Food Services Specialist I

Josephine County•Grants Pass, OR

6d•Onsite

About The Position

Manage standardization of recipes, menu preparation, portion, cost and waste control while working in a treatment setting. Maintain records and provide data for planning and control of operating budget as well as adherence to the National School Lunch Program or like program. Order food and non-food supplies, check deliveries and maintain inventory records. Create all daily meals and snacks for youth in the Juvenile Detention and the Youth Residential Program, as well as staff in the facility, following federal guidelines.

Requirements

High school diploma or general education degree (GED); and related experience and/or training in the food service industry; or equivalent combination of education and experience.
Ability to develop menus that comply with the National School Lunch Program (NSLP) or like program.
Ability to employ cost-analysis for food/supply purchases as well as maintain an accurate inventory to stay within budget.
Possess a valid Oregon Driver License.
Possess Food Handler Certificate within 30 days of hire.
Possess CPR/First Aid within 30 days of hire.
Must pass and maintain Criminal Justice Information Systems (CJIS) security clearance.

Responsibilities

Create Breakfast, Lunch, and Afternoon Snack menus that conform to the National School Lunch Program meal component requirements or like program, post each menu at least one week prior to the beginning of the upcoming month. Monthly menu planning is required using a department approved electronic menu planning program.
Obtain and maintain trainings and certifications required for the National School Lunch Program and the United Stated Department of Agriculture (USDA) and/or any other participating programs. This includes maintaining an active food handlers’ card and CPR/first aid certification.
Plan meals to minimize waste by analyzing number of people and type of eaters accommodating for food allergies. Notify all facility staff of any food allergies of new youth.
Print the Production Record for each meal and annotate accordingly during meal service. Complete the Meal Count Sheet immediately after meal service. Ensure all Production Records and Meal Count Sheets are completed.
Provide prepared Production Records with meal components for staff to complete on the weekends or during absences.
Prepare nutritious meals for the youth in Detention, Turning Point Youth Residential Program, and staff, which meet or exceed the minimum USDA requirements, conform to the National School Lunch Program (NSLP) or like program and State Licensing requirements. This shall consist of three meals and three snacks daily.
Upon arriving in the morning, ensure that the breakfast meal count for that morning has been accurately documented.
Plate all meals and snacks (including staff meals) during shift hours to ensure that the meal component requirements are adhered to, and that an accurate meal count is taken.
Prepare meals in advance for staff to serve on weekends (Saturday - all meals and snacks, Sunday - all meals and snacks and Monday breakfast), as well as during scheduled absences. Advance meals are to be organized on the food cart with the Production Record and recipe (if needed). An email is to be sent out on Friday afternoon advising staff of the weekend meals (and any instructions for plating/serving). Upon arrival Monday morning, ensure that all Production Records have been accurately documented along with the Meal Count sheet. If there are discrepancies, it is the Food Service Specialist’s responsibility to gather the information and complete the documents.
Maintain an accurate inventory. Complete online ordering or in-store shopping for food according to stock on hand, cost analysis, and upcoming meals. Maintain inventory of kitchen supplies including all cleaning items, utensils, and cooking appliances. Notify the BRS Program Manager or Senior Admin Supervisor if additional supplies are needed that cannot be purchased through approved vendors.
Review invoices upon delivery of product, and initialed. Initialed invoices are to be turned in to the Senior Admin Supervisor immediately upon receipt and validation to insure timely payment to the vendor.
Maintain necessary budgetary controls to not exceed food budget set by the Senior Admin Supervisor.
Maintain the kitchen, cooking utensils and related food storage areas in a safe and sanitary condition. Report problem areas to supervisor. Monitor proper food storage temperature control daily and inspect sanitizer weekly.
Take and record all temperatures required by the Josephine County Health Department or any other involved agency.
Oversee each individual youth’s nutrition including portion control. Report abnormal eating habits to the Social Services Facilitator.
Maintain all necessary records and menus to justify data on reimbursement claims. These include the Production Records and Meal Count sheets. Copies of the completed documents are to be given to the Senior Admin Supervisor at the end of each month.
Supervise or perform daily kitchen cleanup and storage of leftover foods, including date labeling for expiration purposes.
Maintain the safety and security of the kitchen environment (knives locked in secure drawer, doors secured, etc.) due to the high-risk youth population.
Responsible to maintain the kitchen to ensure that it meets all Health Inspector and State Licensing requirements.
Report any youth behavior issues to on-duty staff.
Participate in new staff and youth orientation providing training on the kitchen rules and standards.
Train other kitchen staff as directed by the Program Manager.
Report any kitchen problems to the Shift Lead or BRS Program Manager (Facilities, equipment or staff issues).
Participate in the Wellness Committee and help implement the Wellness Plan within Turning Point program.
Attend monthly All-Staff meetings for Department staff.
Model a positive, professional manner and demeanor.
Communicate effectively with youth and staff.
Other related duties as assigned.