Food Service Quality Control Administrator (#MCBZ04)
$55,313.00 Yearly Min / $69,141.00 Yearly Mid / $82,969.00 Yearly Max

This class is responsible for administering the food service quality assurance program, warehousing, and distribution of food supplies for institutions on a statewide basis for a large department.

• Manages food services/supplies through approximately 10 vendors for about 4,500 recipients across 9 locations.
• Responsible for food supplies of approximately $10 million.

The class incumbent reports to an administrative superior. The incumbent is responsible for developing, implementing and overseeing all food service quality assurance program work and establishing and monitoring program policies and procedures necessary to implement and maintain the program's goals. Work includes providing training for food service personnel and/or inmate workers and technical assistance to supervisors and management on matters relating to the implementation of and compliance with quality assurance standards. A significant aspect of work includes overseeing the daily operations of a central supply warehouse, coordinating the various programs with contracted vendors, recipient agencies/institutions and distribution centers, oversight of the Department of Education National School Lunch and Breakfast Program; and ensuring compliance of all operations with laws, rules, regulations and/or accreditation standards.  The incumbent may also act as Correctional Food Services Administrator in his/her absence.

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.

 

• Supervises work through a C/O Warehouse Supervisor.  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, recommending hire/fire and discipline.
   
  
• Develops and implements the food service quality assurance program, and the acquisition, storage, delivery and distribution of food commodities, for a large department. Ensures food remains safe from purchase to consumption.
   
  
• Conducts kitchen and warehouse inspections and evaluations independently and investigates incidents involving staff with food safety or other related issues.
   
  
• Coordinates various programs with contracted vendors, recipient agencies/institutions, monitors, tracks and estimates expenditures of food and supplies.
   
  
• Represents the Department's Food Services Section during site inspections and reviews; works with the Department's management, participating organizations, and other agency health and/or audit personnel to ensure compliance with laws, rules, regulations and/or accreditation standards such as those related to program operations, food storage, safety, disposal and recordkeeping; ensures corrective actions are implemented and continued compliance.
   
  
• Coordinates and provides training in the proper handling and storage of food to food service personnel and/or inmate workers.
   
  
• Provides technical assistance to supervisory and management personnel on matters relating to implementation of and compliance with laws, rules, regulations and/or accreditation standards; develops audit tools to monitor and evaluate compliance.
   
  
• Coordinates activities, including ordering and determining eligibility for food items through special programs such as the National Breakfast and School Lunch Program; ensures menu compliance through coordination with Dieticians.
   
  
• Prepares a variety of reports such as findings and recommended action on kitchen and warehouse inspections/evaluations, or data on program activities, usage or inventory.
   
  
• Oversees inventory control, recordkeeping, account maintenance for the programs.

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

• Knowledge of the principles and practices of supervision.
• Knowledge of the principles and practices of institutional food service management.
• Knowledge of warehousing to include inventory control, receiving, distribution and materials management.
• Knowledge of applicable Department, State and Federal laws, regulations, policies, procedures and standards pertaining to food service.
• Knowledge of the State budgeting and procurement systems.
• Skill in conducting inspections/evaluations and recommending/implementing corrective action.
• Skill in ensuring compliance with laws, rules, regulations and/or accreditation standards.
• Skill in analyzing and evaluating programs and services and making recommendations for improvements.
• Skill in providing guidance, direction and training on food safety.
• Skill in monitoring, tracking and estimating expenditures of food and supplies in compliance with established budgetary guidelines.
• Ability to develop and provide training.
• Ability to communicate effectively.
• Ability to prepare and analyze a variety of reports.
• Ability to establish and maintain effective working relationships.

JOB REQUIREMENTS for Food Service Quality Control Administrator
Applicants must have education, training and/or experience demonstrating competence in each of the following areas:

1. Three years experience in proper safety, storage and sanitation standards for food items.
2. Six months experience in food service management such as prioritizing and organizing food service activities, large scale menu planning, pricing and cost control, procurement and inventory control.
3. Six months experience in quality control.
4. Six months experience in interpreting laws, rules, regulations, standards, policies, and procedures.
5. Six months experience in staff supervision which includes planning, assigning, reviewing, and evaluating the work of others.