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UNIVERSITY OF WASHINGTON

Specification for Class

FOOD SERVICE SUPERVISOR 1-HMC

UW CODE AND REPRESENTATIVE GROUP

7024 (SEIU Local 925 Supervisory)

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 - UW Contract Classified

Knowledge and Abilities

Knowledge of: practices, methods and procedures of large‑scale food preparation and serving; personal hygiene, food handling, sanitation, and safety precautions; care and use of kitchen utensils and equipment; record keeping; report preparation; personnel functions.

Ability to: supervise and train employees, patients, volunteers; follow written and oral instructions; exercise good judgment in evaluating situations, solving problems and making decisions; write and speak effectively.

Legal Requirement(s)

There may be instances where individual positions must have additional licenses or certification. It is the employer's responsibility to ensure the appropriate licenses/certifications are obtained for each position.

Desirable Qualifications

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.

CLASS SPECIFICATION HISTORY

New Class Title: April 22, 2013; Class adopted for UW contract classified staff per PERC decision to add this title, located in Harborview Medical Center, to SEIU Local 925 Supervisory bargaining unit, effective April 22, 2013 (Case #25498-E-13-3772). Incorporates the work of UW classified non-union job code 4020, Food Service Supervisor I, and 8007 Food Service Aide 3; adopted May 10, 2007, effective July 1 , 2007.