Hybrid Food Services Specialist I na Josephine County, OR

About the Department

SUMMARY
Manage standardization of recipes, menu preparation, portion, cost and waste control while working in a treatment setting. Maintain records and provide data for planning and control of operating budget as well as adherence to the National School Lunch Program or like program. Order food and non-food supplies, check deliveries and maintain inventory records. Create all daily meals and snacks for youth in the Juvenile Detention and the Youth Residential Program, as well as staff in the facility, following federal guidelines.

Position Duties

ESSENTIAL DUTIES AND RESPONSIBILITIES 
(Illustrative Only. Any single position in the classification will not necessarily involve all the listed duties below and other positions will involve duties which are not listed. These duties do represent the essential functions needed, of persons in this classification.)

1. Create Breakfast, Lunch, and Afternoon Snack menus that conform to the National School Lunch Program meal component requirements or like program, post each menu at least one week prior to the beginning of the upcoming month. Monthly menu planning is required using a department approved electronic menu planning program. 
2. Obtain and maintain trainings and certifications required for the National School Lunch Program and the United Stated Department of Agriculture (USDA) and/or any other participating programs. This includes maintaining an active food handlers’ card and CPR/first aid certification. 
3. Plan meals to minimize waste by analyzing number of people and type of eaters accommodating for food allergies. Notify all facility staff of any food allergies of new youth. 
4. Print the Production Record for each meal and annotate accordingly during meal service. Complete the Meal Count Sheet immediately after meal service. Ensure all Production Records and Meal Count Sheets are completed. 
5. Provide prepared Production Records with meal components for staff to complete on the weekends or during absences. 
6. Prepare nutritious meals for the youth in Detention, Turning Point Youth Residential Program, and staff, which meet or exceed the minimum USDA requirements, conform to the National School Lunch Program (NSLP) or like program and State Licensing requirements. This shall consist of three meals and three snacks daily. 
7. Upon arriving in the morning, ensure that the breakfast meal count for that morning has been accurately documented. 
8. Plate all meals and snacks (including staff meals) during shift hours to ensure that the meal component requirements are adhered to, and that an accurate meal count is taken. 
9. Prepare meals in advance for staff to serve on weekends (Saturday - all meals and snacks, Sunday - all meals and snacks and Monday breakfast), as well as during scheduled absences. Advance meals are to be organized on the food cart with the Production Record and recipe (if needed). An email is to be sent out on Friday afternoon advising staff of the weekend meals (and any instructions for plating/serving). Upon arrival Monday morning, ensure that all Production Records have been accurately documented along with the Meal Count sheet. If there are discrepancies, it is the Food Service Specialist’s responsibility to gather the information and complete the documents. 
10. Maintain an accurate inventory. Complete online ordering or in-store shopping for food according to stock on hand, cost analysis, and upcoming meals. Maintain inventory of kitchen supplies including all cleaning items, utensils, and cooking appliances. Notify the BRS Program Manager or Senior Admin Supervisor if additional supplies are needed that cannot be purchased through approved vendors. 
11. Review invoices upon delivery of product, and initialed. Initialed invoices are to be turned in to the Senior Admin Supervisor immediately upon receipt and validation to insure timely payment to the vendor. 
12. Maintain necessary budgetary controls to not exceed food budget set by the Senior Admin Supervisor. 
13. Maintain the kitchen, cooking utensils and related food storage areas in a safe and sanitary condition. Report problem areas to supervisor. Monitor proper food storage temperature control daily and inspect sanitizer weekly. 
14. Take and record all temperatures required by the Josephine County Health Department or any other involved agency. 
15. Oversee each individual youth’s nutrition including portion control. Report abnormal eating habits to the Social Services Facilitator. 
16. Maintain all necessary records and menus to justify data on reimbursement claims. These include the Production Records and Meal Count sheets. Copies of the completed documents are to be given to the Senior Admin Supervisor at the end of each month. 
17. Supervise or perform daily kitchen cleanup and storage of leftover foods, including date labeling for expiration purposes.
18. Maintain the safety and security of the kitchen environment (knives locked in secure drawer, doors secured, etc.) due to the high-risk youth population. 
19. Responsible to maintain the kitchen to ensure that it meets all Health Inspector and State Licensing requirements. 
20. Report any youth behavior issues to on-duty staff. 
21. Participate in new staff and youth orientation providing training on the kitchen rules and standards. 
22. Train other kitchen staff as directed by the Program Manager. 
23. Report any kitchen problems to the Shift Lead or BRS Program Manager (Facilities, equipment or staff issues). 
24. Participate in the Wellness Committee and help implement the Wellness Plan within Turning Point program. 
25. Attend monthly All-Staff meetings for Department staff. 
26. Model a positive, professional manner and demeanor. 
27. Communicate effectively with youth and staff. 
28. Other related duties as assigned.

Minimum Qualifications

QUALIFICATIONS 
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

EDUCATION AND EXPERIENCE 
High school diploma or general education degree (GED); and related experience and/or training in the food service industry; or equivalent combination of education and experience. Ability to develop menus that comply with the National School Lunch Program (NSLP) or like program. Ability to employ cost-analysis for food/supply purchases as well as maintain an accurate inventory to stay within budget.

CERTIFICATES, LICENSES, REGISTRATIONS 
Possess a valid Oregon Driver License. 
Possess Food Handler Certificate within 30 days of hire. 
Possess CPR/First Aid within 30 days of hire.

Other Qualifications

BACKGROUND INVESTIGATION 
Those employed in this position may be subject to pre-employment drug testing/physical examination and a background investigation, including criminal background investigation. Conviction of a crime will not necessarily disqualify an individual for this classification. Must pass and maintain Criminal Justice Information Systems (CJIS) security clearance.

PHYSICAL DEMANDS 
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this 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 talk or hear and taste or smell. The employee frequently is required to stand; walk; sit; use hands to finger, handle, or feel; and reach with hands and arms. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to twenty-five (25) pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Youth are in custody and the risk of injury, self-inflicted or otherwise, is constant. Incumbent must be intently alert their entire shift. 

WORK ENVIRONMENT 
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this 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 occasionally exposed to moving mechanical parts and toxic or caustic chemicals. The noise level in the work environment is usually moderate. Youth may be angry, hostile and potentially dangerous, and may use loud, threatening verbal abuse. Situational awareness is essential.