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. Incumbents at this level 'lead and direct' a group of three or more individuals. There is virtually no authority for personnel actions normally associated with full supervisory status (e.g., salary increases, promotions, performance reviews, disciplinary actions). Coordinates the day-to-day operations of a group of employees. 'Leading and directing' is usually restricted to assigning, monitoring and reviewing progress and accuracy of work, directing efforts and providing technical guidance on more complex issues. Most of the work time is spent performing many of the same duties as subordinate employees. Under FLSA, incumbents in this position are nonexempt.