2620-Food Service Manager Administrator

Food Service Manager Administrator

Job classification

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Current compensation plan

Effective: Jul 01, 2024

See Historic and future compensation information for this class

Additional notes: Please note, the last four steps in this salary range must be approved by the Department of Human Resources, Classification and Compensation Division.

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Job description

TITLE: FOOD SERVICE MANAGER ADMINISTRATOR

JOB CODE: 2620

DEFINITION

Under general direction, plans, organizes, and directs the activities of staff engaged in the preparation and serving of food to patients and personnel within a hospital setting.

DISTINGUISHING FEATURES

The 2620 Food Service Manager Administrator classification is responsible for supervising various classifications of hospital food service personnel performing a variety of culinary activities in the areas of food production, cafeteria or patient services. It is distinguished from the lower class of 2619 Senior Food Service Supervisor in that the latter oversees staffs of food service workers who perform limited and routine tasks relative to the preparation and serving of food.

SUPERVISION EXERCISED

Directs and supervises food service personnel.

MAJOR, IMPORTANT, AND ESSENTIAL DUTIES

According to Civil Service Commission Rule 109, the duties specified below are representative of the range of duties assigned to this job code/class and are not intended to be an inclusive list.

1. Selects, trains, and supervises, directly and through subordinate supervisory staff, chefs, cooks and other food service personnel engaged in the daily activities of the food service department which include ordering, receiving, preparing, portioning and distributing food and supplies; initiates and/or reviews performance appraisals and disciplinary actions; schedules staff coverage of food production, cafeteria and/or patient service areas.

2. Assists with formulating menus and implements portion sizes in accordance with availability and seasonality of food, area preferences and cost; records number of meals served, types of diets, food, supply, and labor costs, cafeteria attendance and supply inventory to maintain adequate stock levels and efficient operations within the departmental budget.

3. Participates in the establishment of departmental standards, policies, and procedures regarding production, personnel, and sanitation; implements and monitors operating systems to ensure compliance with established protocols.

4. Monitors and inspects food, supplies, equipment, and work areas, including preparation, storage, and serving areas, to ensure: purchased items meet specifications upon receipt; correct procedures are followed in the preparation and serving of food; and equipment, work and storage areas are maintained in clean and sanitary condition.

IMPORTANT AND ESSENTIAL KNOWLEDGES, SKILLS, AND ABILITIES

Knowledge of: The principles and procedures of modern institutional food service operations and management including production, storage, sanitation, equipment utilization, procurement of supplies, and inventory control.

Ability or Skill to: Analyze situations accurately and implement effective solutions; implement departmental policies and procedures; effectively communicate orally and in writing; direct and coordinate activities in a large dietary department; delegate and supervise the work of subordinate personnel; prepare records and reports.

MINIMUM QUALIFICATIONS

These minimum qualifications establish the education, training, experience, special skills and/or license(s) which are required for employment in the classification. Please note, additional qualifications (i.e., special conditions) may apply to a particular position and will be stated on the exam/job announcement.

Education:

Possession of an Associate� degree from an accredited college or university.

Experience:

Three (3) years, within the last five (5) years, of verifiable supervisory and/or management experience in food service operations involving planning, preparing and serving food.

License and Certification:

Substitution:

Additional verifiable supervisory and/or management experience in food service operations involving planning, preparing and serving food may be substituted for the required degree on a year-for-year basis. Thirty (30) semester or forty-five (45) quarter units equal one year.

SUPPLEMENTAL INFORMATION

PROMOTIVE LINES

ORIGINATION DATE: 11/18/1985

AMENDED DATE: 10/22/15; 07/09/24

REASON FOR AMENDMENT

To accurately reflect the current tasks, knowledge, skills & abilities, and minimum qualifications.

BUSINESS UNIT(S):

COMMN

Standard information

Disaster service work

All City and County of San Francisco employees are designated Disaster Service Workers through state and local law (California Government Code Section 3100-3109). Employment with the City requires the affirmation of a loyalty oath to this effect. Employees are required to complete all Disaster Service Worker-related training as assigned, and to return to work as ordered in the event of an emergency.

Historic and future compensation