Cook Supervisor

State of Maryland•Howard, MD

6d•Onsite

About The Position

This position is the second line of supervisory work in food service operations in a dietary department of a State facility, hospital or residential institution. This position is responsible for the production and serving of meals in accordance with prescribed procedures and applicable health and sanitation regulations and standards. This position supervises staff engaged in food preparation and serving for multiple food service operations, such as two or more production units, one or more cafeterias or several tray assembly and distribution sites. This position receives general supervision from a Food Service Manager or other designated administrator. This position may be required to work evenings, weekends and holidays, may be assigned to one of two shifts, and may be subject to call-in duty. Work performed in central kitchens may require employees to work in areas of extreme heat and cold. This position is evaluated by using the classification job evaluation methodology. The use of this method involves comparing the assigned duties and responsibilities of a position to the job criteria found in the Nature of Work and Examples of Work sections of the class specification. This position is differentiated from the Food Service Supervisor I in that this position has supervisory responsibility for a staff engaged in food preparation and serving and is responsible for multiple food service operations, such as two or more production units, one or more cafeterias or several tray assembly and distribution sites while the Food Service Supervisor I has supervisory responsibility for a staff engaged in food preparation and serving for a cafeteria service area or a tray assembly and distribution site. This position is differentiated from the Food Service Manager I in that the Food Service Manager I has supervisory responsibility for Food Service Supervisors.

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.
Candidates may substitute additional experience in food production or service for a large scale food service operation on a year-for-year basis for up to four years of the required education.
Candidates may substitute additional education in the area of food service management, nutritional care, institutional administration or related area on a year-for-year basis for up to two years of the non-supervisory required experience.
Candidates may substitute U.S. Armed Forces military service experience as a non-commissioned officer in Food Preparation and Serving classifications or Food Preparation and Serving specialty codes in the Food Service field of work on a year-for-year basis for the required experience.
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

Experience working as a cook
ServSafe manager certification

Responsibilities

Supervises staff engaged in food preparation and serving for multiple food service operations.
Responsible for the production and serving of meals in accordance with prescribed procedures and applicable health and sanitation regulations and standards.