University of Washington Human Resources

UW CODE AND REPRESENTATIVE GROUP

18774 (NE S WFSE Cust Supv)
21687 (NE H WFSE Cust Supv)

DEFINITION

Supervises food service employees in the preparation, production, service, cash sales and maintenance activities and participates in all food service activities.

DISTINGUISHING CHARACTERISTICS

With delegated authority, interviews and recommends selection of applicants, trains new employees, assigns and schedules work, acts upon leave requests, conducts annual performance evaluations and recommends disciplinary action. Positions participate in all food service activities and are not routinely involved in administrative and meal planning activities.

TYPICAL WORK

Supervises and trains food service workers, patients and volunteers in developing and carrying out prescribed food service program;

Participates in staff meetings and conferences relating to food service;

Ensures proper food handling, sanitation, elimination of safety hazards, and proper care and use of equipment in dining areas and kitchen;

Inspects food inventory for proper rotation and usage;

Responsible for maintenance of proper record keeping, work schedules, attendance and leave reports, requisitions, procurement of supplies, accident reports; reviews reports prepared by subordinates;

Responsible for and directs setting up of steam table, serving correct temperature of food, and maintenance and cleaning of equipment;

Ensures orderly supply of food to steam tables during serving hours and proper portioning of food;

Performs other work as required.

MINIMUM QUALIFICATIONS

Possession of, or eligible to obtain a Washington State Food Worker Card within two weeks of employment.

Associate Degree in food service management, nutritional care or related field OR two years of experience in institution or restaurant in preparing or serving food

OR

Equivalent education/experience.

CLASSIFICATION HISTORY

New to WFSE Custodial Supervisor bargaining unit: 3/22/19.