Cook (#MCBA01)
$26,500.00 Yearly Min / $29,226.00 Yearly Mid / $34,971.00 Yearly Max

Senior Cook (#MCBA02)
$26,500.00 Yearly Min / $31,237.00 Yearly Mid / $37,384.00 Yearly Max

Cook Supervisor (#MCBA03)
$33,569.00 Yearly Min / $41,961.00 Yearly Mid / $50,353.00 Yearly Max

Assistant Food Service Director (#MCBA04)
$43,039.00 Yearly Min / $53,799.00 Yearly Mid / $64,559.00 Yearly Max

Food Service Director I (37.5) (#MCBA05)
$45,798.00 Yearly Min / $57,248.00 Yearly Mid / $68,698.00 Yearly Max

Food Service Director II (#MCBA06)
$51,858.00 Yearly Min / $64,822.00 Yearly Mid / $77,786.00 Yearly Max

This class series uses six levels in the Labor, Trades and Crafts Occupational Group, Food Services Series and describes work applying the principles, practices, management and technical oversight required to support the efficient operations in the various areas pertaining to preparation, production, safety, sanitation, storage, training, budgetary and inventory control involved in a food service program. Work includes utilization of various techniques and equipment in preparing and cooking a variety of food items using various methods and processes such as baking, frying, seasoning, broiling needed to prepare nutritious meals in large quantities in compliance with regulatory standards. 

Essential functions are fundamental, core functions common to all positions in the class series and are not intended to be an exhaustive list of all job duties for any one position in the class. Since class specifications are descriptive and not restrictive, incumbents can complete job duties of similar kind not specifically listed here.

• Applies food service principles, practices and methods governing food preparation activities such as food handling, proper storage and temperature control, cleaning of kitchen equipment and utensils to comply with safety and sanitary standards.
   
• Complies with applicable state and federal rules and regulations.
    
• Operates various commercial kitchen equipment such as dishwashers, ovens, toasters, meat slicers, choppers, deep fryers, food processors, steam pots, blenders, and mixers.
   
• Prepares and cooks a variety of food items by baking, frying, and broiling, gathering and measuring ingredients according to standardized menus/recipes and dietetic guidelines.
   
• May prepare requisitions for food items and other needed supplies.
   
• Attends Department approved training programs.

Cook

This describes the full performance level. Positions receive general supervision from a technical superior.

• Performs the full range of cooking and food preparation activities. Record food/refrigerator temperatures and the number of meals prepared each day. Assist with the orientation and training of newly hired Cooks.
• Regular contacts are with dietary staff regarding patient meals and federal/state inspectors/surveyors to respond to questions concerning food safety regulations involving food preparation activities.

Senior Cook

This describes lead level work. Positions report to a technical superior.

• Coordinates the cooking and food preparation activities to ensure meals are prepared, served and stored in a timely manner in compliance with food service regulations and participates in cooking and food preparation activities.
• Oversees the work of Cooks by distributing work assignments and providing input to superior on performance evaluations.
• Trains Cooks in agency's processes and procedures that are necessary in the food service operation.
• Determines appropriate amounts of prepared foods to be allocated for distribution to outlying dining facilities and units.
• Monitors food and refrigerator temperatures to ensure that proper procedures are utilized in compliance with the food safety regulations.
• Contacts are typically with nursing staff, cooks, dieticians and residents concerning the distribution of meals, changes in patient's diet and to provide guidance and direction.

Cook Supervisor 

This is the first supervisory level in the series.

• Supervises senior cooks, cooks and other food service staff. Supervision is exercised over at least two or more merit full time positions per the Merit Rules. The elements of supervision include planning, assigning, reviewing, evaluating, coaching, training, and recommending hire/fire, and discipline. Supervision should include proper scheduling of staff, optimizing production and minimizing overtime.
• Assists in the planning of menus, participates in meal preparation activities, and executes difficult recipes including those with special dietetic requirements.
• Maintains inventory to estimate food and items needed to ensure adequate supplies are on hand to meet daily menu requirements.
• Ensures that all assignment sheets, temperature sheets, sanitation sheets, maintenance and cleaning of kitchen equipment are in compliance with the applicable laws, rules and regulations and quality assurance standards to ensure that foods are served and stored at safe temperatures.
• May supervise the overall operation of a small facility kitchen.
• Contacts are typically with Cooks, Senior Cooks, dietary staff, nursing staff and dieticians to ensure adequate preparation, service of patient meals and to provide technical assistance.

Assistant Food Service Director

This level is responsible for assisting in managing the day to day operation and production of a food service program. Positions report to a Food Service Director II.

• Supervises directly and through subordinate supervisor (s). Supervision is exercised over at least two or more merit full time positions per the Merit Rules. The elements of supervision include planning, assigning, reviewing, evaluating, coaching, training, and recommending hire/fire, and discipline. Supervision should include proper scheduling of staff, optimizing production and minimizing overtime.
• Assists in developing, monitoring and maintaining quality assurance by ensuring assignment sheets, temperature sheets and sanitation check sheets are properly prepared in accordance with government regulations.
• Oversees the daily production sheets for the most economical and efficient means of meeting both resident and/or staff feeding requirements.
• Assists in ordering and tracking purchases of food, kitchen supplies and equipment within budgetary allocation. Investigates and resolves food quality and service complaints from residents. Ensures food items are available for daily menu requirements and special diet needs in compliance with state purchasing policies.
• Contacts are typically made with dieticians, food service director, cook supervisors, vendors, residents and administrative support primarily for the purpose of participating in various agency committee meetings and working as a team regarding menu planning.

Food Service Director I

This level is responsible for planning and directing all food service activities from menu planning to food preparation for a food service operation.

• Supervises directly and through a subordinate supervisor(s). Supervision is exercised over at least two or more merit full time positions per the Merit Rules. The elements of supervision include planning, assigning, reviewing, evaluating, training and recommending hire/fire, discipline. Ensures proper scheduling of staff, optimizing production and minimizing overtime.
• Develops, implements, and maintains a quality assurance plan for the department and ensures that the food service staff are complying with standards.
• Establishes policies and procedures for all food service activities.
• Enforces safety and sanitary practices to comply with regulations.
• Orders and tracks purchases of food, kitchen supplies and equipment within budgetary allocation utilizing state contracts to meet menu planning for current menu and projected menu changes.
• Supervises the receiving, inspecting, storage and inventory of food, kitchen supplies, and equipment to ensure products meet the requirements of the specified purchase order and are in compliance with government regulations.
• Prepares the food service operations budget including short and long range plans for capital improvements.
• Investigates and resolves food quality and service complaints from residents.
• Contacts are typically with agency department heads/managers, dieticians, vendors, cook supervisors, residents, and administrative support, primarily for the purpose of participating in various agency committee meetings and working as a team regarding menu planning.

Food Service Director II

This level is responsible for planning and directing all food service activities from menu planning to food preparation for a food service operation.

• Manages a food service operation through an Assistant Food Service Director. The Assistant Food Service Director supervises directly and through subordinate supervisors. Supervision is exercised over at least two or more merit full time positions per the Merit Rules. The elements of supervision include planning, assigning, reviewing, evaluating, and recommending hire/fire, discipline. Ensures proper scheduling of staff, optimizing production and minimizing overtime.
• Develops, implements, and maintains a quality assurance plan for the department and ensures that the food service staff are complying with standards.
• Establishes policies and procedures for all food service activities.
• Enforces safety and sanitary practices to comply with regulations.
• Orders and tracks purchases of food, kitchen supplies and equipment within budgetary allocation utilizing state contracts to meet menu planning for current menu and projected menu changes. Supervises the receiving, inspecting, storage and inventory of food, kitchen supplies, and equipment to ensure products meet the requirements of the specified purchase order and are in compliance with government regulations.
• Prepares the food service operations budget including short and long range plans for capital improvements.
• Investigates and resolves food quality and service complaints from residents.
• Contacts are typically with agency department heads/managers, dieticians, vendors, cook supervisors and administrative support primarily for the purpose of participating in various agency committee meetings and working as a team regarding menu planning.

The intent of the listed knowledge, skills and abilities are to give a general indication of the core requirements for all positions in the class series; therefore, the KS&A's listed are not exhaustive or necessarily inclusive of the requirements of every position in the class.

• Knowledge in applying the food service principles, practices, processes and techniques involved in the food preparation activities.
• Knowledge of the materials, methods and equipment used to cook and prepare large volumes of food.
• Knowledge of safety and sanitary procedures related to cooking, food preparation, storage, equipment, and food handling.
• Knowledge of departmental rules, regulations, policies and procedures as well as applicable state and federal regulations.
• Skill in the operation of kitchen equipment.
• Ability to cook complete meals with a minimum of supervision.
• Ability to work from a menu in the preparation of meals.
• Ability to prepare records and reports.
• Ability to establish and maintain effective working relationships.

• Ability to motivate, oversee and guide the work of cooks and other food service staff.
• Ability to maintain records and reports.
• Ability to prioritize and organize food preparation activities.

• Knowledge of supervision.
• Knowledge of menu planning.
• Skill in the preparation of recipes to meet special dietetic needs.
• Ability in maintaining current inventory and project needs based on menu  requirements.
• Ability to ensure that food safety requirements are in compliance with sanitary and safety procedures.
• Ability to interpret and apply institutional department rules, regulations, policies and procedures.

• Knowledge of state/federal laws, rules, regulations governing the operation of institutional kitchens.
• Knowledge in planning and implementing a system of quality control.
• Skill in supervising subordinate food service personnel and ensuring that prescribed procedures are strictly adhered to by all responsible personnel.
• Skill in maintaining current inventory and projecting needs based on menu requirements.
• Skill in interpreting and applying federal, state, and department rules, regulations, policies and procedures.
• Ability to train personnel in methods of safety, storage and proper utilization of resources.  

In addition to the above Knowledge, Skills and Abilities, the Food Service Director I  requires: 

• Skill in applying the principles and practices of institutional food management including large scale menu planning, food procurement, preparation, service, safety and sanitation standards.
• Ability to develop food services budget and long range plans. 

In addition to the above Knowledge, Skills and Abilities, the Food Service Director II requires: 

• Knowledge of management principles and techniques.
• Ability to plan, organize, coordinate and direct the work of supervisory personnel and a large staff in a complex institutional food service program.

1. Possession of a Serve Safe Certification.
2. Three years experience in proper safety, storage and sanitation standards for food items.
3. Six months experience in staff supervision which includes planning, assigning, reviewing, and evaluating the work of others.
4. Knowledge of food service management such as prioritizing and organizing food service activities, large scale menu planning, pricing and cost control, procurement and inventory control.