Food Service Manager II

The Food Service Manager II performs moderately complex food service supervisory work for State Hospital and/or State Supported Living Center kitchens, ensuring food preparation controls, portion consistency, and compliance with established procedures. The role involves collaborating with staff on recipes and menus, supervising meal production, and maintaining safe, sanitary dining and kitchen environments. This position requires active participation in disaster response or Continuity of Operations (COOP) activation as needed.