KITCHEN SUPERVISOR

**This is a temporary position for the summer only

This is the third of three levels in the Food Services Series. 
                                               
This employee is responsible for the supervision and/or performance of tasks involved in the procurement, preparation, and service of snacks and meals to individuals and/or groups.(The duties listed below are intended only as illustrations of the various types of work that may be performed.  The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position.  Other duties may be assigned.)

• Consult with Management, as necessary. Follow the administrative directives of the Management which govern all other employees of the Detention Center.
• Requisition and maintain separate inventories of all U.S.D.A. donated food; Maintain a file of U.S.D.A. donated food received and used. 
• Purchase food and supplies.  Supervise receiving and storage of all food and supplies.
• Prepare work schedules and provide written instructions and procedure for all kitchen personnel.
• Prepare SFS6 menu sheets and analysis from centralized menus, U.S.D.A. Buying Guide, and standardized recipes.  Prepare list for food needed each week.
• Supervise food preparation, service and maintenance of equipment and facilities.
• Maintain all daily and monthly records, reports, summary sheets, and time sheets.
• Maintain high standards of health, sanitation, and safety.  Oversee the washing and sanitation of dishes, pots, pans, and utensils.
• May, at Management's request, be asked to participate in available in-service programs as a certified member of the American School Food Service Association.
• Adhere to all policies and practices outlined in the Calcasieu Parish Police Jury Human Resources Policy Manual and any departmental specialized policy manuals.
• Sign and adhere to the Equal Employment Opportunity Act Policy and the Drug-Free Workplace Policy.
• Assure compliance with regulations of the Louisiana Department of Public Health.
• Adhere to policies regarding confidentiality of departmental information.
• Perform any duties as needed or assigned.

SUPERVISORY RESPONSIBILITIES
Directly supervises all cooks in the Juvenile Detention Center kitchen.  Carries out supervisory responsibilities in accordance with the Parish's policies and applicable laws. Responsibilities include interviewing and screening employees; planning, assigning, and directing work; appraising performance; and addressing complaints and resolving problems.EDUCATION AND EXPERIENCE
High school diploma or general education degree (GED); and three (3) years related experience and/or training; or equivalent combination of education and experience; and certification from the Louisiana Department of Education Food and Nutrition Services Manager Certification Program.

LICENSING REQUIREMENTS
Valid Driver's License as per State law or requirement
Certification Number from the Louisiana Department of Education Food and Nutrition Services Manager Certification Program

QUALIFICATIONS
To perform this position successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  
KNOWLEDGE

• Proficiency in the use of personal computers, current computer software, and modern office machinery including printers, copiers, fax machines, multiline phones, and calculators. 
• Knowledge and ability to perform Food Service Manager's duties.
• Food handling, preparation, and storage practices and principles;
• Sanitation principles and practices;
• Records maintenance practices.

 SKILLS

• Preparing and cooking food for large populations;
• Handling and storing food;
• Cleaning and sanitizing kitchen and dining equipment, utensils, and facilities;
• Reading and following recipes;
• Preparing and maintaining records;
• Communication, interpersonal skills as applied to interaction with coworkers, supervisor, the general public, etc. sufficient to exchange or convey information and to receive work direction.

PHYSICAL REQUIREMENTS

• The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job, the employee is regularly required to stand; walk; sit; use hands to finger, handle, or feel; talk or hear; and taste or smell.  The employee is occasionally required to reach with hands and arms and stoop, kneel, crouch, or crawl.
• The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. 
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT

• The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, and risk of electrical shock. 
• The noise level in the work environment is usually moderate.

UNIFORM
(Only if applicable to position.)
  
NOTE
The above job description is intended to represent only the key areas of responsibilities; specific position assignments will vary depending on the business needs of the department.

Salary : $22