Food Service Manager 2

State of Nevada•Las Vegas, NV

4d•Onsite

About The Position

This full-time opportunity is based at Florence McClure Women’s Correctional Center facility in Las Vegas. Food Service Managers are responsible for managing, coordinating, supervising, and overseeing the operation of a large correctional food service serving three meals daily for the inmate population. Food Service Managers supervise overall culinary operations, evaluate the need for equipment repair, supervise the bakery operation, ensure custody/safety measures are followed in the culinary, directly supervise and evaluate subordinate Institutional Cook staff, participate in staff recruitment efforts, prepare food service reports to account for materials used and costs involved and submit budget estimates. Incumbents provide accounting to the Warden relative to the food budget associated with feeding the offender population. Food Service Managers plan, organize and supervise the quantity ordering, receiving, storage, preparation, and service of food in a correctional, residential, instructional, or similar setting. Under general supervision, incumbents, in addition to performing the full range of duties described in the series concept, are responsible for managing, coordinating, supervising and overseeing the operation of a medium-size correctional food service facility serving three meals daily to between 500 and 1,000 inmates. Perform related duties as assigned.

Requirements

Graduation from high school or equivalent education and three years of progressively responsible experience working in a high volume food service operation that involved directing staff; monitoring budgets and controlling costs; determining equipment and supply needs; monitoring quality standards; and administering food service policies and procedures; OR one year as an Food Service Manager I in Nevada State service; OR an equivalent combination of education and experience.
Knowledge of high volume institutional food management practices.
Knowledge of food service management.
Knowledge of special diets such as low sodium, diabetic, low or high fiber diets and others.
Knowledge of food inventory control techniques.
Knowledge of budgeting as related to food services management.
Knowledge of fire and safety hazards common to food preparation.
Knowledge of methods, materials, and equipment used in a high volume food service facility.
Knowledge of health, safety, and sanitation regulations and procedures related to quantity food service.
Knowledge of supervisory techniques and practices.
Knowledge of food storage and rotation.
Ability to identify staff training needs and provide for appropriate instruction.
Ability to perform all knowledge, skills, and abilities required at the lower level.

Responsibilities

Managing, coordinating, supervising, and overseeing the operation of a large correctional food service serving three meals daily for the inmate population.
Supervising overall culinary operations.
Evaluating the need for equipment repair.
Supervising the bakery operation.
Ensuring custody/safety measures are followed in the culinary.
Directly supervising and evaluating subordinate Institutional Cook staff.
Participating in staff recruitment efforts.
Preparing food service reports to account for materials used and costs involved.
Submitting budget estimates.
Providing accounting to the Warden relative to the food budget associated with feeding the offender population.
Planning, organizing and supervising the quantity ordering, receiving, storage, preparation, and service of food in a correctional, residential, instructional, or similar setting.
Establishing and maintaining perpetual inventory control procedures for receiving, storing, and issuing supplies and food items.
Developing and implementing methods to deter theft, spoilage and waste of State purchased products.
Ordering or supervising the ordering of food, paper, and kitchen supplies as necessary.
Supervising the receipt and inspection of all food stuffs for quality and quantity.
Reviewing master menu to determine food quantities required for specified recipes and anticipated population.
Extending and reducing recipes as required.
Monitoring the types and amounts of food used in daily meals.
Ensuring employees are trained in the safe and proper use of various ovens, stoves and other powered equipment such as industrial mixers, peelers, choppers and slicers.
Providing for training in sanitary and proper culinary procedures.
Ensuring compliance with established health and sanitation regulations.
Planning, assigning and reviewing the work of assigned staff.
Adjusting work assignments and schedules to maintain adequate staffing levels and respond to fluctuating workloads.
Participating in food preparation duties as necessary.
Assessing training needs of staff and providing for appropriate training.
Evaluating employee performance.
Providing orientation to new employees.
Reviewing applicants' qualifications and participating in the interview process.
Resolving personnel problems, complaints, and formal grievances at the first level.
Recommending appropriate disciplinary action as needed.
Maintaining close and constant surveillance to ensure the control and security of tools and equipment used in food preparation and service areas as required in the work setting.
Ensuring staff maintains food handling certifications as required.