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

Manages and coordinates all phases of food operations including budgeting, planning and ordering for any of the following: a facility where 30,000 to 50,000 meals are prepared each month; a semi-autonomous unit (such as a commissary or catering service); or operations with annual sales of not less than $250,000 nor more than $500,000. Duties include supervising others in planning menus, ordering, storing and maintaining inventories of foods and supplies, preparing and serving meals, and planning and preparing modified diets and menus which conform with medical care programs.

Interviews and recommends selection of applicants, trains new employees, assigns and schedules work, acts upon leave requests, conducts performance evaluations and recommends disciplinary action;

Supervises and organizes the work of cooks, food service personnel and residents; plans daily, weekly, special and other menus; converts standard menus to fit needs;

Administers in‑service vocational training to cooks; supervises instruction of residents or others in general cooking, baking, meatcutting, and food preparation and services;

Prepares and plans budgets; determines food costs estimates and orders food supplies and equipment; supervises receiving, checking, storage and distribution of food supplies and equipment;

Inspects kitchen, dining, and food preparation areas to ensure proper food handling, sanitation, elimination of safety and/or security hazards, and proper care, use and security of culinary equipment;

Checks food during and after preparation to ensure proper quantity, quality and seasoning;

Maintains inventories on produce, dry stores, canned goods, utensils and kitchen equipment; devises methods to eliminate pilferage;

Prepares and reviews quarterly ration and waste reports, inventory, cost of food items, and other records;

Suggests, tests, and evaluates new menu items;

Responds to patrons regarding suggestions, complaints, questions and special requests;

Performs other work as required.

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.

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 or leadwork experience in food service


Equivalent education/experience.

New class, consolidates 4009 Food Service Manage A, 80660 Food Manager 3; adopted May 10, 2007, effective July 1, 2007.
Added typical work statements November 25, 2014.
Shadow class adopted 6/22/2023, effective 7/1/2023.

Revised Legal Requirements; effective June 6, 2024, due to adopted legislative action.