8/21/80 B

This class is responsible for the overall performance, supervision, and operation of a large unit or several units in the smaller state agencies. A unit is a separately operated and managed subsection in a dietetics department. Such units may typically include personnel, patient services, home care services, and satellite units.

An employee in this class can be the assistant to any of the higher levels of food service management; and/or the unit manager in a multiunit operation, or a specialized function manager: e.g. Vending, Catering, Concessions. At the agency’s discretion, the employee may direct the total food service operation.

The employee acts as a liaison between operating units of divisions as they apply to the overall department, or to the agency as applicable. The employee is responsible for adherence to the budget made by higher authority, and must maintain all standards of a properly operated food service unit as regards personnel, sanitation, and federal and state laws.

Knowledgeable in all facets of a properly operated food service department; ability to work with a budget given by higher authority; in some agencies, knowledgeable in how to formulate a budget; knowledgeable in all regulations that apply to the particular type of operation as it affects its relationships to the institution and to the community; skill in dealing with personnel on all levels and in dealing with management superiors within the department; skill in the operation of a particular type of unit within a dietetics department: e.g. purchasing, personnel, cafeteria, restaurant, etc.