You are here

Home » State Human Resources » Compensation & job classes » Classified Job Listing » » State of Washington Class Specification

State of Washington Classified Job Specification


<< Classified Job Listing

Class Code: 677H
Category: Inst. Food & Personal Services


Manages and coordinates the general operations in a food service department.

Distinguishing Characteristics

Manages and coordinates all phases of food operations including budgeting, planning and ordering for a facility where 50,000 to 100,000 meals are prepared each month; or manages retail operations with annual sales of at least $500,000; and/or supervises 15-35 full-time equivalent employees which may include Food Service Supervisors.

Typical Work

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 in 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; 

Adjusts menus for patrons with special dietary problems; 

Trains dietetic interns and students; 

Performs related duties as required.

Knowledge and Abilities

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

Ability to: supervise and train others in cooking and food service; plan a variety of nutritious menus to fit needs and limitations on food preparation; establish and maintain cooperative working relationships with others; follow written and oral instructions.

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

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




Equivalent education/experience.

Class Specification History

New Class : 1-3-73.
Revise Title & Class: 3-19-81.
Revise MQ: 7-2-90.
Revise class. Revises title (formerly Food Service Manager B), class code (formerly 4010), definition and distinguishing characteristics; adopted May 10, 2007, effective July 1, 2007; general revision revises typical work, adds knowledge and abilities, and revises minimum qualifications; effective July 1, 2007.