Dining Services Production Coordinator

Payroll Title: UCP VII
Class Code: 0759-9087
Job Family: DNS
FLSA Code: E
Score: 585

JOB SUMMARY

Under the general supervision of designated supervisor, is responsible for the preparation, quality control and delivery of food for a university-operated dining service.

CHARACTERISTIC DUTIES AND RESPONSIBILITIES:

  1. Provides effective assistance to Dining Services managerial staff through regular verbal and written communication.
  2. Oversees the preparation and service of meals and assists managers in evaluating and implementing new methods and systems.
  3. Oversees menu and recipe development, assisting in the planning of nutritionally adequate menu options designed for maximum student appeal, within budgetary guidelines.
  4. Plans menus for special functions.
  5. Promotes consumer and nutrition education activities compatible with the goals and objectives of the Department of Dining Services.
  6. Writes specifications for a computerized food production system and coordinates the daily operation of the computerized food system for multiple dining halls, a bakery and Commissary Warehouse; trains personnel in use of the computerized system.
  7. Supervises the operation of a bakery, which provides bakery goods for all dining halls.
  8. Assists in planning long and short-range improvements in dining services.
  9. Specifies and inspects food for compliance with department standards.
  10. Make recommendations regarding the repair and replacement of dining services equipment.
  11. Oversees the implementation of sanitation and safety policies and procedures for personnel, equipment and facilities, using the NACUFS Professional Standards Manual as a guide in decision-making.
  12. Inspects Dining Services Units for compliance with the prescribed standards of food handling and sanitation.
  13. Establishes and maintains on-the-job training programs for employees; chairs annual Dining Services employees in-service training workshops.
  14. Keeps abreast of advances in the field of dining services; participates in professional organizations.
  15. Plans, develops, implements and reviews new ideas, programs and systems.
  16. Performs related duties as required.

MINIMUM ACCEPTABLE QUALIFICATIONS/SKILLS:

  1. Bachelor’s degree in Food Management or related field, or equivalent training and experience.
  2. Three to four years responsible dining services experience in a commercial or institutional setting.
  3. Knowledge of quantity food preparation and dining services delivery.
  4. Knowledge of applicable health and safety standards.

Scored: 04/12/85
Revised: 07/01/06