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Food Service Manager
Attention: Monroe County full-time employees will receive a $1,000 quarterly retention payment each quarter in 2024! Apply today - another great reason to join the Monroe County workforce!
Description of Duties
This is a responsible supervisory position involving management of food preparation and service functions in a health care facility. Employees in this class manage the planning, preparation and service of regular, therapeutic, and cafeteria meals for patients and staff. The Food Service Manager works under the direct supervision of the Assistant Director of Patient Services, the Assistant Director of Operations, and the Administrative Supervisor. Direct supervision is exercised over Food Service Supervisors and other food service employees in the areas of food storage, inventory control, food preparation, food service and sanitation.
Minimum Qualifications
Candidates must meet the following minimum requirements on or before the date of the written exam:
Graduation from high school or possession of a high school equivalency diploma, plus EITHER:
A. Graduation from a regionally accredited or New York State registered college or university with an Associate's degree in Dietetics, Food Service Management, or closely related technical field, plus two (2) years of full‑time or its part‑time equivalent* paid experience in large scale food service which shall have involved responsibility in the areas of food storage, inventory control, food preparation and service; OR,
- Graduation from a regionally accredited or New York State registered college or university with a Bachelor's degree in Dietetics, Food Service Management, or closely related field; OR,
- Four (4) years of full‑time paid or its part‑time equivalent* experience in large scale food service which shall have involved responsibility in the areas of food storage, inventory control, food preparation and service; OR,
D. Any equivalent combination of education and experience as defined by the limits of (A), (B) and (C) above.
NOTE: Large scale food service experience is earned in settings such as the following: Institutional facilities, commercial catering, industrial or educational cafeterias, restaurants other than fast food or short order.
