FOOD SERVICE MANAGER 1
State of Tennessee
Food & Lodging
Position Description / Responsibilities
Summary: Under direction, is responsible for supervisory food service managerial work of average difficulty; and performs related work as required.
Distinguishing Features: An employee in this class is responsible for directing all professional and sub-professional staff at a food service installation preparing and serving of a high volume of meals per day. This class differs from that of Food Service Assistant Manager 2 in that an incumbent of the latter is not assigned to manage a high volume meal preparation installation and usually reports to an incumbent of this or a higher class. This class differs from that of the Food Service Manager 2 in that an incumbent of the latter is responsible for managing all operations at an installation preparing and serving a very high volume of meals per day and supervises a larger staff.
Education and Experience: Education equivalent to completion of two years of coursework at an accredited college or university in dietetics, food service systems administration, or other pertinent field and substantial (five or more years of) increasingly responsible full-time volume food service work including at least three years of supervisory experience.
Substitution of Education for Experience: Additional coursework at an accredited college or university in dietetics, food service systems administration, or other acceptable field may be substituted for the required experience, on a year-for-year basis, there being no substitution for the required three years of specialized experience.
Substitution of Experience for Education: Qualifying food service experience may be substituted for the required education, on a year-for-year basis, to a maximum of two years.
Apply Here: TN.gov/Careers