Food Service Supervisor

Food Service Supervisor

Salary

$93,277.60 - $113,362.08 Annually

Location

San Jose Metropolitan Area, CA

Job Type

Full-Time/Part-Time

Job Number

26-H56-A

Department

County-Wide Recruitment

Opening Date

05/26/2026

Closing Date

6/8/2026 11:59 PM Pacific

Bargaining Unit

92

• Description
• Benefits
• Questions

Description

Under direction, to supervise and coordinate the preparation, cooking, delivery, and service of food in a large institution or several small institutions, and to supervise and train staff.

This job posting is for current and future needs, both full-time and temporary, hourly work. Please review Question One (1) below and check the box based on the type of work you would accept.

Typical Tasks

The following are the duties performed by employees in this classification. However, employees may perform other related duties at an equivalent level. Each individual in the classification does not necessarily perform all duties listed.

• Supervises staff at a facility or production kitchen;
• Plans work duties, creates assignments, develops/maintains work schedules, and trains staff;
• Prepares performance appraisals and conducts individual meetings with staff to discuss work performance issues and provides corrective action, including progressive discipline, as required to employees who are experiencing work performance issues;
• Interviews and makes recommendations for hiring;
• Reviews and approves payroll;
• Responsible for quality control, recipe development and standardization, and menu planning, including seasonal changes, nutritional standards, special diets, cost controls, and customer satisfaction;
• Plans and coordinates catering projects;
• Develops, implements, and enforces operational procedures for efficient and effective food production and distribution;
• Implements and enforces all other policies and procedures as required;
• Responsible for safety and sanitation in work areas;
• Responsible for the proper use and maintenance of equipment;
• Participates in the development, implementation, and enforcement of kitchen and food safety programs;
• Maintains appropriate and cost effective ordering, storage, and delivery systems for food and supplies;
• May research, recommend, and requisition food and supplies;
• Prepares for and conducts staff meetings;
• Represents the food service unit at meetings as directed;
• Prepares cost reports and assists with the preparation of food budgets;
• May supervise and train detainees and inmate workers;
• May be assigned as a Disaster Service Worker (DSW), as required*;
• Performs other related duties, as required.

Employment Standards

Sufficient education, training, and experience to demonstrate the ability to perform the above tasks, plus the possession and direct application of the following knowledge and abilities:

Training and Experience Note: The required knowledge and abilities are attained through training and experience equivalent to sixty (60) semester units (ninety (90) quarter units) of college. Relevant analytical, administrative, lead, supervisory, or management experience that includes interpreting rules and regulations, gathering data and formulating recommendations, and report writing can substitute for education on a year-for-year basis;

AND

One (1) year of lead and/or supervisory experience in high volume cooking.

Possession of certificate or graduation from a Food Manager's training program recognized by the Dietary Managers Association is preferred.

Possession of certificate of completion of at least one year in a professionally recognized chef's school is preferred.

Special Requirements

• Must obtain the Food Safety Management Certification within six (6) months of appointment or vacate the position and must maintain the certification for the duration of employment in this classification.
• Ability to travel to alternate locations in the course of work. If driving, possession of a valid California driver's license prior to appointment and the ability to qualify for and maintain a County driver authorization.
• *As a condition of employment, pursuant to California Government Code Sections 3100-3109 and Local Ordinance, all County of Santa Clara employees are designated Disaster Service Workers (DSWs), including extra help. A DSW is required to complete all assigned DSW-related training, and in the event of an emergency, return to work as ordered.

Knowledge of:

• Supervisory and training techniques, including standards and applications for measuring performance and productivity and developing staff;
• Methods for effectively implementing personnel practices, employee union contract agreements, and progressive discipline;
• Principles and practices of menu planning, nutrition standards, food quality (e.g., appearance, taste, temperature, texture), menu and item specifications, and food/supply ordering, inventory, receiving, storage, and distribution;
• Principles, methods, and equipment used in the preparation, baking, and cooking of a variety of foods in large quantities;
• Quality standards for raw ingredients and finished products;
• Methods and practices of cost controls including but not limited to portioning, standardization, production efficiencies, tracking, timeliness, and minimizing waste;
• Current standards for basic nutrition;
• HACCP/Food Safety principles;
• Kitchen cleaning and sanitation methods;
• Proper, safe, and secure use of kitchen equipment;
• Requirements for maintaining safe working conditions;
• Applicable Federal, State, and local laws governing food service operations;
• Basic computer use and operation, including common computer systems, applications, and programs, such as word processing, spreadsheets, presentation programs, and electronic mail;
• English usage, style, grammar, punctuation, and spelling.

Ability to:

• Effectively manage, delegate duties, and develop, implement, and maintain efficient work procedures;
• Develop work assignments and coordinate work schedules;
• Coordinate and supervise overall meal preparation and delivery on schedule;
• Prepare and provide clear oral and written instructions;
• Develop and integrate safety standards into all phases of the food service operation;
• Develop and maintain accurate and applicable documents and records;
• Analyze, evaluate, monitor, forecast and adjust operations to meet current needs;
• Identify and resolve operational and personnel problems in a timely manner;
• Remain calm and perform work in demanding or stressful situations;
• Establish and maintain effective working relationships with those contacted in the course of work, at all levels, including colleagues, the public, and representatives of other agencies;
• Exercise discretion and good judgement in the performance of duties;
• Promote teamwork, goodwill, and facilitate quality work from others;
• Demonstrate leadership in all phases of a high volume food service operation;
• Communicate effectively, both orally and in writing, with people of diverse backgrounds and cultures;
• Understand and follow a budget;
• Read and understand material safety data sheets and other safety communications.

The County offers comprehensive first-class medical, dental, and vision benefits plans for County employees and their dependents, including plans with no deductibles, no co-pays, no co-insurance, and no prescription drug co-pays. Learn more here.

The County also offers generous paid time off with significant vacation, sick time, and 13 paid County holidays annually! Details are included in the Memorandum of Understanding/Agreement with the bargaining unit applicable to the job classification.

In addition to the amazing perks above, the County also offers the additional benefits below.

Retirement Benefits

The County offers robust retirement plans including a 457(b) Deferred Compensation Plan (similar to the private sector's 401(k) plan) and the CalPERS pension plan. In addition to lifetime retirement income available through the CalPERS pension plan, the 457(b) Deferred Compensation plan provides a great way to save for retirement and supplement the defined benefit pension available to employees. These plans help our employees build a plan for their future and contribute to their family's long-term financial well-being.

Health Flexible Spending Account

The Health Flexible Spending Account (HFSA) empowers employees to manage healthcare expenses efficiently with tax-free contributions (up to $3,200 for the 2024 calendar year). Secure tax-free solutions for your healthcare expenses and enjoy the flexibility to manage your healthcare finances effectively with the HFSA.

Dependent Care Assistance Program (DCAP)

The Dependent Care Assistance Program (DCAP) enables employees to utilize tax-free funds for dependent care services, facilitating a convenient and cost-effective approach for managing your dependent care expenses. The County also offers the Employee Childcare Assistance Plan, an employer-funded DCAP, for employees with annual income under $120,000.

Life and AD&D

The County offers life and disability benefits including Life Insurance, Accidental Death and Dismemberment (AD&D) Insurance, Long-Term Disability insurance, California State Disability Insurance, and Integration with Leave. These benefits ensure financial security and income support when you and your family need it most.

Employee Assistance Program (EAP)

The County prioritizes employee mental health and well-being and offers a top-tier Employee Assistance Program (EAP) through Concern providing confidential counseling sessions covering stress, anxiety, relationships, grief, as well as financial/legal services, personal coaching, child and elder care referrals, and comprehensive crisis support.

Employee Wellness

The Employee Wellness Program offers free wellness programing, fitness classes and resources; including Elevate My Wellness an all-in-one platform designed to elevate your well-being journey.

Education Reimbursement

A generous Learning and Employee Development program is available, including Education Reimbursement for employees seeking additional training and professional development.

NOTE: Benefit and Retirement information may vary from bargaining unit to bargaining unit. Due to changes in State Law, current pension provisions described in the union contracts are not automatically applied. Specific pension benefits for new hires who start on or after January 1, 2013 may be different than indicated in the union contracts.

Click here to access all Memoranda of Understanding and most recent Summary of Changes.

01

Are you willing to work part-time? Part-time assignments are hourly and do not receive benefits. If you would accept work that is less than forty (40) hours per week please check Yes. If you want full-time work, please check No.

• Yes
• No

02

Completion of the following supplemental questions is REQUIRED and is an integral part of the evaluation process. Your answers should be as complete as possible. A response of "see resume" or "see application" will deem your application incomplete and it will be rejected from this recruitment.

Include a detailed description of your work experience in the following format for EACH employer referenced, in each answer:

a) Employer name(s)

b) Job title(s)

c) Start/end dates of employment

d) Total hours worked per week

e) Description of task(s) performed

Do you understand the requirement to provide complete answers in order to determine relevant experience for each area in question?

• Yes
• No

03

What is the highest level of education you have completed?

• Less than High School or GED
• High School or GED equivalent
• College (1 to 29 semester / 1 to 44 quarter units)
• College (30 to 59 semester / 45 to 89 quarter units)
• College (60 to 89 semester / 90 to 134 quarter units)
• College (90 to 119 semester / 135 to 179 quarter units)
• College (120 or more semester / 180 or more quarter units)
• Associates Degree
• Bachelors Degree
• Masters Degree
• Doctoral Degree

04

How many years of work experience do you have performing analytical, administrative, lead, supervisory, or management duties? Relevant experience includes interpreting rules and regulations, gathering data, formulating recommendations, and report writing.

• No experience
• Less than one year
• One to less than two years
• Two to less than three years
• Three to less than four years
• Four to less than five years
• Five or more years

05

Describe your experience performing analytical, administrative, lead, supervisory or management duties, which includes interpreting rules and regulations, gathering data, formulating recommendations, and report writing.

Responses must include the following required information: Your job title(s), employer name(s), start/end date(s), hours worked per week and a detailed description of tasks performed. In none, type "N/A".

06

How many years of lead and/or supervisory work experience in high volume cooking do you possess?

• None
• Less than one year
• One year to less than two years
• Two years to less than three years
• Three years to less than four years
• Four years or more

07

Describe your lead or supervisory experience in high volume cooking. Responses must include the following required information: Your job title(s), employer name(s), start/end date(s), hours worked per week and a detailed description of tasks performed. If none, type "N/A".

08

Do you possess a certificate or have graduated from a Food Manager's training program recognized by the Dietary Managers Association? If yes, please attach a copy or your certificate or diploma to your application.

• Yes
• No

09

Do you possess a certificate of completion of at least one year in a professionally recognized chef's school? If yes, please attach a copy of your certificate to your application.

• Yes
• No

10

Do you have experience performing and implementing cost controls including but not limited to portioning, standardization, production efficiencies, tracking, timeliness, and minimizing waste?

• Yes
• No

11

Please describe your experience performing and implementing cost controls.

Responses must include the following required information: Your job title(s), employer name(s), start/end date(s), hours worked per week and a detailed description of tasks performed. If none, type "N/A".

12

Do you have experience in a kitchen setting analyzing, evaluating, monitoring, forecasting, and adjusting operations to meet current needs?

• Yes
• No

13

Please describe your experience in a kitchen setting analyzing, evaluating, monitoring, forecasting, and adjusting operations to meet current needs. Responses must include the following required information: Your job title(s), employer name(s), start/end date(s), hours worked per week and a detailed description of tasks performed. If none, type "N/A".

14

How did you find out about this job?

• Contacted by County Recruiter
• Virtual Job Fair
• In Person Job Fair
• In-Person Networking Professional Event
• Virtual Networking Event
• Community Event
• Glassdoor
• Governmentjobs.com
• Professional Association
• Search Engine (Google, Bing, online search, etc.)
• Hospital Website: SCVMC, OConnor Hospital, St. Louise Regional Hospital Website
• Contacted by a Recruitment Firm
• Handshake
• Student Career Center
• County Text Message
• County Career Newsletter
• Other (Specify in the next question)
• County Employee Referral
• County of Santa Clara Career Website
• County of Santa Clara Job Interests Email Notification
• Facebook
• Instagram
• LinkedIn
• Indeed

15

If you selected Other above, please type your response below.

Required Question

Employer County of Santa Clara

Address 70 W. Hedding Street

8th Floor, East Wing

San Jose, California, 95110

Phone (408) 299-6816

Website http://www.sccjobs.org/