FOOD SERVICE DIRECTOR II - SES - 80082821

State of Florida•Jacksonville, FL

3d•Onsite

About The Position

This is work planning, managing, or coordinating activities of an organization or department that serves food and beverages. Monitors compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facility. Plans menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs. Organizes and directs worker training programs, resolves personnel problems, hires new staff, and evaluates employee performance in dining and lodging facilities. Coordinates assignments of cooking personnel to ensure economical use of food and timely preparation. Estimates food and beverage consumption to anticipate amount to be purchased or requisitioned. Monitors food preparation and methods, size of portions, and garnishing and presentation of food to ensure food is prepared and presented in accepted manner. Monitors budget, payroll records, and reviews financial transactions to ensure expenditures are authorized and budgeted. Investigates and resolves complaints regarding food quality, service, or accommodations. Reviews menus and analyzes recipes to determine labor and overhead costs and assigns prices to menu items. Establishes and enforces nutrition standards for dining establishment based on accepted industry standards. Keeps records required by government agencies regarding sanitation and regarding food subsidies where indicated. Tests cooked food by tasting and smelling to ensure palatability and flavor conformity. Creates specialty dishes and develops recipes to be used in dining facility.

Requirements

Successful completion of Background and Drug Screening is a condition of employment.
All prospective candidates will be subject to a sex offender check, criminal background checks (state, local, and national) and pre-employment drug screening for direct care positions.
DJJ participates in E-Verify (Employment Eligibility).
When identified on a position description, a valid driver’s license is required. If initially hired with an out-of-state license, the Florida resident must obtain a valid Florida state driver’s license within 30 days of hire. Licenses suspended or revoked for any reason, work permits (Business purpose/Employment/education only licenses) and some types of restricted licenses are not acceptable. Licenses that have Corrective Lenses Restriction are acceptable, provided the driver wears corrective lenses while operating the vehicle.

Nice To Haves

A minimum of two years of institutional food service experience.
A current Food Service Manager certificate from the State of Florida.
At least one year of supervisory experience.
Experience working in an institution or jail setting.

Responsibilities

Plans menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
Organizes and directs worker training programs, resolves personnel problems, hires new staff, and evaluates employee performance in dining and lodging facilities.
Coordinates assignments of cooking personnel to ensure economical use of food and timely preparation.
Estimates food and beverage consumption to anticipate amount to be purchased or requisitioned.
Monitors food preparation and methods, size of portions, and garnishing and presentation of food to ensure food is prepared and presented in accepted manner.
Monitors budget, payroll records, and reviews financial transactions to ensure expenditures are authorized and budgeted.
Investigates and resolves complaints regarding food quality, service, or accommodations.
Reviews menus and analyzes recipes to determine labor and overhead costs and assigns prices to menu items.
Establishes and enforces nutrition standards for dining establishment based on accepted industry standards.
Keeps records required by government agencies regarding sanitation and regarding food subsidies where indicated.
Tests cooked food by tasting and smelling to ensure palatability and flavor conformity.
Creates specialty dishes and develops recipes to be used in dining facility.