Description
Responsible for the supervision of food service staff for organizational functions and the cafeteria. Assures compliance with all health codes and requirements, contacts assigned vendors to order food, calculates cost per item and assists the Manager in overall food service planning such as schedules and staffing requirements. This is the first level of full supervision. Employees in this classification supervise three or more full-time equivalent employees every week. Direction is over a permanent status-continuing function, not a collection of employees assigned to complete a project. Management duties include interviewing, selecting and training of employees; setting and adjusting their rates of pay and hours of work; planning and directing their work; appraising their productivity and efficiency for the purpose of recommending promotions or other changes in their status; handling their complaints and grievances and disciplining them when necessary. Management responsibilities include the authority to hire, fire, or promote assigned employees or make recommendations that are given particular weight. Employees may spend time performing many of the same duties as subordinate employees. Generally, the subordinate group performs a single task or multiple, but closely related tasks. Under FLSA, this is the exempt job classification for this title. Incumbents in this position must meet the full criteria for exempt status: salary level, salary basis, and duties tests.