Supervisory, planning and coordinating work involving the operation of the snack bar and staff cafeteria at the Vermont State Hospital. Duties involve menu and food preparation, serving of meals, ordering supplies, and inventory control. Supervision is exercised over food service employees. Work is performed under the supervision of the Food Service Supervisor. Coordinates menus with kitchen staff.
Plans menus to to increase marketability and contain costs.
Provides cross-training of staff to insure coverage in two locations. Implements policies and procedures related to food preparation, sanitation, quality control, and food storage. Reviews financial reports and makes recommendations regarding cost containment. Monitors use of food and supplies and maintains adequate stock. Insures that proper sanitary and food storage practices are observed.