Food Services Director-Jail

Supervised By: Jail Administrator

Supervises: Cooks and trustees

Position Summary:

Under the supervision of the Jail Administrator, is responsible for the planning, controlling, directing and evaluating of food services operations in the production of a significant number of nutritionally balanced meals daily. Schedules and oversees the Cook staff and offender work crew. Develops menu, purchases food in quantities sufficient to meet menu plans and dietary needs within the established budget. Maintains recommended standards for sanitation and safety.

Essential Job Functions:

An employee in this position may be called upon to do any or all of the following essential functions. These examples do not include all of the duties, which the employee may be expected to perform. To perform this job successfully, an individual must be able to perform each essential function satisfactorily.

1. As supervisor of several cooks, is responsible for training, assigning work, reviewing and evaluating performance, approving leave and assisting in resolving employee relations matters. Participates in the interviewing and selection process.

2. Oversees and monitors the planning, controlling, directing and evaluating of food service operations.

3. Manages budget resources with effective food purchases. Projects food needs of the jail and aggressively pursues cost-effective purchases through comparison shopping with local and Internet vendors.

4. Maintains ongoing and rotating inventory of food and supplies.

5. Receives food and supplies. Verifies receipt of ordered items and confirms prices. Ensures proper storage of items.

6. Maintains and updates a clear understanding of dietary restrictions, allergies, substitutions and balanced intake values. Oversees those preparing and serving those meals and ensures they are done correctly for the well-being of the jail population.

7. Ensures that standards of sanitation, safety and security are met. Ensures the cleanliness of meal preparation area, cooking utensils, dishes, appliances and food storage areas.

8. Plans, schedules, directs and reviews the work of inmates assigned to assist with food preparation, service, delivery and clean up. Addresses behavioral problems as required.

9. Utilizes a variety of kitchen utensils and equipment in the preparation of large volume meals in a timely manner. Maintains a regular check on knives and other utensils.

10. Develops specifications for the purchase of food, equipment and supplies.

11. Prepares and maintains a variety of records, reports, training materials and other written documents.

12. Develops, in conjunction with a registered dietician, nutritionally adequate menus, evaluating inmate dietary needs as well as special medical diets which meet Department of Corrections and Public Health guidelines.

13. Reviews and documents food and storage temperatures.

14. Attends trade shows, training conferences and expositions to increase knowledge of food services programming, products and to enhance management objectives.

15. Responsible to perform all the duties of the Cook position as necessary to cover any shift shortages as they arise.

16. Performs other duties as directed.

Required Knowledge, Skills, Abilities, and Minimum Qualifications:

The requirements listed below are representative of the knowledge, skills, abilities and minimum qualifications necessary to perform the essential functions of the position. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the job.

Requirements include the following:

• High school diploma or equivalent supplemented by college or vocational training in food preparation or a similar field and three years of progressively more responsible institutional cooking experience.

· The county, at its discretion, may consider an alternative combination of formal education and work experience.

· Michigan Vehicle Operator’s License.

· Ability to effectively manage an institutional cooking program and direct and evaluate employees - with the ability to identify and implement new best practices.

· Certified Food Service Manager or ServSafe Certification.

· Considerable knowledge of nutritional meal planning and preparation for large groups.

· Considerable knowledge in food safety, sanitation, preparation, and storage.

· Skill in preparing a variety of meals including preparing main course meats, vegetables, casseroles, salads, sandwiches, and desserts, ensuring sanitation and nutritional guidelines are followed.

· Skill in of the usage of a variety of industrial kitchen appliances, including ovens, blenders, slicers, utensils, and other kitchen equipment.

· Ability to establish effective working relationships and use good judgment, initiative and resourcefulness when dealing with county employees, contractors to the county, representatives of other governmental units, professional contacts, elected officials, trustees/inmates and the public.

· Ability to assess situations and solve problems.

· Some ability in the use of office equipment and technology, including Microsoft Suite applications, database entry and the ability to learn new software programs applicable to the position.

Physical Demands and Work Environment:

The physical demands and work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to communicate in person and by telephone, read regular and small print, view and produce written and electronic documents, and enter data on a computer keyboard with repetitive keystrokes. The employee must be mobile in an industrial kitchen setting, stand and walk for prolonged periods of times, sit, stoop and kneel, use hands to finger, handle, or feel, and reach with hands and arms. The employee must lift or push/pull objects of up to 40 lbs. without assistance. Accommodation will be made, as needed, for employees required to lift or move objects that exceed this weight.

The typical work environment of this job is an industrial kitchen setting where the employee is regularly exposed to hot surfaces, sharp knives, and food preparation and processing equipment. The noise level in the environment is moderate and sometimes loud.

Pay: $49,187.00 - $59,029.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Disability insurance
• Health insurance
• Health savings account
• Life insurance
• Paid time off
• Vision insurance

Work Location: In person

Salary : $49,187 - $59,029