What education is required for FOOD SERVICE MANAGER?

FOOD SERVICE MANAGER requires a high school diploma.

How much experience is needed for FOOD SERVICE MANAGER?

FOOD SERVICE MANAGER requires approximately 5 years of relevant experience. See the full Requirements section for the official wording.

FOOD SERVICE MANAGER

Code: 06456 Local Competitive

Food Service Manager is a competitive local-government title, the kind you test for: the exam result, not a hiring manager's pick, decides where you land in line.

It expects a high school diploma and 5 years of relevant experience.

How to apply

This title is filled by competitive examination.

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Where this title is used

Food Service Manager is a local service title. It is filled by the counties, municipalities, authorities and other employers that have adopted civil service under Title 11A, not by State departments. Those employers set pay by ordinance or contract rather than from a State salary schedule, which is why most local titles carry no salary range here.

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Official job specification

The text below is the official specification published by the New Jersey Civil Service Commission. The plain-language summary and analysis above are derived from it by NJ Civil Service Navigator. Source: the official specification page at NJ CSC.

Definition

Under direction supervises employees engaged in the storage, preparation, and service of food in a hospital or other health care facility; does other related duties as required.

Examples of work

Develops and implements written objectives, standards of practice, policies, procedures, and the organizational plan for the dietary service.

Coordinates and integrates the dietary service with other patient care services to provide a continuum of patient care.

Supervises staff orientation and staff education programs for the facility and the dietary service and documents these activities.

Maintains a record of all patients identified by name, location, diet order, and other appropriate information which may include food likes, dislikes, allergies, and meal patterns when on a calculated diet.

Ensures that the physician's instructions for therapeutic diets are followed.

Supervises the recording and transmitting of diet orders and changes received from the nursing service.

Maintains a file of recipes, adjusted to yield, used to prepare foods listed on the posted menus.

Recommends the purchase of food and supplies.

Provides records of weekly menus of all diets served to patients.

Plans, revises, and checks the preparation of all menus, special diets, and other food work.

Provides assignments and instructions to employees engaged in activities of the food service unit and supervises the performance of their work.

Maintains records of patient diets/menus.

Maintains and controls health, sanitary, and safety conditions and standards, checks, inspects, and reviews areas where food and food supplies are received, handled, stored, canned, preserved, refrigerated, prepared, and served.

Prepares or supervises preparation of requisitions for food supplies and food preparation equipment.

Prepares or supervises the preparation of reports.

Supervises the establishment and maintenance of records and files relating to food preparation and service, costs, inventories, personnel, and other records.

Will be required to learn to utilize various types of electronic and/or manual recording and information systems used by the agency, office, or related units.

Requirements

For Positions Assigned to Long Term Care Facilities:

Experience

Five (5) years of experience in a food service operation involving supervision of staff engaged in the preparation, storage and service of food in a hospital, institution, health care or other service facility.

Five (5) years of experience in a food service operation involving supervision of staff engaged in the preparation, storage and service of food in a hospital, institution, health care or other service facility.

License

Appointees will be required to possess a driver's license valid in New Jersey only if the operation of a vehicle, rather than employee mobility, is necessary to perform essential duties of the position.

Knowledge, skills and abilities

Knowledge of the principles of dietetics.

Knowledge of the materials and appliances used in large-scale food service units.

Knowledge of health and safety practices for kitchen personnel.

Ability to provide assignments and instruction to employees.

Ability to prepare reports.

Ability to supervise the establishment and maintenance of records and files.

Ability to plan and revise menus and special diets.

Ability to supervise the storage, preparation and service of food.

Ability to inspect food and kitchen equipment, materials and supplies.

Ability to utilize various types of electronic and/or manual recording and information systems used by the agency, office, or related units.

Ability to read, write, speak, understand, and communicate in English sufficiently to perform duties of this position. American Sign Language or Braille may also be considered as acceptable forms of communication.

Persons with mental or physical disabilities are eligible as long as they can perform essential functions of the job with or without reasonable accommodation. If the accommodation cannot be made because it would cause the employer undue hardship, such persons may not be eligible.

Note

The examples of work for this title are for illustrative purposes only. A particular position using this title may not perform all duties listed in this job specification. Conversely, all duties performed on the job may not be listed.

Certification as a Dietary Manager issued by a vocational school or community college, or Certified Dietary Manager, Certified Food Protection Professional issued by the Association of Nutrition & Foodservice Professionals may be substituted for one (1) year of experience. OR An Associate's degree in Dietetics, Food Science, Nutrition, Food Service Management or other related area or, Certification as a Dietetic Technician, Registered, issued by the Academy of Nutrition and Dietetics may be substituted for two (2) years of experience. OR A Bachelor's degree in Dietetics, Food Science, Nutrition, Food Service Management or other related area or, Certification as a Registered Dietitian issued by the Academy of Nutrition and Dietetics may be substituted for three (3) years of experience.

CERTIFICATE:

Appointees may be required to possess a Food Protection Manager Certificate by passing a food safety certification exam approved by the Conference for Food Protection (CFP): ServSafe; National Registry of Food Safety Professionals or Thompson Pro-Metric or other CFP approved exam.

For Positions Assigned to Food Service Operations Other than in Long Term Care Facilities:

Certification as a Dietary Manager issued by a vocational school or community college, or Certified Dietary Manager, Certified Food Protection Professional issued by the Association of Nutrition & Foodservice Professionals may be substituted for one (1) year of experience. OR An Associate's degree in Dietetics, Food Science, Nutrition, Food Service Management or other related area or, Certification as a Dietetic Technician, Registered, issued by the Academy of Nutrition and Dietetics may be substituted for two (2) years of experience. OR A Bachelor's degree in Dietetics, Food Science, Nutrition, Food Service Management or other related area or, Certification as a Registered Dietitian issued by the Academy of Nutrition and Dietetics may be substituted for three (3) years of experience.