Kitchen Manager — Sign-On Bonus Eligible

State-of-South-Carolina; South Carolina; On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Public Service Loan Forgiveness

Employee Assistance Program

Health, dental, and life insurance

15 days annual leave

15 days sick leave

13 paid holidays

State retirement plans

Discount Programs

Job summary

South Carolina Department of Juvenile Justice (DJJ) is seeking a Kitchen Manager to plan, direct, and supervise all food service operations within a DJJ facility, ensuring safe, secure and efficient meal preparation in compliance with state policies and security procedures.

The role oversees staff training, schedule coverage, inmate worker supervision, inventory control and budget oversight, while promoting excellent customer service and adherence to dietary standards.

Qualifications

• Experience supervising food service operations in a large facility.
• Knowledge of HACCP, sanitation, and food safety regulations.
• Ability to manage budgets, inventory and staff scheduling.
• Ability to teach food preparation and kitchen procedures.

Responsibilities

• Directs procurement, storage, distribution, and preparation of meals.
• Establishes work schedules and supervises staff and inmate workers.
• Ensures sanitation, quality, and safety of kitchen operations and transport vehicles.
• Maintains production and HACCP records daily.
• Oversees equipment maintenance and supply requests.

Skills

Supervisory experience

Communication skills

Food service knowledge

Recordkeeping and HACCP

Travel willingness

Microsoft Office proficient

Education

High school diploma

Manager's Serv Safe Certification (or ability to obtain)

Tools

Microsoft Office

Job description

South Carolina Department of Juvenile Justice (DJJ) is seeking a Kitchen Manager to plan, direct, and supervise all food service operations within a DJJ facility, ensuring safe, secure and efficient meal preparation in compliance with state policies and security procedures.

The role oversees staff training, schedule coverage, inmate worker supervision, inventory control and budget oversight, while promoting excellent customer service and adherence to dietary standards.