Job Information
St. Joseph County Government Food Service Supervisor in South Bend, Indiana
Food Service Supervisor
SOUTH BEND, IN $51,818 Annually
Position: Food Service Supervisor
Opening Date: 4/08/2024 Closing Date: Until Filled
Salary: $51,818/year
Department: Probate Court/JJC Location: Juvenile Justice Center
Status: Full time Job Category: LTC (Labor, Trades and Crafts)
FLSA Status: Exempt
Description:
Incumbent serves as Food Service Supervisor for the St. Joseph Probate Court/Juvenile Justice Center, responsible for the continuous and efficient operation of all kitchen operations and food services for the St. Joseph Probate Court/Juvenile Justice Center.
Essential Functions:
Direct Report: The position directly reports to the Director of Detention, Assistant Director of Detention and/or the Executive Director.
Duties: The Food Service Supervisor is to have the authority, resources, and responsibility to provide the facility complete food service that includes three meals a day, (two hot, never more than 14 hours between the evening and morning meals), evening snacks seven days per week that are nutritionally adequate, palatable, and attractive, and that are produced under sanitary conditions at reasonable cost. Supervises all kitchen staff.
ESSENTIAL RESPONSIBILITIES:
ADMINISTRATIVE:
Assumes 24 hour accountability for dietary department.
Drafts proposed policies and procedures for Kitchen Department.
Participates in screening, interviews, and the hiring process of prospective kitchenemployees, subject to the approval of the Executive Director.
Provides employee intermediate sanctions and recommends terminations when necessary.
Keeps statistical records and compiles required forms for fiscal accounting, dietary purposes,and budget planning.
Assures accurate and timely completion of budget for department.
Reviews and analyzes monthly expenditures and revenue reports.
Promotes educational opportunities and professional growth for staff.
Attends meetings and training sessions as required.
Establishes and maintains a system to record meals served juveniles, employees, guests, andvisitors.
Maintains records that include information on published menus, information on waste, foodcosts, and nutritional accounting.
Assures that the facilitys system of dietary allowance is reviewed at least annually by adietitian to ensure compliance with nationally recommended food allowances.
Ensures the provision of a nutritionally adequate diet as adjusted for age, sex, and activity ofthe residents.
Develop planned menus in advance and ensure that kitchen staff substantially follow theschedule. Post menus one week in advance.
Ensures that in the planning and preparation of all meals, (including special diets), foodflavor, texture, temperature, appearance, and palatability are taken into consideration.
Ensures that all juveniles and staff at the facility, except those persons on special diets, eatthe same meals.
Provides for special diets as prescribed by appropriate medical, dental, or religiousprofessionals. Special diets are to be specific and complete, furnished in writing to theFood Service Supervisor who will implement their use. Special diets are to be kept assimple as possible and should conform as closely as possible to the foods served otherjuveniles.
Ensures that the use of food as a disciplinary measure is never allowed by employees,kitchen or detention.
Ensures compliance with the applicable sanitation and health codes as promulgated byfederal, state, and local authorities.
Ensures that on duty staff is in good health, free from communicable disease, and open,infected wounds.
Enforces policies and procedures that require employees to maintain clean hands andfingernails; wear hair nets or caps; wear clean, washable garments; and employ hygienichandling techniques.
Daily inspection of all food service areas, including dining and food p eparation areas andequipment; sanitary, temperature-controlled storage facilities for all foods; and daily checksof refrigerator and water temperatures.
Provides adequate health protection for all juveniles and staff in the facility and otherpersons working in food service.
Schedules pre-assignment medical examinations for all food service staff, and periodicreexaminations to ensure freedom from diarrhea, skin infections, and other illnesstransmissible by food or utensils.
Instructs and ensures all food service staff to wash their hands upon reporting for duty andafter using toilet facilities.
Monitors all staff working in food service each day for health and cleanliness.
INTAKE:
Provides orientation for all new employees working in food service.
Assists in training new employees.
Answers departmental telephone and returns calls in a timely manner
Clearly defines and delegates work tasks and assigns accountability.
SECURITY:
Keep accurate account of all kitchen utensils, and report any and all missing equipment to theDirector of Detention, Assistant D.O.D., or shift supervisor immediately.
Be knowledgeable of security requirements and policies and assist in training food servicestaff in those procedures.
Maintain a secure, bolted down cabinet in which all knives and hazardous tools are markedfor inventory and stored.
Inventory of knives and sharp tools/utensils twice a day. Food Service Supervisor and each head shift cook to sign off at the beginning and end of shift.
HOUSEKEEPING:
Report all malfunctions of food service equipment to Director of Building and Groundsimmediately.
Responsible for maintaining a clean and healthy environment throughout the food servicedepartment.