8/21/80 B

This class plans and directs all phases of a highly diversified, centralized, or decentralized food service program in the largest state institutions: e.g. hospitals of more than 750 beds and schools and colleges serving more than 10,000 meals on an average day during the academic year.

This class is distinguished from the class Food Operations Director A by the size and complexity of the institution involved. An employee in this class is responsible for proposing, initiating, and adhering to the budget for the operation; merchandising services of the department to maximize revenues; establishing and maintaining food purchasing practices that are in accordance with all state and federal regulations; complying with all health department regulations, OSHA regulations, EEOC regulations, and the maintenance of the highest standards of sanitation; promoting and maintaining relations between the department and the community; and, acting as a liaison between the department and the institution. The employee is responsible for and 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 nutritional standards.

Fully knowledgeable in all facets of a properly operated food service department; ability to propose a budget, accept the funds given by the institution, and operate the department within those funds; knowledgeable in all regulations that apply to the particular type of operation as it affects its relationship to the institution and to the community; skill in dealing with personnel on all levels and ability to recruit management level personnel who will best foster the growth of the operation.