Senior Food Service Supervisor - Corrections

State of South Carolina; Columbia (SC); On-site; USD 36,000 - 60,000; Full time

Benefits offered by this job

Health insurance

Retirement plan

Paid vacation and sick leave

Telecommuting option where available

Flexible work schedules

Job summary

South Carolina Department of Corrections seeks a supervisory food service professional to oversee inmate meals and staff, including interviewing, hiring, evaluation, and training. You will ensure sanitation, safety, and regulatory compliance while managing budgets and maintaining accurate records.

Requires high school diploma and 5 years cooking experience; HACCP/ServSafe certification or attainable within 6 months; completion of SCDC basic training.

Qualifications

• State of South Carolina supervisory experience in food service.
• Hazard Analysis and Critical Control Point (HACCP) or ServSafe manager certification, or ability to obtain within six months.
• Must complete SCDC basic training and basic course within specified timelines.

Responsibilities

• Assist in managing and directing the operation of food service; assist with interviews, hires, evaluations, and terminations.
• Train and instruct employees in duties and sanitation.
• Supervise food service personnel in daily duties.
• Handle personnel activities for employees and inmates.
• Maintain cafeteria equipment security; perform shakedowns as needed; prepare accurate food orders and deliveries.
• Prepare cooks' worksheets and CCDC master menu; maintain five-year records.
• Manage budget-related fiscal records.
• Ensure compliance with safety, health, fire regulations; coordinate maintenance and work orders.

Skills

Supervisory experience

Training & sanitation

Interviewing & hiring

Food service operations

Education

High school diploma

Job description

South Carolina Department of Corrections seeks a supervisory food service professional to oversee inmate meals and staff, including interviewing, hiring, evaluation, and training. You will ensure sanitation, safety, and regulatory compliance while managing budgets and maintaining accurate records.

Requires high school diploma and 5 years cooking experience; HACCP/ServSafe certification or attainable within 6 months; completion of SCDC basic training.