Class Code: 07210
IOWA DEPARTMENT OF ADMINISTRATIVE SERVICES –
HUMAN RESOURCES ENTERPRISE
FOOD SERVICE LEADER
DEFINITION
Performs food service work and leads Food
Service Workers in the performance of their duties; 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
Assists supervisor by performing such duties as instructing food
service staff about tasks, answering questions, distributing and balancing the
workload, and checking work; may make suggestions on appointments, promotions,
and reassignments.
Participates in jobs related to the
operation of an institutional food service program using employees and
institutional residents.
Collects kitchen items, foods, ingredients
and supplies necessary to setting up serving lines; sets up equipment necessary
to the operation of the central dining room and other food service operations.
Helps plan and schedule personnel in food
serving activities; coordinates the availability of foods and the serving with
various serving schedules.
Operates a cash register and adding
machine used in tabulating vending, snack bar and other sales.
Participates in the general cleaning of
serving equipment, floors, walls, windows, and general dining and kitchen
facilities.
Prepares bread and pies for serving;
orders food from the kitchen; participates in the preparation of light lunches.
Orders short order and snack items from
vendors to be used in vending machines and snack bar; conducts and verifies
physical inventory of vending and snack bar items.
Prepares, packages and prices foods and beverages and
stocks vending machines.
COMPETENCIES REQUIRED
Knowledge of
institutional food service procedures and practices.
Knowledge of health requirements in the operation of a
food service unit.
Knowledge of customer relations and
marketing/merchandising of food items.
Ability to maintain records and make reports as
required.
Ability to operate an adding machine or a cash
register with various coding choices.
Ability to plan and coordinate the work of
employees and others in a team environment.
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.
Experience equal to eighteen months of full-time food
service work in a commercial, military, or institutional setting.
Effective Date:
12/98 GR