This is advanced management and supervisory work assisting in directing food management services in County correctional facilities.

An employee in this class assists a superior in supervising large-scale preparation, distribution and storage of food commodities in various County correctional facilities. Emphasis of the work is on direct supervision of a staff of subordinates engaged in food preparation and storage, and assuring the preparation of an extensive number of daily meals, including those requiring special diets. Duties include scheduling work, making unannounced inspections, training subordinates, developing quality menus, analyzing costs and resolving operational problems. Supervision is exercised through food service supervisors over a staff of cooks, bakers and food storage employees. Supervision is received from an administrative superior who reviews work through reports, personal conferences and observations, for satisfactory completion of food service responsibilities.

ILLUSTRATIVE TASKS

Plans, assigns and reviews the work of a large staff of cooks, food service supervisors and food storage employees; plans and schedules daily work assignments.

Supervises and assures the preparation of an extensive volume of daily meals, including preparation of special dietary meals.

Makes unannounced inspections at various times to assure adherence to food preparation standards, sanitation, and to enforce cost control policies.

Coordinates training of cooks and trustys to enhance productivity and efficiency, while assuring cost control.

Consults with inmates and chaplains to develop special religious diets.

Works with food service supervisors and food service, specialists to develop quality menus and recipes for use by the department and other agencies using the catering service.

Analyzes costs and quality of menus in order to provide nutritional meals at lowest possible cost.

Analyzes problems and makes professionally sound decisions concerning kitchen operations.

Prepares dietary records and various reports.

Researches cost factors to determine where costs can be reduced.

Coordinates all menu variations with food service supervisors, cooks, and warehouse personnel.

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

Performs related work as required.

KNOWLEDGES, ABILITIES AND SKILLS

Considerable knowledge of management principles, practices and procedures used in large-scale food production and applicable laws, rules and regulations pertaining to food management operations.

Considerable knowledge of current materials, equipment and methods used in large-scale food preparation and service.

Considerable knowledge of cost, purchase methods and economic planning practices in food service planning and established nutritional standards.

Considerable knowledge of the operation of all standard equipment typical of a large institutional kitchen.

Considerable knowledge of health precautions necessary in large-scale food preparation and service and sanitation requirements.

Knowledge of supervisory practices and procedures.

Ability to plan and supervise large-scale food production, distribution and service.

Ability to plan work operations so as to distribute and serve food efficiently to large numbers in various locations.

Ability to maintain cost, supply and other records accurately and completely.

Ability to prepare required records and other reports accurately and completely.

Ability to plan, coordinate and supervise the work of a large staff in a manner conducive to full performance and high morale.

NEW 10-87