| Specialist, Division
of Food and Nutrition Services |
0652 |
| In accordance with the goals
and objectives of the division, assists in developing
and administering the food service programs through technical
and supervisory expertise. Primary areas of responsibility
include analyzing financial and participation records
for all food services programs; evaluating cafeteria
operations; developing staffing patterns for school-based
operations and serving as liaison to the Office of Human
Resources; providing technical support to field and warehouse
staff; assisting with theinterpretation of federal, state,
and local regulations and implementing the program changes
necessary; reviewing construction plans and determining
operation procedures for the new/renovated facilities;
establishing nutritional parameters for the food service
programs; providing nutritional expertise to schools
and offices; and assisting in the development of program
policies and budget. |
Thorough knowledge of procedures,
policies, and methods of food service operations,
including equipment layout and design, work simplification,
current financial and management theories and practies
and effective employee training techniques. Thorough
knowledge of governmental regulations related to
food service and procurement procedures, nutritiion,
food
technology, and food transporting logistics. Ability
to evaluate and improve cafeteria and other food service
programs. Ability to effectvely administer
food service programs including supervision and instruction
of employees. Skill in computer use for food service
operations. Excellent oral and written communications
and human relations skills.
|
| Graduation from an accredited
college or university with a degree in food service management,
institutional management or related field with appropriate
courses in dietetics, sanitation, nutrition or food
service management. Experience in central kitchen administration
or commissary food service administration. Experience
with developing and implementing budgets maintaining
cost controls. Other combinations of applicable education,
training, and experience which provide the knowledge,
abilities, and skills necessary to perform effectively
in the position may be considered. |
| Ppossession
of a valid Maryland Class C driver's license
or equivalent. Registration by the American Dietetic Assocation
strongly desired. |
| (Special
requirements such as lifting heavy objects and frequent
climbing.) none. |
| (Frequent
overtime or night work required, etc.) Ability to work
overtime as required |
|
Analyzes financial and participation records of all
food service operations and recommends corrective action
when necessary.
Evaluates cafeteria operations and
develops plans for efficient operations.
Develops and expands services to other departments
and agencies.
Develops staffing pattersn for school-based operations.
Services as a liaison to the Office of Human Resurces
in staffing and promotional matters.
Assists in the inerpretation of federal, state, and
local regulations and implements any changes.
Ensures complian with all regulations.
Administers the free and reduced price meal program
and hears informal appeals of program decisions.
Has responsibility for the receipt and distribution
of surplus commodities donated by the federal government.
Performs related work as required.
|
