This information is for reference only. These classifications are no longer valid and were replaced 7/1/2020.
This is senior-level supervisory work planning and directing the preparation and serving of food in a moderate-size facility, or directing the food production activities within a regional cook/chill facility.
Applicants must meet one of the following eligibility requirements:
(The following minimum qualifications will determine merit system eligibility. Allowable experience and education substitutions are provided in italics below the corresponding minimum qualification statement; no other substitutions will be permitted. These minimum qualifications may also be used to evaluate applicants for Missouri Uniform Classification and Pay System positions not requiring selection from merit registers.)
One or more years of experience as a Cook III with the Missouri Uniform Classification and Pay System, and possession of a high school diploma or proof of high school equivalency.
OR
A Bachelor's degree from an accredited college or university with a minimum of 15 earned credit hours in one or a combination of the following: Dietetics, Nutrition, Foods and Nutrition, Food Service Management, or a closely related field.
OR
Four or more years of experience in large-scale food preparation and service, including one or more years in a supervisory or management capacity involving menu planning, estimation of food requirements, and requisition of supplies; and possession of a high school diploma or proof of high school equivalency.
(Earned credit hours from an accredited college or university which included 15 earned credit hours in Dietetics, Nutrition, Foods and Nutrition, Food Service Management, or a closely related area may substitute on a year-for-year basis for the required general experience, at a rate of 30 earned credit hours for one year.)
This description may not include all of the duties, knowledge, skills, or abilities associated with this classification.
Directs and supervises food service staff of a moderate-size facility in the preparation, serving, and delivery of meals.
Determines what products need to be prepared; requisitions ingredients; monitors production.
Plans menus in accordance with basic dietetic principles.
Maintains close liaison with, or supervises, warehousing facilities to ensure sufficient quantities of food items are available and stored properly.
Orders food items from state contract and from local suppliers for emergency situations.
Trains and instructs staff and others in the preparation of food; coordinates work schedules and maintains records of time worked.
Maintains safety and sanitation standards in kitchens, dining rooms, and food preparation and storage areas.
Prepares and maintains records and reports of food items requisitioned and served, and per capita costs of food.
Receives general supervision from a chief dietitian or other designated administrative supervisor.
Performs other related work as assigned.
Comprehensive knowledge of materials, methods, and equipment used in preparing food on a large scale.
Intermediate knowledge of the principles and practices of food service management, including food value and cost of preparation.
Intermediate knowledge of computerized inventory and property control systems.
Ability to plan menus for large-scale food service operations, and to direct economical and efficient quantity cooking.
Ability to read, comprehend, and follow directions and policy.
Ability to estimate food requirements for a large number of individuals.
Ability to prepare and maintain accurate records of food usage and per capita costs.
Ability to plan, assign, and supervise the work of cooks, bakers, food service helpers, offenders and/or residents in food service operations.
Ability to establish and maintain effective working relationships with staff, offenders, residents, vendors, and others.
Ability to communicate effectively.