State of Maryland

A Food Service Supervisor II is second line supervisory work in food service operations in a dietary department of a State facility, hospital or residential institution.  Employees are responsible for the production and serving of meals 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.

Employees receive general supervision from a Food Service Manager or other designated administrator.  Employees 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.  

Positions in this classification are evaluated 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.

The Food Service Supervisor II is differentiated from the Food Service Supervisor I on the basis of the number of food service operations for which the employee is responsible.  The Food Service Supervisor II 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.  The Food Service Supervisor I is responsible for a cafeteria service area or a tray assembly and distribution site.  The Food Service Supervisor II is differentiated from the Food Service Manager I on the basis of supervisory responsibility.  The Food Service Supervisor II supervises staff engaged in food preparation and serving while the Food Service Manager I supervises Food Service Supervisor positions.       

Supervises and trains workers assigned to multiple food service operations, such as two or more production units, one or more cafeterias or several tray assembly and distribution sites;

Oversees and directs the activities for multiple food service operations;

Plans daily work assignments and coordinates employees’ work schedules to provide coverage necessary for meal preparation and serving;

Oversees and ensures that food, including modified special diet foods, is prepared and served in accordance with prescribed procedure;

Determines quantities of food and supplies required, prepares requisitions for food and supplies; 

Checks quality and quantity of food received, and accounts for food and supplies received; 

Prepares food production and service records and reports;

Monitors and maintains compliance with fire, safety and sanitation regulations and standards;

Monitors and controls waste and pilferage;

Takes, records, monitors and evaluates food temperatures; 

May assist in planning of menus;

May maintain modified diet roster;

Performs other related duties.  

Knowledge of federal, State and local health and sanitation regulations applicable to food service activities;

Knowledge of the procedures and standards of quality and quantity food selection, food preservation, meal service and portion control;

Knowledge of the proper use and routine maintenance of food equipment and materials;

Knowledge of standardized recipes, regular and modified diets and the principles of menu planning;

Ability to organize and direct the activities of multiple food service operations and control the workload to assure quality of service;

Ability to train, assign, review and evaluate work of subordinate food service staff engaged in large scale food production and service;

Ability to prepare and maintain records and reports.

Education: Graduation from an accredited high school or possession of a

high school equivalency certificate.

Experience: 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.

Notes:            1.  Additional experience in food production or service for a large scale food service operation may be substituted on a year-for-year basis for up to four years of the required education.

2. Additional education in the area of food service management,

nutritional care, institutional administration or related area may be substituted on a year-for-year basis for up to two years of the non-supervisory required experience.