8/21/80 B

This class is responsible for the overall performance, supervision, and operation of a unit or units under the direction of the Food Operations Director in the larger state agencies: e.g. all correctional facilities within any of the various Department of Corrections regions, hospitals or less than 400 beds, schools and colleges with less than 5,000 meals served on an average day during the academic year. 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.

Because of his longer experience and higher educational requirements, the Food Operations Manager B will normally handle units of greater complexity or larger size than those of a Food Operations Manager A. The employee can be the assistant to either level of Food Operations Director; and/or the unit manager in a multiunit operation, or a specialized function manager: e.g., Vending, Catering, Concessions. Specialty units that require a management person with either special registration or degree will automatically be at the "B" level: e.g. hospital head dietitians. At the agency's discretion, the employee may direct the total food service operation.

The employee acts as a liaison between operating units or divisions as they apply to the overall department, or to the total agency as applicable. The emp1oyee 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. The employee is responsible for a maintains nutritional standards in all food service operations according to established guidelines set by the American Dietetic Association, the Joint Commission on Accreditation of Hospitals, Medicare, Medicaid, and college and university accrediting agencies. The employee evaluates the compliance with these established nutritional standards.

Knowledgeable in all facets of a properly operated food service department; ability to work within 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 affect 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.