State of Connecticut Executive Branch

Director Of Food Services (2640MP)

$43.71-$59.59 Hourly / $3,496.33-$4,767.13 BiWeekly /
$91,254.00-$124,422.00 Yearly

PURPOSE OF JOB CLASS (NATURE OF WORK)

In a state agency this class is accountable for directing the entire food service operation at a large institution serving at least 800 meals per day.

SUPERVISION RECEIVED

Receives administrative direction from an administrative official of higher grade.

SUPERVISION EXERCISED

Directs food service staff.

EXAMPLES OF DUTIES

  • Directs staff and operations of the department;
  • Coordinates, plans and manages department activities;
  • Formulates program goals and objectives;
  • Develops or assists in development of related policy;
  • Interprets and administers pertinent laws;
  • Evaluates staff;
  • Prepares or assists in preparation of the department budget;
  • Maintains contacts with individuals within and outside of the department who might impact on program activities;
  • Plans and prepares menus and special diets with the dietitian;
  • Conducts routine and special inspections to maintain safety and sanitation standards for prevention of disease, food spoilage, food poisoning and accidents;
  • Keeps records and prepares reports;
  • Chairs formal grievance procedures;
  • Hires, promotes and terminates staff;
  • Leads the recruitment and hiring of staff, including outreach, interview and selection;
  • Performs related duties as required.

KNOWLEDGE, SKILL AND ABILITY

  • Considerable knowledge of
    • and ability to apply management principles and practices;
    • relevant state and federal laws, statutes and regulations;
    • principles and practices of food preparation and service;
    • safety and sanitation standards related to large scale food preparation and service;
    • materials, appliances, machines and equipment used in large scale food preparation and service;
  • Considerable
    • interpersonal skills;
    • oral and written communication skills.

MINIMUM QUALIFICATIONS - GENERAL EXPERIENCE

Eight (8) years of experience in institutional or commercial food service involving 800 or more complete meals daily.

MINIMUM QUALIFICATIONS - SPECIAL EXPERIENCE

Two (2) years of the General Experience must have been in a supervisory capacity.

NOTE: For state employees this experience is interpreted at the level of a Supervisor of Food Services.

MINIMUM QUALIFICATIONS - SUBSTITUTIONS ALLOWED

College training in dietetics, hotel/restaurant management, nutrition or a related field may be substituted for the General Experience on the basis of fifteen (15) semester hours equalling one-half (1/2) year of experience to a maximum of four (4) years for a Bachelor's degree.

JOB CLASS DESIGNATION

Classified/Competitive

OCCUPATIONAL GROUP

(13)-Food Processing/Service

BARGAINING UNIT

(02)-MANAGERIAL

EEO

(1)-Officials And Administrators

SALARY INFORMATION

MP 62

ACKNOWLEDGEMENT

As defined by Sec. 5-196 of the Connecticut General Statutes, a job class is a position or group of positions that share general characteristics and are categorized under a single title for administrative purposes. As such, a job class is not meant to be all-inclusive of every task and/or responsibility.

CANCELLATION CLAUSE

This replaces the existing specification for the class of Director of Food Services in Salary Group MP 62 approved effective June 21, 2023. (Revised to modify content) Final No. 24-082

EFFECTIVE DATE

04/30/2024
CLASS: 2640MP; EST: 3/24/1947; REV: 4/30/2024;