Hybrid Food Services Manager chez Brazoria County, TX

About the Department

Under general supervision of the facility administrator of detention and residential services and ultimately, the chief juvenile probation officer, the food services manager is responsible for the overall operations of food services for juveniles in the detention and residential facilities, as well as those assigned to the juvenile justice alternate education program.  

Shift:  4:30a – 2:30p, M-F and additional hours as required  

THIS IS NOT A CERTIFIED JUVENILE SUPERVISION OFFICER POSITION.

-THE HOURS ARE SUBJECT TO CHANGE (EX: 7:30AM TO 4:30PM, ETC.)

Position Duties

ESSENTIAL FUNCTIONS: -- Essential functions, as defined under the Americans with Disabilities Act, may include any of the following representative duties, knowledge, and skills.   This is not a comprehensive listing of all functions and duties performed by incumbents of this class; employees may be assigned duties which are not listed below; reasonable accommodations will be made as required. Employees are required to be in attendance and prepared to begin work at their assigned work location on the specified days and hours. The job description does not constitute an employment agreement and is subject to change at any time by the employer. Essential duties and responsibilities may include, but are not limited to, the following: 

• Be familiar with County Personnel Policies as are set forth in the County's Personnel Policy Manual, plus related Court Orders and other official announcements of the County, thereby observing and enforcing said policies without exception.   Furthermore, whenever clarification is needed with regard to said policies to contact the Human Resources Director or Assistant Director for this purpose;

• Provides work direction to the cook(s); distributes and prioritizes work activities; provides training; evaluates work performance;   
• Oversees all food services, ensuring compliance with all legal requirements and standards;
• Develops and administers policies and procedures for food services;
• Develops and implements cook work schedules, including adjustments required to ensure full staff coverage on all shifts;
• Ensures kitchen and dining area are clean at all times;   
• Keeps detailed records of meal preparation;
• Orders, receives and maintains inventory of food, supplies and equipment;
• Ensures compliance with local Health Department regulations and ensures compliance with Texas Juvenile Justice Department health standards and regulations;
• Prepares and maintains appropriate documentation for the National School Lunch Program;
• Participates in activities and duties related to emergency management during a local disaster as directed by the department head;  
• Conducts regular staff meetings;
• Assists in preparation of the food services budget;
• Obtains and maintains proficiency in first aid, cardiopulmonary resuscitation, crisis intervention and fire safety regulations;
• Develops nutritionally adequate menus by analyzing and preparing production sheets that maintain dietary standards set forth by local, state, and federal regulations; ensure that a variety of foods are prepared by adequately rotating menus;
• Sets up meal preparation and serving schedules seven days a week; ensures that all food products are safely stored and rotated in a timely manner;  
• Manages the food budget by maintaining an inventory of all food usage, checks production sheets for accuracy, orders food and supplies on a weekly basis and keeps records of meal costs;
• Controls food costs and budget by evaluating food expenses on a yearly basis and shopping for best deals with regard to groceries and other supplies utilizing a “bid” system; recommends the purchase of equipment and orders groceries and supplies;
• Establishes standards of sanitation, safety and security by routinely inspecting the kitchen and appliances to maintain health, fire and safety standards and discussing safety and security standards with staff; verifies that all appliances are working properly;
• Ensures through training that all food preparation and distribution is in accordance with all local, state, and federal standards; provides necessary training for staff by observing tasks as needed;
• Interfaces with other County departments, vendors, other agencies and non-profit organizations to control food costs and procure new equipment as needed; provide baked goods to local non-profit organizations using donated goods from vendors.

Minimum Qualifications

MINIMUM QUALIFICATIONS: 

Education, Experience and Training Guidelines: 

High school diploma or equivalent; AND at least two years of experience working within an institutional or private food services establishment; AND at least one year of experience in a supervisory role; OR an equivalent combination of education, training and experience as determined by Human Resources.    

Knowledge of: 

• Federal nutritional and dietary guidelines;
• Usage of commercial kitchen equipment;
• Modern office procedures and equipment;
• Department policies, procedures and regulations covering specific areas of assignment;

Skill in: 

• Communicating effectively, both orally and in writing;
• Establishing and maintaining cooperative working relationships with managers, supervisors, employees, external public agencies and organizations and the general public;
• Using initiative, discretion and decision making within established procedures, guidelines and rules; § Defining problems, collecting data, establishing facts and drawing valid conclusions;
• Maintaining strict confidentiality;
• Performing data entry of alpha and numeric information with a high degree of accuracy and speed;
• Performing effectively under stressful working conditions;
• Providing effective customer service;
• Multi-tasking;
• Operating a personal computer and various software applications..

LICENSE & CERTIFICATION REQUIREMENTS: 

Manager’s Food Certification Valid Texas Driver’s License.

PHYSICAL DEMANDS AND WORKING ENVIRONMENT: 

Work is performed in an office work environment and commercial/institutional kitchen environment.   The noise level in the work environment is usually moderate.  May be required to lift and or move items weighing up to 25 pounds. While performing the duties of this job, the employee is regularly required to talk or hear.   The employee frequently is required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.   

Other Qualifications

DISCLAIMER 

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification.  They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.