Food Service Manager 1 - Reentry

• Makes budget estimates, determines food costs, estimates, and orders food supplies and equipment.
• Supervises receiving, checking, storage, and distribution of food supplies and equipment.
• Inspects kitchen, dining, and food preparation areas to ensure proper food handling, sanitation, elimination of safety hazards, and proper use and care of equipment.
• Maintains the kitchen budget, to include ordering of supplies. This includes, but is not limited to food, kitchen items chemicals, janitorial, cleaning supplies, gloves, toiletries, kitchen uniforms, and equipment.
• Complies with DOH WAC’s by ensuring required temperatures are taken and logged on food and refrigerator and freezer systems.
• Ensures kitchen hood cleaning twice yearly, ensuring maintenance is in compliance with the WAC.
• Responds to inquiries from staff and residents regarding kitchen issues.
• Prepares meal plans, to include purchasing all needed food products for monthly, daily, weekly, special, and other menus; converts standard menus to fit needs.
• Reviews, completes, monitors and maintains Hazard Analysis and Critical Control Points (HACCP) logs.
• Prepares written reports manually and by computer entry. Maintain records. Prepare and review reports.
• Prepares work orders and equipment repair orders.
• Monitors, maintains and organizes accurate food inventories. Ensures the rotation of stock items to prevent spoilage and pilferage.
• Maintains inventories on produce, dry stores, canned goods, kitchen utensils, and equipment.
• Purchases, receives, stores, and distributes raw and pre-prepared or pre-packaged food products in accordance with required standards.
• Processes and submit monthly reports and reconcile kitchen Visa log spreadsheet, as applicable.
• Monitors, coaches, instructs, trains, and provides constructive feedback to residents in the safe use of the dishwasher and care/cleaning of kitchen as it relates to facility chores only.

• Plans, assigns, schedules, reviews and supervises kitchen staff and the work they perform.
• Assess training needs of staff and arrange for/provide instruction.
• Gives in-service training to cooks and other employees.
• Instructs detail kitchen help in simple food preparation and kitchen procedures.
• Evaluate staff performance, to include completing appropriate documentation.
• Conduct timely performance evaluations, ensuring proper coaching and training is provided. This includes monthly 1:1 meetings to provide timely reviews of performance and to provide support to employees.
• Plans, assigns and reviews staff schedules, including leave, overtime/compensatory time according to departmental guidelines and applicable Collective Bargaining Agreements.
• Resolve staff issues, recognize and counsel staff in work related activities and career development.
  
  

• Performs mathematical calculations when converting recipes to determine appropriate quantity of food products required to meet menu requirements and population to be served.
• Create a binder of recipes for all meals.
• Ensure adherence to appropriate portion control protocols.
• Checks food product during and after preparation, ensuring appropriate quality standards are met and adequate quantity has been prepared.
• Understands and applies re-thermalization of food process/procedures, if appropriate.
• Practices and performs progressive cooking techniques for quality control and decrease waste within the food service area.
• Follows basic safety practices to avoid hazards and accidents. Immediately report hazards or injuries to the Reentry Center Manager or designee. Complies with DOH WACs.
• Monitors, maintains, and tracks the knife and tool inventory.
• Maintains meal count registers and tool logs.
• Keeps all kitchen logs current and updated and notify your supervisor about any discrepancies.
• Ensures sufficient supplies are on hand and available for the following week.

Other duties as assigned, including but not limited to:

• Assists with Family Friendly events and manage budgets.
• Intervenes in emergencies by calling for assistance, containing the incident, and assisting staff
  in the incident response.
• Monitors and intervenes appropriately, including writing behavior reports, infractions, incident reports, when inappropriate behavior is displayed.
• Maintains security of the kitchen and dining area.
  
  
  

• A current food handler's permit.
• Knowledge of management of large-scale food preparation and services, preparation of reports, organization, scheduling, and work assignment, inventory methods and food stores maintenance.
• Ability to supervise train others in methods of cooking and food services, plan variety of nutritious menus to fit needs and limitations on food preparation, establish and maintain cooperative working relationships with others, follow written and oral instructions.

• Two years of supervisory or lead work experience in large-scale food operations involving work in planning,
  organization and production of meals, food procurement, storage, preparation, or closely related work.
  OR
• A bachelor's degree with major work in restaurant/hotel management, or a closely related field.
  OR
• One year experience as a COOK 3 or Dietician or equivalent.
  
  
  

Vision: Working together for safer communities.

Mission: Improving public safety by positively changing lives.

Our Commitment: To operate a safe and humane corrections system and partner with others to transform lives for a better Washington.

• Please include a minimum of three (3) professional references with your application. A professional reference is defined as an individual who has been paid to supervise your work and can attest to your work performance, technical skills, and job competencies. If you do not have any or sufficient professional references, please include non-related professionals, such as educators or other professional associates.
• **Please note: Phone number AND email address are required for all professional references.
• A background check including criminal record history will be conducted prior to a new hire. Information from the background check will not necessarily preclude employment but will be considered in determining the applicant’s suitability and competence to perform in the position.
• Employees may work directly with or near incarcerated individuals in a potentially hazardous setting. Please consider this when deciding whether to apply.
• We are committed to maintaining a drug and alcohol-free work environment, and our employees are expected to comply with all state and federal laws. A pre-employment drug test may be administered as part of the selection process, and applicants who test positive for any controlled substances, will be disqualified from consideration.
• Oleoresin Capsicum (OC) is an aerosol pepper spray made available as a means of self-defense and/or de-escalation. Applicants with sensitivities or allergies are encouraged to ask about the level of exposure they could expect in this position.
• Animal care projects are a common component of most Washington State prisons, including dog and cat programs. Applicants with animal sensitivities or allergies are encouraged to ask about the level of exposure they could expect in this position.
• Tuberculosis (TB) is a priority health issue for DOC employees. The successful candidate may be required to provide valid proof of a baseline TB skin test within 60 days from the date of hire. When positive tests result, further information, testing and treatment will also be required. Employment is not contingent upon test results.

• Remote/telework/flexible schedules (depending on position)
• Up to 25 paid vacations days a year
• 8 hours of paid sick leave per month
• 11 paid holidays a year
• Generous retirement plan
• Flex Spending Accounts
• Dependent Care Assistance
• Deferred Compensation and so much more!

DOC is an equal opportunity employer and does not discriminate on the basis of race, creed, color, national origin, sex, marital status, sexual orientation, gender identity, gender expression, age, honorably discharged veteran, veteran status, genetic information, or the presence of any sensory, mental or physical disability or the use of a trained guide dog or service animal by a person with a disability.

• PERS: State Employees are members of the Washington Public Employees' Retirement System (PERS). New employees have the option of two employer contributed retirement programs. For additional information, check out the Department of Retirement Systems' website.
• Visit our benefits page to see more!