State of Washington Classified Job Specification
FOOD SERVICE SUPERVISOR 2
Supervises employees in activities such as food preparation, production and serving.
Supervises employees involved in one or more phases of food operations. May act for the Manager in his/her absence.
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;
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 inevaluating situations, solving problems and making decisions; write and speak effectively.
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.
Associate Degree in food service management, nutritional care or related field;
One year of food service supervisory experience;
A Bachelor's Degree with major course work in restaurant or hotel management, or closely-related field;
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.