8/21/80 E

This class is responsible for the supervision and first level management of a unit in a large food service operation. A unit is a separately operated and managed subsection of a dietetics department. In some large units, he may direct a subsection of that unit. This could occur in a large cafeteria where an individual might simply be in charge of production or of line service, as distinguished from total operation of the unit. Within a correctional facility food service program, the class may function as a manager and be required to supervise and train inmates in food preparation or related duties.

An employee in this class acts as a liaison between the subordinates and the designated manager. In the absence of the manager, he may function in that position. The employee may also perform certain non-routine tasks within the unit.

Dietetic Technicians will be placed in this classification. This position may be used as an entry level for those entering the food service management field.

Employees in this class should be familiar with and comply with all established nutritional standards.

Supervision is received from a Food Operations Manager.

Ability to plan the work of a food production unit; knowledge of correct nutritional standards and how they are to be enforced; skill in dealing with personnel on all levels and ability to deal with management superiors within the department; ability to perform work tasks in the unit if necessary.