DOC FOOD PREPARATION SUPERVISOR

Arkansas.gov; Wrightsville (AR); On-site; USD 45,000; Full time

Job summary

An established public safety resource is seeking a Food Preparation Supervisor to lead food service operations. This role involves supervising staff, ensuring food quality and safety, and coordinating food preparation activities. The ideal candidate will possess strong supervisory skills and knowledge of food service procedures. This position offers a chance to make a significant impact on the well-being of individuals in a correctional setting, ensuring that meals are prepared safely and efficiently. Join a dedicated team committed to providing essential services within the community.

Qualifications

• High school diploma and specialized training in food service required.
• One year of experience in food service operations needed.

Responsibilities

• Supervise food service staff and manage food production activities.
• Ensure compliance with food safety standards and regulations.
• Prepare and cook food for various functions and events.

Skills

Supervisory Practices

Food Preparation Procedures

Kitchen Operations

Communication Skills

Problem Detection

Event Scheduling

Education

High School Diploma

Specialized Training in Food Service

Job description

Position Number: 22086695
County: Pulaski
Posting End Date: 6/26/2023
Anticipated Starting Salary: $44,072.63
Location: Wrightsville Unit - Wrightsville

The mission of the Department of Corrections is to be a public safety resource for Arkansas families by providing professional management solutions and evidence-based rehabilitative initiatives for offenders.

Position Information

Class Code: T070C

Grade: GS06

FLSA Status: NON-EXEMPT

Salary Range: $36,155 - $52,425

Summary

The Arkansas Department of Correction (ADC) / Department of Community Correction (DCC) Food Preparation Supervisor is responsible for supervising food service personnel, directing food service activities, monitoring security and safety practices, coordinating the production and serving of food, and ordering supplies. This position is governed by state and federal law and agency/institution policy.

Functions

1. Supervises food production and/or food service staff by recommending for hire/termination, assigning work, reviewing work assignments, training employees, and evaluating the performance of incumbents.
2. Researches laws, reviews procedural updates, and attends informational meetings to develop and provide in-service training on policy and procedural changes, preparation methods, and equipment operations.
3. Prepares and cooks food of all types, either on a regular basis or for special guests or functions.
4. Checks the quality of raw and cooked food products to ensure that standards are met, and checks the quantity and quality of received products.
5. Inspects supplies, equipment, and storage areas for temperature and sanitation requirements, and inspects work areas to ensure conformance to established standards.
6. Performs other duties as assigned.

Dimensions

None

Knowledge, Skills and Abilities

Knowledge of supervisory practices and procedures. Knowledge of the appropriate use of equipment, facilities, and materials needed to do certain work. Knowledge in motivating, developing, and directing people as they work, identifying the best people for the job. Knowledge of food preparation procedures and kitchen operations. Ability to communicate information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Ability to monitor and review information from materials, events, or the environment, to detect or assess problems. Ability to schedule events, programs, activities, and the work of others. Ability to ensure compliance with laws, regulations, or standards governing setting food preparation and storage. Ability to provide guidance and direction to subordinates, including setting performance standards and monitoring performance.

Minimum Qualifications

The formal equivalent of a high school diploma and specialized training in food service; plus one year of experience in institutional or commercial food service operations. Additional requirements determined by the agency for recruiting purposes require review and approval by the Office of Personnel Management. OTHER JOB RELATED EDUCATION AND/OR EXPERIENCE MAY BE SUBSTITUTED FOR ALL OR PART OF THESE BASIC REQUIREMENTS, EXCEPT FOR CERTIFICATION OR LICENSURE REQUIREMENTS, UPON APPROVAL OF THE QUALIFICATIONS REVIEW COMMITTEE.

Licenses

None