Food Service Manager- Atlanta YDC, Atlanta, GA (CCR)
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- Juvenile Justice, Georgia Department of - DJJ
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- Mar 18, 2024 Post Date
Job Responsibilities:
Directs the food service operation at the facility level, guiding and overseeing daily operation including the
leadership of subordinate supervisor(s) and staff.
1. Interviews, hires, directs, trains, evaluates the performance of, and when necessary, disciplines and discharges employees
a. Manages daily HR functions such as Kronos and work schedules, including time off requests and ensuring adequate coverage daily
b. Clearly communicates the goals, objectives, and plans of the department to subordinates.
c. Regularly monitors staff adherence to objectives and plans, providing constructive feedback and notifying appropriate staff of significant variances.
d. Ensures that assigned subordinate staff receive proper training and maintain ServSafe certification, as applicable, in accordance with established requirements and guidelines.
2. Plans, schedules, prioritizes and assigns work to food service workers.
3. Manages the daily operation of the food service department, acting as a liaison between food services and both the facility and central office.
4. Maintains a certification of Food Safety Management through ServSafe or approved agency.
5. Reviews and completes paperwork daily to ensure accuracy and for all governing agencies, including DPH, USDA, DOE, DJJ, ACA, etc.
6. Acts as 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. Provides corrective action plans to leadership and shows follow through on these plans for any areas found noncompliant on any audit.
9. Projects and submits supply need for the entire fiscal year for small wares, disposables, chemicals, and food service supplies with respect to food services budget
10. Places weekly order of all raw foods, considering current inventory, budget, and facility population.
11. Places order for USDA commodity foods and/or DoD produce to responsibly spend entitlement funds.
12. Responsible for the review of each delivery to ensure quality control, and relays quality issues to the vendor and central office leadership.
13. Completes monthly reporting in JTS of the daily meal count for the month, and of raw food inventory on hand, including entitlement program foods.
14. Manages the maintenance and replacement of food service equipment.
15. Reviews the kitchen consistently for sanitation, safety, and program compliance.
16. Provides education and training to all staff on an ongoing and as needed basis to maintain adequate sanitation, safety, and program compliance.
17. Trains the food service supervisor to provide supervision of the food service operation, including the ability
to complete all required paperwork and month end reports
18. Demonstrates excellent communication skills between subordinate staff, peers, and leadership.
19. Demonstrates adequate computer literacy and the ability to communicate via email in a timely manner.
20. Ensures compliance of the food service department with all governing bodies’ requirements and standards, including ACA, USDA, DPH, and DJJ policies and procedures.
Minimum Qualifications:
High school diploma or GED AND two years of experience in the management of a food service operation, including responsibility for supervision, inventory distribution and control, cost management, food preparation, and sanitation
OR
Two years of experience at the lower level Food Svc Spec Spv (FFT013) or position equivalent
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
6. Experience with the National School Meal Programs
