SUPERVISOR REGIONAL FOOD SERVICE OPERATION
Career Family: SUPERVISOR
New Jersey treats Supervisor Regional Food Service Operation as a competitive-class job, so the gate is an examination and the ranked list it produces rather than a direct offer.
The spec names a master's degree, but it leaves the door open to substitute experience for the degree. The FY 2027 range lands between $91,628 and $134,900, and state payroll currently lists 5 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
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 | 4 |
| 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 5 people working under this title. The median actual salary is $130,339. The agencies employing the most are:
- Corrections (4)
- 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 direction of a supervisory official in the Department of Corrections, or Department of Human Services, is responsible for the storage, preparation, delivery, and service of all food for several large institutions within a designated region; does related work as required.
Examples of work
Plans the work program and working procedures and, when these have been approved, develops appropriate schedules and methods. Assigns and instructs employees and inmates in the food service units and supervises work performance. Makes and executes plans for the effective utilization of available funds, personnel, equipment, materials,and supplies. Prepares recommendations concerning and coordinates planning of the vegetable, fruit, dairy, and meat production programs of the various institutions and evaluating the required personnel, funds, materials, equipment and supplies. Supervises the preparation of requisitions for all food supplies and food preparation, equipment, and materials, to be acquired by direct purchase, and sees that these are properly 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. Supervises, coordinates, and reviews the preparation of all menus, special diets, and therapeutic diets; ensures that proper food supplies are available to implement such diets; ensures that the recommendation of the medical and dietetic staff are carried out. Ensures that meals are properly prepared utilizing both conventional and regithermic methods; ensures that all meals are delivered according to an established schedule. Prepares factual records and makes recommendation concerning the "re-thermalizing" and serving of food by the receiving kitchens. Prepares reports and maintains and supervises the maintenance of files and records. Will be required to learn to utilize various types of electronic and/or manual recording and information systems 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 modern dietetics, institutional diet management, and commercial or hotel institutional food preparation and service, including food costs estimating and accounting. Knowledge of the principle and procedure involved in regithermic cooking. Knowledge of health, sanitary, and safety standards for kitchen personnel, equipment, appliances, and routines. Ability to plan, organize, and implement commercial or institutional food service operation, using skilled, unskilled, patient, student, and/or inmate labor, and to utilize effectively the products of the institution farm, dairy, and butcher shop where these are available, making use of seasonal products and institution crops. Ability to determine/evaluate the quality of varied types of food and food supplies. Ability to develop nutritional and economical menus for a large number of persons. Ability to comprehend budget preparation. Ability to give instructions to staff and supervise 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 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 the essential functions of the job after reasonable accommodation is made to their known limitations. If the accommodation cannot be made because it would cause the employer undue hardship, such persons may not be eligible.
Note
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. Eight (8) years of professional experience in the management of a complex institution or commercial unit; two (2) years of which shall have been in a supervisory capacity. OR Possession of a bachelor's degree from an accredited college or university; and four (4) years of the above-mentioned professional experience, two (2) years 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 three (3) years of the above-mentioned professional experience, two (2) years 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.