In this role they will make recommendations for future food needs, receive and store food, and assist with serving food. Education and Experience requirements at this level consist of one year of experience in a commercial or institutional food service or an equivalent combination of education and experience, substituting one year of vocational or technical school training in food preparation for the required experience. E This is the leadership level of the job family, where employees are assigned responsibility for performing highly skilled work involving the operation of an institutional food service unit and supervising other Food Service Specialists in the requisition, storage, cooking, baking, and serving of food, the preparation of meats, poultry and fish for cooking, and the inspection and maintenance of sanitary kitchen and work areas. Under the direction of a Nutrition Therapist, some positions at this level will do nutritional assessments, ongoing charting in dietary progress notes and communicate with nursing and nutrition departments on patient concerns. Knowledge, Skills and Abilities required to perform work at this level include those identified in Level II plus knowledge of supervisory principles and practices and basic nutrition.
Ability is required to control food stock and communicate effectively, both orally and in writing.
Education and Experience requirements at this level consist of those identified in Level II plus one additional year of qualifying experience. In this role they will provide direction to staff members in completing assigned work and ensure completion of required activities. Responsibilities will also be assigned for interpreting menus and menu instructions, ensuring proper hygiene and sanitation methods are followed, inspecting kitchen and dining areas, requisitioning supplies and maintaining a store room. Education and Experience requirements at this level are the same as those identified in Level III and one additional year of qualifying experience.