- Dining Room Supervisor
- What will I be doing?
- Do I qualify?
- Can I be successful?
- How do I apply?
This is supervisory work directing, coordinating, and monitoring meal service in a state facility.
Trains, assigns, and supervises food service helpers and/or other workers in the serving of meals in a large central dining room, or in several dining rooms, cottages, or group homes; monitors the washing of dishes and utensils and ensures that workplace standards of cleanliness are maintained.
Confers with the dietitian concerning employees' schedule, work assignments, and performance evaluations.
Tabulates daily client census and corresponding food and supply requirements for clients served.
Monitors intake of clients served and makes appropriate recommendations to dietitians.
Supervises the preparation and serving of trays for clients receiving special diets.
Observes work performance of food service workers and ensures staff compliance with sanitation practices.
Inspects serving kitchens, dining rooms, and cafeterias for cleanliness and safety compliance; ensures assigned cleaning schedules are completed.
Works independently under the general direction of a designated supervisor.
Performs other related work as assigned.
(The following minimum qualifications will determine merit system eligibility and may 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 Helper II with the Missouri Uniform Classification and Pay System.
Two or more years of experience in large-scale serving and/or preparation of food, including one or more years in a supervisory capacity.
Please note that documentation that supports your eligibility (i.e. transcripts, employment records, etc.) may be required at any time during the application and hiring process. If you do not possess the minimum qualifications, please consider one of many other employment opportunities with the State of Missouri.
Do you possess the key skills which are considered essential for successful employment in this classification?
Comprehensive knowledge of large-scale institutional food service and sanitation.
Ability to efficiently manage large-scale routine food serving operations.
Ability to instruct, supervise, and coordinate the work of staff.
Ability to monitor clients' consumption and make food and supply recommendations.
Ability to prepare and maintain accurate records and reports.
Ability to evaluate performance of staff accurately and objectively.
Ability to establish and maintain effective working relationships with cooks, food service helpers, clients, staff, and the general public.
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