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169550
FOOD SERVICE SPECIALIST 6
WS209     $33,405 - $60,112
Creation Date: 02/13/2006
Change Date: 10/01/2022

FUNCTION OF WORK:
To direct and manage food preparation for a food service operation on an assigned shift.
LEVEL OF WORK:
Manager
SUPERVISION RECEIVED:
General from Food Service Specialist 7, dietitian, or other high-level administrator.
SUPERVISION EXERCISED:
Direct over Food Service Specialist 5?s.
LOCATION OF WORK:
All state agencies.
JOB DISTINCTIONS:
Differs from Food Service Specialist 5 by the presence of administrative responsibility for management of a food service operation on an assigned shift.

Differs from Food Service Specialist 7 by the absence of administrative responsibility for overseeing all food preparation and service on all shifts.
CORE COMPETENCIES:
CORE COMPETENCIES HAVE NOT BEEN IDENTIFIED BY STATE CIVIL SERVICE FOR THIS JOB TITLE. MORE INFORMATION ON THE SCS COMPETENCY MODEL CAN BE FOUND HERE.

EXAMPLES OF WORK:
EXAMPLES BELOW ARE A BRIEF SAMPLE OF COMMON DUTIES ASSOCIATED WITH THIS JOB TITLE. NOT ALL POSSIBLE TASKS ARE INCLUDED.

On an assigned shift, independently directs the work of the food service operation in the proper preparation and service of food within established budgetary guidelines.

Directs all personnel activities (hiring, interviewing, training, schedules, promotions, performance evaluation) for employees within the food service operation.

Oversees expenditures in food and labor to meet profit objectives.

Participates in budgetary and policy formulation.

Evaluates and recommends changes within food service operation in order to improve the efficiency and cost effectiveness of the operation.

Directs the ordering of foods and supplies as needed.

Determines and issues the food to be prepared.

Promotes the use of available food services by developing and implementing daily and long-range marketing and merchandising strategies.

Supervises sanitation and storage activities, including inventory control.

Ensures that foods are properly prepared, seasoned, and served at the correct temperature.

Supervises the tray and food delivery service operation for customer meal service and catering/vending/snack operations.

Manages daily profit/loss of food operations and makes any necessary adjustments to operations when needed.
QUALIFICATION REQUIREMENTS:
MINIMUM QUALIFICATIONS:
Four years of food service experience in a commercial, industrial, military or institutional food service operation which involved the actual preparation of food.

SUBSTITUTIONS:
Training in food technology, food service management or in a food service related curriculum in a trade school or technical institute will substitute for the required experience on a month for month basis.

College credit in food and nutrition; dietetics; food service preparation; home economics; or hotel, food service, restaurant or institutional management will substitute for the required experience on the basis of one semester hour for one month of experience.

NOTE:
Preparation of food includes tasks such as cooking; baking; chopping vegetables or fruits; meat cutting/butcher duties; making salads, sandwiches, toast, or desserts; and short-order or fast food cooking such as frying or deep frying. It will not be necessary for classified employees to provide an official job description (SF-3), or to provide percentages of time spent preparing food. Describing food preparation tasks on the application will be sufficient. Experience which involved no food preparation, such as fast food cashiering and serving; or food service worker experience consisting only of serving, tray preparation, cleaning, washing dishes, and/or bussing tables will not qualify.

NOTE:
Any college hours or degree must be from an accredited college or university.