Food Services Manager (County Jail)

Job Description

Job Description

SUPERVISORY RESPONSIBILITIES 

Supervises Food Services Supervisor, indirect supervision of all staff assigned to this project.

SUMMARY 

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.

DUTIES AND RESPONSIBILITIES/ESSENTIAL FUNCTIONS

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.

QUALIFICATIONS

To execute this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION:

High school diploma or GED.

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.

EXPERIENCE:

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.

OTHER QUALIFICATIONS:

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.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to sit; use hands and fingers to handle or feel; and talk or hear. The employee frequently is required to stand, walk, and reach with hands and arms. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee works in a commercial kitchen, loading, storage, delivery and secure correctional environments with exposure to heat, cold, moisture, grease, cleaning chemicals, sharp objects and equipment, noise and moving equipment. 

Note: The statements herein are intended to describe the general nature and level of work being performed, but are not to be seen as a complete list of responsibilities, duties, and skills required. Also, they do not establish a contract for employment and are subject to change at the discretion of Fresno EOC.

new 01.01.2027

Shift Schedule:
Monday-Friday
8:30am-5:00pm