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Food Services Manager
2 months ago
Location : NV - China Spring Youth Camp, NV
Job Type: Full Time
Job Number: 24/
Department: China Spring Youth Camp
Division: China Spring Youth Camp
DESCRIPTION
About Douglas County:
**Applications are reviewed on a regular basis and hiring may occur early in the recruiting process. Individuals are encouraged to apply immediately. **
COMPENSATION & BENEFITS INCLUDE:
- 0-3% Merit upon successful completion of the probationary period and 0-3% annual merit increases thereafter based upon evaluation score. Benefits include:
- No Nevada state income tax.
- Retirement: Participation in the Nevada Public Employee Retirement System is (PERS), 33.5% employer-paid.
- Vacation: Accrued at the rate of hours per pay period, or 120 hours per year (increase with years of service).
- Sick Leave: Earned at the rate of hours per pay period, or 96 hours per year.
- Holidays: 12 paid holidays per year.
- Health Insurance: County provides medical, dental and vision coverage for employees and dependents with co-payment by employee dependent and/or family status.
- Deferred Compensation: the County has a voluntary deferred compensation program.
- Recognition Programs
- Annual Gym Membership
- Employee Assistance Program (EAP)
- Stable, friendly/family environment. Fosters internal talent with training/educational programs and encourages career advancement.
- Douglas County is a drug, alcohol and smoke-free workplace.
Responsible for overseeing the culinary services program in various settings while ensuring compliance with relevant nutrition program grants; engages in food preparation activities as necessary.
KEY RESPONSIBILITIES
- Supervises and directs the work of assigned personnel, volunteers, and inmates; organizes, prioritizes, and assigns tasks and projects; monitors and evaluates work progress; participates in staff recruitment and selection; administers disciplinary actions as needed; contributes to performance evaluations; manages staff scheduling to ensure adequate operational coverage.
- Designs, prepares, and develops menus and recipes to meet dietary and nutritional standards mandated by federal regulations and associated nutrition programs; accommodates special dietary requirements as prescribed by medical professionals; maintains and updates relevant software systems.
- Directly oversees and participates in meal preparation in accordance with the daily menu and special events, including all necessary preparation, serving, and packaging of meals; prioritizes tasks and assigns responsibilities to food service staff and volunteers; reviews work to ensure quality and compliance with grant requirements.
- Provides training to food service staff on the operation of kitchen equipment and safe food handling practices; instructs on food preparation methods, portion control, and storage techniques.
- Conducts inspections of kitchen facilities, equipment, and food storage areas to ensure safety and sanitation; facilitates necessary repairs; monitors refrigeration and food inventory conditions.
- Leads cleaning operations in compliance with health codes and safety regulations; ensures adherence to sanitation standards.
- Manages food cost control by ordering appropriate quantities of supplies; minimizes food waste through effective preparation and utilization of leftovers; maintains necessary records for compliance and analysis.
- Prepares and submits orders for food and supplies from local vendors and government programs; conducts inventory assessments to maintain supply levels.
- Administers assigned budgets; ensures compliance with contractual obligations and pricing standards; maintains necessary licenses and ensures adherence to grant requirements.
- Utilizes County vehicles for supply distribution as needed.
- Trains and supervises inmates/juveniles assigned to kitchen duties; demonstrates proper care and use of kitchen tools and equipment.
- Represents the County with professionalism and integrity in all interactions with staff and the public.
To successfully perform this role, candidates must demonstrate the ability to fulfill each essential duty satisfactorily. The following qualifications are representative of the knowledge, skills, and abilities required.
Education and Experience:
High School diploma/GED; AND four (4) years of experience in large-scale institutional food preparation and volume cooking; OR an equivalent combination of education, training, and experience.
Required Knowledge and Skills
Knowledge of:
- Team development, employee motivation, and morale management in a collaborative environment.
- Employee supervision principles, including selection, performance evaluation, and training.
- Methods and equipment used in high-volume meal preparation.
- Nutritional guidelines and regulations.
- Inventory management and record-keeping practices.
- Safe food handling and sanitation practices.
- Juvenile security protocols.
- Standard office practices and records management.
- Grant administration principles.
- Effective communication techniques.
- Interpersonal skills for engaging with diverse individuals.
- Planning, organizing, and evaluating the work of others.
- Instructing others in food preparation procedures.
- Maintaining security and custody of juveniles.
- Utilizing computer software and office equipment.
- Ordering and managing food supplies; preparing nutritious menus.
- Operating and maintaining large kitchen equipment.
- Performing accurate calculations.
- Managing budgets effectively.
- Following recipes and instructions accurately.
- Building effective working relationships.
- Ensuring facility and equipment security.
- Motivating teams to achieve goals and provide quality service.
•Nevada Driver's License.
•ServSafe certification.
•JIREH Safe Physical Management Certification and training within six (6) months of date of employment.
•Prison Rape Elimination Act (PREA) training within six (6) months of date of employment.
PHYSICAL DEMANDS & WORKING ENVIRONMENT:
The physical demands described herein are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Mobility to work in a typical institutional kitchen setting and use institutional kitchen equipment, strength to lift materials weighing up to 100 pounds, vision to read printed materials, stamina to stand and/or walk for an extended period of time, and hearing and speech to communicate in person or over the telephone.
Work is subject to performance under exposure to temperature extremes, fumes, gases, noise, and chemicals. Work is subject to performance in a detention facility. Work is subject to evening, weekend, split, and holiday shifts. Works in a potentially abusive and hostile environment for youths.
CONDITIONS OF EMPLOYMENT:
- Continued employment is contingent upon all required licenses and certificates being maintained in active status without suspension or revocation.
- Employment is contingent upon successful completion of background/screening. This facility complies with PREA 42 U.S.C. 1997 regulations. Periodically after employment background investigations may be conducted.
- Douglas County participates in E-Verify and will provide the Social Security Administration (SSA) and, if necessary, the Department of Homeland Security (DHS, with information from each applicant's Form I-9 to confirm work authorization. All candidates who are offered employment must complete Section 1 of the Form I-9 along with the required proof of their right to work in the United States and proof of their identity prior to starting employment. Please be prepared to provide required documentation as soon as possible after the job offer is made.
