Food Services Supervisor (County Jail)

Fresno Economic Opportunities Commission•Fresno, CA

4d•$0 - $70,304•Onsite

About The Position

Under the direction of the Food Services Manager, the Food Service Supervisor directs assigned shifts and work areas supporting the Fresno County Jail and Juvenile Justice Campus. The Supervisor ensures safe, secure, accurate and timely meal production, assembly, sanitation and delivery seven days per week. Schedules and assigns work, provides daily direction and training, verifies time records, evaluates performance, documents concerns and administers corrective action in coordination with management and Human Resources. Assist in the fulfillment of the Organization’s vision and mission.

Requirements

High school diploma or GED.
At least three years of high-volume foodservice experience.
Possess and maintain a valid California Food Handler Card or obtain it within 30 days of employment.
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.
High-volume food production, portion control, tray-line or assembly operations, receiving, storage, inventory, sanitation and safe use of commercial kitchen equipment.
Foodborne illness prevention, HACCP controls, allergen management, chemical safety and required cooking, cooling, reheating, holding and transportation temperatures.
Correctional kitchen security, knife and key accountability, inventory control, contraband prevention and appropriate conduct in secure adult and juvenile facilities.
Ability to read and apply menus, recipes, diet orders, production sheets, regulations and operating procedures; calculate quantities and complete accurate paper and electronic records.
Ability to organize employees and competing deadlines, maintain calm during emergencies, correct performance concerns and sustain timely service with sound judgment.
Proficient in Microsoft 365 applications, business productivity software, and foodservice recordkeeping systems; effective written, verbal, coaching, conflict-resolution and customer-service skills.
Ability to supervise and work cooperatively with Fresno EOC management, County personnel, dietitians, inspectors, vendors and employees.
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

College coursework or vocational training in culinary arts, foodservice management, hospitality, nutrition or supervision.
Two years of direct staff supervision.
Institutional, correctional, healthcare, school nutrition or other regulated multi-shift foodservice experience.
Food Protection Manager certification is preferred and may be required by assignment or contract.
Obtain County-approved forklift certification when operation or direct supervision of forklift activity is assigned.

Responsibilities

Supervising assigned staff, interns and volunteers; recruitment, performance management and other personnel processes.
Leading assigned production, assembly, sanitation, storage and delivery activities; maintain staffing coverage and meet all required meal counts and service times.
Conducting shift briefings, issuing work assignments, monitoring start and end times, breaks and meal periods, reviewing timesheets and communicating staffing or operational concerns to the Food Services Manager.
Ensuring adult and youth meals, snacks, staff meals and approved special meals are prepared, portioned, held, loaded and delivered according to standardized recipes, approved menus and portion specifications.
Verifying medical, therapeutic, allergy, texture-modified and religious diet trays against current diet orders and approved procedures; promptly reporting discrepancies and preventing cross-contact.
Completing and reviewing production records, meal counts, temperature logs, cooling and reheating logs, diet records, sanitation checklists, delivery records, waste reports and other required shift documentation.
Enforcing California Code of Regulations Title 15 adult and juvenile requirements, Board of State and Community Corrections (BSCC) standards, the California Retail Food Code, Hazard Analysis and Critical Control Points (HACCP) procedures, United States Department of Agriculture (USDA) youth-meal requirements and County policies applicable to assigned operations.
Maintaining correctional-facility security controls, including employee accountability, restricted movement, key control, knife and sharp-utensil counts, locked shadow boards, contraband prevention and immediate reporting of missing items.
Training staff on food safety, sanitation, special diets, recipes, equipment, chemical safety, security rules, emergency procedures and the County No Hostage Policy; documenting completion and retraining.
Inspecting work areas, carts, trays, utensils, equipment, loading areas, storerooms, refrigerators and freezers; correcting sanitation, safety, temperature or maintenance deficiencies immediately when possible.
Applying FIFO inventory rotation; monitoring stock levels, receiving, storage, substitutions, portion control and waste; assisting with monthly, semiannual and other required inventories.
Responding to routine service complaints and inspection findings, preserving relevant records and evidence, notifying management and implementing assigned corrective and preventive actions within required timelines.
Coordinating production and delivery during lockdowns, utility failures, equipment breakdowns, vehicle delays, staffing shortages and other emergencies to maintain uninterrupted meal service.
Coaching employees, resolving routine workplace concerns, conducting performance evaluations and participating in interviewing, selection, orientation and progressive discipline consistent with Fresno EOC policy.
Participating in County inspections, quality-assurance reviews, safety meetings, operational meetings and audits; providing accurate shift information and following through on assigned action items.
Working early mornings, evenings, weekends and holidays as scheduled and remaining available for shift emergencies.
Traveling for work-related business using personal/organization vehicle.
Maintaining regular attendance and punctuality.
Working evenings and weekends as required.
Performing other duties as assigned.