Manager, Food Service

Management and Training Corporation•Marion, OH

10d•$67,583•Onsite

About The Position

Work with a purpose! North Central Correctional Complex in Marion, Ohio, is now hiring career-minded people to assist with securing the safety of our community while positively impacting the lives of those on the inside. Position Summary: Reports to the finance manager. Directly supervises the assistant food service manager, dietician, food service workers, and offenders assigned to the food services department. Responsible for the management of food services, which includes the offender dining hall and special food services in compliance with Management & Training Corporation (MTC) and Ohio Department of Rehabilitation and Corrections (ODRC) directives.

Requirements

High school diploma or equivalent, technical training and five (5) years wage earning experience in correctional, commercial, or institutional food service preparation or management.
One (1) year full-time, wage-earning experience in the supervision of employees.
Valid driver’s license in the state of Ohio with an acceptable driving record required, unless waived by management.
Must successfully complete annual in-service training requirements.

Responsibilities

Ensures dining, service, and food preparation areas and equipment are maintained in a clean and sanitary manner; and ensures compliance with sanitation, safety, and health regulations.
Inspects food for quantity, quality, and temperature; assures proper storage and use of inventory; and supervises the monitoring and logging of temperatures.
Instructs employees and offenders on safety rules and regulations, proper use of soaps and chemicals; sanitary procedures, food preparation and portion control, the operation of food service equipment; advises on food requirements and recipes; and calculates monthly, quarterly, semi-annual, and annual food requirements; and prepares and approves requisitions for food items, supplies, and equipment.
Prepares daily menus; ensures adequate controls are maintained over food preparation quantities and portion sizes; prepares menus for special diet requirements of offenders; and reviews cooks’ worksheets for accuracy.
Oversees the department budget assuring the department operates efficiently and within budget; prepares budget reports and reconciles the budget monthly.
Plans, assigns, and supervises the work of employees and offenders; reviews employee and offender work schedules for adequate coverage; and establishes and administers orientation and departmental in-service training programs for food service staff and offenders.
Promote the development of positive social skills through modeling appropriate behaviors and intervening when inappropriate behaviors are observed; provide regular feedback to staff regarding social skills procedures and intervention techniques.
Maintain accountability of staff, offenders and property; adhere to safety practices.
It is expected that the incumbent shall perform other duties as assigned within his/her capabilities as determined by management.