Food Service, #79210
Occupational Family: Trades and Operations
Pay Band Range: 1 - 5

 

Concept of Work

This Career Group provides career tracks for food service workers who perform in accordance with state and federal laws governing nutritional and sanitary standards to assure that food is prepared and served in a safe manner for consumption. Employees perform duties ranging from entry level to management associated with managing, preparing and serving food for an institution, such as a hospital, university or correctional facility.

Roles Comprising This Group

These roles describe the collective characteristics of the work performed by employees in the Food Service Career Group. The roles define the typical career paths for employees who pursue careers in this field. Since a role represents different levels of work, or career progression, career paths may exist within a single role, extend to other roles in this Career Group, or to roles in other occupationally related Career Groups.

PAY BAND

PRACTITIONER ROLES

ROLE CODE

MANAGEMENT ROLES

ROLE CODE

1

Food Service Technician I

79211

   

2

Food Service Technician II

79212

   

3

Food Service Technician III

79213

Food Service Manager I

79214

4

   

Food Service Manager II

79215

5

   

Food Service Manager III

79216

Role Descriptions

These roles are distinguished based upon the Compensable Factors of Complexity, Results, and Accountability and are used for position classification. These factors should be used for classification and compensation analysis. Recruitment and selection standards must be based on knowledge, skills, and abilities as indicated in the Employee Work Profile.

Food Service Technician I

Code: 79211

Pay Band: 1

SOC: 35-0000*

The Food Service Technician I role provides career tracks for food service workers who clean, prepare, and serve food. Employees’ duties range from entry level to journey level and include routine tasks of dishwashing and line-service to baking, roasting, steaming, frying, meat cutting, or assembly of food products to cashiering and training new employees in the area of food service.

Food Service Technician I

COMPLEXITY
  • Applies knowledge of the techniques for cleaning and preparing and measuring a variety of foods.
  • Ability to follow recipes.
  • Skill in using food preparation equipment such as mixers, blenders, and meat slicers.
  • May be required to operate a cash register.
  • Applies knowledge of applicable federal, state, and local sanitary regulations and standards in food service.
  • Applies knowledge in the cleaning and housekeeping of the food service area.
    •

RESULTS
  • Immediate impact on quality of food items and service of food.
    •

ACCOUNTABILITY
  • Work is conducted under close supervision.
  • Assigned tasks are performed within well-defined parameters.
    •
  • May provide training and guidance to others.

 

Food Service Technician II

Code: 79212

Pay Band: 2

SOC: 35-000* and 35-1012*

The Food Service Technician II role provides career tracks for employees that function as food services lead workers or supervisors and/or complete tasks associated with food preparation and service, such as preparing leftovers and preparing a variety of different meals and menus. Supervision is typically over one section, such as meat preparation or serving of meals.

 

Food Service Technician II

COMPLEXITY
  • Applies knowledge of a variety of food preparation techniques, sanitary standards and all applicable regulations of food service.
  • Applies knowledge of leadership and supervision principles.
  • Ability to train others in food service to include food handling and equipment maintenance, safety and security.
    •

RESULTS
  • Immediate impact on quality of food items and service of food.
  • Impact on cost of food service.
  • Impact on the quality of training and performance of subordinates.
    •

ACCOUNTABILITY
  • Work is conducted with limited supervision.
  • Responsibility for the leadership and/or supervision of subordinate staff.
  • Ensures that all safety and food sanitation procedures are followed.
    •

 

These two roles provide a dual career track for the food service technician.

Food Service Technician III

Code: 79213

Pay Band: 3

SOC: 35-1012*

Food Service Manager I

Code: 79214

Pay Band: 3

SOC: 11-9051*

The Food Service Technician III role provides a career track for supervisors that acts as assistants to a manager and are responsible for supervising multiple sections of a comprehensive food service system, e.g., tray line, meat processing, or produce.

Food Service Technician III

COMPLEXITY
  • Applies knowledge of contracts, logistics, and inventory control and project management.
  • Applies knowledge of meal planning, food preparation and service for a large population.
  • Applies knowledge of nutritional standards and sanitary regulations.
  • Applies principles of supervision.
  • Responsibilities range from supervision of staff, proper cash handling, and closing of register to responding to customer when the customer has a complaint.
    •

RESULTS
  • Impacts food service operations and the quality of food service provided under supervision.
    •

ACCOUNTABILITY
  • Monitors quality of food service provided by staff or contractors.
  • Implements changes to improve service quality.
  • Provides supervision to staff.
    •

The Food Service Manager I role provides career tracks for managers that oversee the preparation and distribution of food by managing a specialized unit(s) or the total food service operations for a small facility. Responsibilities also include budget management, ordering of supplies, and/or acting in an assistant capacity to a higher-level Food Service Manager.

Food Service Manager I

COMPLEXITY
  • Work requires a basic knowledge of bookkeeping, budgeting, and process management.
  • Applies knowledge of specialized facet of food service operations.
  • Applies knowledge of the principles of supervising and directing the work of others.
    •

RESULTS
  • Impacts quality of food items, service of food, and utilization of resources.
  • Impacts cost /profit of food service.
  • Food served and prepared by employees complies with nutritional and sanitary standards.
    •

ACCOUNTABILITY
  • Work is conducted with limited supervision.
  • Responsibilities extend to a complete food preparation and service delivery system.
    •

 

Food Service Manager II

Code: 79215

Pay Band: 4

SOC: 11-9051*

The Food Service Manager II role provides career tracks for managers responsible for overall performance, supervision and operation of a comprehensive food service unit or facility that may include other service sites. Examples of responsibilities of positions at this level include: proposing, initiating, and maintaining an operating budget; maximizing revenues; adhering to all nutritional standards; evaluating contract performance and compliance and acting as assistant to Food Service Managers III.

Food Service Manager II

COMPLEXITY
  • Applies knowledge of administration, such as budget, supplies, equipment and facilities.
  • Serves as liaison between Food Service department and institution/ program management.
  • Special registration may be required for certain positions within this role.
    •

RESULTS
  • Impacts directly on immediate and long-term cost /profit and quality of food service program for units.
  • Directly impacts utilization of resources.
    •

ACCOUNTABILITY
  • Program evaluation to ensure that compliance with nutritional and other standards is met.
  • Manages a variety of staff and a diverse food service unit.
  • Makes administrative and units’ food service decisions independently.
    •

 

Food Service Manager III

Code: 79216

Pay Band: 5

SOC: 11-9051*

The Food Service Manager III role provides career tracks for managers who plan and direct a major diversified food service program to managing a facility with multiple full service locations. Employees’ responsibilities range from directing a major component, such as a food court to managing the entire food program for a facility having a diversified staff, large number of students, or residents to those having special nutritional needs to operations for multiple full service locations.

Food Service Manager III

COMPLEXITY
  • Knowledge of all functions of a comprehensive food service department and related dietary and regulatory requirements.
  • Multiple contacts are required for continued program efficiency.
  • Responsibilities include: planning and administering a budget; coordinating efforts of food buyers, dietitians, and unit managers; inspecting work areas and methods to ensure operating efficiency; reviewing menus and giving guidance; ensuring adherence to nutritional and sanitation standards/regulations; overseeing maintenance and repairs of physical plant and equipment; and performing personnel functions.
    •

RESULTS
  • Management of program and staff ensures that long-range goals are met.
  • Directly responsible for efficiency, cost/profit and quality of food service system.
    •

ACCOUNTABILITY

  • Independently plans, coordinates, directs, and evaluates all aspects of a comprehensive food service program.
  • Manages staff directly and through others within a highly diversified food service program.
    •

 

*Statistical Reporting

This Career Group includes, but is not limited to, those in the following Standard Occupational Classifications:
11-9051 Food Service Managers
35-0 Food Preparation & Serving Related Occupations
35-1011 Chefs & Head Cooks
35-1012 First Line Supervisors/Managers of Food Preparation & Serving Workers
35-2010 Cooks
35-3021 Combined Food Preparation & Serving Workers, including fast
51-3000 Food Processing Workers
51-3011 Bakers
51-3020 Butchers & Other Meat, Poultry & Fish Processing Workers

New Effective Date: 11/01/01

History

Previous class titles (listed by new role title).

Food Service Technician I

CLASS CODE

CLASS TITLE

GRADE

62143

Food Operations Assistant A

1

62144

Food Operations Assistant B

2

62145

Food Production Worker A

3

Food Service Technician II

CLASS CODE

CLASS TITLE

GRADE

62146

Food Production Worker B

5

Food Service Technician III

CLASS CODE

CLASS TITLE

GRADE

43485

Food Operations Manager Assistant

6

43501

Corrections Food Service Supervisor

7

Food Service Manager I

CLASS CODE

CLASS TITLE

GRADE

43486

Food Operations Manager A

8

Food Service Manager II

CLASS CODE

CLASS TITLE

GRADE

43487

Food Operations Manager B

10

Food Service Manager III

CLASS CODE

CLASS TITLE

GRADE

43488

Food Operations Director A

12

43489

Food Operations Director B

13

43481

Food Operations Director C

14