CONTRACTUAL FOOD SERVICE SUPERVISOR II- Wicomico County

State of Maryland•Wicomico, MD

14d

About The Position

MISSION: To transform young people’s lives, create safer communities, and forge more equitable systems through community-based partnerships that hold youth accountable while building on their strengths and support systems. VISION: Providing pathways to success for youth and families through partnerships across Maryland. GRADE 10 LOCATION OF POSITION Lower Eastern Shore Children Center 411 N. Naylor Mill Rd. Salisbury, MD. 21801 Main Purpose of Job A Food Service Supervisor II is responsible for the first-line supervision of work in the food service operations at the facility. The main purpose of the Food Service Supervisor II position is to coordinate and supervise the entire facilities’ kitchen operation including food receiving, storage, production, service and distribution of food in a timely manner. The Food Service Supervisor II is responsible for ensuring the production and serving of meals are in accordance with prescribed procedures and applicable health and sanitation regulations and standards. Employees in this classification supervise staff engaged in food preparation and serving, distribute workload among staff, and participate in food preparation and serving. The Food Service Supervisor II is an essential employee required to remain at work or report to work in emergency conditions.

Requirements

Graduation from an accredited high school or possession of a high school equivalency certificate.
Three years of experience in food production or service for a large scale food service operation, of which one year must include supervising workers engaged in quantity food production or service.
Employees in this classification are subject to call-in and, therefore, will be required to provide the employing agency with a telephone number where they can be reached.

Nice To Haves

At least one year of experience in food production or service in an institutional setting such as hospitals, child nutrition programs including school lunch or day care centers, nursing homes, universities or correctional facilities.
Degree in nutrition, dietetics, food and hospitality management, food service management, culinary arts, institutional administration or a closely related major.

Responsibilities

coordinate and supervise the entire facilities’ kitchen operation including food receiving, storage, production, service and distribution of food in a timely manner
ensuring the production and serving of meals are in accordance with prescribed procedures and applicable health and sanitation regulations and standards
supervise staff engaged in food preparation and serving
distribute workload among staff
participate in food preparation and serving