FOOD PREPARATION MANAGER
The Food Preparation Manager is responsible for monitoring food preparation activities for quality and quantity control purposes, and requisitioning, inspecting, and conducting inventory of food and non-food products. This position is governed by state and federal laws and institution policy.
Supervises a food preparation staff by interviewing and recommending for hire/termination, overseeing the training of employees, developing shift schedules, assigning and reviewing work, counseling, and evaluating the performance of incumbents.
Monitors food preparation, service, storage, and cleaning activities, to ensure compliance with health, safety, and operating standards, by sampling food, examining serving size, identifying and controlling food waste, inspecting kitchen and service areas, and adjusting work assignments as needed.
Requisitions food and non-food products from established vendors or central storage facility to meet daily production needs, conducts inventory, and prepares purchase orders for non-routine items.
Inspects food and supply deliveries, approves product substitutions, and modifies menus, in accordance with doctor’s or dietician’s orders.
Compiles statistics of items ordered, used, and inventoried and prepares related reports, maintains records on special diets, participates in developing menus for special meals or events, and coordinates equipment requisition, repair, and maintenance activities.
Researches laws, reviews procedural updates, and attends informational meetings to develop and provide in-service training on policy and procedural changes, preparation methods, and equipment operations.
Performs other duties as assigned.
KNOWLEDGE, ABILITIES, AND SKILLS:
Knowledge of supervisory practices and procedures. Knowledge of sanitation and safety requirements of a food service facility.
Knowledge of methods, materials, and appliances used in large scale food preparation, service, and storage. Knowledge of basic dietetics, including food preparation, service, sanitation and safety. Knowledge of purchasing, inventory, and storeroom procedures. Ability to plan, organize, and oversee the work activities of a subordinate food supervisory and preparation staff. Ability to develop and present in-service training. Ability to compile, prepare, and maintain records and reports.
MINIMUM EDUCATION AND/OR EXPERIENCE:
The formal education equivalent of a high school diploma; plus four years of experience in institutional and/or commercial food service or a related area, including one year in a supervisory capacity.
Additional requirements determined by the agency for recruiting purposes require review and approval by the Arkansas Division of Higher Education.
OTHER JOB RELATED EDUCATION AND/OR EXPERIENCE MAY BE SUBSTITUTED FOR ALL OR PART OF THESE BASIC REQUIREMENTS, EXCEPT FOR CERTIFICATION OR LICENSURE REQUIREMENTS, UPON APPROVAL OF THE QUALIFICATIONS REVIEW COMMITTEE.
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