Classification and Compensation
IOWA STATE BOARD OF REGENTS
REGENTS MERIT SYSTEM
Pay Grade: 108
General Class Description
Under general supervision, provides supervision for operations and service employees in the distribution of foods.
Characteristic Duties and Responsibilities
- Supervises operations of food distribution, including set-up, service, maintenance and personnel.
- Plans and prepares work assignments and schedules.
- Interviews and recommends employ of support staff.
- Trains, assigns work to and evaluates the performance of support staff, and recommends salary increases, promotions and status changes, including dismissals.
- Prepares service and supply requisitions.
- Maintains inventory controls.
- Monitors cash register functions.
- Prepares periodic reports on food distribution activities, including inventory records, personnel records and fiscal reports on cash register functions.
- Consults with other Food Service Supervisors and Manager to coordinate dining facility operations.
- Maintains sanitation and safety standards.
- Determines pattern of food placement in serving areas of dining facility.
- Prepares menus and pricing boards and schedules.
- Responds to inquiries and complaints from staff, student and patrons.
Knowledge, Skills, and Abilities
- Knowledge of methods and practices of institutional food preparation and service.
- Knowledge of principles of food sanitation, health hazards, and the necessary precautionary measures.
- Ability to maintain effective working relationships with others.
- Ability to establish goals, schedule work, set deadlines for total accomplishment for self and subordinates under time schedule pressure while maintaining cost effectiveness.
- Ability to measure and evaluate employee performance and conduct interviews.
- Knowledge of principles of inventory management and control.
- Ability to collect data and compile food service and food production reports.
- Knowledge of basic arithmetic skills, i.e. addition, subtraction, multiplication, division, percentages, fractional numbers, decimals, etc.
- Ability to maintain records of quantities of ingredients used and volume of production.
- High school graduation or equivalent and two years of directly related food distribution experience; or
- Any equivalent combination of post high school education and experience providing a knowledge or background in institutional food service distribution.