standards and corrects work procedures; 

Requisitions routine repairs and reports major repair needs; 

Performs the duties of Food Service Supervisor 1; 

Plans and orders; 

Drafts menus under direction; 

Trains dietetic interns and students; 

Determines the quantities of food to be ordered or to be prepared; 

Performs related duties as required.

Knowledge and Abilities

Knowledge of:  practices, methods and procedures of large‑scale food preparation and serving; personal hygiene, food handling, sanitation, and safety precautions; care and use of kitchen utensils and equipment; record keeping; report preparation; personnel functions. 

Ability to:  supervise and train employees, patients, volunteers; follow written and oral instructions; exercise good judgment in

evaluating situations, solving problems and making decisions; write and speak effectively.

Legal Requirement(s)

There may be instances where individual positions must have additional licenses or certification. It is the employer’s responsibility to ensure the appropriate licenses/certifications are obtained for each position.

Desirable Qualifications

Associate Degree in food service management, nutritional care or related field;

 

AND

 

One year of food service supervisory experience;

 

OR

 

A Bachelor's Degree with major course work in restaurant or hotel management, or closely-related field;

 

OR

 

High School Diploma, or GED Certificate, with four years of experience in an industrial, commercial or institutional food service or patient tray service including one year as a lead, supervisor, or equivalent.

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