KITCHEN MANAGER

JOB SUMMARY:

Works under the general supervision of the Detention Sergeants and/or Captain. Responsibilities include, but are not limited to, a variety of supervisory and skilled duties related to overseeing the preparation and serving of food and food items to facility inmates and shift personnel. Provides close to general supervision to inmate workers assigned to food services. Menu planning, product ordering, inventory control, personnel management and training, workplace safety, food preparation and handling and Health Department compliance.

Benefits: Retirement, Health, Vision, Dental, Retirement, Voluntary Life, Critical Illness, Accident and Hospital), Life & AD&D Ins, Short-term & Long-term Disability, PTO, Sick Leave, and Education Assistance.

PRINCIPLE JOB DUTIES:

• Plans and organizes the preparation, cooking and serving of food to resident inmates and agency employees.
• Supervise the maintenance of culinary equipment, supplies and work areas; plans menus and determines amounts to be prepared.
• Inspects and maintains food handling and safety standards.
• Maintain records and prepares reports.
• Receive and document deliveries, verifies required quantities and quality of items.
• Supervise workers assigned to assist with meal preparation and trains workers regarding kitchen and cleaning duties conducts daily health and cleanliness inspections of prisoner's work.
• Enforce fire, health, and safety rules in the kitchen.
• Cook and prepare food for meals as scheduled by pre-planned menus and prepares meals for special diets. Supervises the serving of meals assuring adequate portions are served consistent with standards, regulations and nutritional needs.
• Prepare daily reports related to meal quality, food volume, food types and related problems, to include written or verbal reports regarding equipment repair needs or malfunctions and reports related to special inmate dietary needs and physician ordered nutritional programs.
• Manage food and supply inventory, monitor inventory, orders and coordinates deliveries of food and supplies from venders. Prepare regular reports related to number of meals served and submits to department supervisors.
• Prepare special diets to residents as prescribed by physician.
• Accounts for kitchen utensils and maintains daily log of the same.
• Maintain excellent attendance regardless of weather.
• Performs other duties as assigned.

MINIMUM JOB REQUIREMENTS:

EDUCATION:

High school diploma or equivalent, two (2) years of experience in institutional, restaurant, or related food service experience or equivalent combination of education and experience.

AGE LIMITATION:

Persons in this position must be 18 years or older.

LICENSES/CERTIFICATIONS:

Culinary arts institute certification – preferred but not required

Must possess a valid Colorado driver's license.

EXPERIENCE:

Previous experience (approximately 2 years) in supervising kitchen operations and extensive menu and recipe knowledge.

KNOWLEDGE, SKILLS, & ABILITIES:

Knowledge of and ability to operate commercial grade kitchen equipment

Working knowledge of technical Health Department regulations surrounding consumption of food.

Knowledge of basic nutritional requirements preferred.

Working knowledge of nutrition planning, cooking and baking techniques, management of food preparation and service, menu planning and calorie computation

Knowledge of techniques and equipment for creation & consumption of food, including storage/handling techniques.

Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

Knowledge of arithmetic, algebra, geometry, and their applications.

Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.

Considering the relative costs and benefits of potential actions to choose the most appropriate one.

Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Watching gauges, dials, or other indicators to make sure a machine is working properly.

Conducting tests and inspections of products, services, or processes to evaluate quality or performance.

PHYSICAL & WORK ENVIRONMENT:

The physical requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• While performing the duties of this job, the employee is regularly required to talk and hear. The employee frequently is required to stand for long periods of time; use hands and fingers to handle or feel; and reach with hands or arms. The employee is required to: stand, walk, bend, twist, stoop, kneel, or crouch. Must be able to respond to the customers' needs and perform tasks requiring extensive hand and eye coordination. Dexterity of hands and fingers to use cutlery, kitchen cookware, food preparation equipment, computer keyboard, mouse, and other devices and objects. The employee must frequently lift and/or move objects in a range from 25 up to 50 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Ability to work extended shifts and the ability to work in stressful situations.
• Must be in good health and physical condition, may have to stand for long periods of time with exposure to high temperatures

The work environment characteristics described here are representative of those an employee encounters while performing essential functions of this job.

• Work is generally performed in a kitchen environment. This role routinely uses standard kitchen equipment such as toaster, oven, microwave, stove top, and cutlery.
• Work is performed in circumstances involving hazards such as assault by inmates, biohazard transmitted by inmates and the possibility of fires and disturbances which may be threatening to life or cause bodily harm. Stressful environment during peak activity periods demanding full attention and coordination of numerous tasks simultaneously.

POSSIBLE HEALTH RISKS SPECIFIC TO THIS POSITION:

This position has been determined to be an EXTREME exposure risk to 'biohazards' associated with blood-borne pathogens HIV (aids), HAV (Hepatitis A) virus, HBV (hepatitis B) virus, and air-borne transmissions of TB (tuberculosis). Members are advised that exposure to a 'biohazard' may result in severe illness or death. Members are required by Department policy to use protective equipment and clothing. Inoculation may be required to prevent or treat exposures to 'biohazards'. The County provides inoculation of HAV, HBV, (Testing for TB) Chickenpox, Tdap (Tetanus, Diptheria, & Pertussis), Meningococcal, MMR (Measles, Mumps & Rubella), and Influenza. Some vaccinations are only required once in a life time, and you may be required to show documentation of the vaccine. Employees who decline to be vaccinated will need to sign a Declination

ELEMENTS OF CONTACT:

Personal contact with individual inmates and/or arrestees occurs on a daily basis. This position requires physical contact of touching, controlling, and sitting or standing by inmates. Hand-to-hand exchanges of documents, clothing and other items may be required on a daily basis. Face-to-face verbal communications is required on a constant basis. This position may require immediate response to medical emergencies where blood, body fluids or other medical hazards may be present. The member may or may not have time to take precautionary and protective measures.

SUPERVISORY:

May instruct, direct or delegate the work of 4 - 6 inmate laborers.

The above statements are intended to describe the general nature and level of work. They are not intended to be an exhaustive list of requirements, duties and responsibilities. Clear Creek County provides reasonable job-related accommodations for disabled persons.

Compensation details: 30-36.1

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