8/1/83 A

Plans and directs a diversified university food service program serving 18,000+ meals a day during the academic year.

Has supervisory responsibility for 350 full-time subordinates when school is in session. Receives general direction in the form of overall operational and financial performance evaluation from the university director of auxiliary enterprises.

This class is distinguished from the Food Operations Director B class by the size and complexity of the program involved.

Plans and administers a budget with the objective of equating acceptable services with lowest costs. Coordinates efforts of food buyer, dietitian, and unit managers. Inspects work areas and methods to ensure operating efficiency and service. Reviews menus, and gives suggestions and guidance for balance and variety. Oversees maintenance and repairs of physical plant and equipment. Ensures compliance with state and federal regulations, and nutritional standards. Performs employee relation functions such as employment, scheduling, performance review, and discipline.

Considerable judgment is required to keep abreast of changing dietary needs of the student population. Errors in judgment could significantly impact the university's image, or operating budget.

Knowledge of large scale food preparation and service. Knowledge of related dietary and regulatory requirements. Ability to plan and administer a large operating budget. Ability to supervise professional and non-professional staff.

Related post-secondary education, and supervisory experience in large-scale food preparation and service; or a combination of training and experience indicating possession of the preceding knowledge and abilities.