Jail Kitchen Supervisor

Summary/Objective

The Jail Kitchen Supervisor is responsible for on-site supervision of operations in the Smith County Jail for all inmate food preparations. Prior food preparation experience required. The facility is operated 24 hours a day, therefore, shift assignments are scheduled as 12-hour shifts. Due to the unpredictable and critical nature of the work, the Detention Officer must be willing and available to work additional hours beyond assigned shifts, sometimes with little or no notice.

Duties and Responsibilities

• Oversees all inmates and on-site supervision of food preparation.
• Ensures that appropriate quantities of food are ordered, prepared and served properly.
• Meets time constraints set by menu requirements established by the Texas Commission on Jail Standards.
• Ensures all inmates are supervised and servings are the correct portions, according to the approved dietitian menu.
• Maintains all food and health standards according to the FDA standards
• Works along inmate workers at times.

Required Skills and Abilities

• Knowledge of methods, materials, equipment, and appliances used in food preparation.
• Knowledge of food handler safety.
• Ability to manage inmate workers.
• Effective organizational, communication and interpersonal skills.
• Prior Food Preparation required.

Education and Experience

• High School diploma or G.E.D. required.
• Experience in institutional food service operations preferred.

• Certified Food Manager (CFM) must be obtained within 2 weeks of employment.
• Texas Commission on Law Enforcement (TCOLE) Jailer license before completion of one year of employment.

• Prolonged standing, frequent kneeling/squatting, bending/stooping, pushing/pulling and twisting.
• Continual walking, grasping/squeezing, wrist flexion/extension and reaching/overhead reaching.
• Frequent moderate lifting and carrying of items weighing between 15 and 50 pounds.
• Commercial kitchen environment with exposure to extreme hot and cold temperatures, extreme humidity, noise, vibrations, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gasses) and electrical hazards.
• Works with hands in water, around machinery with moving parts and slippery surfaces.
• Works with frequent interruptions. Must maintain emotional control under stress.