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169560
FOOD SERVICE SPECIALIST 7
WS211     $38,230 - $68,806
Creation Date: 02/13/2006
Change Date: 01/01/2025

FUNCTION OF WORK:
To direct and manage food preparation for a food service operation on all shifts.
LEVEL OF WORK:
Manager
SUPERVISION RECEIVED:
General from a dietitian or other high-level administrator.
SUPERVISION EXERCISED:
Direct over Food Service Specialist 5 and/or 6's.
LOCATION OF WORK:
All state agencies.
JOB DISTINCTIONS:
Differs from Food Service Specialist 6 by the presence 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.

Independently directs the work of the food service operation on all shifts 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.

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 food service operation; OR

Four years of training in food technology, food service management, or in a food service-related curriculum in a trade school or technical institute; OR

Forty-eight semester hours in food and nutrition, dietetics, food service preparation, home economics, or hotel, food service, restaurant, or institutional management.