Plans, organizes and directs operations in a large food service installation or in a medium-sized food service installation which provides laboratory instruction to food, nutrition and institutional management students.

Manages all phases of food operations including budgeting, planning and ordering for a facility where over 100,000 meals are prepared each month; or manages retail operations with annual sales of at least $1,800,000; and/or supervises over 35 full-time equivalent employees including Food Service Supervisors or lower-level managers; or manages a medium-size food service operation providing laboratory instruction to approxi­mately 50 students per academic year in all phases of large-scale institutional food operations and quantity cooking.

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;

Develops and maintains operating budgets; controls food and labor costs; determines the need for and recommends acquisition of additional equipment, materials and personnel;

Directs or performs ordering, receiving, inspection and storage of food and supplies;

Directs food production including work methods, recipe development and customer surveys;

Reviews and modifies standardized menus; develops and standardizes new menus; implements the master menu;

Prepares or supervises preparation of payroll documents, management reports, operations studies, etc.;

Provides employee training programs;

Explains and interprets administrative rules and regulations; develops and maintains operating policies and procedures;

Ensures proper maintenance, repair and utilization of food service facilities and equipment; oversees compliance with sanitation and safety standards;

Consults with food, dormitory and related committees and individuals to resolve problems and promote public relations;

Responds to patron and employee inquiries, suggestions, complaints and requests;

Participates in management and instructional meetings;

Plans menus for patrons with special dietary problems;

Trains dietetic interns and students including providing laboratory instruc­tion, assigning, directing and evaluating students in quantity cooking and foods, nutrition and institutional management;

Answers technical questions; explains systems and procedures; relates academic training to practical applications; discusses occupational opportunities and gener­ally assists students in the educational and training processes;

Knowledge of: management of large‑scale food preparation and services; scheduling and assigning work; inventory procedures; report preparation.

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.

Persons legally authorized to work in the U.S. under federal law, including Deferred Action for Childhood Arrivals recipients, are eligible for employment unless prohibited by other state or federal law.

Bachelor's Degree in institution management, hotel and restaurant administration, home economics, business administration or related field AND two years of super­visory/administrative experience including planning and budgeting

                                                                            OR