TJJD - Food Service Manager I for Secure Institution - (BWD)

Job Description

PLEASE NOTE

Your job application must be completely filled out and include all employment, do not limit employment to the past 10-15 years. Your application must contain complete job histories, which include job titles, name of employer, dates of employment (month & year), supervisor's name and phone number, and a description of duties performed, and whether it was full-time or part-time and hours per week. If any of this information is not provided, your application may be rejected as incomplete. Resumes do not take the place of this required information.

Applicants must be able to pass a Criminal Background Check and any other requirements listed under Minimum Qualifications.

APPLICATIONS SUBMITTED THROUGH WORK IN TEXAS: Work In Texas (WIT) applicants must complete the CAPPS Recruit Prescreening Questionnaire to be considered for the posting. To complete the Prescreening Questionnaire, go to CAPPS Recruit to register or login:

BENEFITS

State of Texas Benefits and Retirement Information can be found at Benefits include: Retirement plan, paid group health & life insurance for employee, paid holidays, paid vacation leave, paid sick leave, longevity pay, educational assistance program, employee assistance program. Optional add-on benefits include: Dental, Vision, Optional Life Insurance, Voluntary AD&D Insurance, Dependent Health & Life insurance, Health & Dependent care flexible spending accounts, etc. Additionally, certain designated positions are eligible for hazardous duty pay, career ladder advancements, and free meals while on duty.

GENERAL DESCRIPTION

Performs routine (journey-level) food service supervisory work as a team lead under the direction of the head food service manager at the assigned secure juvenile correctional institution. Assists the institution's head food service manager with supervising the preparation of meals and snacks by a team of cooks and with supervising the work of youth performing miscellaneous duties through participation in the campus work program. Ensures prescribed sanitation and safety rules are maintained, prepares manual and automated reports, and requisitions food and other supplies. Trains staff and youth workers as needed. Collaborates with the institution's administrators and juvenile correctional officers responsible for maintaining security in the kitchen and dining areas.

Works under moderate supervision with limited latitude for the use of initiative and independent judgment. Required to work different shifts, weekends, in excess of 40 hours per work week, and subject to being on-call.

ESSENTIAL FUNCTIONS

Requisitions food and supplies from warehouse; prepares purchase requisitions for items not available in the warehouse; and ensures all supplies are available to meet TJJD standardized menu.

Receives/stores food and supplies and ensures compliance with TJJD and Department of State Health Service standards.

Manages youth working in food services to assure the successful functioning of Food Services at the facility.

Prepares daily Food Production Schedule for staff to ensure workload is distributed appropriately and proportionally among staff.

Documents daily meal counts to ensure National School Lunch Program/School Breakfast Program requirements and TJJD procedures are met.

Ensures food service equipment is clean and in good working condition and complies with TJJD and Department of State Health Services sanitation standards.

Maintains a file of food temperatures to comply with Department of State Health Services, National School Lunch Program/School Breakfast Program, and TJJD standards.

Reports food service personnel issues/problems to the head food service manager to address key departmental personnel issues.

Ensures each youth receives the correct diet ordered to comply with physician and/or dentist's orders.

Collaborates with institution administrators and juvenile correctional officers maintaining security in the kitchen and dining areas; shares information, identifies concerns and trends, and recommends improvements to resolve problems or enhance operations.

Assists in supervision of daily food preparation and ensures prompt and timely preparation.

Assists with orientation and on the job training of staff to ensure employees have a thorough knowledge of their job, facility, and TJJD policies and procedures.

Performs a variety of related duties not listed, to be determined and assigned as needed.

Performs all duties in compliance with agency safety policies and procedures:

• Reports safety hazards and corrects hazards when possible.
• Completes required documentation in the event of an accident/injury within requested time frames.

Attends work on a regular and predictable schedule in accordance with agency attendance and leave policies.


Qualifications:

MINIMUM QUALIFICATIONS

High School diploma or equivalent. Two years full-time wage earning experience in food preparation service in a state institution, or the equivalent training and experience in a comparable commercial food service establishment or institution.

Required:

• Must be a certified food protection manager or obtain certificate within 60 days of hire.

Experience and Education Substitutions:

• Completed course hours of undergraduate study may substitute for up to four years of experience on a basis of 30 course hours for one year of experience.
• Pro-rated part-time experience may satisfy the experience requirement.

Note: Any degree, diploma, high school equivalent, or course hours required to meet minimum qualifications must be obtained from an accredited educational institution.

Requirements for Continued Employment:

• Complete required training.

• Failure to maintain required licensure/certification will result in termination of employment.

This position is subject to mandatory pre-employment drug testing and any offer of employment is contingent upon acceptable results from a drug screen conducted for the agency.

PHYSICAL DEMANDS AND WORKING CONDITIONS

The following physical demands and working conditions are representative of those encountered and/or necessary for the employee to successfully perform the essential functions of this job. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions.

Analyzing

Ability to communicate effectively, orally and in writing

Ability to see

Ability to hear (with or without aid)

Ability to perform tactile discernment

Heavy lifting, 45 lbs. & over

Heavy carrying, 45 lbs. & over

Climbing stairs

Climbing ladders

Pulling

Pushing

Repeated bending

Identify colors

Depth perception

Operate motor equipment

Reaching above shoulder

Manual/finger dexterity

Dual simultaneous grasping

Walking

Standing

Sitting

Crawling

Twisting

Kneeling

Stooping

KNOWLEDGE, SKILLS, AND ABILITIES

Knowledge of:

• Methods, materials, equipment, and appliances used in quantity food preparation and service.
• Food storage and preservation.
• And ability to apply Department of State Health Services, USDA, and TJJD standards and regulations.

Skill in:

• Operation, cleaning, and sanitizing of food service appliances and equipment.
• Quantity food preparation and portion control.
• Operating computers and using applicable software.

Ability to:

• Supervise the work of food service staff and youth assigned to the kitchen through participation in the campus work program.
• Appropriately respond to abusive language and conduct from youth in a manner consistent with instructions received in training.
• Read and write effectively.
• Work under pressure while maintaining effective and accurate performance.
• Perform basic arithmetic computations.
• Lift and carry moderately heavy items.
• Work without close supervision.
• Identify problems and plan corrective actions.
• Work with youth in an empathetic and understanding manner and foster the cooperation of youth in the campus work program.
• Work collaboratively with all stakeholders and maintain a professional, courteous demeanor.
• Prioritize and manage multiple tasks and meet deadlines.
• Plan, organize, and coordinate work assignments.
• Process information logically, make decisions, and demonstrate the soundness of those decisions.
• Train others.
• Promote excellent performance and a positive working environment.

Work different shifts and weekends, in excess of 40 hours per work week, and be on-call

VETERANS

In order to receive veteran's preference, a copy of your DD Form 214 (Certificate of Release or Discharge from Active Duty), VA disability rating (if applicable), or a DD Form 1300 (Report of Casualty) must be attached to your application.

Go to or for assistance translating your military experience and training courses into civilian job terms, qualifications/requirements, and skill sets.

Additional Military Occupational Specialty (MOS) Code or Crosswalk information is available from the Texas State Auditor's Office at Administrative Support MOS Codes.

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SPONSORSHIP

Candidates must be eligible to work in the United States without requiring sponsorship.

ADDITIONAL INFORMATION

If you are scheduled for an interview and require any reasonable accommodation in our interview process, please inform the hiring representative who calls you to schedule your interview. Whenever possible, please give the hiring representative sufficient time to consider and respond to your request.

Only candidates selected for an interview will be contacted.

Due to the high volume of applications, we do not accept telephone calls. If you submitted your application through the CAPPS Career Center ( you may also check the status of your application by accessing your profile and selecting My Jobpage and selecting My Submissions.

Thank you for considering employment with the Texas Juvenile Justice Department.

AN EQUAL EMPLOYMENT OPPORTUNITY EMPLOYER

The Texas Juvenile Justice Department does not discriminate on the basis of race, color, religion, sex, national origin, age, or disability in employment or the provision of services.