Lead Food Service Supervisor – Corrections Kitchen

South Carolina Department of Corrections; Columbia (SC); On-site; USD 42,000 - 54,000; Full time

Job summary

The South Carolina Department of Corrections is seeking a food service supervisor to manage inmate kitchen operations. Responsible for interviewing, hiring, training, evaluating, and terminating staff, ensuring meals are prepared and delivered to standard, and maintaining cafeteria security.

Responsibilities include coordinating with inmate committees, managing weekly food orders, adherence to the Master Menu, and preparing cook worksheets with proper record-keeping.

Qualifications

• Related food service experience.
• Must be ServSafe certified or attain certification within six months of employment.
• Must complete basic supervisory course within eighteen (18) months of employment.

Responsibilities

• Interviews, hires, evaluates and terminates inmate food service staff.
• Trains cooks, bakers, kitchen and dining staff in all duties.
• Supervises daily duties and maintains security of the cafeteria.
• Works with inmate representative committee to resolve problems and complaints.
• Responsible for accurate weekly food orders and deliveries.
• Prepares cook's worksheet per SCDC Master Menu and maintains five-year records.
• Meets with health, fire and OSHA inspections.
• Ensures maintenance/repair work on cafeteria equipment.
• Must be ServSafe Manager certified or attain certification within six months of employment.

Skills

Supervisory experience

Food service operations

ServSafe Manager certification

Education

Quantity and quality cooking experience

SCDC Training Academy certification or basic training

Job description

The South Carolina Department of Corrections is seeking a food service supervisor to manage inmate kitchen operations. Responsible for interviewing, hiring, training, evaluating, and terminating staff, ensuring meals are prepared and delivered to standard, and maintaining cafeteria security.

Responsibilities include coordinating with inmate committees, managing weekly food orders, adherence to the Master Menu, and preparing cook worksheets with proper record-keeping.