Food Service Director II - Ses - 80082821
About The Position
This role plans, manages, and coordinates the activities of a food service department at the Duval Regional Juvenile Detention Center in Jacksonville, Florida. The position monitors compliance with health and fire regulations for food preparation, service, and facility maintenance; plans menus and food use based on expected demand, nutritional value, palatability, popularity, and cost; and coordinates cooking staff to support efficient food use and timely preparation. The director monitors food preparation, portion sizes, garnishing, and presentation, and maintains required sanitation and food-subsidy records. The role also monitors budgets and payroll records, reviews financial transactions, analyzes recipes and costs, and sets menu prices. It resolves complaints, establishes nutrition standards, tests food for flavor and palatability, and develops specialty dishes and recipes. Personnel duties include organizing and directing training, resolving staff issues, hiring, and evaluating employee performance.
Requirements
- Successful completion of background and drug screening is a condition of employment.
- Prospective candidates are subject to sex offender checks, state, local, and national criminal background checks, and pre-employment drug screening for direct care positions.
- DJJ participates in E-Verify; employees must meet employment eligibility requirements.
Nice To Haves
- At least 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
- Monitor compliance with health and fire regulations related to food preparation, food service, and facility maintenance.
- Plan menus and food utilization based on anticipated demand, nutritional value, palatability, popularity, and costs.
- Organize and direct worker training programs; resolve personnel problems; hire staff; and evaluate employee performance.
- Coordinate cooking personnel assignments to use food economically and ensure timely preparation.
- Estimate food and beverage consumption to anticipate purchasing or requisition needs.
- Monitor food preparation methods, portion sizes, garnishing, and presentation.
- Monitor budgets and payroll records and review financial transactions to ensure expenditures are authorized and budgeted.
- Investigate and resolve complaints regarding food quality, service, or accommodations.
- Review menus and recipes to determine labor and overhead costs and assign prices to menu items.
- Establish and enforce nutrition standards based on accepted industry standards.
- Maintain government-required records regarding sanitation and food subsidies where applicable.
- Taste and smell cooked food to verify palatability and flavor conformity.
- Create specialty dishes and develop recipes for the dining facility.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
