MARICOPA COMMUNITY COLLEGE DISTRICT JOB DESCRIPTION

TITLE: SUPERVISOR FOOD SERVICE

GRADE: 14

JOB CODE: 1405

FLSA: EXEMPT

Job Summary

Supervises a college food service operation and related catering activities to meet established revenue goals.

Scope

This position works in the area of food services. Work contacts include administrators, faculty, staff, students, the public, vendors, OSHA and State Health Department. Equipment used includes institutional kitchen equipment and appliances, cash register and standard office equipment.

Supervision Received

This position reports to an assigned administrator; receives general direction regarding routine and standard matters; specific instructions regarding non‑routine and highly sensitive matters.

Supervision Exercised

Depending on location/department, may supervise the positions of Cooks, Baker, Food Service Assistants, and other assigned staff.

Representative Duties

Supervises cafeteria, snack bar and catering operations; selects, trains, assigns, schedules and supervises work of employees; plans menus; ensures cleanliness of facilities and equipment and compliance with federal, state and tribal health regulations; purchases food, supplies and equipment; ensures vending machines are supplied and serviced; maintains records on food quantities used and produced, food and labor costs, revenues, expenditures and inventory levels; schedules and plans catering events; establishes prices and portion control guidelines; arranges for repair, replacement and maintenance of equipment; prepares budget and monitors expenditures; may relieve food service personnel during breaks and peak work periods; performs related duties as assigned.

Knowledge and Abilities

Knowledge of: current practices in institutional food service and catering; supervisory and management practices; preparation of food and menus; institutional food purchasing practices; state and federal regulations applicable to food services operations.

Ability to: manage a food service operation to meet revenue goals; supervise staff in food preparation and public service; maintain records; communicate effectively; establish cooperative working relationships with persons contacted in the course of performing assigned duties.

Training and Experience

Any combination of education, training and experience that provides the required knowledge and abilities. An example of this would be a college degree in culinary arts, hospitality management, nutrition or a closely related field and/or supervisory experience in a restaurant or food service operation.

Special Conditions of Employment

Working Conditions

Positions in this class may be required to lift up to 50 pounds and stand for prolonged periods of time. May be exposed to extreme heat or cold (stoves, ovens and freezers) and dangerous equipment (knives, slicers, etc). Some positions may require a Class D Driver’s License.

This class specification is intended to indicate the basic nature of positions allocated to the class and examples of typical duties that may be assigned. It does not imply that all positions within the class perform all of the duties listed, nor does it necessarily list all possible duties that may be assigned.