ASSISTANT SUPERVISOR, REGIONAL FOOD SERVICE OPERATION
Assistant Supervisor, Regional Food Service Operation is a state title in New Jersey's competitive civil service, which means the way in is an open exam rather than a direct appointment.
On paper it calls for a master's degree, though the specification lets enough relevant experience stand in for the degree. Pay on the FY 2027 schedule runs $76,287 to $111,856, and state payroll currently lists 7 people in the title, most of them at Corrections.
How to apply
This title is filled by competitive examination.
See every real route in, and where to apply. One agency employs it. We don't track live vacancies.
See where to apply for this title →Who employs this title
Assistant Supervisor, Regional Food Service Operation appears on the State payroll at 2 departments, most of them at Department of Corrections.
State departments
| Employer | Employees |
|---|---|
| Department of Corrections | 6 |
| Juvenile Justice Commission | 1 |
State payroll and independent authority payroll are separate systems and are never merged. See data sources.
Who employs this title
State payroll records show 7 people working under this title. The median actual salary is $108,073. The agencies employing the most are:
- Corrections (6)
- Juvenile Justice Commission (1)
Counts from NJ YourMoney agency payroll. See statewide workforce analytics.
Official job specification
The text below is the official specification published by the New Jersey Civil Service Commission. The plain-language summary and analysis above are derived from it by NJ Civil Service Navigator. Source: the official specification page at NJ CSC.
Definition
Under the Supervisor, Regional Food Service Operation in the Department of Corrections, assists in the general supervision of storage, preparation, delivery, and service of all food for several large institutions within a designated region; does other related duties as required.
Examples of work
Acts as professional assistant to the Supervisor, Regional Food Service Operation and assumes responsibility for management of a major function of the food service operation. Assigns and instructs employees and inmates in the food service units, and supervises their work performance. May assist in planning and instructing the effective utilization of available funds, personnel, equipment, materials, and supplies. Plans, organizes, and assigns work of the organizational unit and evaluates employee performance and conduct, enabling the effective recommendation of the hiring, firing, promoting, and disciplining of subordinates. Submits to supervisor recommendations concerning the vegetable, fruit, dairy, and meat preparation programs of the various institutions within a designated region. Supervises the preparation of requisitions for food supplies and food preparation, equipment, and materials to be acquired by direct purchase, and sees that these are stored, safeguarded, recorded, and utilized. Ensures proper health, sanitary, and safety conditions and standards; inspects all areas where food supplies are received, handled, stored, refrigerated, prepared, and served; and prepares reports and recommendations concerning these conditions for utilization by the Supervisor, Regional Food Service Operation. Supervises, coordinates, and reviews the preparation of menus, special diets, and therapeutic diets; ensures that food supplies are available to implement such diets, and that recommendations of medical or dietetic staff are carried out. Ensures that meals are properly prepared utilizing both conventional and regithermic methods, and that meals are delivered according to an established schedule. Prepares factual reports and makes recommendations concerning the regithermalizing and serving of food by the receiving kitchens. May assist in maintaining food service operation records and files. Assumes responsibilities of the Supervisor, Regional Food Service Operation in his/her absence. Will be required to learn to utilize various types of electronic and/or manual recording and information system used by the agency, office, or related units.
License
Appointees will be required to possess a driver's license valid in New Jersey only if the operation of a vehicle, rather than employee mobility, is necessary to perform the essential duties of the position.
Knowledge, skills and abilities
Knowledge of dietetics, institution diet management, and commercial or institution food preparation and service including food costs estimating and accounting. Knowledge of principles and procedures involved in regithermic cooking after a period of training. Knowledge of health, sanitary, and safety standards for kitchen personnel, equipment, appliances, and routines. Ability to plan, organize, and implement a commercial or institution food service operation using skilled, unskilled, patient, student, and/or inmate labor and to utilize effectively products of the institution farm, dairy, and butcher shop where these are available, making use of seasonal products and institution crops. Ability to estimate future food supply requirements, and to maintain inventories of stock on hand, and records of food supplies used and to be used. Ability to determine/evaluate the judgment of the quality of varied types of food and food supplies. Ability to develop institution and economic menus for a large number of persons. Ability to give instructions to staff and supervise their work performance. Ability to see that food preparation service and storage areas are maintained in a clean, orderly, and safe condition at all times. Ability to prepare correspondence and reports, and supervise the maintenance of files. Ability to comprehend budget preparation. Ability to learn to utilize various types of electronic and/or manual recording and information systems used by the agency, office, or related units. Ability to read, write, speak, understand, or communicate in English sufficiently to perform the duties of this position. American Sign Language or Braille may also be considered as acceptable forms of communication. Persons with mental or physical disabilities are eligible as long as they can perform essential functions of the job with or without reasonable accommodation. If the accommodation cannot be made because it would cause the employer undue hardship, such persons may not be eligible.
Note
The examples of work for this title are for illustrative purposes only. A particular position using this title may not perform all duties listed in this job specification. Conversely, all duties performed on the job may not be listed. Applicants must meet one of the following or a combination of both experience and education. Thirty (30) semester hour credits are equal to one (1) year of relevant experience. Seven (7) years of professional experience in the management of a complex institution or commercial unit; one (1) year of which shall have been in a supervisory capacity. OR Possession of a bachelor's degree from an accredited college or university; and three (3) years of the above-mentioned professional experience, one (1) year of which shall have been in a supervisory capacity. OR Possession of a master's degree in home economics, dietetics, food management, or associated field; and two (2) years of the above-mentioned professional experience, one (1) year of which shall have been in a supervisory capacity. "Professional experience" refers to work that is creative, analytical, evaluative, and interpretive; requires a range and depth of specialized knowledge of the profession's principles, concepts, theories, and practices; and is performed with the authority to act according to one's own judgment and make accurate and informed decisions.