Food Services Manager - Sheriff's Office (0726)

ManagementFull-time

Under general supervision performs work of moderate difficulty supervising large volume food preparation; performs related work as assigned.

Please Note: This position requires shift work and weekend work.

Typical Duties (Illustrative Only)

Hires, and trains employees in food service duties
Schedules, assigns, supervises, and evaluates the work of assigned staff
Prepares menus that will meet the nutritional requirements for the jail population, as set forth by a registered dietician
Prepares and maintains records and reports
Maintains compliance with food handling policies and procedures and applicable state standards
Oversees housekeeping and maintenance activities
Maintains order, safety, and security in the kitchen area
Ensures inmate workers' compliance with work and hygiene standards
May consult with dieticians, nutritionists, and medical staff for special diets
May act as lead worker

Standing and walking to prepare and serve food
Reaching for items on shelves
Working with and around inmates and other staff and volunteers
Repetitive motion (hand-wrist and elbow-shoulder) to prepare food and sweeping, mopping
Hearing and speech (ordinary conversation) to communicate with staff and inmates and for telephone conversations, overhead paging and conversations in a loud environment
Touch (finger dexterity) for preparing food, phone usage and clean up

Four years of volume cooking experience, including one year of supervisory experience; OR any combination of education, training and experience which demonstrates the ability to perform the duties of the position

Must submit to a background search and successfully pass polygraph examination
Must not have a felony conviction within previous ten years or dishonorable discharge from the military
Must not have a misdemeanor conviction involving domestic violence within previous five years
Must obtain Food Managers Certificate within six months of hire

Considerable knowledge of: Principles and practices of large-scale food menu planning, food preparation and service Modern methods, materials and equipment used in large-scale food preparation and service Principles and techniques of food service supervision Functional operation of a correction facility, including security measures Volume food purchasing and inventory maintenance Kitchen safety and food sanitation Security procedures
Functional knowledge of: County purchasing procedures Principles of positive supervision Nutrition standards and requirements
Skill in: Operation of food preparation equipment
Ability to: Direct the activities of others Prepare and maintain records and reports Work safely and support the culture of workplace safety Establish and maintain effective working relationships with employees, other agencies and the public Follow written and verbal instructions Communicate effectively verbally and in writing

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