State of Maryland

An employee in this classification functions regularly as the lead worker of a team of employees performing food service work in a dietary section of a State institution or functions as supervisor of a separate dining area generally having no complex food production work.

An employee in this class assigns and supervises the work of patients, students, and other employees engaged in the minor preparation of food, the setting up of serving areas, and the maintaining of sanitary standards within a cafeteria, large patient serving area, or other responsible dietary areas.  Punctuality of attendance and timeliness on assignments are essential.

Employees in this class receive direction from higher level personnel in the dietary department.  Supervision is exercised over lower level workers and /or patients and students assigned to dietary areas.

Leads a team of employees in the preparation of simple foods such as salads, desserts, and hot or cold beverages;

Supervises setting up of counters for meals including checking the temperature of steam tables, utensils for serving, dishes, glassware and silverware;

Coordinates meal schedules with nursing personnel;

Assigns duties to assistants and instructs in serving;

Assures that set standards of food portion control are maintained;

Checks quantity of food received from kitchen and records amount returned;

Prepares and submits daily patient census to central kitchen;

Supervises cleaning of counters, equipment, utensils, dishes;

Maintains monthly inventory of equipment;

Empties and scrubs garbage cans; cleans large pots, ovens, stoves and grease traps;

Keeps students or patient workers’ records;

Maintains record of patients on special diets;

May operate a cash register on a relief basis;

Performs other related duties.

Working knowledge of health and sanitary practices required in a large food service unit;

Elementary knowledge of food values, methods of food preparation and service; of food costs;

 

Ability to control and manage the work of subordinate employees; to keep necessary routine records and prepare simple reports.

Education: Completion of the eighth grade.

Experience: Three years of experience involving the preparation and/or serving of food.

Note: Applicants may substitute additional experience in the preparation and/or serving of food on a year for year basis for the required education.

Director, Division of Classification and Salary