State of Maryland


- Hourly / - BiWeekly /
- Monthly / $35,041.00-$53,763.00 Yearly






A Food Service Supervisor I is the first line of supervisory work in food service operations in a dietary department of a State facility hospital or residential institution.  Employees in this classification are responsible for the production and serving of meals in accordance with prescribed procedures and applicable health and sanitation regulations and standards.  Employees in this classification supervise staff engaged in food preparation and serving for one cafeteria service area or a tray assembly and distribution site.

Employees in this classification receive general supervision from a Food Service Manager or other designated administrator.  Employees may be required to work evenings, weekends and holidays, may be assigned to one of two shifts and may be subject to call-in duty. Work performed in central kitchens may require employees to work in areas of extreme heat and cold.

Positions in this classification are evaluated by using the classification job evaluation methodology.  The use of this method involves comparing the assigned duties and responsibilities of a position to the job criteria found in the Nature of Work and Examples of Work sections of the class specification.

The Food Service Supervisor I is differentiated from the Food Service Worker in that the Food Service Supervisor I has supervisory responsibility for staff engaged in food preparation and serving while the Food Service Worker performs the full range of duties and responsibilities under general supervision.  The Food Service Supervisor I is differentiated from the Food Service Supervisor II in that the Food Service Supervisor II has supervisory responsibility for a staff engaged in food preparation and serving and is responsible for multiple food service operations, such as two or more production units, one or more cafeterias or several tray assembly and distribution sites. 


Supervises and trains workers assigned to one food service operation, such as a cafeteria service area or a tray assembly and distribution site;

Oversees and directs the activities of a food service operation;

Plans daily work assignments and coordinates employee work schedules to provide coverage necessary for meal preparation and serving;

Oversees and ensures that food, including modified special diet foods, is prepared and served in accordance with prescribed procedures;

Coordinates meal servicing schedules with production personnel;

Determines quantities of food and supplies required, prepares requisitions for food and supplies;

Checks quality and quantity of food received, and accounts for food and supplies received;

Prepares food production and service records and reports;

Monitors and maintains compliance with fire, safety and sanitation regulations and standards;

Monitors and controls waste and pilferage;

Takes, records, monitors and evaluates food temperatures;

May assist in planning of menus;

May maintain modified diet roster;

Performs other related duties.


Specific educational and experience requirements are set by the agency based on the essential job functions assigned to the position.


Class Descriptions are broad descriptions covering groups of positions used by various State departments and agencies.  Position descriptions maintained by the using department or agency specifically address the essential job functions of each position.

Class Descriptions provide information about the Nature of Work, Examples of Work, General Requirements and Acknowledgements.  The Required Knowledge, Skills, and Abilities; Minimum Education and Experience Requirements; Special Requirements; and recruitment and testing procedures are set by the using agency.

This is a Skilled Service classification in the State Personnel Management System.  All positions in this classification are Skilled Service positions.  Some positions in Skilled Service classifications may be designated Special Appointment in accordance with the State Personnel and Pensions Article, Section 6-405, Annotated Code of Maryland.

This classification is not assigned to a bargaining unit, as indicated by the designation of S (Supervisor), M (Manager), T (Agency Head), U (Board or Commission Member), W (Student), X (Used by Agency or Excluded by Executive Order), or Z (Confidential).  As provided by State Personnel and Pensions Article, Section 3-102, special appointment, temporary, contractual, supervisory, managerial and confidential employees are excluded collective bargaining.  Additionally, certain executive branch agencies are exempt from collective bargaining and all positions in those agencies are excluded from collective bargaining.

Employees in this classification are eligible to receive overtime compensation.  An employee who works more than the normal workweek is entitled to be compensated for that overtime, as provided by the State Personnel and Pensions Article, Section 8-305.

Date Revised

March 1, 2019

Approved By

Director, Division of Classification and Salary

CLASS: 006073; REV: 3/1/2019;

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