Oregon Public Universities

 

Classification Specifications

FOOD SERVICE COORDINATOR

Classification Number: 9103

SALARY RANGE

  Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Step 7 Step 8 Step 9 Step 10
Salary Range 17 $2555 $2664 $2769 $2892 $3016 $3152 $3300 $3458 $3623 $3796

GENERAL DESCRIPTION OF CLASS

The FOOD SERVICE COORDINATOR assists a supervisor or manager in coordinating and overseeing food preparation and service activities of a volume dining or food service facility. Employees in this class are also responsible for the operation of a dining or food service facility as acting assistant supervisor when covering early morning, evening, or weekend shifts.

DISTINGUISHING FEATURES

This is the fourth level of a four-level series. It is distinguished from the lower levels by having responsibility for assisting the supervisor or manager in coordinating and overseeing food preparation and service activities in a dining or food service facility. At this level, employees are not primarily involved in the preparation, cooking, and serving of food. Employees in this class perform administrative functions such as scheduling, purchasing, and record keeping. They are also responsible for the operation of a dining or food service facility as acting assistant supervisor when covering early morning, evening, or weekend shifts.

DUTIES AND RESPONSIBILITIES

1. Food Service Coordination. Typical tasks: assists supervisor by performing the following: checks daily menus for possible changes to recipes; informs staff of recipe changes; makes sure all menu items are ready for distribution at prearranged times; updates and evaluates recipes; ensures staff members serve food at proper temperatures; observes food to be sure it is set up properly, visually appealing, and served in adequate portions; maintains general operation and efficiency of commercial kitchen equipment; some employees may take food orders and make necessary arrangements for catered food and supplies.

2. Staff Coordination. Typical tasks: schedules and assigns work to food service workers, cooks, and/or residents or students; reviews and approves work; assesses training needs of staff members and provides appropriate instruction; orients new employees; some employees may develop work plans for staff members, participate with the supervisor in the interview process, and effectively recommend hiring of staff; provides information to supervisor concerning staff performance appraisals; some employees may hire student supervisors or workers; when acting as assistant supervisor, employees in this class may plan the work of staff members; adjust work assignments and schedules to maintain adequate staffing levels and respond to fluctuating workloads; approve time off; resolve personnel problems, complaints, and discipline and reward employees.

3. Administrative Functions. Typical tasks: assists the supervisor by performing the following: determines food items to be ordered based on food on hand; completes purchase orders for needed goods and supplies; ensures procedures are followed by staff members for receiving, storing, and issuing food and supplies; inventories food supplies needed; records the costs per meal and number of meals served to residents, students, staff, and visitors each day; records the number of complimentary meals served and items routinely rejected by residents, inmates, or students; records kitchen and cafeteria refrigeration and freezer temperatures and reports any problems to maintenance personnel; prepares shortage and leftover reports; completes time cards for staff members; records daily absentee figures.

4. Miscellaneous. Typical tasks: answers telephones during early morning shift; may check out bankmonies for morning cashier; opens and/or closes dining or food service unit during early morning or evening shifts; may assist staff by performing some of the food service activities such as preparing, serving, and distributing food; provides information to the supervisor about the unit's needs; assists the supervisor by ensuring that expenditures for food service operations stay within the allotted budget.

RELATIONSHIPS WITH OTHERS

Employees in this class have daily in-person contact with residents, inmates, students, agency, personnel, and/or the general public to provide food services and to discuss special requests or complaints. They have daily contact by telephone or in person with delivery drivers and food suppliers to order and receive goods. Employees have occasional contact by telephone and in person with maintenance personnel or service representatives when equipment needs repairs.

SUPERVISION RECEIVED

Employees in this class receive general supervision from a supervisor or manager who assigns work orally or through written instructions. Work is reviewed on a regular basis for efficiency and effectiveness through inspections, reports, and periodic meetings. Employees in this class follow State health, safety, and sanitation regulations and procedures pertaining to operations of a volume dining or food service facility. Food service policies and procedures are applied to food preparation and service activities. Administrative policies and procedures and personnel rules and guidelines are followed when acting as assistant supervisor.

GENERAL INFORMATION

Positions are found in central and remote locations throughout State government (e.g., general government agencies, human or natural resource agencies, correctional, mental health, or higher education institutions, hospitals, etc.). They require the willingness to work within the environment associated with the position's location and purpose.

MINIMUM QUALIFICATIONS

  • two years of experience in a large scale commercial, hospital, or institutional food service operation with responsibility for maintaining required production levels, preparing simple foods for volume dining, and providing knowledge of the materials and equipment used in a volume dining/food service facility.