Department Supervisor 1/Food Service - 011678

Purpose/Description

The Department Supervisor 1 will direct subordinate personnel in the daily operation of Adult Detention Facility food service, which includes but is not limited to the timely service of portion/ temperature-controlled meals, labor accountability, providing instructions in sanitation and safety, maintaining quality control, and timely reporting of required documentation. The Department Supervisor 1 is responsible for work assignments, reviewing completed work, reviewing menus and inventories, procuring/ dispensing food and other supplies.

Required Tasks

• Provide daily assignments and instructions to scheduled staff.
• Assure that workers understand and follow instructions.
• Train service workers and inmates in food preparation re-thermalization, food sanitation, ensures sanitation practices and procedures are followed by performing continuous shift sanitation inspections (HACCP) of all storage service and productions areas.
• Supervise Inmate Labor.
• Oversee proper food preparation.
• Assist food service manager and vendors with any food service-related duties; this includes stock shelves, prepare reports, maintenance issues, etc.
• Daily supervising work duties of vendor service workers and inmate labor.
• Communicate with all County and Vendor Personnel as it relates to food preparation and delivery.
• Communicate all security issues to all appropriate Wayne County Sheriff Personnel.

Educational/Experience Requirements

• A High School Diploma/GED and three (3) years of full-time paid food service experience in an institutional cafeteria setting i.e., military, hospital, dormitory, etc., including cooking and food sanitation, monitoring cooked food products to ensure proper portion control, quality and temperature; Or
• An Associate's Degree from a recognized college or university with a major food service management, nutrition or related field and one (1) year of full-time paid food service experience in an institutional cafeteria setting i.e., military, hospital, dormitory, etc., including cooking and food sanitation, monitoring cooked food products to ensure proper portion control, quality and temperature.