State of Maryland

This is supervisory work in food storage. Positions in this class are responsible for the receiving, storing, processing, and issuing of all food and related supplies in the dietary department of a large State institution. An employee in this class must adhere to rigid menu and time schedules to assure that meats, fresh vegetables and other perishable foods are preprocessed for cooking. The work involves close coordination with suppliers of perishable food items to insure that delivery schedules are maintained and standards of quality are met. This position functions in direct consort with the Chef since the activities of both are guided by the master menu and the daily institutional census.

Supervision is received from a Food Service Manager. Work effectiveness is determined through observation of the appearance and quality of food delivered for preparation, the control of waste and the accurateness of perpetual inventory records and punctuality respecting adherence to scheduled meal serving times.

This employee exercises supervision over skilled meat cutters, dietary aides, and/or patient helpers

Coordinates and supervises the activities of a large food storage operation;

Orders, receives, stores, pre-processes, and issues all food and related supplies for a large dietary department;

Maintains close contact with vendors to assure prompt delivery;

Insures that sufficient food stuffs and supplies are on hand to prevent an interruption of meal schedules;

Schedules and supervises the work of meat cutters and dietary workers in the vegetable preparation area; I

nspects incoming perishables for adherence to standards of quality;

Checks work areas for cleanliness;

Posts invoices and/or requisitions to perpetual inventory records;

Conducts periodic physical inventories and compares actual counts to stock record cards;

Enforces controls on waste and pilferage;

Confers with the Food Service Manager or Chef on such matters as menu charges, institutional census, and work schedules;

Makes sure that the central kitchens daily food requisition is filled and delivered promptly;

Periodically checks temperatures of refrigerated storage areas;

Performs other necessary duties as required.

Thorough knowledge of the selection of food;

Knowledge of the standard methods of cutting meat and carcasses, cleaning and dressing poultry and seafood;

Knowledge of grinding and seasoning meats;

Knowledge of the pre-preparation of fresh fruits and vegetables;

Knowledge of portion control to eliminate waste;

Knowledge of the principles and practices of health and safety concerned with the proper storage of perishable foods, and the sanitary codes relating to the handling of food;

General knowledge of store keeping methods and procedures;

Knowledge of purchasing and requisition procedures;

Knowledge of large scale food preparation and cooking;

Ability to keep records, prepare reports, and maintain an inventory system;

Ability to direct, instruct and supervise personnel performing food service duties;

Ability to supervise large scale food storage activities.

Education: Graduation from an accredited high school or possession of a high school equivalency certificate.

Experience: Four years of experience in large scale food preparation and/or storage in an institution, hotel, restaurant or similar organization. One year of this experience must have involved supervision of other employees.

Notes: 

1. Additional experience in food service may be substituted on a year-for-year basis for up to four years of the required education.

2.  Candidates may substitute U.S. Armed Forces military service experience as a non-commissioned officer in the Food Storage field of work on a year-for-year basis for the required experience and education.