University of Washington Human Resources

UW CODE AND REPRESENTATIVE GROUP

18775 (NE S WFSE Cust Supv)
21688 (NE H WFSE Cust Supv)

DEFINITION

Supervises employees in activities such as food preparation, production and serving.

DISTINGUISHING CHARACTERISTICS

Supervises employees involved in one or more phases of food operations. May act for the Manager in his/her absence.

TYPICAL WORK

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;

Coordinates the preparation and/or production and/or serving of food; inspects food for portion size, temperature and appearance;

Monitors daily use of food, labor and supplies;

Directs employees in maintenance of sanitation standards and corrects work procedures;

Requisitions routine repairs and reports major repair needs;

Performs the duties of Food Service Supervisor 1-UWMC;

Plans and orders;

Drafts menus under direction;

Trains dietetic interns and students;

Determines the quantities of food to be ordered or to be prepared;

Performs related duties 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

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.

CLASSIFICATION HISTORY

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