Job Information

LOCATION OF (1) POSITION(S) TO BE FILLED: DEPARTMENT OF CHILDREN'S SERVICES, JOHN S. WILDER YOUTH DEVELOPMENT CENTER DIVISION, FAYETTE COUNTY

Minimum Qualifications

Education and Experience: Experience equivalent to four years of increasingly responsible full-time volume food preparation and service work including at least two years of supervisory or lead experience.

Other Requirements

Necessary Special Qualifications: None.

Examination Method: Experience and Education,100%, for Preferred Service positions.

Job Overview

Summary: Under general direction, is responsible for supervisory duties of average difficulty in high volume food preparation at a correctional or youth facility; and performs related work as required.

Distinguishing Features: This is the highest class in the Food Service Steward sub-series. An employee in this class directs the food service preparation duties performed by Food Service Steward 1s, Food Service Steward Associates, and inmates or students at an institution. This class differs from the Food Service Steward 1 in that an incumbent of the latter does not supervise employees. This class reports to and differs from Food Service Assistant Manager 1 in that an incumbent of the latter is responsible for a correctional or youth facility food service program.

Work Activities

Controlling Machines or Processes:

• Required to be knowledgeable on how to operate all food service equipment during food preparation as needed.

Estimating the Quantifiable Characteristics of Products, Events, or Information:

• 
  Estimates the amount of product needed to meet food production needs.

Making Decisions and Solving Problems:

• Takes corrective action if food sanitation and safety guidelines are not being met.

Coordinating the Work and Activities of Others:

• 
  Coordinates the work of staff on assigned shifts in order to accomplish food preparation requirements.

Coaching and Developing Others:

• Coaches other staff and offenders to develop their personal skills and capabilities in food service operations.

Updating and Using Relevant Knowledge:

• Attends and participates in all required in-service and pre-service training related to applying new knowledge to job requirements.

Guiding, Directing, and Motivating Subordinates:

• Ensures that subordinate staff and offenders working in food service preparation meet quality and performance demands for the facility.
• Directs subordinate staff relative to their job performance requirements.

Performing Administrative Activities:

• Prepares and maintains all required food service records as required by policy and procedure.
• Provides input on work time for subordinate staff and offenders.

Training and Teaching Others:

• Mentors and/or assists in training of new staff and workers.

Establishing and Maintaining Interpersonal Relationships:

• Communicates effectively with others to resolve conflicts quickly and effectively.
• Interacts in a positive manner with other staff members and fellow employees to foster and maintain a harmonious working environment.

Getting Information:

• Reviews food stocks and inventory to insure master and diet menus can be met for meals.
• Reviews production sheets to ensure accurate portion sizes are being served.
• Checks population and location counts for meal breakdown and modified diets.

Monitor Processes, Materials, or Surroundings:

• Monitors portion control during food service to ensure guidelines are being followed.
• Reviews temperatures during the food preparation processes and in storage areas.
• Monitors daily, weekly, and monthly sanitation processes and procedures.
• Monitors work schedules to ensure adequate staff for food preparation.
• Monitors inventory and use of hazardous materials used in food preparation areas.

Judging the Qualities of Things, Services, or People:

• Ensures that food quality and consistency meets required guidelines and is appropriate for serving.
• Inspects food service deliveries for quality and quantity.
• Monitors all personnel and staff in the food preparation areas to ensure that they meet food sanitation standards.
• Cooperates with others to meet work assignments.

Interpreting the Meaning of Information for Others:

• Instructs offenders about work requirements for assigned duties in order to meet requirements set by policy and procedures.
• Explains policy and procedure to new staff.

Communicating with Supervisors, Peers, or Subordinates:

• Effectively communicates with other staff, supervisors, and offenders concerning events, activities, and policies related to food service to promote effective completion of work tasks.

Documenting/Recording Information:

• Provides input for staff evaluations and disciplinary action.
• Maintains food service records and reports as required by policy and procedure.
• Maintains offenders' work records and time sheets.

Assisting and Caring for Others:

• Responds appropriately when personal assistance is needed.

Handling and Moving Objects:

• Required to receive and stock inventory as needed.
• Delivers food to serving locations.

Identifying Objects, Actions, and Events:

• Identifies problems relative to food production that need to be communicated to immediate food supervisors.

Operating Vehicles, Mechanized Devices, or Equipment:

• Operates state equipment in the conduct of their work.

Organizing, Planning, and Prioritizing Work:

• Schedules offender's food service activities, sanitation, and food processes.
• Prioritizes and schedules daily, weekly, and monthly personal work activities.

Evaluating Information to Determine Compliance with Standards:

• Participates in audits and inspections of other facilities.

Analyzing Data or Information:

• Monitors competitive bids for pricing of food products.

Performing General Physical Activities:

• Required to stand for long periods of time to monitor food service lines.

Inspecting Equipment, Structures, or Material:

• Inspects tools and equipment for safety and proper operation in order to take corrective action if needed.
• Keys work orders to correct maintenance problems.

Processing Information:

• Compiles daily meal counts for school nutrition program reimbursements and other production monitoring processes and reports.

Scheduling Work and Activities:

• Schedules work activities of lower job classes.

Competencies (KSA'S)

Competencies:

• Directing Others
• Functional/Technical Competencies
• Decision Quality
• Time Management
• Integrity and Trust
• Listening
• Timely Decision Making
• Informing
• Planning
• Organizing

Knowledge:

• 
  Customer and Personal Service
• Food Production
• Production and Processing
• Public Safety and Security

Skills:

• Critical Thinking
• Active Listening
• Active Learning
• Monitoring
• Reading Comprehension
• Speaking
• Writing
• Instructing
• Operation Monitoring
• Time Management

Abilities:

• Deductive Reasoning
• Oral Comprehension
• Oral Expression
• Number Facility
• Reaction Time
• Selective Attention
• Time Sharing
• Visualization
• Written Comprehension
• Written Expression
• Arm-Hand Steadiness
• Dynamic Flexibility
• Extent Flexibility
• Finger Dexterity
• Peripheral Vision
• Speech Clarity
• Speech Recognition
• Problem sensitivity

Tools and Equipment Used