Job R e spo n sib il itie s :

Dire c ts t h e fo o d servi c e o p e ration at t h e f aci l ity level, g uid i n g a n d o v e r se e i ng d ai l y ope r a t ion i n c l u ding t he

l e a d er s h i p of s ubo r d i na t e s up e r v i s o r ( s ) a nd s taff.

1. In t erv i e w s, h ir es, d i rects, t ra i ns, eval u ates t he perf o r m an c e o f, and w he n necessary, d is cipl i nes a n d dis c harges e m plo ye es

a. Ma n ages da i ly HR fu n cti o ns s uch as Kr o nos and w o rk s c hedu l es, i nc l u di n g time o ff r e qu es t s a n d e n s u r ing a d e q ua t e cov e r a g e dai ly

b. Clear l y com mu nicates t he goals, o bjec t ives, and plans of th e d e part m e n t to s u bordi n a t es.

c. Regu la rly mo ni tors staff ad h ere nc e to o b j e ct i v e s a n d pl a n s , p r o vi d ing c o nstru c tive fee d back and noti f ying a p pr o pr i a t e sta f f of signifi c ant variances.

d. E n su re s t hat as s ig n e d s u bo r d i na t e s t aff r e ce i v e p r o p er t r a in ing and ma i n t ain ServSafe certifi c atio n , as ap p licab l e , in a ccor d an c e wi t h establ i s h e d requ i re m e n ts a n d gu i deli n es.

2. Pl a ns, s c h e du l es, p r i o rit i z e s a nd a s sig n s wo r k to food s e r v i ce wo r ke r s.

3. M a n a ge s t he d ai l y ope r a t ion o f th e f ood s ervi c e d e pa r t m ent, ac ti ng a s a l ia i s o n b e t we e n f oo d s e r v i c e s and both t h e f aci l i t y and cen t ral o ffice.

4. Mai n ta i ns a certif i ca t ion o f F ood Sa f e t y Ma nagement thr o ugh S e r vSafe o r ap p r o ved agency.

5. R e vi ew s a nd c omp l e t e s p a p e rw o r k d aily to e n s u re ac c u r a c y a nd f o r a l l g o ver n ing agenc i es, i n cl u ding D PH, USDA, DOE, DJJ, ACA, etc.

6. Acts as t h e le a d f o r ACA pre p arati o n f o r fo o d servi c e rel a ted s ta n d a r d s .

7. Keeps t h e f o od servi c e o per at ion p re p ared f or co m pl i an c e au d its b y i nt er nal a n d e x te r n al au d it i ng age n ci e s .

8. P r o v i de s c o r re cti v e acti o n pl a ns to l e a d er sh i p a nd sh ow s f o llow t h r ough o n t h ese p l a n s f or any areas f o und nonco m pl i ant on any audi t .

9. Proje c ts and s u bmi t s su p ply n eed for the enti r e fi s cal year for s m a l l w a r e s , d i s p o s a bl e s , c h e mic a l s , a n d food service su p pl i es with respe c t to food serv i ces b ud g et

10. Pla c es we e k l y or d e r of all ra w f oo ds, co n s i dering c u r rent inve n tory, b ud get, a n d f aci l ity po p ulatio n .

11. Pla c es order f o r USDA comm o dity foo d s a n d/or DoD p r o du c e to re s po n s i bl y spend enti t lement f u n d s .

12. Re s po n s i ble f o r t he r e v i e w of ea c h d e l i v e r y t o e n s ur e q u a li t y c o n tr o l, and relays q ua l ity iss u e s to t he vend o r and ce ntral o ffi c e l eadership.

13. Completes m o nth l y reporting in J TS of t he d ai l y m e al co u nt for t h e m o nt h , a n d of raw fo o d i nv ent o ry on ha n d, inc l ud i ng e n tit l e m e nt p rogram foo d s.

14. Ma n ages t he mai n tenance and rep l ace men t of f o od s er v i c e eq u ip m e n t.

15. Revie w s t he ki t chen c o ns i s t e n tly f or s ani t at io n, s a f e t y, a n d pr ogram co m plian c e .

16. Pr o v i d es edu c ation a n d t r ain i ng to all s t aff o n an o ngoing and as n eeded b as i s t o m ain t a i n adeq u a t e sani t atio n , sa fe ty, a n d p r ogram com p liance.

17. Trai n s t he food servi c e s u p ervis o r to p r o v i de s u pe rv i s i o n of t h e food servi c e o pe ra t ion, i n clud i ng t he abi l ity

to com p lete all req u ired pa p erw o rk and mo nth e n d repor t s
18. Demo n s tra t es e x c el l e nt co m muni c ati o n s k il ls be tw een su b ord i na t e s t aff, p e e r s , a n d l e a d e r s hip.

19. Demo n s t r a t es a d e q u a t e c om pu t er li t e r a c y a nd t he a bil i ty t o com m u ni c a t e via ema i l in a ti m ely man n er.

20. E n su re s co m pl i an c e of t h e f o o d s e r vi c e d ep ar tme n t with a ll gov e rn i ng bod i es' re q u i r e m e n ts and stan d ards, including ACA, USDA, DPH, and DJJ po l ic i es and pro c e d ures.
Minimum Q ua l ificati o ns:

•High s c hool di p loma o r GED A N D t wo years o f e x per i e n c e in t h e m a n age m ent of a fo o d s e r v i c e o p e r a ti o n, incl u ding resp o ns i bili t y for s up e rv i s io n , i nve nt ory d i s trib u ti o n and con t rol, cost m a n a g e m e n t , fo o d pre p arati o n, a nd sani t ati o n

•OR

•Two y e a r s of e xper i e n c e at t h e l o wer level F ood Svc Spec Spv ( F F T 0 1 3 ) or pos i tion equ i vale n t
Pre f erred Q u a l ificati o ns:

1. Must ho l d an a cti v e S er v S a f e Ma n ag e r C er t i f icati o n

2. Ex c e l l ent w r it t e n a n d o r al c o mmun i ca t ion s kil l s

3. Abili t y t o mo t ivate staff to im p rove q u an t ity and q u ali t y of w o rk p erf o r m ed

4. Know l e d g e of all g o verning b odies' r u les a n d regu l at i ons i ncl u d ing D PH, ACA, DOE, U S D A, and DJJ

5. Thorough kn o wledge of large fo o d s ervice e q u ip m e n t

6. Ex p e rience wi t h t h e Nati on al School M eal Progra m s
High school diploma or GED AND Two years of experience in the management of a food service operation, including responsibility for supervision, inventory distribution and control, cost management, food preparation, and sanitation OR Two years of experience at the lower level Food Svc Spec Spv (FFT013) or position equivalent.