FOOD SERVICE SUPERVISOR 1
Career Family: FOOD SERVICE SUPERVISOR
To land Food Service Supervisor 1 in New Jersey you go through the competitive route: you sit an announced exam and the score puts you on the eligible list agencies hire from.
It is the top of the Food Service Supervisor ladder, a grade above Food Service Supervisor 2. A bachelor's degree is the listed credential, and extra years on the job can be traded for it. The FY 2027 range lands between $83,582 and $122,832, and state payroll currently lists 5 people in the title, led by Human Services.
How to apply
This title is filled by competitive examination.
See every real route in, and where to apply. 3 agencies employ it. We don't track live vacancies.
See all 3 employers and how to apply →Who employs this title
Food Service Supervisor 1 appears on the State payroll at 3 departments, most of them at Department of Human Services.
State departments
| Employer | Employees |
|---|---|
| Department of Human Services | 2 |
| Department of Health | 2 |
| Department of Corrections | 1 |
State payroll and independent authority payroll are separate systems and are never merged. See data sources.
Pay ladder: Food Service Supervisor series
- Food Service Supervisor 4 — $63,663 – $92,953
- Food Service Supervisor 2 — $76,287 – $111,856
- Food Service Supervisor 1 — $83,582 – $122,832 (this title)
Its top salary lands around the 69th percentile of all NJ civil service titles that publish a range.
Rungs are ordered by FY 2027 pay. NJ level numbers are not always sequential, so ordering follows salary rather than the title number.
Who employs this title
State payroll records show 5 people working under this title. The median actual salary is $111,094. The agencies employing the most are:
- Human Services (2)
- Health and Senior Services (2)
- Corrections (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 a business manager or other supervisory officer in a very large, complex state institution, hospital or college with a resident inmate, patient or student populations in excess of 2500, has charge of the economical and professional management of all functions, services facilities and staff associated with the storage, preparation and service of all food and the use of a large and diversified working force; does other related work.
Examples of work
Supervises, revises and checks the preparation of all menu, special diets and other food preparation works. Provides instructions to employees, patients, inmates and/or students in the food service unit and supervises work performance. Supervises the work operations and/or functional programs and has responsibility for employee evaluations and for effectively recommending the firing, hiring, promoting, demoting and/or disciplining of employees. Maintains and controls the proper health, sanitary and safety conditions and standards and inspects all areas where food supplies are received, handled, stored, refrigerated, prepared and served. Prepares 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 used. Prepares recommendations concerning and assists with planning the vegetable, fruit, dairy and meat production programs of the particular institution, taking into account personnel, funds, materials, equipment and supplies. Sees that meals are properly prepared and attractively served and that the recommendations of the medical and dietetic staff are carried out. Prepares reports. Establishes and maintains 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 dietetics, diet management and large-scale food preparation and service, including food costs estimating and accounting. Knowledge of health, sanitary and safety standards for kitchen personnel, equipment, appliances and routines. Ability to plan, organize and carry out a large scale food service program in an institution, using skilled, unskilled, patient student and/or inmate labor and to utilize the products of the institution farm, dairy and butcher shop. Ability to estimate future food supply requirements and maintain inventories of stock on hand and records of food supplies. Ability to judge the quality of varied types of food and food supplies. Ability to develop adequate and economical menus for a large groups. Ability to provide instructions to staff and supervise the performance of their work. Ability to oversee food preparation service and storage areas are maintained in clean, orderly and safe condition. 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 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
For positions assigned to Department of Corrections, the population count would include the institutional custodial staff served 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. Nine (9) years of professional experience involving work in a major phase of a large-scale food management program, 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 five (5) 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.