IOWA DEPARTMENT OF ADMINISTRATIVE SERVICES –

HUMAN RESOURCES ENTERPRISE

 

CLASSIFICATION GUIDELINES

 

FOOD SERVICES DIRECTOR SERIES

 

CLASSES IN THE SERIES

 

Class Code

Class Title

 

 

07252

Food Services Director 1

07253/87253

Food Services Director 2

07254/87254

Food Services Director 3

 

SERIES CONCEPT

 

Positions in this series are responsible for administering, directing, supervising and planning the food service program at a state institution.  The classification of positions in this series is based on the following factors:

 

·        The average number of meals prepared per day.

·        The average number of modified diet meals prepared per day.

·        The average number of employees working in the food service operation.

·        The average monthly expenditure for food.

 

Analyst's Note:  The number of employees does not include inmates/residents assigned to assist in the food service operation.

 

EXCLUSIONS

 

Positions that do not meet the concept of this series as noted above.

 

CLASS DISTINCTIONS

 

Food Services Director 1

Positions at this level will be directing food service operations with the following characteristics:

 

·        The average number of meals prepared per day:  300 - 799

·        The average number of modified diet meals prepared per day:  1 - 99

·        The average number of employees working in the food service operation:  3 - 11

·        The average monthly expenditure for food:  $11,000 - $29,999

 

Food Services Director 2

Positions at this level will be directing food service operations with the following characteristics:

 

·        The average number of meals prepared per day:  800 - 1,999

·        The average number of modified diet meals prepared per day:  100 - 399

·        The average number of employees working in the food service operation:  12 - 29

·        The average monthly expenditure for food:  $30,000 - $77,999

 

Food Services Director 3

Positions at this level will be directing food service operations with the following characteristics:

 

·        The average number of meals prepared per day:  2,000 and up

·        The average number of modified diet meals prepared per day:  400 and up

·        The average number of employees working in the food service operation:  30 and up

·        The average monthly expenditure for food:  $78,000 and up

 

Analyst's Note:  If a position has ratings of factors split between classification levels, the two highest rated factors will determine the classification.  For example, if a position has two factors at the Food Services Director 2 and two factors at the Food Services Director 3, the position should be classified as a Food Services Director 3.

 

Effective Date:        10/01       GR