This class is responsible for administering the food service quality assurance program for all institutional kitchens on a statewide basis for a large department.
Nature and Scope
The class incumbent reports to an administrative superior. The incumbent is responsible for developing, implementing and overseeing all food service quality assurance activities and establishing and monitoring program policies and procedures necessary to implement and maintain the program's goals. Work includes providing training for food service personnel and inmate workers and technical assistance to supervisors and management on matters relating to the implementation of and compliance with quality assurance standards. The incumbent may also act as Food Service Director in his/her absence.
Essential functions are fundamental, core functions common to all positions in the class series and are not intended to be an exhaustive list of all job duties for any one position in the class. Since class specifications are descriptive and not restrictive, incumbents can complete job duties of similar kind not specifically listed here.
Develops and implements the food service quality assurance program for a large department.
Conducts kitchen and warehouse inspections and evaluations independently; represents the Department's Food Services Section during site inspections with the Department's management personnel and Division of Public Health's environmental health personnel; ensures deficiencies are corrected.
Coordinates and provides training in the proper handling and storage of food to food service personnel and inmate workers.
Provides technical assistance to supervisory and management personnel on matters relating to implementation of and compliance with food service quality assurance standards.
Develops audit tools to monitor and evaluate compliance with applicable laws, regulations, policies, procedures and standards.
Prepares reports of findings and recommended action based on kitchen and warehouse inspections/evaluations.
Knowledge, Skills and Abilities
The intent of the listed knowledge, skills and abilities is to give a general indication of the core requirements for all positions in the class series; therefore, the KSA's listed are not exhaustive or necessarily inclusive of the requirements of every position in the class.
Knowledge of the principles and practices of institutional food service management.
Knowledge of applicable Department, State and Federal laws, regulations, policies, procedures and standards pertaining to food service.
Knowledge of the methods and techniques used in analyzing operational problems.
Ability to perform inspections/evaluations and recommend/implement corrective action.
Ability to develop and coordinate training program.
Ability to communicate effectively.
Ability to establish and maintain effective working relationships with food service and management personnel, other Department personnel, and other state and federal agencies.
JOB REQUIREMENTS for Food Service Quality Control Administrator Applicants must have education, training and/or experience demonstrating competence in each of the following areas:
Three years experience in proper safety, storage and sanitation standards for food items.
Six months experience in food service management such as prioritizing and organizing food service activities, large scale menu planning, pricing and cost control, procurement and inventory control.
Six months experience in quality control.
Six months experience in interpreting laws, rules, regulations, standards, policies, and procedures.