Basic Purpose:  

Positions in this job family are assigned responsibilities involving planning, coordination and direction of the operation of a food service department in a state hospital, school, facility or institution. This involves planning and coordinating the preparation, cooking and serving of food, coordinating and reviewing projected menu plans with nutrition therapists, including nutritional assessments and care plans, and requisitioning food, supplies and equipment. 

Typical Functions:  

• Plans, coordinates or directs purchasing, food planning, preparation and serving, inventory, cleaning and maintenance of sanitary standards in the preparation areas, kitchen, serving and dining areas of the department. 

• Prepares work schedules for employees and patients. 

• Reviews menus and makes changes; plans menus and prepares projected menu plans; and interprets recipes, modified diet plans and proper portion control in accordance with approved policy. 

• Conducts staff meetings; attends staffing conferences and makes recommendations concerning operations. 

• Maintains necessary records and prepares required reports. 

• Analyzes food costs; assists with departmental budget issues. 

Level Descriptor: