Class Code: 07235
IOWA DEPARTMENT OF ADMINISTRATIVE SERVICES –
HUMAN RESOURCES ENTERPRISE
FOOD PRODUCTION SUPERVISOR
DEFINITION
Performs supervisory
work in one or more areas of a food service program; performs related work as
required.
The Work Examples and Competencies listed are for illustrative purposes only and not intended to be the primary basis for position classification decisions.
WORK EXAMPLES
Supervises and evaluates the work of food
service staff and occasionally residents; effectively recommends personnel
actions related to selection, disciplinary procedures, performance, leaves of
absence, grievances, work schedules and assignments, and administers personnel
and related policies and procedures.
Directs one or more areas of a food service
program at a state institution.
Instructs resident personnel in the skill
of food service work.
Checks and reports any malfunctions in
equipment.
Knowledge of the methods used in volume
food production work.
Knowledge of departmental policies,
procedures, and regulations.
Knowledge of the basic principles of
supervision.
Knowledge of all areas of food service
work.
Ability to plan, assign, and supervise the
work of subordinates.
Ability to express ideas orally and in
writing.
Ability to maintain food production
records.
Displays high standards of ethical conduct. Exhibits honesty and integrity. Refrains from theft-related, dishonest or unethical behavior.
Works and communicates with internal and
external clients and customers to meet their needs in a polite, courteous, and
cooperative manner. Committed to
quality service.
Displays a high level of initiative, effort and
commitment towards completing assignments efficiently. Works with minimal supervision. Demonstrates responsible behavior and
attention to detail.
Responds appropriately to supervision. Makes an effort to follow policy and
cooperate with supervisors.
Aligns behavior with the needs, priorities and goals
of the organization.
Encourages and facilitates cooperation, pride, trust,
and group identity. Fosters commitment
and team spirit.
Expresses information to individuals or groups effectively, taking into account the audience and nature of the information. Listens to others and responds appropriately.
EDUCATION, EXPERIENCE, AND SPECIAL
REQUIREMENTS
Experience equal to three years of
full-time work in food preparation or food service work in a commercial,
military, or institutional setting;
OR
any
equivalent combination of experience and education, substituting one year of
college coursework in dietetics, nutrition, food management, or a closely
related area for each year of the required experience;
OR
employees with current continuous experience in
the state executive branch that includes experience equal to six months of
full-time work as a Cook 2, Baker 2, Ingredient Room Worker 2 or Food Service
Leader;
OR
employees with current continuous experience in
the state executive branch that includes experience equal to one year of
full-time work as a Cook 1, Baker 1, Ingredient Room Worker 1 or Food Service
Worker;
OR
employees
with current continuous experience that includes any combination of the
above experience equal to one year of full-time employment.
Effective Date:
12/98 GR