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Food Service Supervisor 

UCI Series Concepts

Class Specifications - C.20
Principal Food Service Supervisor - 5450
Senior Food Service Supervisor - 5451
Food Service Supervisor - 5452

April, 1973

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SERIES CONCEPT

Food Service Supervisors supervise Food Service Workers in the performance
of duties related to food preparation, food serving and/or general 
maintenance in a kitchen or dining area; and perform other related duties as
required.

Incumbents typically schedule, assign and coordinate work; train and 
evaluate the performance of personnel working in one or more phases of a food
service operation; maintain sanitation and safety standards in a kitchen
or dining area; requisition supplies; check the quality of food; maintain
portion control in a kitchen or dining area; may supervise a group of Food
Service Workers in the preparation of sandwiches, cold plate lunches, 
regular and/or modified salads in a salad room unit; may supervise a group of
Food Service Workers in a dish-room, pot room, trayline or truck service
unit; may have responsibility for the maintenance of sanitary and safety
standards for food preparation and serving equipment; may have security
responsibility for an assigned area; and may assist in maintaining 
satisfactory customer relations.

Classes in the Food Service Supervisor Series are distinguished from
classes in the Food Service Manager Series in that Food Service Supervisors
typically perform full supervisory functions in limited areas of a food
service operation.  Food Service Managers are usually responsible for the
planning, organizing, directing and coordinating of a total food service
operation.  Classes in the Food Service Supervisor series are distinguished
from classes in the Food Service Worker series in that Food Service 
Supervisors perform the supervisory functions of scheduling, assigning, 
training, coordinating, and evaluation work performance in one or more 
phases of a food service operation.

The Food Service Supervisor Series consists of three supervisory levels
with the distinction between levels based on the nature of the assigned
duties, the number of employees supervised, the size and complexity of the
food service operation, and the degree of independence exercised in 
performance of supervisory and related functions.

                        CLASS CONCEPTS

Principal Food Service Supervisor

Under general supervision, Principal Food Service Supervisors are responsible 
for the operations in a very small food service installation or assist
Food Service Managers in the operations of large or medium-sized food service 
installations.  Management functions performed are usually limited in
nature with the scope, variety and/or complexity determined by the type of
assignments delegated.

As a guide to help determine responsibility at this level, incumbents 
typically perform limited managerial duties (equivalent to those performed at
the Assistant Food Service Manager level) with supervision over 5 or more
full-time-equivalent employees, have budget responsibilities in excess of
$50,000, and/or have charge of an operation serving an average of 500 or
more persons daily.  Incumbents acting as assistants to Food Service 
Managers typically work in installations employing at least 25 full-time-
equivalent employees, with a minimum budget of $250,000 and having a food
service operation serving at least 5,000 persons daily.  Incumbents may in
addition to the above perform the duties outlined in the Series Concept.

Positions in this class differ from those in the Senior Food Service 
Supervisor class in that incumbents typically perform limited managerial 
duties in addition to supervisory functions.

Senior Food Service Supervisor

Under supervision, incumbents have full supervisory responsibility over a
unit in a food service operation employing approximately 20 or more full-
time-equivalent Food Service Workers.

Incumbents may supervise one or more Food Service Supervisors in performance
of duties outlined in the Series Concept.

Food Service Supervisor

Under supervision, incumbents supervise approximately 10 or more full-time-
equivalent Food Service Workers in a unit of a food service operation and
perform duties as outlined in the Series Concept.

In a large food service operation having more than 25  full-time-equivalent
Food Service Workers, incumbents typically have limited supervisory
responsibility working under the supervision of a higher level Food Service
Supervisor or Food Service Manager.

                        MINIMUM QUALIFICATIONS

Principal Food Service Supervisor

Ability to read, write, perform basic arithmetic calculations, and five
years of experience in food preparation and general maintenance of a kitchen
or dining area including at least two years of supervisory experience;
or an equivalent combination of education and experience.

Senior Food Service Supervisor

Ability to read, write, perform basic arithmetic calculations, and four
years of experience in food preparation and general maintenance of a kitchen
or dining area including at least one year of supervisory experience;
or an equivalent combination of education and experience.

Food Service Supervisor

Ability to read, write, perform basic arithmetic calculations, and three
years of experience in food preparation and general maintenance of a kitchen
or dining area; or an equivalent combination of education and experience.

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