Job Posting Title

Food Service Manager III

Agency

131 DEPARTMENT OF CORRECTIONS

Supervisory Organization

DOC OSP

Job Posting End Date (Continuous if Blank)

August 11, 2025

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

$48,988.04

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 employees are assigned responsibilities involving the direction of a food service department which is large in size and scope. In this role responsibilities may include determining budget requirements for the department, reviewing and approving expenditures, establishing policies and procedures for the department, observing and analyzing work processes to improve efficiency of operations, and checking quality and quantity of supplies received and following up on any discrepancies. Direction and supervision will be provided to lower level managers or supervisors who are assigned responsibility for assisting in providing food service support for the facility or institution. 

 

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 three 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: No substitution will be allowed for the required three years of supervisory experience. 

 

Knowledge, Skills, Abilities and Competencies 

Knowledge, Skills and Abilities required at this level include knowledge of requisition and inventory records; of food service organization and operation; of food preparation and modified diets; of safety hazards and precautions; of proper sanitation methods; of food storage methods; of menu planning and recipe interpretation; of standard cooking weight