State of Maryland

A Food Service Manager II is the full performance level of managerial work in food service operations in a dietary department of a State facility, hospital or residential institution.  Employees in this classification manage the daily operations of a food service program, including planning menus, procuring food and preparing and serving meals in accordance with prescribed procedures and applicable health and sanitation regulations and standards.  Employees in this classification may supervise Food Service Supervisors, Food Service Workers and Food Service Assistants.

Employees in this classification receive general supervision from a Registered Dietitian or a Chief of Dietary Services.  Employees may be assigned to any shift which may include holidays and weekends.  Employees are subject to call-in duty in emergencies.  Work performed in central kitchens may require employees to work in areas of extreme heat and cold.

Positions in this classification are evaluated by using the classification job evaluation methodology.  The use of this method involves comparing the assigned duties and responsibilities of a position to the job criteria found in the Nature of Work and Examples of Work sections of the class specification.

The Food Service Manager II is differentiated from the Food Service Manager II on the basis of degree of supervisory control exercised by the supervisor over these employees.  The Food Service Manager II performs the full range of duties and responsibilities under general supervision while the Food Service Manager I performs duties under close supervision at times and under general supervision at other times, depending on the complexity of the specific duty being performed.  

Oversees and directs daily food service operations in a dietary department;

Coordinates food production with the assembly, delivery, and service of meals to assure that menus and schedules are maintained;

Prepares production schedules and assigns food service personnel;

Utilizes daily census reports and master menus to determine the quantities of food to prepare;

Communicates effectively with the dietitians and other management staff concerning production requirements;

Participates in reviews of the master menu;

Supervises sanitation and safety procedures including the proper storage and handling of all food to prevent spoilage and pilferage;

Supervises the daily requisitioning of food and supplies;

Assists with in-service training sessions;

Plans and supervises on-the-job orientation of new employees;

Analyzes food management operations to evaluate needs and improvements;

Participates in the formulation and implementation of dietary department policies;

Plans, organizes and directs the work of food service employees;

Participates in the interviewing, hiring and evaluation of employees;

Monitors cost control procedures;

Prepares and maintains reports and records;

May assume responsibility for the food service program in the absence of the dietary department director;

Performs other related duties.

Knowledge of the accepted principles, standards, and methods utilized in quantity food production and service;

Knowledge of federal, State, and local health and sanitation laws, rules, standards and regulations applicable to food service;

Knowledge of quality standards in food selection, preservation, and preparation;

Knowledge of seasonal food trends;

Knowledge of fire, safety and sanitation standards in food service;

Knowledge of food cost accounting, daily cost maintenance, and budgetary allowance control;

Skill in the use of quantity food service equipment;

Skill in menu planning;

Ability to organize and direct the work of others;

Ability to implement and supervise training programs;

Ability to keep records and prepare reports;

Ability to analyze situations and implement effective courses of action.

Experience: Six years of experience supervising workers and activities in an institutional, commercial, or industrial food service operation.

Notes:

1. Candidates may substitute the possession of a Bachelor's degree from an accredited college or university and two years of experience supervising workers and activities in an institutional, commercial, or industrial food service operation for the required experience.

2. Candidates may substitute U.S. Armed Forces military service experience as a commissioned officer in Food Services Officers or Culinary Specialist classifications or Food Services Manager and Services Officer specialty codes in the Food Service Management field of work on a year-for-year basis for the required experience.