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276683 WHITE - CITY CLERK ��� PINK - FINANCE - COUIICII CANARY - DEPARTMENT G I T Y O F S A I N T � PA IT L BLUE - MAYOR File N O. Council Resolution Presented By � Referred To Committee: Date Out of Committee By Date An admini strative Re solution e stabli shing new titles and class specifications in the Civil Service Rule s. RESOLVED, that tlze Civil Service Rules be amended in Section 3.F. 2 (Food Service Supervisory Group), by inserting the following titl.e s in Grade 19: Food Preparation Supervisor Quality Control Assistant School Lunch Coordinator ; and be it FURTHER RE50LVED, that the Civil Service Rule� be further amended by inserting in Section 32, in proper alphabetical order, the attached class specifications for the titles of Food Prepar.ation Supervisor, Quality Control Assistant, a.�d School Lunch Coordinator. App rove d: � ai rrn Civil Service Comrnission COUNCILMEN Requestgd by Department of: Y Yeas Hunt Na s p E R 8 O . N E L - F I E �� [n Favor Maddox � McMahon snoweite� � _ Against BY Tedesco Wilwn Adopted by Council: Date APR i 4 lggl Form P�o� b„ c� y tc eY c Certified P�.se Cou cil S eta B B} r-- Appr y :Nayor. Dat ± ��6 j�1 Appro Mayor for Su m' o ncil � By B UBLIS ED AP R 2 5198� � ` � / Title of class: � ���s�� FOOD PREPARATION SUPERVISOR DESCRIPTION OF WORK General Statement of Duties: Performs and directs the performance� of food service work preparing, cooking, baking, packaging or producing in the district kitchen; and performs related duties as required. Supervision Received: Works under the technical and administrative super- vision of the production manager. Supervision Exercised: Exercises direct technical and administrative super- vision over food service aides, cooks and bakers. TYPICAL DUTIES PERFORMID The listed examples ma.y not include all duties performed by all positions in this class. Supervises and directs the work of the employees assigned to the food production area and insures that they produce wholesome, appetizing and appealing products in keeping with the specifications. Insures the quality, tastiness, neatness and timely production of a11 products or packages called for by the area`s daily production schedule. Prepares any or all foods as assigned; measures and prepares ingredients, spices and seasonings �n accord with recipes as assigned. Sets up production, preparation and packaging areas. Sets up, operates, and adjusts kitchen machinery as called for in assigned areas. Insures the cleanliness and sanitation of the equipment and area. Prepares orders, production reports, and other reports required by the - Production Manager and makes recommendations for improvement when possible. KI30WLEDGES, SKILLS AND ABILITIES Considerable knowledge of quantity food production methods, and of the impact of handling and storage of foods. Considerable knowledge of the standard tools, machinery, techniques and safe operating procedures of a large-scale food service operation. Considerable ability to modify recipes and to prepare food. Considerable ability to use alterna.tive cooking or baking methods to achieve a specified result. Considerable ability to plan, direct and evaluate the work of others and to demonstrate work methods. �v'orking ability to make arithmetic calculations. riINIMUM QUALIFTCATIONS Three years' experience in quantity preparation of foods in a schooZ or institutional kitchen; or three years as a School Food Service Supervisor III or equivalent. FOOD PREPAR.ATION SUPERVISOR - �.+�/ Lii�C.i'� Title of class QUALITY CONTROL ASSISTANT DESCRIPTION OF WORK - General Statement of Duties: Performs inspectional and supervisory work coordinating and monitoring quality control on lines and in preparatioa and storage areas; and performs related duties as required. Supervision Received: Works under the technical and administrative supar- vision of the Quality Control Supervisor. Supervision Exercisedt Exercises direct technical and administrative super- vision over production and plant personnel. TYPICAL DUTIES PERFORMED The listed examples may not include all duties .performed by all positions in this class. Completes sanitation and quality control check list and temperature readings daily. : Collects samples as directed by supervisor for checking on a regular basis. Supervises quality control procedures in production and plant areas. Assists supervisor in spice and ingredien.t weighing. Checks on proper sanitation procedures during production. Reports any substandard procedures or conditions to Quality Control Department head. Develops and oversees a daily report system for quality, safety, appearance, taste, downtime and sanitation. Investigates product development and new product possibilities, formulates - recipes with Production Manager and Director. Stops any operation not meeting standards. Assists with the writing of monthly menus. Records and maintains records and information as called for by the Director and the Quality Control Supervisor. KI�OWLEDGES, SKILLS AND ABILITIES Some knowledge of City, State and Federal sanitation laws and regulations as they pertain to food preparation and handling. Some knowledge of sampling techniques. Some ability to observe conditions and relate them to the appropriate guidelines. Some ability to maintain records and prepare reports. Some ability to deal tactfully and effectively with co-workers and � supervisors. MINIMUM QUALIk'ICATIONS Three years' experience as a Cook II, Baker II, or Food Service Supervisor III or equivalent. QUALITY CONTROL ASSISTANT ���s�� Title of class: SCHOOL LUNCH COORDINATOR DESCRIPTION OF WORK General Statement of Duties: Performs supervisory work coordinating and monitoring the food service operation in the schools to insure main- tenance of standards and policies in food handling and serving; and performs related duties as required. Supervision Received: Works under the general technical and administrative supervision of the Assistant Director of School Cafeterias. Supervision Exercised: Exercises technical and administrative supervision directly over the School Food Service Supervisors. TYPICAL DUTIES PERFORMID The listed examples may not include all duties performed by aIl positions in this class. Coordinates in the schools the presentation of products insuring Che utmost in point of sale merchandising through quality and eye appeal in order to effect the highest possible participation while maintaining a standardi- zation of portions and costs. Insures proper evaluation of the units Food Service personnel by the unit � person in charge and evaluates on a regular basis, in accord with depart- ment policy, the person in charge of the unit itself. � Assists with training personnel in new and up-dated methods of Food Service practices. ' Develops and maintains a good �oorking relationship with school administrators - and personnel, incorporates their assistance and ideas in the development of the highest possible participation. Works with Student Food Service committees where available. Reports any substandard operations immediately to the supervisor, . Completes reports as required and makes recommendations for i�provement where and when possible. KNOtidI.EDGES, SKILLS AND ABILITIES Considerable knowledge of food preparation and serving techniques and practices. Sone knowledge of school lunch regulations and sanitation requirements. Considerable ability to observe and evaluate the work of others. Considerable ability to deal tactfully and effectively with school administrators, students and food service staff. Considerable ability to plan and organize work. Some ability to train others in food preparation, sanitation and school lunch management. MINIMUM QUALIFICATIONS Three years' experience in the preparation and serving of foods in a school caf eteria with at least one year as a School Food Service Supervisor I, II or III or equivalent. Must possess a valid riinnesota driver's license prior to certification. SCAOOL LUNCH CQ�RDINATOR Title of class: � � ������ FOOD PREPARATION SUPERVISOR DESCRIPTION OF WORK General Statement of Duties: Perfor�s and directs the performance of food service work preparing, cooking, baking, packaging or producing in the district kitchen; and performs related duties as required. � Supervision Received: Works under the technical and administrative super- vision of the production manager. Supervision Exercised: Exercises direct technical and administrative super- vision over food service aides, cooks and bakers. TYPICAL DUTIES PERFORMID The listed examples may not include all duties performed by all positions in this class. Supervises and directs the work of the employees assigned to the food production area and insures that they produce wholesome, appetizing and appealing products in keeping with the specifications. Insures the quality, tastiness, neatness and timely productio.n of all products or packages calle.d for by the area's daily production schedule. Prepares any or aZl foods as assigned; measures and prepares ingredients, spices and seasonings in accord with recipes as assigned. Sets up production, preparation and packaging areas. Sets up, operates, and ad�usts kitchen machinery as called for in assigned areas. Insures the cleanliness and sanitation of the equipment and area. Prepares orders, production reports, and other reports required by the - Production Manager and makes recommendations for improvement when possible. KNOWLEDGES, SKILLS AND ABILITIES Considerable knowledge of quantity food production methods, and of the impact of handling and storage of foods. Considerable knowledge of the standard tools, machinery, techniques and safe operating procedures of a large-scale food service operation. Considerable ability to modify recipes and to prepare food. Considerable abi3.ity to use alternative cooking or baking methods to achieve a specified result. Considerable ability to plan, direct and evaluate the work of others and to demonstrate work methods. Working ability to make arithmetic calculations. MINIMUri QUALIFICATIONS Three years� experience in quantity preparation of foods in a school or institutional kitchen; or three years as a School Food Service Supervisor III or equivalent. FOOD PREPARATION SUPERVISOR - ��7�6�3 Title of class QUALITY CONTROL ASSISTANT DESCRIPTION OF WORK General Statement of Duties: Performs inspectional and supervisory work coordinating and monitoring qua.lity control on lines and in preparation and storage areas; and performs related duties as required. Supervision Received: Works under the technical and administrative super- vision of the Quality Control Supervisor. Supervision Exercised: F�ercises direct technical and administrative super- vision over production and plant personnel. � TYPICAL DUTIES PERFORMED The listed examples maq not include alI duties performed by all positions in this class. Completes sanitation and quality control check list and temperature readings daily. Collects samples as directed by supervisor for checking on a regular basis. Supervises qua.lity control procedures in production and plant areas. Assists supervisor in spice and ingredient weighing. Checks on proper sanitation procedures during production. Reports any substandard procedures or conditions to Quality Control Department head. Develops and oversees a daiZy report system for quality, safety, appearance, taste, downtime and sanitation. •Investigates product development and new product possibiZities, formulates - recipes with Production Manager and Director. Stops any operation not meeting standards. AssisCs with the writing of monthly menus. Records and maintains records and information as called. for by the Director and the Quality Control Supervisor. KNOWLEDGES, SKILLS AND ABILITIES Some knowledge of City, State and Federal sanitation laws and regulations as they pertain to food preparation and handling. Some knowledge of sampling techniques. Some ability to observe conditions and relate them to the appropriate guidelines. Some ability to maintain records and prepare reports. Some ability to deal ta�tfully and effectively with co workers and - supervisors. MINIMUM QUALIFICATIONS Three years' experience as a Cook II, Baker II, or Food Service Supervisor III or equivalent. QUALITY CONTROL ASSISTANT . . �r���3 ' Title of class: SCHOOL LUNCH COORDINATOR DESCRIPTION OF WORK General Statement of Duties: Performs supervisory work coordinating and monitoring the food service operation in the schools to insure main- tenance of standards and policies in food handling and serving; and performs related duties as required. Supervision Received: Works under the general technical and administrative supervision of the Assistant Director of School Cafeterias. Supervision Exercised: Exercises technical and administrative supervision directly over the School Food Service Supervisors. TYPICAL DUTIES PERFORMID The listed examples may not include all duties performed by all positions in this class. Coordinates in the schools the presentation of products insuring the utmost in point of sale merchandising through quality and eye appeal in order to effect the highest possible participation while maintaining a standardi- zation of portions and costs. Insures proper evaluation of the units Food Service personnel by the unit person in charge and evaluates on a regular basis, in accord with depart- ment policy, the person in charge of the unit itself. Assists with training personnel in new and up-dated methods of Food Service practices. � Develops and maintains a good caorking relationship with school administrators - and personnel, incorporates their assistance and ideas in the development of the highest possible participation. k'orks with Student Food Service committees where avaiZable. Reports any substandard operations immediately to the supervisor. Completes reports as required and makes recommendations for improvement where and when possible. KNO�dLEDGES, SKILLS AND ABILITIES Considerable knowledge of food preparation and serving techniques and practices. Sor.ie knowledge of school lunch regulations and sanitation requirements. Considerable ability to observe and evaluate the work of others. Considerable ability to deal tactfully and effectively with school administr3tors, students and food service staff. Considerable ability to plan and organize work. Some ability to train others in food preparation, sanitation and school lunch management. MINIMUM QUALIFICATIONS Three years' experience in the preparation and serving of foods in a school caf eteria with at least one year as a School Food Service Supervisor I, II or III or equivalent. Must possess a valid Minnesota driver's license prior to certification. SCHOOL LUNCH COORDINATOR `��b��3 . WHITE - CITY CI..ERiC . PINK - FINANCE � � A TT � COUIICII GANARY� - 4.'EPARTMENT G�TY� , O� SA I NT �L1 l„1 L � � � BLUE � - MAYOR . _ . . . . F112 N-O�.- . C I T Y C L E R K Council Resolution � Presented By Referred To Committee: Date Out of Committee By Date A.n admini strative Re solution e stabli shing new titles and class specifications in the Civil Service Rule s. RESOLVED, that the Civil Service Rules be amended in Section � 3.F. 2 (Food Service 5upervisory Group), by inserting the following title s i.n Grade 19: � Food Preparation Supervisor Quality Control Assistant School Lunch Coordinator ; and be it FURTHER RESOLVED, that the Civil Service Rules be further amended by inserting in Secti.on 32, in proper alphabetical order, the attached class specifications for the titles of Food Preparation Supervisor, Quality Control Assistant, and School Lunch Coordinator. ' Approved: Chai rman Civil Se rvice Commi s sion COUNCILMEN Yeas Nays Requestgd by Department of: Hunt PERSONNEL OFFICE Levine I❑ FBVOf Maddox McMahon B Showalter __ Against Y Tedesco Wiison Focm Approved by City Attorney Adopted by Council: Date Certified Passed by Council Secretary BY B}� Approved by �layor: Date Approved by Mayor for Submission to Couacit BY By • � ;Fr i ll��� Title of class: ' ' FOOD PREPARATION SUPERVISOR DESCRIPTION OF WORK General Statement of Duties: Performs and directs the performance� of food service work preparing, cooking, baking, packaging or producing in the district kitchen; and performs related duties as required. � Supervision Received: Works under the technical and administrative super- vision of the production manager. Supervision Exercised: Exercises direct technical and administrative super- vision over food service aides, cooks and bakers. TYPICAL DUTIES PERFORMID The listed examples may not include all duties performed by all positions in this class. Supervises and directs the work of the employees assigned to the food production area and insures that they produce wholesome, appetizing and appealing products in keeping with the specifications. Insures the quality, tastiness, neatness and timely production of all products or packages called for by the area's daily groduction schedule. Prepares any or all foods as assigned; measures and prepares ingredients, spices and seasonings in accord with recipes as assigned. Sets up production, preparation and packaging areas. Sets up, operates, and ad�usts kitchen machinery as called for in assigned areas. Insures the cleanliness and sanitation of the equipment and area. Prepares orders, production reports, and other reports required by the - Production Manager and makes recommendations for improvement when possible. KNOWLEDGES, SKILLS AND ABILITIES Considerable knowledge of quantity food production methods, and of the impact of handling and storage of foods. Considerable knowledge of the standard tools, machinery, techniques and safe operating procedures of a large-scale food service operation. Considerable ability to modify recipes and to prepare food. Considerable ability to use alterna.tive cooking or baking methods to achieve a specif ied result. Considerable ability to plan, direct and evaluate the work of others and to demonstrate work methods. Working ability to make arithmetic calculations. MINIMtM QUALIFICATIONS Three years' experience in quantity preparation of foods in a school or institutional kitchen; or three years as a School Food Service Supervisor III or equivalent. FOOD PREPARATION SUPERVISOR _ IG'i ��VV Title of class QUALITY CONTROL ASSISTANT DESCRIPTION OF WORK General Statement of Duties: Performs inspectional and supervisory work coordinating and monitoring quality control on lines and in preparation and storage areas; and performs related duties as required. Supervision Received: Works under the technical and administrative super- vision of the Quality Control Supervisor. : Supervision Exercised: Exercises direct technical and admi.nistrative super- vision over production and plant personnel. � TYPICAL DUTIES PERFORMED The listed examples may not include all duties performed by alI positions in this class. Completes sanitation and quality control check list and temperature readings daily. Collects sar.�ples as directed by supervisor £or checking on a regular basis. Supervises quality control procedures in production and plant. areas. Assists supervisor in spice and ingredient weighing. Checks on proper sanitation procedures during production. � Reports any substandard procedures or conditions to Quality Control Department head. Develops and oversees a daily report system for quality, safety, appearance, taste, downtime and sanitation. Investigates product development and new product possibilities, formulates - recipes with Production Mar.ager and Director. Stops any operation not meeting standards. Assists with the writing of monthly menus. Records and maintains records and information as called for by the Director and the Quality Control Supervisor. KNOWLEDGES, SKILLS AND ABILITIES Some knowledge of City, State and Federal sanitation laws and regulations as they pertain to food preparation and handling. Some knowledge of sampling techniques. Some ability to observe conditions and relate them to the appropriate guidelines. Some ability to maintain records and prepare reports. Some ability to deal tactfully and effectively with co workers and supervisors. MINIMUM QUALIFICATIONS Three years' experience as a Cook II, Baker II', or Food Service Supervisor III or equivalent. QUALITY CONTROL ASSISTANT . , � , �:►/�� • Title of class: SCHOOL LUNCH COORDIiJATOR DESCRIPTION OF WORK - . General Statement of Duties: Performs supervisory work coordinating and monitoring the food service operation in the schools to insure main- tenance of standards and policies in food handling and serving; and performs related duties as required. Supervision Received: Works under the general technical and administrative supervision of the Assistant Director of School Cafeterias. Supervision Exercised: Exercises technical and administrative supervision directly over the School Food Service Supervisors. TYPICAL DUTIES PERFORMID The listed examples may not include all duties performed by all positions in this class. Coordinates in the schools the presentation of products insuring the utmost in point of sale merchandising through quality and eye appeal in arder to effect tha highest possible participation while maintaining a standardi- zation of portions and costs. Insures proper evaluation of the units Food Service personnel by the unit person in charge and evaluates on a regular basis, in accord with depart- ment policy, the person in charge of the unit itself. Assists with training personnel in new and up-dated methods of Food Service practices. ' Develops and maintains a good working relationship with school administrators - and personnel, incorporates their assistance and ideas in the development of the highest possible participation. Works with Student Food Service committees where available. Reports any substandard operations immediately to the supervisor. _ Completes reports as required and makes recommendation.s for improvement , where and when possible. KNOWLEDGES, SKILLS AND ABILITIES Considerable knowledge of food preparation and serving techniques and practices. SoMe knowledge of school lunch regulations ar.d sanitation requirements. Considerable ability to observe and evaluate the work of others. Considerable ability to deal tactfully and effectively with school administrators, students and food service staff. Considerable ability to plan and organize work. Some ability to train others in food preparation, sanitation and school lunch management. MINIMUM QUALIFICATIONS Three years' experience in the preparation and serving of foods in a school cafeteria with at least one year as a School Food Service Supervisor I, II or III or equivalent. Must possess a valid riinnesota driver's license prior to certification. SCHOOL LUNCH COORDINATOR � Title of class: " ' ' � ����3 FOOD PREPARATION SUPERVISOR DESCRIPTION OF WORK General Statement of Duties: Performs and directs the performance of food service work preparing, cooking, baking, packaging or producing in the district kitchen; and performs related duties as required. Supervision Received: Works under the technical and administrative super- vision of the production manager. Supervision Exercised: Exercises direct technical and administrative super- vision over food service aides, cooks and bakers. TYPICAL DUTIES PERFORMID The listed examples may not include all duties performed by all positions in this class. Supervises and directs the work of the employees assigned to the food production area and insures that they produce wholesome, appetizing and appealing products in keeping with the specifications. Insures the quality, tastiness, neatness and timely production of all products or packages called for by the area's daily productian schedule. Prepares any or all foods as assigned; measures and prepares ingredients, spices and seasonings in accord with recipes as assigned. Sets up production,, preparation and packaging areas. Sets up, operates, and ad3usts kitchen machiner.y as called for in assigned areas. Insures the cleanliness and sanitation of the equipment and area. Prepares orders, production reports, and other reports required by the - Production Manager and makes recommendations for improvement when possible. KNOWLEDGES, SKILLS AND ABILITIES Considerable knowledge of quantity food production methods, and of the impact of handling and storage of foods. Considerable knowledge of the standard tools, machinery, techniques and safe operating procedures of a large-scale food service operation. Considerable ability to modify recipes and to prepare food. Considerable ability to use alternative cooking or baking methods to achieve a specified result. Considerable ability to plan, direct and evaluate the work of others and to demonstrate work mathods. Working ability to make arithmetic calculations. MINIMUM QUALIFICATIONS Three years' experience in quantity preparation of foods in a school or institutional kitchen; or three years as a School Food Service Supervisor III or equivalent. FOOD PREPARATION SUPERVISOR