JTDC - Food Service Supervisor

About the role

The Cook County Juvenile Temporary Detention Center (JTDC) provides safe and temporary housing for youth ages 10 – 18 with pending legal action in the Cook County Courts. The JTDC offers structured care and supervision through a balanced approach of creative programming and services that teach responsibility, accountability, and sensitivity.

Responsibilities

• Oversees food preparation, cooking, cleaning, sanitation, and inventory control.
• Supervise staff in the Food Service Department in areas including but not limited to time and attendance, daily job tasks, coaching, supervision, discipline and awards.
• Fills in for any food services position in the event of staff shortage.
• Trains new employees, interprets policies and procedures, handles disciplinary matters, and completes performance evaluations for food service employees.
• Reviews menus and maintains an accurate account of inventory to ensure food items are available, orders food and supplies in accordance with need and inventory, controls food waste, and monitors equipment functionality.
• Works with the Dietitian to establish adequate portion size and meals for individuals with special diets or restrictions are accurate and in accordance with kitchen standards, and that menu changes are documented and communicated to employees.
• Prepares reports as requested by department heads and ensures point of service audits and counts are conducted in a timely and accurate fashion.
• Oversees cleanliness, sanitation, and safety of all food service work areas in accordance with proper kitchen procedures.
• Covers for any food services position in the event of staff shortage.
• Coordinates purchasing efforts for the Food Services Division:
  • Assist the JTDC Purchasing personnel with purchasing efforts up to and including the completion of purchase orders.
  • Reports Foodservice purchasing issues to the Foodservice Director and JTDC Purchasing personnel.
  • Communicate with vendors regarding issues that may alter the normal ordering process.
  • Works with vendors to resolve supply and inventory issues.
  • Participate in the creation of new food contracts.
  • Works closely with the Director of Food Services and the dietician to project food supplies and supplemental needs.
  • Aids in inventory targets, reorder cycles, and the management of incoming food supplies.
  • Aids in physical inventory, organization, delivery and receiving of food and food items ordered for the department.
  • Provides replacement recommendations to the cooks in emergency cases of inventory issues.
  • Represents department in purchasing status meetings and follows-up with the Director of Foodservice to ensure commitments are met.
  • Provides oversight of storeroom operations, supplies, equipment, etc.
• Demonstrates problem solving abilities, interpersonal and organizational skills.
• Performs other duties as assigned.

Requirements

• A High School Diploma or GED required.
• A.A. degree in Culinary Arts or related field strongly preferred.
• 3 to 5 years’ prior supervisory experience in a food service environment required (institutional or commercial experience preferred).
• 1 to 2 years of storeroom (inventory/supply, equipment and procurement (purchasing) experience with vendors, food contractors and suppliers.
• 1 year previous high-volume cooking experience with specialization in food preparation from scratch required (institutional or commercial experience preferred).
• United States citizenship.
• 21 years of age at the time of application submission.

Qualifications

• Skilled in the safe, sanitary, and effective handling of food, cooking utensils, and food processing equipment.
• Ability to effectively manage, motivate, and clearly communicate instructions to employees.
• Strong understanding of managing records, reports, and finances associated with a food service operation.
• Considerable knowledge of quantity food production and serving techniques, and requirements and procedures associated with the safe, sanitary, and effective handling of food, cooking utensils, and food processing equipment.
• Ability to lift, push, pull, and otherwise move objects weighing up to 50 pounds.
• Ability to stand and/or walk for long periods of time and adapt to a large kitchen environment with varying temperatures (-8 to 80 degrees Fahrenheit).
• Flexible, creative, proactive, and effective under pressure in a fast-paced environment.
• Must have the ability to effectively understand and communicate in English (verbally and in writing).
• Highly accountable, reliable, and prompt, with a strong work ethic.
• Demonstrates proficiency in Microsoft Office Suite, including Word, Excel, and PowerPoint.
• Demonstrates skills in database creation and maintenance.
• Bilingual communication skills preferred.

Physical Requirements

• Ability to sit at a desk for a large portion of the day.
• Extensive reaching, bending, and moving of objects up to 20 pounds to organize and place in files.
• May require periods of walking throughout the facility.
• May require periods of standing.
• Ability to effectively operate and utilize a computer.
• Must be able to work longer hours based on departmental needs.

Working Conditions

• Exposure to resident behavior problems that may include physical acting out and require safe physical management skills.
• Exposure to residents with complex mental health issues and/or disorders.
• Exposure to youth with various states of cleanliness and hygiene.
• Exposure to various health related conditions or residents of a communicable nature which requires precaution and adhering to medical instruction.
• Exposure to communicable diseases of youth.