CLACKAMAS COUNTY

CLASSIFICATION NO. 221
Established: 07/05
FLSA: Exempt
EEO: 2

FOOD SERVICES SUPERVISOR, RESIDENTIAL

CLASS CHARACTERISTICS

Under direction, to plan, organize and supervise the kitchen operations within the Community Corrections Correctional Facility; to plan menus for inmates; maintain kitchen operations records and prepare requisitions for food and supplies; supervise cooks and inmate kitchen assistants; instruct in and perform specialized cooking; and to do other work as required.

DISTINGUISHING CHARACTERISTICS

The Department of Community Corrections is responsible for supervising adult offenders on parole or probation, including assessment, rehabilitative and restorative program services, and residential services (e.g. work release, electronic monitoring).  

The Food Service Supervisor, Residential is responsible for the proper functioning and operations of the Community Corrections Correctional Residential Facility food service program. The incumbent performs daily supervision of personnel in food service preparation and of the food service operation including production scheduling, developing and monitoring budget expenditures, ordering supplies, and ensuring sanitation and safety standards are met. 

The Food Service Supervisor, Residential differs from the Cook, Senior which provides lead work and coordinates food service preparation, but does not have supervisory responsibilities.  It also differs from the Food Service Coordinator which as a lead worker performs similar food service duties for a high security correctional facility with a much larger inmate population. 

TYPICAL TASKS

Duties may include but are not limited to the following: 

  1. Oversees the operation of a full service kitchen providing daily hot meals within a residential services correctional facility; plans and updates menus and recipes to provide appealing meals which meet standards for balanced nutritional value, calorie content and variety; consults with licensed nutritionist for menu review and approval; directs and participates in the delivery of meals to inmates and staff.
  2. Plans, prioritizes, assigns, schedules, supervises and reviews the work of staff involved in meal preparation and kitchen maintenance; provides ongoing feedback to assigned staff on their job performance; conducts performance evaluations; works with employees to correct deficiencies; recommends and implements disciplinary actions; participates in the interviewing, selecting and evaluating of assigned staff.  
  3. Recommends and assists in the development and implementation of goals and objectives, improvements, program changes and major purchases for the food service operation; amends methods for meal preparation and kitchen maintenance as new standards are established; develops and maintains performance standards; researches new products and maintains up-to-date food service products; determines standardization of recipes and overall kitchen functions. 
  4. Oversees, trains and instructs employees and inmate kitchen assistants in proper food preparation techniques according to established menus, including special diets to meet medical, therapeutic and religious dietary needs; demonstrates and utilizes a variety of cooking methods, including baking, boiling, frying and steaming; cleans, trims, cuts and prepares meats and vegetables; serves as relief cook when needed. 
  5. Administers food services tests to inmates; delivers chemical orientation training to inmate kitchen assistants and ensures food service staff conveys consistent training approach for compliance.  
  6. Establishes and maintains sanitation, security and safety guidelines; monitors security, safety and sanitary conditions of equipment, dishes, utensils, kitchen and dining area; ensures facility meets County Health and Federal Bureau of Prison Standards; ensures assigned staff is trained in these procedures. 
  7. Participates in budget preparation and administration; prepares cost estimates for budget recommendations; submits justifications for requests; documents, monitors and controls expenditures; orders and purchases food, equipment, and supplies; obtains new purveyors; maintains inventory and necessary records to meet federal, state and county standards; researches prices and availability of items; receives, inventories and stores supplies.
  8. Facilitates regular meetings with the food and residential services staff to foster communications and maintain consistent service delivery; investigates and responds to inmate/resident grievances regarding food services and recommends corrective action as necessary to resolve complaints.

REQUIRED KNOWLEDGE AND SKILLS

Working knowledge of:  Principles, practices and procedures of commercial or institutional food services operation; methods and techniques of volume food planning, food production, nutritional meal preparation and quality control; nutritional needs and nutritional value of foods; medically-required special diet preparation; inventory practices; institutional kitchen health and sanitation laws and codes; safety and sanitation requirements required by County Health and Federal Bureau of Prison Standards; care and use of cooking utensils and institutional cooking equipment; institutional security procedures; modern office procedures, methods and computer equipment; principles and procedures of financial record keeping and reporting; basic mathematical conversions including fractions; principles of supervision, training and performance evaluation.

Skill to:  Supervise and implement a comprehensive food preparation program; plan and prepare volume meals; maintain accurate purchasing, cost and inventory records; purchase facility foods and supplies; evaluate and obtain new purveyors; operate a motor vehicle for picking up facility foods and supplies; make accurate arithmetic calculations; assist in preparing and administering a budget; supervise, train and evaluate assigned staff; communicate effectively, both orally and in writing; establish and maintain effective working relationships with vendors, outside agencies, inmates and County employees. 

WORKING CONDITIONS

Duties require considerable standing, upper body movement, reaching, bending and lifting. 

The adult custody setting involves frequent contact with inmates who may exhibit severe antisocial behavior.

OTHER REQUIREMENTS

Within six (6) months of hire: First Aid/CPR certification.

Must be willing to work evenings, weekends and holidays as scheduled.

Must successfully pass an extensive background investigation including national fingerprint records check.

Must pass a pre-employment drug test.

Employment is contingent upon passing a post-offer physical assessment. Accommodation requests will be reviewed on an individual basis in compliance with State and Federal legislation.

Driving is required for County business on a regular basis or to accomplish work.  Incumbents must possess a valid driver's license, and possess and maintain an acceptable driving record throughout the course of employment.

MINIMUM RECRUITING STANDARDS

Any satisfactory combination of experience and training that demonstrates possession of the required knowledge and skills.