Food Service Manager II - Juvenile Facility HACCP Lead

State of Maryland; Maryland; On-site; USD 55,000 - 70,000; Full time

Job summary

Maryland Department of Juvenile Services (DJS) is seeking a Food Service Manager II to direct all daily activities of the food service operation at the DJS facility in Parkville, Maryland. The role emphasizes planning, organizing, evaluating, and directing meal production, procurement, and service to support safe, nutritious meals for youth in custody.

The ideal candidate has six years of supervisory experience in institutional food service, with HACCP and health-regulation knowledge.

Qualifications

• Six years of supervisory experience in an institutional, commercial, or industrial food service operation.
• Bachelor's degree may be substituted with two years of relevant supervisory experience.
• U.S. Armed Forces Food Services experience may substitute for the required experience on a year-for-year basis.

Responsibilities

• Plans, organizes, and directs the daily food production and food service program.
• Coordinates the scheduling of meals with other daily operational programs and activities within the facility.
• Supervises kitchen sanitation and safety.
• Monitors HACCP-based SOPs and compliance with health department regulations (COMAR 10.15.03 and DJS standards).
• Procures food and food-related supplies using FMIS.
• Observe and abides by state procurement regulations to prevent fraud or misuse.

Skills

Supervisory experience

Food service operations

HACCP knowledge

Education

Bachelor's degree (preferred)

Military service substitute option

Job description

Maryland Department of Juvenile Services (DJS) is seeking a Food Service Manager II to direct all daily activities of the food service operation at the DJS facility in Parkville, Maryland. The role emphasizes planning, organizing, evaluating, and directing meal production, procurement, and service to support safe, nutritious meals for youth in custody.

The ideal candidate has six years of supervisory experience in institutional food service, with HACCP and health-regulation knowledge.