Detention Center Food Service Supervisor

Vance County•Henderson, NC

5d•Onsite

About The Position

The Detention Center Food Service Supervisor plans and oversees food services within the County Detention Center. The role supervises staff who prepare and serve meals to inmates and oversees food preparation, service, sanitation, and kitchen cleaning. It includes ordering, maintaining, and storing food and supplies; coordinating purchases and deliveries with vendors; and adjusting daily regular and special menus based on supply availability and cost while following a general menu established by a Nutritionist. The supervisor also prepares annual budget requirements, monitors expenditures and inventory, maintains records of inmates served, trains staff in institutional cooking and baking, and participates in personnel functions. The position may assist with inmate transport or other detention tasks. Patience and firmness are required when interacting with inmates. Work is performed under the direct supervision of the Detention Center Administrator and Assistant Detention Center Administrator and evaluated through observation, budget review, and the quality of food served. The position is open until filled. Starting salary depends on qualifications and experience.

Requirements

High school diploma or equivalent.
One year of experience and training in food preparation and nutrition, or an equivalent combination of education and experience.
Valid driver’s license.
North Carolina Detention Center Officer Certification.
ServSafe Certification in food safety and preparation.
Must meet the minimum standards set by the State of North Carolina for detention facility personnel.
Knowledge of local government operations, policies and plans, and modern office practices and procedures.
Knowledge of Microsoft Word, Excel, PowerPoint, or similar programs.
Knowledge of food preparation and cooking methods for quantity lots; commercial and institutional kitchen equipment; food service planning and operations; and methods, materials, and equipment used in food service activities.
Skill in food preparation and handling.
Ability to maintain high standards of food sanitation.
Ability to direct a food service operation and supervise staff and trustees.
Ability to understand and follow oral and written instructions and interact effectively and courteously with employees and the public.
Ability to work effectively with others, multitask, meet deadlines, and use computers for data entry, word processing, and accounting purposes.
Ability to work flexible hours, including shift work.
Ability to exert up to 50 pounds of force occasionally, 20 pounds frequently, and 10 pounds constantly, and to perform tasks involving climbing, balancing, stooping, kneeling, reaching, standing, walking, pushing, pulling, lifting, fingering, grasping, feeling, talking, hearing, and repetitive motions.

Responsibilities

Plan standard menus and prepare special-diet menus for the inmate population and senior citizens program, taking storage items and market availability into account.
Ensure the efficiency of food service operations.
Prepare annual budgetary requirements, monitor monthly expenditures, maintain records of inmates served, and monitor and inventory stock.
Examine supplies, ensure quantities are sufficient, and requisition additional or different commodities when needed.
Supervise and participate in preparing complete meals, including cooking, seasoning, monitoring food as it cooks, and placing finished food in warming devices and serving containers.
Train and supervise staff in kitchen duties, including cooking, baking, and cleaning.
Perform personnel-related functions, including hiring, discipline, promotion, and appraisal.
Coordinate with vendors regarding the purchase and delivery of food items.
Maintain food sanitation standards in the work environment.
Assist with inmate transport or other detention tasks as needed.
Perform other related duties as assigned.