FOOD SERVICE MANAGER 2

Position Overview This full-time opportunity is based at Florence McClure Women’s Correctional Center facility in Las Vegas. Food Service Managers are responsible for managing, coordinating, supervising, and overseeing the operation of a large correctional food service serving three meals daily for the inmate population. Food Service Managers supervise overall culinary operations, evaluate the need for equipment repair, supervise the bakery operation, ensure custody/safety measures are followed in the culinary, directly supervise and evaluate subordinate Institutional Cook staff, participate in staff recruitment efforts, prepare food service reports to account for materials used and costs involved and submit budget estimates. Incumbents provide accounting to the Warden relative to the food budget associated with feeding the offender population. Responsibilities Food Service Managers plan, organize and supervise the quantity ordering, receiving, storage, preparation, and service of food in a correctional, residential, instructional, or similar setting. Establish and maintain perpetual inventory control procedures for receiving, storing, and issuing supplies and food items; develop and implement methods to deter theft, spoilage and waste of State purchased products. Order or supervise the ordering of food, paper, and kitchen supplies as necessary; supervise the receipt and inspection of all food stuffs for quality and quantity. Review master menu to determine food quantities required for specified recipes and anticipated population; extend and reduce recipes as required; monitor the types and amounts of food used in daily meals. Prepare food service reports as required to account for materials used and costs involved; and submit budget estimates as required. Ensure employees are trained in the safe and proper use of various ovens, stoves and other powered equipment such as industrial mixers, peelers, choppers and slicers; provide for training in sanitary and proper culinary procedures; and ensure compliance with established health and sanitation regulations. Plan, assign and review the work of assigned staff; adjust work assignments and schedules to maintain adequate staffing levels and respond to fluctuating workloads; participate in food preparation duties as necessary; assess training needs of staff and provide for appropriate training. Evaluate employee performance; provide orientation to new employees; review applicants' qualifications and participate in the interview process; resolve personnel problems, complaints, and formal grievances at the first level; and recommend appropriate disciplinary action as needed. Maintain close and constant surveillance to ensure the control and security of tools and equipment used in food preparation and service areas as required in the work setting. Ensure staff maintains food handling certifications as required. Under general supervision, incumbents, in addition to performing the full range of duties described in the series concept, are responsible for managing, coordinating, supervising and overseeing the operation of a medium-size correctional food service facility serving three meals daily to between 500 and 1,000 inmates. Perform related duties as assigned. Qualifications Graduation from high school or equivalent education and three years of progressively responsible experience working in a high volume food service operation that involved directing staff; monitoring budgets and controlling costs; determining equipment and supply needs; monitoring quality standards; and administering food service policies and procedures; OR one year as an Food Service Manager I in Nevada State service; OR an equivalent combination of education and experience. Working knowledge of: high volume institutional food management practices; food service management; special diets such as low sodium, diabetic, low or high fiber diets and others; food inventory control techniques; budgeting as related to food services management; fire and safety hazards common to food preparation; methods, materials, and equipment used in a high volume food service facility; health, safety, and sanitation regulations and procedures related to quantity food service; supervisory techniques and practices; and food storage and rotation. Ability to identify staff training needs and provide for appropriate instruction; and all knowledge, skills, and abilities required at the lower level. #J-18808-Ljbffr State of Nevada (NV)