Food Svc Spv

Georgia Department of Revenue•Rome, GA

7d•$33,000 - $33,000

About The Position

The Food Svc Spv is the second-in-charge employee responsible for directing and supporting the facility-level food service operation. The role guides daily operations, leads subordinate staff, serves as a lead kitchen employee and floor supervisor, and carries out responsibilities delegated by the Food Service Director. The position supports food safety, sanitation, workplace safety, and program compliance. It helps maintain required records and reports, prepares for internal and external audits, assists with corrective action plans, manages food ordering and inventory, reviews deliveries for quality, and supports monthly reporting in JTS. The supervisor may also provide ongoing education and training to staff. The role requires effective communication and computer literacy, including timely email communication. This is an unclassified position with the Georgia Department of Juvenile Justice. The selected applicant is subject to reference and criminal background checks, where applicable.

Requirements

High school diploma or GED and two years of experience in the area of assignment, including one year as a lead worker, team leader, or supervisor; alternatively, one year of experience as a Food Svc Worker 3 (FFS012) or equivalent.
ServSafe Manager Certification.
Food Safety Management certification through ServSafe or an approved agency.
Ability to complete required paperwork and month-end reports and communicate via email in a timely manner.
An equivalent combination of knowledge, education, job or intern experience, training, or certifications that provides the necessary knowledge and skills may be substituted year-over-year.

Nice To Haves

Excellent written and oral communication skills.
Ability to motivate staff to improve the quantity and quality of work performed.
Knowledge of governing bodies’ rules and regulations, including DPH, ACA, DOE, USDA, and DJJ.
Thorough knowledge of large food service equipment and its appropriate usage.
Experience with the National School Lunch Program.

Responsibilities

Direct and support the daily facility-level food service operation, including leading subordinate staff.
Assist with management of the daily food service department operation and carry out responsibilities delegated by the Food Service Director.
Serve as the lead kitchen employee and floor supervisor.
Maintain Food Safety Management certification through ServSafe or an approved agency.
Assist with reviewing and completing daily paperwork accurately for governing agencies, including the Department of Public Health, USDA, DOE, DJJ, and ACA.
Support preparation for ACA food-service-related standards.
Keep the food service operation prepared for internal and external compliance audits and assist with corrective action plans for audit findings.
Place weekly raw-food orders based on current inventory, budget, and facility population.
Order USDA commodity foods and/or DOD produce while responsibly using entitlement funds.
Assist with reviewing deliveries for quality and communicate quality issues to vendors and central office leadership.
Assist with monthly JTS reporting of daily meal counts and raw-food inventory, including entitlement program foods.
Review the kitchen regularly for sanitation, safety, and program compliance.
Provide staff education and training as needed to maintain sanitation, safety, and program compliance.
Supervise the food service operation and complete required paperwork and month-end reports.
Communicate effectively with subordinate staff, peers, and leadership, and communicate via email in a timely manner.