State of Connecticut Executive Branch

Supervisor of Food Services (37.5 Hour) (2641TC)

$43.33-$56.36 Hourly / $3,249.58-$4,226.94 BiWeekly /
$84,814.00-$110,323.00 Yearly

PURPOSE OF JOB CLASS (NATURE OF WORK)

At Connecticut Technical High School System, Connecticut Valley Hospital, Southbury Training School or the Veterans Home and Hospital this class is accountable for assisting with the supervision of the food service operation.

SUPERVISION RECEIVED

Receives general direction from a Director of Food Services or other employee of higher grade.

SUPERVISION EXERCISED

Supervises food service staff.

EXAMPLES OF DUTIES

  • Assists in scheduling, assigning, overseeing and reviewing the work of staff; 
  • Provides staff training and assistance; 
  • Conducts performance evaluations; 
  • Determines priorities and plans department work; 
  • Assists in establishing and maintaining department procedures; 
  • Develops or makes recommendations on the development of policies and standards; 
  • Acts as liaison with other operating units, agencies and outside officials regarding unit policies and procedures; 
  • Prepares reports and correspondence; 
  • Orders food supplies and equipment; 
  • Checks food and food service areas to ensure compliance with health regulations; 
  • May participate in budget preparation; 
  • May interview applicants; 
  • Performs related duties as required.

KNOWLEDGE, SKILL AND ABILITY

  • Considerable knowledge of
    • modern methods, materials and equipment used in large scale food preparation and service; 
    • safety and sanitary problems related to large scale food service; 
  • Knowledge of
    • principles and practices of food preparation and service; 
    • relevant state and federal laws, statutes and regulations; 
    • methods of controlling food costs; 
  • Considerable
    • interpersonal skills; 
    • oral and written communication skills; 
  • Ability to utilize computer software; 
  • Supervisory ability.

MINIMUM QUALIFICATIONS - GENERAL EXPERIENCE

Six (6) years of experience in institutional or commercial food service involving at least 400 complete meals daily.

MINIMUM QUALIFICATIONS - SPECIAL EXPERIENCE

One (1) year of the General Experience must have been in an administrative or planning capacity.

NOTE: For state employees this experience is interpreted at the level of a Supervising Chef.

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

(06)-SERVICE/MAINT (NP-2)

EEO

(2)-Professional

SALARY INFORMATION

TC 26

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 Supervisor of Food Services (37.5 Hour) in Salary Group TC 26 approved effective September 27, 2022. (Revised to modernize format and add Acknowledgement section. Reviewed in accordance with CGS 5-200a) Final No. 24-181

EFFECTIVE DATE

09/11/2024
CLASS: 2641TC; EST: 1/1/1965; REV: 9/13/2024;