Job Posting Title

Food Service Manager II

Agency

131 DEPARTMENT OF CORRECTIONS

Supervisory Organization

DOC EWCC

Job Posting End Date (Continuous if Blank)

November 13, 2024

Note: Applications will be accepted until 11:59 PM on the day prior to the posting end date above.

Estimated Appointment End Date (Continuous if Blank)

Full/Part-Time

Full time

Job Type

Regular

Compensation

$44,567.80

Job Description

Basic Purpose 

Positions in this job family are assigned responsibilities involving planning, coordination and direction of the operation of a food service department in a state hospital, school, facility or institution. This involves planning and coordinating the preparation, cooking and serving of food, coordinating and reviewing projected menu plans with nutrition therapists, including nutritional assessments and care plans, and requisitioning food, supplies and equipment. 

 

Typical Functions 

• Plans, coordinates or directs purchasing, food planning, preparation and serving, inventory, cleaning and maintenance of sanitary standards in the preparation areas, kitchen, serving and dining areas of the department.  

• Prepares work schedules for employees and patients.  

• Reviews menus and makes changes; plans menus and prepares projected menu plans; and interprets recipes, modified diet plans and proper portion control in accordance with approved policy.  

• Conducts staff meetings; attends staffing conferences and makes recommendations concerning operations.  

• Maintains necessary records and prepares required reports.  

• Analyzes food costs; assists with departmental budget issues. 

 

Level Descriptor 

At this level of this job family employees are assigned overall responsibility for directing and coordinating the operation of a food service department of moderate size and scope, or assisting in the direction of a larger food service department. This will include direction of the work activities of assigned food service staff, including employees, inmates, students, patients or others responsible for the preparation and serving of meals, and the supervision of lower level supervisors who are assigned responsibility for individuals units or activities. Responsibilities may also include preparing or recommending quarterly food requisitions, supervising the receipt, inspection, storage and use of supplies, and ensuring adherence to accreditation standards for food service operations 

 

Education and Experience 

Education and Experience requirements at this level consist of an associate’s degree in culinary arts, food management or a similar field and two years of experience in a supervisory capacity or supervising inmates in a commercial or institutional food service environment; or an equivalent combination of education and experience, substituting one additional year of qualifying experience for each year of the required education.  

 

Note: There is no substitution allowed for th