{"id":5324,"date":"2024-03-26T14:52:23","date_gmt":"2024-03-26T21:52:23","guid":{"rendered":"https:\/\/hr.uw.edu\/comp\/?page_id=5324"},"modified":"2025-05-09T10:52:35","modified_gmt":"2025-05-09T17:52:35","slug":"food-service-supervisor-2-uwmc","status":"publish","type":"page","link":"https:\/\/hr.uw.edu\/comp\/classified-staff\/food-service-supervisor-2-uwmc\/","title":{"rendered":"Food Service Supervisor – Hospital"},"content":{"rendered":"

UW CODE AND REPRESENTATIVE GROUP<\/strong><\/p>\n

18775 (NE S WFSE Cust Supv)
\n23064 (NE H NI WFSE Cust Supv)<\/p>\n

DEFINITION<\/strong><\/p>\n

Supervise employees in activities such as food preparation, production and serving.<\/p>\n

DISTINGUISHING CHARACTERISTICS<\/strong><\/p>\n

Supervise employees involved in one or more phases of food operations. With delegated authority, interview and recommend selection of applicants, train new employees, assign and schedule work, act upon leave requests, conduct annual performance evaluations and recommend disciplinary action. May act for the Manager in his\/her absence.<\/p>\n

TYPICAL WORK<\/strong><\/p>\n

Supervises and trains staff, patients and volunteers in developing and carrying out prescribed food service program;<\/p>\n

Participates in staff meetings and conferences relating to food service;<\/p>\n

Ensures proper food handling, sanitation, elimination of safety hazards, and proper care and use of equipment in dining areas and kitchen;<\/p>\n

Inspects food inventory for proper rotation and usage;<\/p>\n

Responsible for maintenance of proper record keeping, work schedules, attendance and leave reports, requisitions, procurement of supplies, accident reports; reviews reports prepared by subordinates;<\/p>\n

Coordinates the preparation and\/or production and\/or serving of food; inspects food for portion size, temperature and appearance;<\/p>\n

Monitors daily use of food, labor and supplies;<\/p>\n

Requisitions routine repairs and reports major repair needs;<\/p>\n

Performs the duties of Food Service Workers and Cooks;<\/p>\n

Plans and orders;<\/p>\n

Drafts menus under direction;<\/p>\n

Determines the quantities of food to be ordered or to be prepared; and<\/p>\n

Performs other duties as assigned.<\/p>\n

MINIMUM QUALIFICATIONS<\/strong><\/p>\n

Possession of, or eligible to obtain a Washington State Food Worker Card within two weeks of employment.<\/p>\n

Associate Degree in food service management, nutritional care or related field;<\/p>\n

OR<\/p>\n

High School Diploma, or GED Certificate, with four years of experience in an industrial, commercial or institutional food service or patient tray service including one year as a lead, supervisor, or equivalent.<\/p>\n

Equivalent education and\/or experience may substitute for minimum qualifications except when there are legal requirements, such as a license, certification, and\/or registration.<\/p>\n

CLASSIFICATION HISTORY<\/strong><\/p>\n

03\/22\/2019: New to WFSE Custodial Supervisor bargaining unit<\/p>\n

12\/16\/2024: Updated profile name; revised Basic Function, Distinguishing Characteristics, and Typical Work.<\/p>\n","protected":false},"excerpt":{"rendered":"

UW CODE AND REPRESENTATIVE GROUP 18775 (NE S WFSE Cust Supv) 23064 (NE H NI WFSE Cust Supv) DEFINITION Supervise employees in activities such as food preparation, production and serving. 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