Hybrid Deputy (Lieutenant) Kitchen Supervisor bei Orleans Parish Sheriff’s Office

SUMMARY

The Orleans Parish Sheriff’s Office, located in New Orleans, Louisiana, is responsible for the care, custody, control, and rehabilitation of inmates. We are committed to providing the highest level of service and security to the court systems, the execution of court mandates, and the protection of individuals’ rights and freedoms.

Our Mission will be achieved through innovative leadership and programs, as well as the dedication and diligence of our employees.

The Kitchen Supervisor (KS) reports to the Director of Operations. The Kitchen Supervisor is responsible for large-scale food preparation, production, serving, and sanitation. Work involves managing food service inmates (residents) and the kitchen. OPSO staff, while overseeing on-the-job food service training provided to inmates, requisitioning supplies and equipment, preparing and maintaining work records and personnel reports, ensuring staff and inmates (residents) comply with established food sanitation and safety standards, maintaining safe working conditions, and enforcing security and custody regulations in all work areas. This incumbent performs administrative duties in purchasing, inventory, personnel, inspections, and menu modification. Work is performed with considerable independence and is reviewed by a Director of Operations through conferences, reports, and evaluation of overall effectiveness.

The goal is to ensure the KS maintains sufficient strength, agility, and endurance to perform during stressful (physical, mental, and emotional) situations encountered on the job without compromising your health and well-being or that of your fellow employees or that of inmates (residents) and/or the protection of personal and OPSO property.

SALARY

The Kitchen Supervisor's salary for a selected applicant is aligned accordingly and commensurate with the applicant’s knowledge, skills, experience, certifications, and education requirements of the subject position.

JOB RESPONSIBILITIES

•    Performs the full range of supervisory duties.

•    Attend staff meetings to discuss department goals, work conditions, and personnel matters.

•    Ensuring there is always security with staff escorting inmates (residents) to and from the kitchen safely.

•    Maintain a lot of people and supplies, entering and exiting the kitchen.

•    Ensure staff/inmates (residents) perform kitchen inspections and keep a log of inspections.

•    Maintains adequate inventory levels by requisitioning food and supplies in advance of need.

•    Inspect work areas and equipment to ensure staff and inmates comply with established safety and sanitation standards.

•    Ensure proper operation and maintenance of equipment.

•    Review inmate census and menu data to determine production and staffing needs.

•    Ensure food is prepared according to recipe, in required quantities, on schedule, and at proper temperatures.

•    Ensures leftover food is recycled into usable food products to reduce waste.

•    Provides special instructions in the preparation of therapeutic and/or religious diet menu items and maintains accurate records of inmate compliance.

•    Supervises the receipt, storage, inventory control, and disbursement of food and supplies.

•    Performs the full range of management duties.

•    Monitor cooler and freezer temperatures, ovens, and test kitchen and tray line sections.

•    Ensure the shadow box and cooking equipment are always secure.

•    Responsible for ensuring staff keep vehicles clean and always serviced.

•    Secure loading dock, shipping, and receiving area.

•    Secure all exit doors of the kitchen and warehouse to ensure inmates (residents) are secured.

•    Make randomly timed security checks at each kitchen station.

•    Monitor the dish machine and food mulcher for working conditions and repairs.

•    Monitor and log all dish machine temperatures.

•    Ensure security is provided for the inmates working in the pot shack.

•    Responsible for ensuring staff oversee the cleanliness performed by all residents assigned.

•    Ensure staff keep offices clean, freight elevators, kitchen, and all warehouse areas clean, all floors are clean and waxed and clean all windows.

•    Ensure staff/inmates (residents) assist with loading and unloading, incoming and outgoing food and products.

•    Ensure kitchen staff keep the elevator and the loading dock clean and secure.

REQUIREMENTS

•    Bachelor’s Degree Preferred; not required; High School graduate or GED

•    One year of experience as a Corrections Food Service Instructor.

•    Three years of experience in food preparation, production, or service of a variety of complete meal menus in an institutional food service operation, food catering service, restaurant, or in a similar large-scale food production operation, which included one year of lead work experience.

•    An equivalent combination of experience and training, which included one year of lead work experience.

•    Three to five years of experience in a related field.

Ability to:

•    Ability to be trustworthy with attention to confidentiality.

•    Ability to have outstanding organizational skills with great attention to detail.

•    Ability to have excellent communication skills

•    Ability to manage time efficiently and effectively

•    Ability to communicate at all levels of the agency

•    Ability to handle multiple tasks simultaneously

•    Courteously handle requests from employees and others in often irate, stressful, or contentious situations.

•    Establish and maintain effective working relationships with fellow employees.

•    Communicate clearly and concisely in English, verbally and in writing, with problems involving several concrete variables in standardized situations.

Required Skills & Competencies:

•    Organizing and prioritizing

•    Attention to detail and accuracy

•    Confidentiality

•    Judgment

•    Communication skills

•    Problem-solving skills

•    Teamwork

•    Ethical Practice