- Manages and governs all dietary services for the facility operation, including operational planning and management of kitchen, service line and dining area staff. Manages the food service budget in compliance with facility, corporate, and client agency directives.
- Manages the daily operation of the facility food service operations with a wide degree of creativity and latitude.
- Reviews menus, supervises the handling, preparation and storage of food, and maintains equipment, records, and sanitation.
- Develops and maintains food services policies and procedures in accordance with professional standards and the guidelines established for the facility by the company.
- Manages the work of other employees by assigning and inspecting the work performed. Supervision includes selection, hiring, evaluating job performance, employee training and development, promoting and any disciplinary action, including termination.
- Monitors and maintains company quality assurance and controls in the food production areas.
- Manages all food and equipment inventory. Produces various reports on operational efficiencies and staff usage.
- Maintains the safety and security of clients and the facility.
- Supports the Abraxas philosophy and mission and promotes the Seven Key Principles of care.
- Demonstrates appropriate use of Safe Crisis Management techniques and skills.
- The following educational requirements are acceptable for this classification including:
- High school diploma or GED and Certificate in Dietary Management and five years prior experience in food services; OR
- Associate’s degree or 60 credits from an accredited college/university and five years prior experience in food service; OR
- Bachelor’s degree in business administration or related area and three years prior experience in food service.
- Experience in institutional cooking in a correctional setting preferred.
- Requires extensive knowledge of the practices and materials used in food service production. Must have successful work history of coordinating the demands of a food service operation, displaying a thorough knowledge of administrative functions and personnel policies and procedures.
- Other Qualifications:
- At least twenty-one (21) years of age.
- Criminal clearances (Act 33 and 34, specific State & child clearances and, if necessary, FBI).
- Non-communicable diseases physical exam.
- Valid driver's license from employee’s state of residence.
- Valid registered vehicle insurance.