8/21780 H

This class serves as a worker supervisor and performs the most complex tasks in the production areas of a food service operation under the direction of higher level authority.

This class is distinguished from the class Food Production Worker A by the degree of complexity of the tasks assigned and the level of responsibility. The duties may include, but are not limited to, baking, roasting, steaming, frying, meat cutting, or assembly of food products as a worker supervisor. The employee does not necessarily produce food products; duties may be limited to supervision.

The employee usually performs in a supervisory capacity over a limited area of a unit or sub-unit. In a small operation, this class can act as assistant manager.

The employee must adhere to all governmental standards and the standards required of a properly operated food service.

Supervision is received from an assistant manager or manager.

Considerable skill and knowledge of overall food production; ability to forecast needs for food products and to fully utilize any leftover foods; knowledge of correct methods of storage and inventory; ability to plan the work of a food production unit; knowledge of correct nutritional standards and how they are to be enforced. If the employee acts as the manager of the unit, he must be able to plan for the overall unit, in addition to possessing the above skills.

Ability to read, write, follow and give directions.