4.1 Staffing & Scheduling
Key Takeaways
- A job description lists the duties of a position; a job specification lists the qualifications a person needs to perform it.
- One full-time equivalent (FTE) equals 2,080 paid hours per year (40 hours per week times 52 weeks).
- Productivity is commonly measured as meals per labor hour (MPLH) - total meals served divided by total labor hours worked.
- Interview questions must relate to the job; questions about age, religion, disability, marital status, and national origin are illegal under EEO law.
- The FLSA requires overtime at 1.5 times the regular rate for nonexempt employees after 40 hours in a workweek.
Why Staffing Matters for the CDM
Labor is usually the single largest controllable cost in a dietary department, often rivaling food cost. The exam tests whether a Certified Dietary Manager (CDM) can build the right team, schedule it efficiently, and keep it legal. Expect scenario questions that mix staffing math with labor-law judgment.
Defining the Job
Two documents anchor every position:
- Job description - the duties and responsibilities of a position (what the worker does).
- Job specification - the qualifications needed to perform it (skills, education, experience, certifications).
A clear organizational chart shows reporting relationships and the chain of command, clarifying who supervises whom.
Recruitment vs. Selection
Recruitment attracts a pool of qualified applicants. Selection chooses the best candidate through screening, interviewing, and reference checks. Interview questions must be job-related. Under Equal Employment Opportunity (EEO) law, do not ask about age, religion, disability, marital or family status, pregnancy, or national origin - ask about ability to perform essential functions instead.
FTEs and the Math of Staffing
A full-time equivalent (FTE) standardizes staffing regardless of part-time mix.
| Concept | Rule |
|---|---|
| 1.0 FTE | 2,080 paid hours/year (40 hrs x 52 wks) |
| Two 0.5 FTEs | = 1.0 FTE of coverage |
| Productivity | Meals per labor hour (MPLH) = total meals / total labor hours |
Higher MPLH means greater efficiency, but a CDM balances productivity against quality and safety.
Scheduling
- A master schedule sets a recurring staffing pattern so every shift is covered consistently.
- A daily schedule adjusts the master for call-offs, census changes, and special events.
Labor-Law Basics
The Fair Labor Standards Act (FLSA) governs federal wage rules: a $7.25 federal minimum wage, overtime at 1.5x the regular rate for nonexempt employees after 40 hours in a workweek, and child-labor limits. Hourly kitchen staff are typically nonexempt; salaried managers may be exempt if duties and salary tests are met.
A dietary department serves 9,000 meals in a month and uses 1,800 total labor hours that month. What is the meals per labor hour (MPLH)?
During an interview for a cook position, which question is LEGAL and appropriate for the CDM to ask?
A nonexempt foodservice worker earning $16.00 per hour works 46 hours in one workweek. Under the FLSA, what must the employer pay for the 6 overtime hours?