Job Specifications

COUNTY OF SANTA CRUZ

Under direction, manage the operation of the Corrections Food Services Program in the Sheriff's Office; and perform other duties as required.

This class is distinguished from the next lower level of Head Cook by full management responsibilities for the Corrections Food Service Program including additional administrative responsibilities in the following areas: operation of correctional food services facilities in minimum, medium and maximum security jails; purchasing of food products and supplies; negotiation and monitoring of contracts; development and implementation of the food services budget; development and maintenance of an inventory control system; coordination of kitchen/food services construction and renovation projects and evaluation and acquisition of plant equipment to meet the health and safety needs of food services staff and address food preparation and delivery needs. The Board of Corrections, Title 15, California Code of Regulations, Minimum Standards, requires the function of "food manager" for Local Detention Facilities.

Menu Planning and Food Delivery: responsible for planning meals and insuring that nutrition, diet, and frequency of serving complies with State laws regarding food requirements of jail facilities; continually review nutritional standards and adjust menus to reflect changing standards; develop and maintain special inmate diets upon recommendation of Medical staff; supervise preparation of special diets; coordinate development of staff meals and meals for special groups and meetings as needed; work closely with Detention staff to coordinate delivery of meals to inmates and staff.

Operations: analyze food preparation and delivery systems, and develop recommended solutions to perceived problems; maintain a food preparation environment which meet all applicable health, safety and sanitation standards; conduct long term planning, and manage implementation and evaluation of long term plans; maintain working relationships with County and State nutritionists, professional organizations, vendors and staff; monitor relevant pending and current legislation.

Personnel: coordinate and structure on-going staff training. Define duties of subordinate staff; perform evaluations of food services staff; coordinate corrective actions to deal with sub-standard employee performance; implement disciplinary actions; coordinate staff work scheduling; supervise activities of inmate work crews; develop and maintain a working knowledge of County personnel practices and Policies.

Fiscal Management: prepare annual food services budget request; analyze expenditures to identify priority needs and reduce costs; develop long term cost projections; maintain continuing controls of food costs through the use of production planning, portion control, purchasing policies, etc.; prepare and maintain financial, accounting and statistical reports for planning and administrative review and compliance with State and Federal regulations; develop and maintain an inventory control system.

• Principles of supervision and training.
• Nutritional and dietary standards.
• Techniques and methods for purchasing and preparing food in large quantities.
• Requirements and maintenance of safety standards, sanitation and maintenance of kitchens and storage areas.

• Fiscal operations, cost projections, inventory control systems, managing contract negotiations.
• Food quality, food service equipment, weights and measures, special diets.
• Some knowledge of:
• Federal, State and local standards for food establishments in an institutional setting.
• Procedures required in a correctional setting.

• Plan and coordinate the work of food service staff including jail inmate workers.
• Plan and develop menus consistent with State nutritional requirements.
• Analyze food service operations and implement long term planning and evaluation processes to identify and prioritize organizational needs.
• Manage fiscal operations, prepare and analyze budgets, develop and maintain an inventory control system, prepare cost projections.
• Negotiate food services contracts.
• Supervise staff, conduct staff training, and perform staff evaluations.
• Establish and maintain an effective working relationship with others.
• Deal effectively with inmates and staff in a jail setting.
• Lift items weighing up to 60 pounds from floor level, such as boxes of produce.
• Stand and walk for long periods with intermittent breaks.
• See at near and far distances, such as reading recipes and driving.

Education and Experience: Any combination of education and experience, which would provide the required knowledge and abilities, is qualifying, unless otherwise specified. A typical way to obtain the knowledge and abilities would be:

Two years of experience managing the operation of a food service facility including at least one year in a lead or supervisory capacity. Experience should have included managing fiscal and budgetary operations, risk management, preparation of food, and analyzing the food service delivery systems of the operation. Institutional experience is preferred but not required.

License Requirement: Possession of a valid California class C driver license.

Background Investigation: Ability to pass a full background investigation.

Special Working Conditions: Exposure to: the possibility of burns and/or bodily injury; infections which might cause chronic disease or death; variable temperatures; electrical hazards; insect bites or stings chemical irritants; high levels of noise; and potentially hostile inmates.

Other Special Requirements: Availability to work a flexible schedule, including evenings, weekends, holidays and on an emergency, as needed basis.

PREVIOUS CLASS TITLES: None

Bargaining Unit: 11

EEOC Job Category: 02

Occupational Grouping: 27

Workers' Comp Code: 0285

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