This is skilled supervisory food service work in a Metro-Dade County correctional institution.

Employees in this class are responsible for supervising a staff of skilled cooks, food service workers and inmates serving as kitchen trustees in the large-scale production of meals in a County correctional institution kitchen. Emphasis of the work is on supervising cooking and meal preparation, instructing subordinates in food processing methods and procedures, coordinating cooking activities to assure food is served at scheduled times, supervising the service of meals in the employee cafeteria and distribution of meals to inmates at various facilities, planning work schedules, recommending changes in procedures for food preparation and service, and enforcing compliance with proper sanitary requirements. Supervision is exercised over skilled cooks, food service workers and trustees engaged in various phases of food service operations. Supervision is received from a food service supervisor who reviews work for effectiveness in carrying out food service responsibilities.

ILLUSTRATIVE TASKS

Supervises a staff of skilled cooks, food service workers and inmate trustees engaged in cooking and preparing meals in a County correctional institution; instructs subordinates in quality and quantity of supplies to be used; assures that recipes are followed; coordinates cooking activities to meet serving deadlines.

Supervises the service of meals in employee cafeteria and the distribution of meals to inmates at various facilities; assures appropriate temperature and portion control of food; oversees delivery of special diets to inmate areas.

Plans and revises work schedules for a seven-day period; trains new employees in food preparation and service tasks; assures that subordinates are properly uniformed and that standards of personal hygiene and sanitation are met including compliance to Florida Statutes and American Correctional Association standards of cleanliness and sanitation in all food service areas.

Attends meetings with departmental officials; recommends changes in procedures for food preparation or service; informs officials of food service situations which could impact facility security inmate morale; discusses therapeutic and cyclic menus.

Reports equipment failures or malfunctions; maintains security of all utensils, equipment, supplies and stored food in a correctional setting.

Makes recommendations regarding hiring, discipline and promotion of subordinates; authorizes leave and overtime; evaluates and rates employee performance.

Performs related work as required.

KNOWLEDGES, ABILITIES, AND SKILLS

Considerable knowledge of modern methods and equipment used in large-scale food service operations.

Considerable knowledge of standard and fancy recipes and cooking methods for various types of breakfast, luncheon and supper menus.

Considerable knowledge of supervisory principles and practices.

Considerable knowledge of State of Florida and American Correctional Association food regulations.

Considerable knowledge of sanitary requirements and the potential hazards in food preparation.

Knowledge of the preparation of special therapeutic diets.

Ability to supervise skilled cooks, food service workers and kitchen trustees in accordance with correctional policies and regulations.

Ability to plan and schedule personnel and material requirements to achieve goals in food service preparation and in meeting serving deadlines.

Ability to estimate quantities of food supplies required for large-scale food preparation.

Ability to follow and transmit precise verbal and written instructions.

Ability to enforce compliance with established standards of hygiene in large-scale correctional food service operations.

Ability to assure the security of utensils, equipment, supplies and stored food in a correctional setting.

Skill in cooking.

NEW 10-94