This mid-management class is the working supervisor level of the food services series. Incumbents order food and supplies to meet nutritional guidelines, detainee population count and medical needs within budget limitations. Responsibilities include supervision of County staff and inmate assistants and for ensuring compliance with health and safety regulations and institutional regulations and procedures. Additionally, incumbents personally perform a wide variety of food preparation and facility sanitation duties. This class is distinguished from Food & Support Service Manager in that the latter is a registered dietitian, responsible for planning menus and ensuring compliance with state nutritional guidelines, including the preparation of medical detainee meals for medical or other purposes and the latter’s additional responsibility for the management of the detention facility’s Laundry Services.

Willingness to work off hours, holidays and weekend shifts. Ability to stand for extended periods of time and to lift boxes of food and supplies weighing to 60 pounds. Work is performed in a locked, institutional detention setting, subject to safety considerations from working with inmate staff and in a kitchen setting including exposure to the possibility of burns; wet floors; variable temperatures; electrical hazards; chemical irritants; high levels of noise; and potentially hostile inmates.