Food Services Manager (County Jail)

Fresno Economic Opportunities Commission•Fresno, CA

4d•$84,372 - $101,256•Onsite

About The Position

Under the direction of the Enterprise Officer, the Food Services Manager leads all operational, financial, staffing, compliance and customer-service functions for the Fresno County Jail and Juvenile Justice Campus foodservice contract. The Manager serves as the primary liaison between Fresno EOC and the County and ensures safe, nutritious and timely meal service seven days per week. Assist in the fulfillment of the Organization’s vision and mission.

Requirements

High school diploma or GED.
At least four years of foodservice management experience in correctional facilities is required, consistent with the County RFP.
Experience must include responsibility for high-volume production, staffing, regulatory compliance, security, budgets, quality assurance, special diets and uninterrupted multi-shift operations.
Possess and maintain a valid Food Protection Manager certification recognized in California; maintain all additional food-handler documentation required by law or contract.
Successfully complete and maintain County background and facility security clearance as a condition of assignment.
Sign and comply with required emergency-procedure and No Hostage acknowledgments.
Obtain County-approved forklift certification when operation or direct supervision of forklift activity is assigned.
High-volume institutional foodservice operations, multi-shift staffing, contract administration, budgeting, purchasing, cost control and performance reporting.
Foodborne illness prevention, HACCP controls, sanitation, allergen management, safe chemical use and cooking, cooling, reheating, holding and transportation requirements.
Correctional kitchen security, knife and key control, inventory accountability, contraband prevention and appropriate conduct in secure adult and juvenile facilities.
Title 15 adult and juvenile nutrition standards; medical and religious diets; USDA NSLP, SBP and Afterschool Snack requirements; and standardized recipe and menu documentation.
Purchasing, receiving, food costing, inventory control, forecasting, waste reduction, recipe scaling and preparation of healthy, culturally appropriate meals within cost guidelines.
Ability to organize multiple production and reporting deadlines, respond calmly to emergencies, lead employees and maintain uninterrupted service with accuracy and sound judgment.
Ability to read and apply contracts, regulations, menus, diet orders, recipes and operating procedures; prepare clear reports.
Effective leadership, coaching, conflict resolution, written communication, verbal communication and working relationships with employees, County personnel, regulators, vendors and clients.
Proficient in Microsoft 365 applications and foodservice production systems.
Effective presentation, written and verbal communication skills.
Strong organizational skills.
Able to implement work plans to achieve goals and objectives.
Excellent communication and public relation skills.
Willing to work non-traditional hours and days to meet the needs of this position.
Maintain a valid California driver’s license, reliable transportation, and auto insurance in compliance with state law, and meet the organization’s insurance requirements for operating organization vehicles.

Nice To Haves

Bachelor's degree in foodservice management, business administration, hospitality, nutrition or a related field is preferred.
Relevant progressively responsible management experience may substitute for the preferred education.

Responsibilities

Responsible for supervising assigned staff, interns and volunteers; recruitment, performance management and other personnel processes.
Serve as Fresno EOC's designated liaison to the County for notices, communications, billing, invoices, performance concerns and daily contract administration.
Calendar and participate in weekly meetings and joint kitchen inspections with County representatives; track commitments and ensure timely resolution of operational issues.
Direct high-volume preparation, portioning, holding, loading and delivery of adult and youth meals, snacks, staff meals and approved special meals in accordance with meal counts and required delivery times.
Oversee approved 28-day cycle menus, standardized recipes, portion specifications, nutrition analysis and actual-menu documentation; obtain required County approval before substitutions or material changes.
Coordinate with the Registered Dietitian and clinical or County authorities to provide accurate medical, therapeutic, allergy, texture-modified and religious diets and compliant youth meals and snacks.
Ensure compliance with California Code of Regulations Title 15 adult and juvenile standards, Board of State and Community Corrections (BSCC) requirements, the California Retail Food Code, Hazard Analysis and Critical Control Points (HACCP), United States Department of Agriculture (USDA) school-meal programs, the Healthy Hunger-Free Kids Act, Buy American requirements and County procedures.
Maintain a comprehensive quality-assurance program covering purchasing, receiving, storage, preparation, sanitation, temperature control, transportation, delivery and corrective action.
Review production, temperature, diet, sanitation, staffing, payroll, inventory, maintenance, food-cost and meal-count records; submit accurate monthly, annual and ad-hoc reports required by the County.
Respond to food service grievances within 72 hours; investigate complaints and inspection findings; correct deficiencies promptly; and provide written corrective and preventive action within required timelines.
Implement facility security procedures, including background clearance, key control, knife and sharp-utensil accountability, locked shadow boards, inventory control, contraband prevention and immediate reporting of missing items.
Ensure all employees complete required orientation and ongoing training on food safety, sanitation, special diets, security, emergency procedures, facility rules and the No Hostage Policy.
Maintain and exercise contingency plans for power or utility failure, fire, riot, lockdown, labor disruption, equipment breakdown, vehicle failure, staffing shortages and other events affecting meal service.
Manage food, supply, disposable and County-property inventories; oversee receiving and storage; maintain adequate stock; and participate in initial, semiannual and other required inventories.
Oversee proper use and maintenance of County facilities, vehicles and equipment; coordinate approved repair and replacement activity; monitor required expenditures and invoices; and minimize service interruption.
Develop and manage operating budgets, purchasing, food and labor costs, staffing plans, productivity, waste reduction, billing support and contract-performance measures.
Ensure the cleanliness and sanitation of kitchens, sculleries, storerooms, loading areas, breakrooms, food carts, trays, equipment, grease traps and assigned circulation areas.
Represent Fresno EOC during audits, inspections, emergency response and legal or administrative proceedings related to contract performance when directed.
Work early mornings, evenings, weekends and holidays and remain available for after-hours escalation and operational emergencies.
Travels for work related business using personal/organization vehicle.
Maintains regular attendance and punctuality.
Works evenings and weekends as required.
Performs other duties as assigned.