Food Services Supervisor (County Jail)

Food Service Supervisor

Directly supervises assigned cooks, food production workers, diet and tray-line staff, dishroom or sanitation staff, storeroom staff, drivers and other personnel as assigned.

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.

Responsible for supervising assigned staff, interns and volunteers; recruitment, performance management and other personnel processes.

Lead assigned production, assembly, sanitation, storage and delivery activities; maintain staffing coverage and meet all required meal counts and service times.

Conduct shift briefings, issue work assignments, monitor start and end times, breaks and meal periods, review timesheets and communicate staffing or operational concerns to the Food Services Manager.

Ensure 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.

Verify medical, therapeutic, allergy, texture-modified and religious diet trays against current diet orders and approved procedures; promptly report discrepancies and prevent cross-contact.

Complete and review production records, meal counts, temperature logs, cooling and reheating logs, diet records, sanitation checklists, delivery records, waste reports and other required shift documentation.

Enforce 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.

Maintain 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.

Train staff on food safety, sanitation, special diets, recipes, equipment, chemical safety, security rules, emergency procedures and the County No Hostage Policy; document completion and retraining.

Inspect work areas, carts, trays, utensils, equipment, loading areas, storerooms, refrigerators and freezers; correct sanitation, safety, temperature or maintenance deficiencies immediately when possible.

Apply FIFO inventory rotation; monitor stock levels, receiving, storage, substitutions, portion control and waste; assist with monthly, semiannual and other required inventories.

Respond to routine service complaints and inspection findings, preserve relevant records and evidence, notify management and implement assigned corrective and preventive actions within required timelines.

Coordinate production and delivery during lockdowns, utility failures, equipment breakdowns, vehicle delays, staffing shortages and other emergencies to maintain uninterrupted meal service.

Coach employees, resolve routine workplace concerns, conduct performance evaluations and participate in interviewing, selection, orientation and progressive discipline consistent with Fresno EOC policy.

Participate in County inspections, quality-assurance reviews, safety meetings, operational meetings and audits; provide accurate shift information and follow through on assigned action items.

Work early mornings, evenings, weekends and holidays as scheduled and remain available for shift 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.

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.

High school diploma or GED.

College coursework or vocational training in culinary arts, foodservice management, hospitality, nutrition or supervision is preferred.

At least three years of related high-volume foodservice experience is required.

Two years of direct staff supervision is preferred.

Institutional, correctional, healthcare, school nutrition or other regulated multi-shift foodservice experience is strongly preferred.

Possess and maintain a valid California Food Handler Card or obtain it within 30 days of employment.

Food Protection Manager certification is preferred and may be required by assignment 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 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.

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.

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.