State of Maryland

A Food Service Manager I is the intermediate 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 moderate 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 I is differentiated from the Food Service Supervisor II in that the Food Service Manager I has supervisory responsibility for Food Service Supervisors while the Food Service Supervisor II has supervisory responsibility for lower-level Food Service staff.  The Food Service Manager I and the Food Service Manager II are differentiated on the basis of degree of supervisory control exercised by the supervisor over these employees.  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.  The Food Service Manager II performs the full range of duties and responsibilities under general supervision. 

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;

Prepares production schedules and assigns food service personnel;

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

Notes:

1. Candidates may substitute the possession of Bachelor's degree from an accredited college or university and one year 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.

Class specifications are broad descriptions covering groups of positions used by various State departments and agencies. Position descriptions maintained by the using department or agency specifically address the essential job functions of each position.

This is a Skilled Service classification in the State Personnel Management System.  All positions in this classification are Skilled Service positions.  Some positions in Skilled Service classifications may be designated Special Appointment in accordance with the State Personnel and Pensions Article, Section 6-405, Annotated Code of Maryland.

This classification is not assigned to a bargaining unit as indicated by the designation of S (supervisor), M (manager), T (agency head), U (Board or Commission member), W (student), X (excluded by executive order),  or Z (confidential).  As provided by State Personnel and Pensions Article, Section 3-102, special appointment, temporary, contractual, supervisory, managerial and confidential employees are excluded from collective bargaining.  Additionally, certain executive branch agencies are exempt from collective bargaining and therefore, all positions in those agencies are excluded from collective bargaining.

This classification is one level in a Non-Competitive Promotion (NCP) series.  NCP promotions are promotions by which employees may advance in grade and class level from trainee to full performance levels in a classification series.  In order to be non-competitively promoted to the next level in a NCP series an employee must: 1) perform the main purpose of the class as defined in the Nature of Work section of the class specification; 2) receive the type of supervision defined in the class specification, and 3) meet the minimum qualifications of the classification.