Salary: $19.52/ Hour 

Position posted until filled

General Description and Classification Standards 

Manages and coordinates the overall operations of the kitchen and food service areas at the Atlanta Detention Center. Duties and responsibilities include but are not limited to: scheduling; supervising and training assigned personnel; planning menus and reviewing special diet sheets; ensuring proper food preparation and storage; overseeing staff during the preparation of meals and the cleaning of kitchen and food areas; and working to achieve the highest level of cooperation and to enhance the effectiveness and efficiency of all departments within the City of Atlanta. Supervision Received Works under very general supervision. May work independently or with other skilled or semi-skilled workers with responsibility for completion of assigned tasks. 

Essential Duties & Responsibilities 

These are typical responsibilities for this position and should not be construed as exclusive or all inclusive. May perform other duties as assigned. Supervises subordinates in cleaning kitchen and food areas for compliance with county health regulations including washing dishes, mopping floors, washing walls, cleaning stove and vent with toxic chemical agents, disposing of trash, sanitizing trash cans, etc., and removing remains of transported food, serving trays and utensils from any preparation areas. Coordinates and supervises the day-to-day work assignments of the Food Service staff. Plans daily and shift meal menu and reviews diet sheets; inventories food storage room and walk-in areas; notes shortages and reports to management to restock supplies. Ensures ordering and all required reports are submitted timely. Responsible for overseeing all preventative maintenance programs to protect the physical assets of the kitchen. Reports any maintenance issues to the appropriate person timely. Ensures that food items are stored in a safe and hazard-free manner. Plans for special events and functions. Contacts vendors/sales representatives to receive product information, taste food samples, place orders, discuss deliveries, merchandise, invoices, and charges, etc. Guides and trains subordinates on food services programs and on proper procedures and protocol of the department and establishes goals for employees on a regular basis. Manages the food service operation according to departmental policy and procedures as well as required local, state and federal laws Decision Making Uses independent judgment and discretion in managing subordinates, may be required to assist leadership in unit operations with duties including, but limited to, the handling of emergency situations, determining, and deciding upon procedures to be implemented, setting priorities, maintaining standards and resolving problems. Leadership Provided Supervises, directs, and evaluates assigned staff, handling employee concerns and problems, directing work, and completing employee performance appraisals. 

Knowledge, Skills & Abilities This is a partial listing of necessary knowledge, skills, and abilities required to perform the job successfully. It is not an exhaustive list. Knowledge of the principles, practices and procedures of the City, the assigned department and the various department operations and functions; and knowledge of department operations, institutional food preparation and cooking practices, policies, and procedures as necessary in the completion of daily responsibilities. Skill in effectively communicating and interacting with subordinates, elected officials, management, employees, member of the general public and all other groups involved in the activities of the City as they relate to the department. Ability to develop and administer policies, procedures, plans and activities and to monitor performance of subordinates against measured established goals.