Food Service Supervisor (37.5 Hour) (Office/On-site)

State of Connecticut - Department of Veterans Affairs -
Rocky Hill, CT

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Job Details

Full-time
$49,613 - $64,944 a year
17 hours ago

Qualifications

Staff supervision
Writing skills
Computer skills
Managing kitchen staff

Full Job Description

Ready to take your healthcare or institutional food service career to the next level?

Join us in serving those who served!

The State of Connecticut Department of Veterans Affairs (DVA) is seeking an experienced Food Service Supervisor to help lead kitchen operations that support our veterans in a clinical and residential environment. If you have experience in large-scale food production or tray line service, such as a hospital, nursing facility, university, or banquet hall, and are ready to take on a leadership role, this may be a perfect match! See below for details.

POSITION HIGHLIGHTS:

Department: Food Services
Location: Rocky Hill, CT
Work Hours: Full-time, 37.5 hours per week
Schedule: First Shift, 11:00 AM - 7:00 PM, including weekends and holidays
Note: This position is eligible for weekend differential pay

WHY THE STATE OF CONNECTICUT:

Explore our comprehensive State Employee Benefits Overview to see what we offer
Enjoy endless opportunities for professional growth and development
Embrace a healthy work/life balance tailored to all employees

AS A FOOD SERVICES SUPERVISOR, YOU WILL:

Supervise the tray line service, ensuring timely and accurate meal assembly for patients and residents with varying dietary requirements
Assign tasks to Assistant Cooks based on skill level and workload, monitor performance, and provide constructive feedback to maintain high standards in food service
Implement and enforce kitchen protocols, including food safety, sanitation, and dietary compliance, ensuring meals meet regulatory and healthcare standards.
Ensure hot and cold foods are stored and served at appropriate temperatures to comply with food safety regulations (using temperature logs, thermometers, and routine checks)
Perform related duties as required

MORE ABOUT US:

For over 140 years the State of Connecticut DVA has been caring for its Veterans and their dependents. As a Department, we believe in "serving those who have served." Our Rocky Hill campus includes residential facilities and the Sgt. John L. Levitow Healthcare Center. As a member of our food service team, you will be providing meals to Veterans in both supportive living and long-term care settings.

SERVING VETERANS STARTS HERE - SEE OUR TEAM IN ACTION!

"Working in the Food Service department at the Connecticut Department of Veterans Affairs has been an incredibly rewarding experience. Our team is dedicated to upholding the DVA motto, 'Serving Those Who Served,' by providing high-quality, nutritious meals that offer both comfort and care. We aim to create a welcoming and supportive environment where our veterans feel honored and appreciated. The dedication and passion of our food service staff are evident in every meal, and it’s an honor to contribute to the well-being of those who have served our country.”

Kelsey Postl | Director of Food Services

Connecticut Veterans Affairs

Selection Plan

FOR ASSISTANCE IN APPLYING:

Check out our Applicant Tips on How to Apply! Need more resources? Visit our Applicant Toolkit for additional support throughout the recruitment process.

BEFORE YOU APPLY:

Meet Minimum Qualifications: Ensure you meet the Minimum Qualifications listed on the job opening by the job closing date. You must specify your qualifications on your application. The minimum experience and training requirements listed must be met by the close date on the job opening, unless otherwise specified.
Educational Credits: List your earned credits and degrees from accredited institutions accurately on your application. To receive educational credits towards qualification, the institution must be accredited. If the institution of higher learning is located outside of the U.S., you are responsible for providing documentation from a recognized USA accrediting service which specializes in determining foreign education equivalencies to the contact listed below by the closing date listed on the job posting.
Resume Policy: Per Public Act 21-69, resumes are not accepted during the initial application process. As the recruitment process progresses, candidates may be required to submit additional documentation to support their qualification(s) for this position. This documentation may include: a cover letter, resume, transcripts, diplomas, performance reviews, attendance records, supervisory references, licensure, etc., at the request and discretion of the hiring agency.
Preferred Shift/Location: Select all location(s) and shift(s) you are willing to work on your application. Failure to do so may result in not being considered for vacancies in that specific location or shift.
Timely Submission: All application materials must be received by the job posting deadline. You will be unable to make revisions once you officially submit your application to the State. Late submissions are rarely accepted, with exceptions only for documented events that incapacitate individuals during the entire duration of the job posting. Request exceptions by emailing [email protected].
Salary Calculations: For current state employees, salary calculations are not necessarily comparable from one of the three branches of state government (i.e., Executive, Legislative, Judicial) to the other.

Note: The only way to apply to this posting is via the ‘Apply’ or ‘Apply Online’ buttons on the official State of Connecticut Online Employment Center job posting.

AFTER YOU APPLY:

Some email providers may experience delays or issues delivering messages. To avoid missing important updates—such as referral questionnaires or interview scheduling links—please check your Personal Status Board regularly.
For added convenience, you can also enable text (SMS) notifications. To do this, log in to your Personal Status Board and select “Update My Contact Information.”
Referral Questions: This posting may require completion of additional Referral Questions (RQs), which must be completed by the questionnaire’s expiration date. If requested, RQs can be accessed via an email sent to you after the job close date or by visiting your JobAps Personal Status Board (Certification Questionnaires section).

Prepare For An Interview: Interviews are limited to those whose experience and training are most aligned with the role. To prepare, review this helpful Interview Preparation Guide to make the best impression!
Stay connected! Log in daily to your JobAps Personal Status Board to track your status and check email (including spam/junk folders) for updates and tasks.
The immediate vacancy is listed above, however, applications to this recruitment may be used for future vacancies in this job class.
Note: This position will be filled in accordance with contractual language, reemployment, SEBAC, transfer, promotion and merit employment rules. Candidates who are offered and accept a position with the State of Connecticut are bound by the State Code of Ethics for Public Officials and State employees, available at www.ct.gov/ethics.

This employer may participate in E‑Verify and will provide the federal government with your Form I‑9 information to confirm work authorization.

QUESTIONS? WE’RE HERE TO HELP:

Due to high volume, we are unable to confirm receipt or provide status updates directly. For recruitment updates, please check your Personal Status Board and review our Frequently Asked Questions. If you have additional questions about the recruitment process, reach out to Alyssa Hovanec at [email protected]

Join the State of Connecticut and take your next career step with confidence!

PURPOSE OF JOB CLASS (NATURE OF WORK)

This class is accountable for acting as a working supervisor in the service of food in an institution dining room or cafeteria or tray service in a hospital.

EXAMPLES OF DUTIES

Coordinates food service area workflow and determines priorities;
Schedules, assigns, oversees and reviews work;
Establishes and maintains food service area procedures;
Provides staff training and assistance;
Conducts or assists in conducting performance evaluations;
Acts as liaison with operating units, agencies and outside officials regarding unit policies and procedures;
Prepares reports and correspondence;
Keeps records;
Sets tables;
Prepares coffee, salads and dressings;
Serves meals;
Cleans dining room, furniture and equipment;
Counts and sorts table linen;
Washes dishes and silverware;
Monitors temperature of food;
Maintains adequate supplies and food in stock;
Requisitions food and supplies;
May make recommendations on policies or standards;
Performs related duties as required.

KNOWLEDGE, SKILL AND ABILITY

Knowledge of food preparation and serving in a commercial or institutional setting;
Skills
- interpersonal skills;
- oral and written communication skills;
Ability to
- follow written and oral instructions;
- utilize computer software;
Supervisory ability.

MINIMUM QUALIFICATIONS - GENERAL EXPERIENCE

Two (2) years of experience in the preparation or serving of food on a large scale.

PREFERRED QUALIFICATIONS

ServSafe Certified
Experience working on a tray line in a skilled nursing facility
Experience supervising Food Service staff
Experience evaluating food consistency, quality, portioning, and presentation for mechanically altered and therapeutic diets
Experience using written and verbal communication to supervise staff, including delegating tasks and providing instruction in a team environment

PHYSICAL REQUIREMENTS

Incumbents in this class must have adequate physical strength, stamina, physical agility and visual and auditory acuity, and must retain such physical fitness as to be able to perform the duties.
Incumbents must be free from communicable diseases.
A physical examination may be required.

WORKING CONDITIONS

Incumbents in this class may be required to lift moderate weights; may be exposed to some risk of injury from kitchen equipment and from patients/clients.

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Selection Plan

PURPOSE OF JOB CLASS (NATURE OF WORK)

EXAMPLES OF DUTIES

KNOWLEDGE, SKILL AND ABILITY

MINIMUM QUALIFICATIONS - GENERAL EXPERIENCE

PREFERRED QUALIFICATIONS

PHYSICAL REQUIREMENTS

WORKING CONDITIONS

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