County of Alameda

DESCRIPTION

Under general direction, plan, organize, direct, and supervise operational services for Juvenile Facilities including Food and Laundry Services and Supplies. Responsibility will include purchasing, inventory management, scheduling and supervision of food service, and laundry personnel; and related work as required.

DISTINGUISHING FEATURES

This is a single position classification reporting to a Deputy Chief, Probation. The incumbent will have responsibility for the total food service program and food service and laundry staff in the Probation Department also managing the Food Service budget for two juvenile facilities. The Operations Manager is required to work independently with minimal supervision.

EXAMPLES OF DUTIES

NOTE: The following are the duties performed by employees in this classification. However, employees may perform other related duties at an equivalent level. Each individual in the classification does not necessarily perform all duties listed.

1. The incumbent is responsible for oversight of the food service and supplies budget and will assist with formulating the discretionary budget and planning for the Juvenile Justice Center as it pertains to food, laundry and supply services. Incumbent will also develop and administer overall food service program for Juvenile Hall and Camp Sweeney.

2. Supervises, oversees and monitors Probation Department community school food service contracts, the National School Breakfast program, and ensures compliance with regulations, laws and guidelines associated with relevant food reimbursement programs
3. Supervises the creation of the food service budget, supervises and assists in the maintenance of inventory and other Juvenile Institutions Administration reports; provides, as required, product specification research, product evaluation studies, samples, and fire and safety standards assurance.
4. Provides food service support for special events; i.e., Volunteer in Probation Program, meetings, trainings luncheons, Camp events, etc.
5. Maintains awareness of current market prices; when possible, programs the purchasing of supplies in keeping with the advantages of price variations. Initiates all purchase orders, County requisitions regarding items required for food preparation, maintenance of building grounds, as well as capital and non-capital products, ensures products are received, and supervises receipt of products to ensure specifications are met.
6. Responsible for establishing food needs, requisitions, receiving, inspection, storage, and maintenance of necessary accounts, inventory, and records relating to food service.
7. Supervises, directs, trains staff, approves time off/overtime, writes performance evaluations, responds to grievances, recommends disciplines, etc. Reviews employee work schedules and authorizes use of additional personnel when needed , responsible for the hiring, orientation, and development of staff.
8. Attends staff meetings, conferences, seminars, provides guidance to civic groups, arranges and conducts tours to interested groups.
9. Responsible for maintenance of a high level of industrial safety controls.
10. Establishes and maintains an adequate level of sanitation in all areas of the kitchen and food service operation, and acts as liaison with County Health Departments.
11. Consults with Division Deputy Chief and Facility Superintendents regarding operating issues and concerns, as well as, medical and therapeutic diets.
12. Develops policies and procedures related to the Food Service and Laundry Department.
13. Ensures that dietary plans meet all state and federal requirements and that restricted or special dietary needs or requests met.
14. Develops and implements a plan for appropriate food storage and handling.
15. Inspects kitchen facility on a regular basis to ensure that appropriate sanitation and safety requirements are met.
16. Maintains or directs the maintenance of accurate records and files.
17. Manages laundry services, overseeing Laundry budget, ordering, cleaning, distribution and the training of Laundry staff.

MINIMUM QUALIFICATIONS

Either I
Experience:

The equivalent of six years’ full-time experience; one year must have been in a professional or administrative capacity which includes fiscal, budget and personnel management. Five years must have been cooking experience, two years of which must have been in a supervising capacity over cooks and allied workers. Five years responsibility for planning and scheduling the preparation, cooking and serving of meals for very large groups or as operational manager of a commercial or institutional food service facility.

Either II
Education:

Graduation from an accredited two-year college with a major in restaurant management, food management, business administration or a closely related field,

And
Experience:

The equivalent of one year of full-time experience dealing with fiscal, budget and personnel management and four years of full-time experience managing a kitchen facility with a capacity to serve a very large group, or as operational manager of a commercial or institutional food service facility.

Special Requirements:

All candidates must possess a valid California Motor Vehicle Operator’s License. A thorough background investigation will be conducted of all prospective candidates to ensure they are suitable to work within a 24-hour Juvenile Probation facility. Security clearance must be maintained throughout the employee’s tenure. Failure to maintain departmental security standards may result in termination.


NOTE: The Civil Service Commission may modify the above Minimum Qualifications in the announcement of an examination.

KNOWLEDGE AND SKILLS

NOTE: The level and scope of the following knowledge and abilities are related to duties listed under the “Examples of Duties” section of this specification.

Knowledge of:

• Modern principles, procedures and equipment used in the storage, care, handling, preparation, cooking, baking, dispensing, and service of food in large quantities.
• Techniques of personnel management and effective supervision.
• Instructional techniques and methods.
• Federal, State and County regulations pertaining to proper nutritional requirements and dietary guidelines.
• Federal and State requirements for subsidy reimbursements.
• Inventory procedures to include receiving, issuing, stock rotation, physical and perpetual inventory methods and inventory reconciliation methods.
• Purchasing procedures for a variety of products (i.e., food equipment, personal care needs, furniture, clothing, etc.), including bid methods, product specification formulation and seasonal purchasing methods.
• Data processing nomenclature and procedures.

Ability to:

• Plan and prepare menus and special diets.
• Estimate and order food supplies and equipment.
• Determine food quantities for varying size groups.
• Maintain accurate records and prepare reports as required.
• Speak and write effectively.
• Research, make cost estimates and financial projections for budget preparations, including general and fund accounting methods to include encumbrance methods and reconciliation/month-end posting.
• Supervise, direct, evaluate and train staff.
• Maintain effective leadership by accomplishing tasks, initiating change through others, etc.
• Work with staff, other County departments, State, Federal and civilian agencies.
• Analyze problems and present plausible solutions.
• Deal with personnel issues; i.e., grievances, disciplinary actions.

CLASS SPEC HISTORY

Revised: 5/83
IB:ab
Retyped: 3/85
Revised: 9/87
JH:pb
Old document: 0709h
New document: Jobspecs/7547
ys/9/01
CSC Date: 10/7/87
IB:cs Revised/Retitled 7/9/13
Old Title: Food Service Manager
CSC Date: 8/7/13

BENEFITS

Alameda County offers a comprehensive and competitive benefits package that affords wide-ranging health care options to meet the different needs of a diverse workforce and their families. We also sponsor many different employee discount, fitness and health screening programs focused on overall well being.  These benefits include but are not limited to*:

For your Health & Well-Being

• Medical – HMO & PPO Plans
• Dental – HMO & PPO Plans
• Vision or Vision Reimbursement
• Share the Savings
• Basic Life Insurance 
• Supplemental Life Insurance (with optional dependent coverage for eligible employees)
• Accidental Death and Dismemberment Insurance 
• County Allowance Credit
• Flexible Spending Accounts - Health FSA, Dependent Care and Adoption Assistance
• Short-Term Disability Insurance
• Long-Term Disability Insurance
• Voluntary Benefits - Accident Insurance, Critical Illness, Hospital Indemnity and Legal Services
• Employee Assistance Program

For your Financial Future

• Retirement Plan - (Defined Benefit Pension Plan)
• Deferred Compensation Plan (457 Plan or Roth Plan)

For your Work/Life Balance

• 12 paid holidays
• Floating Holidays
• Vacation and sick leave accrual
• Vacation purchase program
• Management Paid Leave**
• Catastrophic Sick Leave
• Pet Insurance
• Commuter Benefits Program
• Guaranteed Ride Home
• Employee Wellness Program (e.g. At Work Fitness, Incentive Based Programs, Gym Membership Discounts)
• Employee Discount Program (e.g. theme parks, cell phone, etc.)
• Child Care Resources
• 1^st United Services Credit Union 

*Eligibility is determined by Alameda County and offerings may vary by collective bargaining agreement.  This provides a brief summary of the benefits offered and can be subject to change.

** Non-exempt management employees are entitled to up to three days of management paid leave. Exempt management employees are entitled to up to seven days of management paid leave.