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Regional Food Service Administrator
Job Summary:
Serves as the subject matter expert on food and nutrition services and collaboratively manages facility Food Service Managers in coordination with facility management.
Job Responsibilities:
70% travel and onsite facility visits, 30% administrative duties
Primary point of contact for Food Service Managers and staff for any food service-related issues/needs.
Interviews, hires, directs, trains, evaluates performance, and when necessary, disciplines and discharges Food Service Managers at designated DJJ facilities in coordination with facility management.
Conducts onsite food service audits at designated DJJ facilities within assigned region and provides guidance, support, and training as needed. Audits include:
School breakfast program
School lunch program
Afterschool care program
Kitchen/food service operations
Food Service Assessments
ACA compliance
Corrective Action Reviews
Targeted Training Sessions
Assists Food Service Managers in creating Corrective Action Plans associated with on-site audits and health inspections, and ensures deficiencies are corrected in a timely manner.
Serves as point of contact for ACA preparedness and folder assembly at designated facilities.
Serves as a statewide ServSafe Instructor and Proctor for DJJ employees.
Plans, implements, and presents onsite food service staff training and new Food Service Manager Orientation.
Monitors facility food usage and inventory and compares to predicated usage (based on facility capacity, budget, and time of fiscal year).
Provides management assistance of food usage, inventory, and budget, if necessary.
Maintains up-to-date knowledge of food service standard operating procedures and conveys policies and procedures to food service employees.
Collaborates with Facility Director and Leadership to resolve food service issues.
Investigates emergency situations (riots, work stoppages, hunger strikes, etc.) to assess food service impact and/or attribution and recommends appropriate course of action.
Reports out on food service audits, required corrective actions, and necessary training to facility management and leadership in a timely manner.
Manages human resources and directs administrative activities for Food Service Managers at designated DJJ facilities in coordination with facility leadership.
Assists in the preparation of food service operational budgets for all facilities for personnel, groceries, materials and supplies, and equipment.
Assists in planning, organizing, and directing DJJ food service programs in accordance with policies and federal, state, and departmental regulations.
Provides technical assistance on inventory, personnel, supplies, and management issues.
First approver of facility food service supply, paper, office, chemical, smallwares, and large equipment purchases. Provides guidance on appropriate quantities and usage.
Ensures equipment is appropriately maintained, operated, and/or replaced as necessary.
Ensures health and safety regulations are followed.
Manages food operations to maximize productivity.
Oversees completion, accuracy and maintenance of records per DJJ and USDA requirements.
Completes monthly staffing analysis for all facilities and provides details updates of all positions to Director of ONFS.
Minimum Qualifications:
Bachelor’s degree in a related field form an accredited college or university AND Two (2) years of experience managing professional level staff OR
Six (6) years of related professional experience AND two years managing professional level staff
NOTE: An equivalent combination of education and job specific experience that provided the knowledge, experience and competencies required to successfully perform the job at the level listed may be substituted on a year-over-year basis
Preferred Qualifications:
Ability to travel 70% of time and maintain adequate administrative functions
Excellent written and oral communication skills
Certified ServSafe Instructor and Proctor
Experienced with Microsoft Office products, including Outlook, Excel, Word, PowerPoint, etc..
Knowledge of all governing bodies’ rules and regulations including DPH, ACA, DOE, USDA, and DJJ
Bachelor’s degree in a related field from an accredited college or university AND Two years of experience managing professional level staff OR Six years of related professional experience AND Two years managing professional level staff. Note: An equivalent combination of education and job specific experience that provided the knowledge, experience and competencies required to successfully perform the job at the level listed may be substituted on a year-over-year basis.
