Job Responsibilities:

Serves as the second‐in‐charge employee who directs the food service operation at the facility level, guiding and overseeing daily operations including the leadership of subordinate staff.

1.    Assists with management of the daily operation of the food service department.

2.    Carries out delegated responsibilities assigned by the Food Service Manager.

3.    Able to serve as the lead kitchen employee and floor supervisor.

4.    Maintains a certification of Food Safety Management through ServSafe or an approved agency.

5.    Assists with review and completion of paperwork daily to ensure accuracy for all governing agencies, including DPH, USDA, DOE, DJJ, ACA, etc.

6.    Provides support to the lead for ACA preparation for food service‐related standards.

7.    Keeps the food service operation prepared for compliance audits by internal and external auditing agencies.

8.    Assists with corrective action plans for any areas found non-compliant on any audit.

9.    Places weekly orders of all raw foods, considering current inventory, budget, and facility population.

10.  Places order for USDA commodity foods and/or DoD produce to responsibly spend entitlement funds.

11.  Assists with the review of each delivery to ensure quality control, and relay quality issues to the vendor and central office leadership.

12.  Assists with completion of monthly reporting in JTS of the daily meal count for the month, and of raw food inventory on hand, including entitlement program foods.

13.  Reviews the kitchen consistently for sanitation, safety, and program compliance.

14.  May provide education and training to all staff on an ongoing and as-needed basis to maintain adequate sanitation, safety, and program compliance.

15.  Demonstrates ability to provide supervision of the food service operation, including the ability to complete all required paperwork and month-end reports.

16.  Demonstrates excellent communication skills between subordinate staff, peers, and leadership.

17.  Demonstrates adequate computer literacy and the ability to communicate via email promptly.

Minimum Qualifications:

    High school diploma or GED AND two years’ experience in the area of assignment, one year of which was as a lead worker or supervisor OR one year of experience at the lower Food Worker 3 (FFS012) or equivalent position

Preferred Qualifications:

1.    Must hold an active ServSafe Manager Certification

2.    Excellent written and oral communication skills

3.    Ability to motivate staff to improve quantity and quality of work performed

4.    Knowledge of all governing bodies’ rules and regulations including DPH, ACA, DOE, USDA, and DJJ

5.    Thorough knowledge of large food service equipment and appropriate usage

6.    Experience with the National School Meal Programs