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276685 WMITE - CITY CLERK E��C�b yC CANARY - DEPARTMENT COUIICII �i v �V BLUE - MAYOR GITY OF SAINT PAUL File NO. Council Resolution Presented By � C Referred To Committee: Date Out of Committee By Date An admini strative R.e 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. J (Professional-Administrative Non-Supervisors Group), by inserting the following title s in the grade s indicated: Production Manager Grade 9 �2uality Control 5upervisor Grade 7 ; and be it FURTHER RESOLVED, that the Civil Se rvi ce Rule s be furthe r amended by inserting in Section 32, in proper alphabetical order, the attached class specifications for the titles of Production Manager and Quality Control Supe rvi sor. App rove d: � hai r Civil S r ce Comxni s sion COUNCILMEN Requestgd by Department of: Yeas Hunt Nays � pERSONNEL OFFIC ta�ia� In Favor Maddox j,_,; McMahon �s'� B Showalter __ Against Y Tedesco Wilson APR � 4 �� Form A ve Cit ey Adopted by Council: Date — � Certified P� -se by C uncil S creta BY � B � Appr � a o : Da _•APR ���9e� AP � e by Mayor for S ss' � Council By PUBLISHED APR2 5 i981 � Title of class: �����C� V PRODUCTION rlANAGER DESCRIPTION OF in'ORK General Statement of Duties: Performs responsible supervisory and adminis- trative work planning, scheduling, requisitioning and staffing the production kitchen; directs handling, preparation, cooking, packaging and shipping of the facility's product; and performs related duties as required. Supervision Received: Works under the general technical and administrative d3.rection of the Director or Assistant Director of School Cafeterias. Supervision Exercised: Exercises general technical and administrative supervision directly and through subordinate supervisors over food service workers. TYYICAL DUTIES PERFORMID The listed examples may not include all duties performed by aIl positions in this class. Schedules production, personnel, materials, equipnent set-up, staffing patterns and operations in the unit in order to attain maximum output, quality standards, costs and amounts of product on a pre-planned daily basis. Assists the Director in planning menus, writing purchasing specifications and planning for future equipment and material needs on a regular basis. Supervises all personnel in the unit to insure efficient operation and discharge of assig�ents; maintains standards of appearance and safety . of personnel; na.intains proper level of sanitation within all food service areas. Handles all recipes, procedures, materials and records that relate to unit operation. Develops, maintains and enforces procedures for all handling, care, cleaning, production, ordering and quality control af all materials necessary for the eff icient and orderly operation of the unit. Maintains close contact with the Qua.lity Control Supervisor to insure all. standards, materials used, products produced, sanitation, and require- ments are as specified and do meet standards. Supervises a11 personnel through area managers and insures that written instructions are available. Maintains all records and data information that are essential to the over- all ef£icient operation of the unit; �aintains alI records and fiZes requested by the Adminfstration. KNOWLEDGES, SKILLS AND ABILITIES Working ability to deal tactfully and effectively with subordinates and administrators. Some knowledge of bookkeeping principles and practices. Considerable knowledge of equipment and production methods used in a large central kitchen. Considerable ability to communicate both orally and in writing. MINIMUM QUALIFICATIONS College degree in Food Ma.nagement or a related field and three years of supervisory or managerial experience in a large food service production operation. (Approved qualifying experience or special training may be substituted for education.) . PRODUCTION MANAGER Title of class: �,F,���� .�,, PRODUCTION r1ANAGER DESCRIPTION OF h'ORK General Statement of Duties: Perforr.cs responsitale supervisory and adminis- trative work planning, scheduling, requisitioning and staffing the production kitchen; directs handling, preparation, cooking, packaging and shipping of the facility's product; and performs related du�ies as required. Supervision Received: Works under the general teclznical and administrative direction of the Director or Assistant Director of School Cafeterias. Supervision Exercised: Exercises general technical and administrative supervision directly and through subordinate supervisors over food service workers. TYPICAL DUTIES PERFORMID The listed examples may not include all duties perfox�med by all positions in this class. Schedules production, personnel, materials, equipment set-up, staffing patterns and operations in the unit in order to attain maximum output, quality standards, costs and amounts of product on a pre-planned daily basis. Assists the Director in planning menus, writing purchasing specifications and planning for future equipment and naterial needs on a regul.ar basis. , Supervises all personnel in the unit to insure efficient operation and discharge of assigriments; maintains standards of appearance and safety of personnel; maintains proper level of sanitation within all faod service areas. Handles all recipes, procedures, materials and records that relate to unit operation. Develops, maintains and enforces procedures for a1Z handling, care, cleaning, production, ordering and quality control of aIl materials necessary for the eff icient and orderly operation of the unit. Maintains close contact with the Quality ControZ Supervisor to insure all standards, materials used, products produced, sanitation, and require- ments are as specified and.do meet standards. Supervises all personnel through area managers and insures that written instructions are available. Maintains all records and data information that are essential to the over- all efficient operation of the unit; maintains all records and files requested by the Administration. KNOWLEDGES, SKILLS AND ABILITIES Working ability to deal tactfully and effectively with subordinates and administrators. Some knowledge of bookkeeping principles and practices. Considerable knowledge of equipment and production methods used in a large central kitchen. Considerable ability to communicate both orally and in writing. MINIMUM QUALIFICATIONS College degree in Food Managenent or a related field and three years of supervisory or managerial experience in a large food service production operation. (Approved qualifying experience or special training may be substituted for education.) PRODUCTION MANAGIIt Title of class: �r����� QUALITY COi�1TROL SUPERVISOR DESCRIPTION OF WORK _ General Statement of Duties: Performs supervisory and administrative work directing and coordinating the quality control, sanitation, safety and hygiene programs for the food service system; schedules and monitors testing procedures, developing and testing new products and recipes; and per£orms related duties as required. Supervision Received: Works under the general technical and administrative direction of the Director or Assistant Director of School Cafeterias. Supervision Exercised: Exercises general technical and administrative super- vision over quality control workers and lower level food service and sanitation workers. TYPICAL DUTIES PERFOItr1ED The listed examples may not include all duties performed by all positions in this class. Schedules inspections relating to the control of quality and sanitation in plan; reports any substandard conditions to immediate supervisors. Develops inspection procedures for incoming, in process and out-going products. Instructs and supervises unit employees in proper sanitation, the use of hygenic products and all quality control procedures. Coordinates with the Production Manager and administrators formulations and handling procedures for developed and regular products. Prepares daily product samples for tasting and nutritional testing as required. Develops and oversees a daily report system for quality control, safety, appearance, taste, sanitation and related downt3me. Investigates product development, new product possibilities and new recipes with Production Manager and administrators. Controls the Spice and Ingredient Room and supervises Quality Control Assis- tant in the processing of ingredients. Exercises control over and s.tops any operation not meeting standards until problem is corrected. Assists in the preparation of monthly menus. riaintains all data and records that are essential and required for the onerall efficient operation of the unit; maintains all records and files as requested by the administration. KNOWLEDGES, SKILLS AND ABILITIES Considerable knowledge of nutrition theory and principles and how large scale food preparation operations affect food qu.ality. Some knowledge of food processing equipment, operation and sanitation methods. Some knowledge of City, State and Federal environmental health and food ordin.ances and regulations. (continued on reverse side) QUALITY CONTROL SUPERVISOR (continued) Considerable ability to plan, organize and supervise work. Considerable ability to deal eff ectively with subordinates and supervisors. Considerable ability to observe and correct physical conditions and relate to established guidelines, codes and ordinances. MINIMUM QUALIFICATIONS College degree in Nutrition or Food Hygiene and one year`s experience in quality control in a large food production operation. �j}�i �V�� Title of class: QUALITY CONTROL SUPERVISOR DESCRIPTION OF ��ORK General Statement of Duties: Performs supervisory and administrative work directing and coordinating the quality control, sanitation, saf ety and hygiene programs for the food service system; schedules and monitors testing procedures, developing and testing new products and recipes; and performs related duties as required. Supervision Received: Works under the general techn.ical and administrative direction of the Director or Assistant Director of School Caf eterias. Supervision Exercised: Exercises general technical ard administrative super- vision over quality control workers and lower level food service and sanitation workers. TYPICAL DUTIES PERFORMID The listed examples may not include all duties performed by all positions in this class. Schedules inspections relating to the control of quality and sanitation in plan; reports any substandard conditions to i.mmediate supervisors. Develops inspection procedures for incoming, in process and out-going products. Instructs and supervises unit employees in proper sanitation, the use of hygenic products and all quality control procedures. � Coordinates with the Production Manager and administrators forcculations and handling procedures for developed and regular products. Prepares daily product samples for tasting and nutritional testing as required. Develops and oversees a daily report system for quality control, safety, appearance, taste, sanitation and related downtime. Investigates product development, new product possibiZities and new recipes with Production Manager and administrators. Controls the Spice and Ingredient Room and supervises Quality Control Assis- tant in the processing of ingredients. Exercises control over and stops any operation not meeting standards until problem is corrected. Assists in the preparation of monthly menus. riaintains all data and records that are essential and required for the overall efficient operation of the unit; maintains all records and f iles as requested by the administration. KNOWLIDGES, SKILLS AND ABILITIES Considerable knowledge of nutrition theory and. principles and how large scale food preparation operations affect food quality. Some knowledge of food processing equipment, operation and sanitation methods. Some knowledge of City, State and Federal environmental health and food ordinances and regulations. (continued on reverse side) QUALITY CONTROL SUPERVISOR (continued) _ ' Considerable ability to pZan, organize and supervise work. Considerable ability to deal eff ectively with subordinates and supervisors. Considerable ability to observe and correct physicaZ conditions and relate to established guidelines, codes and ordinances. MINIMUM QUALIFICATIONS College degree in Nutrition or Food Hygiene and one year's experience in quality control in a large food production aperation. WHiTE � CiTY CLERK . ������ PINiC � - FINANCE • � !� COURCII � CANAR�V -` 7�F.PA$TMENT ... v I T Y O F S A I N T PA U L � BLUE - MAYOR . , . . , F1Ie N O- C I T Y C L E R,K 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 the Civil Service Rules be amended in Secti.on � 3. J (Profe s sional-Admini strative Non-Supe rvi sors Group), by inserting the following title s in the grade s indicated: Production Manager Grade 9 Quality Control Supervisor Grade 7 ; and be it FURTHER RESOLVED, that the Civil Se rvice Rule s be furthe r amended by inserting in Section 32, in proper alphabetical order, the attached class specifications for the ti.tles of Production Manager and �2uality Control Supervisor. Approved: . Chai rman Civil Se rvice Comnli.s sion COUNCILI�IEN Yeas Nays Requestgd by Departmertt of: Hunt PERSONNEL OFFICE Levine In Favor Maddox McMahon sno�ite� Against BY Tedesco Wilson Form Approved by City Attorney Adopted by Council: Date Certified Yassed by Council Secretary BY By Approved by :Vlayor: Date Approved by Mayor for Submission to Council By - BY , ' Title of class:' � r ���� PRODUCTION MANAGER � DESCRIPTION OF �r'ORK General Statement of Duties: Perforcns responsible supervisory and adminis- trative work planning, scheduling, requisitioning and staffing the production kitchen; directs handling, preparation, cooking, packaging and shipping of the facility's product; and performs related duties as required. Supervision Received: Works under the general technical and administrative direction of the Director or Assistant Director of School Cafeterias. Supervision Exercised: Exercises general technical and administrative supervision directly and through subordinate supervisors over food service workers. TYPICAL DUTIES PERFORMID The listed examples may not include all duties performed by all positions in this class. Schedules production, personnel, materials, equiptnent set-up, staffing patterns and operations in the unit in order to attain maxixnum output, quality standards, costs and amounts of product on a pre-planned daily basis. Assists the Director in planning menus, writing purchasing specifications and planning for future equipment and material needs on a regular basis. Supervises all personnel in the unit to insure efficient operation and discharge of assigrnnents; maintains standards of appearance and safety of personnel; maintains proper level of sanitation within all food service areas. Handles all recipes, procedures, materials and records that relate to unit operation. Develops, maintains and enforces procedures for all handZing, care, cleaning, production, ordering and quality control of all materials necessarp for the efficient and orderly operation of the unit. Ma.intains close contact with the Qua.lity Control Sugervisor to insure all standards, materials used, products produced, sanitation, aad require- ments are as specified and do meet standards. Supervises all personnel through area managers and insures that written instructions are available. Maintai.ns all records and data information that are essential to the over- all efficient operation of the unit; maintains all recards and fiZes requested by the Administration. KNOWLEDGE5, SKILLS AND ABILITIES Working ability to deal tactfully and effectiveZy with subordi.nates and administrators. Some knowledge of bookkeeping principles and practices. Considerable knowledge of equipment and production methods used in a large central kitchen. Considerable ability to communicate both orally and in writing. MINIMITM QUALIFICATIONS College degree in Food Manager.�ent or a related field and three years of supervisory or managerial experience in a large food service production operation. (Approved qualifyi.ng experience or special training may be substituted for education.) PRODUCTION MAI3AGER � . f .. . ., �.r 1 ��V� � Title of class: QUALITY CONTROL SUPERVISOR DESCRIPTION OF WORK _ General Statement of Duties: Performs supervisory and administrative work directing and coordinating the quality control, sanitation, safety and hygiene programs for the food service system; schedules and monitors testing procedures, developing and testing new products and recipes; and performs related duties as required. Supervision Received: Works under the general technical and adninistrative direction of the Director or Assistant Director of School Cafeterias. Supervision Exercised: Exercises general technical and administrative super- vision over quality control workers and lower level food service and sanitation workers. TYPICAL DUTIES PERFORriED The listed examples may not include all duties performed by a11 positions in this class. Schedules inspections relating to the control of quality and sanitation in plan; reports any substandard conditions to immediate supervisors. Develops inspection procedures for incoming, in process and out-going products. Instructs and supervises unit employees in proper sanitation, the use of hygenic products and all quality control procedures. Coordinates with the Production Manager and administrators formulations and handling procedures for developed and regular products. Prepares daily product samples for tasting and nutritional testing as required. Develops and oversees a daily report system for quality control, safety, appearance, taste, sanitation and related downtime. Investigates product development, new product possibilities and new recipes with Production Manager and administrators. Controls the Spice and Ingredient Room and supervises Qualit.y Control Assis- tant in the processing of Yngredients. Exer.cises control over and stops any operation not meeting standards until problem is corrected. Assists in the preparation of monthly menus. Maintains all data and records that are essential and required for the overall efficient operation of the unit; ma.intains all records and f il.es as requested by the administration. KNOWLEDGES, SKILLS AND ABILITIES Considerable knowledge of nutrition theory and principles and how large scale food preparation operatiorts affect food quality. Some knowledge of food processing equipment, operation and sar_itation methods. Some knowledge of City, State and Federal environmentaZ health and food ordinances and regulations. (continued on reverse side) . + . , QUALITY CONTROL SUPERVISOR (continued) Considerable ability to plan, organize and supervise work. Considerable ability to deal eff ectively with subordinates and supervisors. Considerable ability to observe and correct physical conditions and relate to established guidelines, codes ar_d ordinances. MINIMUM QUALIFICATIONS College degree in Nutrition or Food Hygiene and one year's experience in quality control in a large food production operation. � - - r t/�TY O� �1y-.li�i�1., ��.lJ.AJ �r����� � . . ._�"` �.r ,. ',�„ �"�" i� s� � OFFIC� OF TIIE CITY COU�CIL A` sL�.�.. rti{.. i•:c , }` ���'.,, �. X 77.AJiii1:1'� T,: �tir �.:11l�{'¢..�H . . �t� '.._ -1' t�!�.. . �-,,, � j�''° D a t e : Apri 1 2, 198t �_ co � � ��r�r� � � � � � �� . T 0 : Saint Paui City Council F R C7 �1A � Cammifi�Te� Oti FINANCE, MANAGEMENT & PERSONNEL George P•1cMahon , choifman, makes the foliowing �eport on C. F. � Ordinance (10) �X Resolution � Other TITLE : At its meeting of April 2, 1981 , the Finance Committee recommended approval of the following: . . . _ _ � - _ 10. Resolution establishing title of Food Service Equipment Specialist. (11835-GM) 11 . Resolution establishing rate of pay for new title of Food Service-Equipment Specialist. (11843-GM) . � 12. Resolution establishing titles of Food Preparation Supervisor, Quality Control . Assistant, and School Lunch Coordinator. (11837-GM) - 13. Resolution approving Agreement between the City and the Public Employees Association to amend insurance article in contract. (11833-GM) 14. Resolution clarifying provision regarding the length of time an employee may be off work after resignation and still retain rights and privileges after reinstatement or re-employment. (11842-GM) 15. Resolution revising minimum qualifications for class of Storehouse Helper. (11841-GN 16. Resolution revising minimum qualifications for class of Occupational Therany Assistant. (11838-GM) 17. Resolution revising minimum qualifications for class of Grounds and Labor Coordinator. (11836-GM) 18. Resolution establishing titles of Production Manager and quality Control Supervisor. (11839-GM) . 19. Resolution abolishing title and class specification for Fire Service Aide. (11834-GM) CITY HALL SEVENTH FL002 SAINT PAUL, tiil�7tiESOTA 5�IO2 ..>�'� � {, rn.►-Pe � # ��_s-g � Do not detach this memorandum frottl the resalut'son so that this information wlll be available to the City Council. �'���$� EXPLANATION OF ADMINISTRATIVE ORDERS, RESOLUTIONS, AND ORDINANCES .:�,��.��'��i �1 91981 Date: February 23, 1981 ��« -1 � T0: MAYOR GEORGE LATIMER � FR: Personnel Office RE: Resolution for submission to City Council ACTION REQUESTED We recommend your approval and submission of this Resolution to the City Council. PURPOSE AND RATIONALE FOR THIS ACTION: Thi s Re solution e stabli she s the title s of Production Manage r in Grade 9 and Quality Control Supe rvi sor in Grade 7 of Se cti on 3. J (Profe s sional- Admini strative Non-Supe rvi so r s Group) of the Civil Se rvice Ru1e s and th.e class specificati.ons for these ti.tles .in Section 32. The bi-weekly salary range s for Grade s 7 and 9 are shown below: Grade 7 A B C D E F G 10-yr. 15-yr. 648.62 674. 71 ?02. 63 737. 20 774. 83 813. 67 853. 70 879. 19 904. 68 $16, 929. 00 anxiva].l.y $25, 037. 00 G rade 9 688. 06 716. 58 745. 09 782. 12 821. 56 862. 82 905. 89 931. 98 959. 29 $17, 958. 00 annual.ly $25, 037. 00 ATTACHIKENTS: Resolution and copy for the City Clerk.