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 These classifications are no longer valid and were replaced 7/1/2020.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 large facility, managing the daily activities of a regional cook/chill facility, or assisting with the coordination and evaluation of departmental food service operations.
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 Food Service Manager I 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; and,
Two or more years of supervisory or management experience in large-scale food preparation and service, involving menu planning, estimation of food requirements, and requisition of supplies.
OR
Six or more years of experience in large-scale food preparation and service, including three 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 large facility in the preparation, serving, and delivery of meals.
Ensures production schedules are met; coordinates weekly physical inventory.
Conducts audits of each correctional facility to ensure compliance with departmental food service inventory and accounting policies and procedures, identifies problems, and evaluates the effectiveness of the food service operation.
Plans menus in accordance with basic dietetic principles.
Estimates food requirements and ensures that requisitions for food items are prepared correctly in advance of needs.
Monitors food service inventory and cost reports to ensure accuracy and efficiency; consults with administrative staff regarding discrepancies.
Supervises the training and instruction of staff and others in the preparation of food; coordinates work schedules to ensure a high degree of efficiency; maintains records of time worked.
Supervises and monitors 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 administrative direction 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.
Comprehensive knowledge of the principles and practices of large-scale food service management, including food value and cost of preparation.
Comprehensive knowledge of computerized inventory and property control systems.
Ability to monitor records and evaluate the effectiveness of food service operations, identify problems, and ensure compliance with food service accounting policies and procedures.
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, supervise, coordinate, and direct 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.