JOB TITLE: FOOD SERVICE SUPERVISOR
DIVISON:               ADMINISTRATIVE SERVICES
LOCATION:           JUVENILE TEMPORARY DETENTION CENTER
                                 11OO S HAMILTON
                                 CHICAGO, ILLINOIS 60612
GRADE: 16
SALARY: $61,730

Company Overview
The Cook County Juvenile Temporary Detention Center (JTDC) provides safe and temporary housing for youth ages 10 – 18 with pending legal action in the Cook County Courts. The JTDC provides its youth with leadership, structured care, and supervision through a balanced approach of creative programming and services that teach responsibility, accountability, and sensitivity. Each member of the JTDC staff is actively encouraged and supported in pursuit of creative participation, personal well-being, and professional development.
As the largest juvenile detention center in the nation, the facility contains five major departments and various offices consisting of 600+ employees who serve an average daily population of 280+ residents.

Job Summary
The Food Service Supervisor coordinates all activities involving the Food Service Workers, Cooks, and Storeroom staff engaged in the distribution, operation and provision of resident and staff meal services.

Typical Duties

Oversees food preparation, cooking, cleaning, sanitation, and inventory control.
Supervise staff in the Food Service Department in areas including but not limited to time and attendance, daily job tasks, coaching, supervision, discipline and awards.
Fills in for any food services position in the event of staff shortage.
Trains new employees, interprets policies and procedures, handles disciplinary matters, and completes performance evaluations for food service employees.
Reviews menus and maintains an accurate account of inventory to ensure food items are available, orders food and supplies in accordance with need and inventory, controls food waste, and monitors equipment functionality.

Works with the Dietitian to establish adequate portion size and meals for individuals with special diets or restrictions are accurate and in accordance with kitchen standards, and that menu changes are documented and communicated to employees.
Prepares reports as requested by department heads and ensures point of service audits and counts are conducted in a timely and accurate fashion.

Oversees cleanliness, sanitation, and safety of all food service work areas in accordance with proper kitchen procedures.
Coordinates purchasing efforts for the Food Services Division:
Assist the JTDC Purchasing personnel with purchasing efforts up to and including the completion of purchase orders.
Reports Foodservice purchasing issues to the Foodservice Director and JTDC Purchasing personnel.
Communicate with vendors regarding issues that may alter the normal ordering process.
Works with vendors to resolve supply and inventory issues.
Participate in the creation of new food contracts.
Works closely with the Director of Food Services and the dietician to project food supplies and supplemental needs.
Assists with inventory targets, reorder cycles, and the management of incoming food supplies.
Assists with physical inventory, organization, delivery and receiving of food and food items ordered for the department.
Provide replacement recommendations to the cooks in emergency cases of inventory issues.
Represents department in purchasing status meetings and follows-up with the Director of Foodservice to ensure commitments are met
Provides oversight of storeroom operations, supplies, equipment, etc.
Demonstrates problem solving abilities, interpersonal and organizational skills.
Performs other duties as assigned.

_{The above statements are intended to describe the general nature and level of work being performed by people assigned this classification. They are not to be construed as an exhaustive list of all job duties performed by personnel so classified.}

Minimum Qualifications

High School Diploma or GED required. A.A. degree in Culinary Arts or related field strongly preferred.
3 to 5 years’ prior supervisory experience in a food service environment required (institutional or commercial experience preferred).
1 to 2 years of storeroom (inventory/supply, equipment and procurement (purchasing) experience with vendors, food contractors and suppliers
1 year previous high-volume cooking experience with specialization in food preparation from scratch required (institutional or commercial experience preferred).
United States citizenship.
21 years of age at the time of application submission.

_{The qualifications listed above are intended to represent the minimum skills and experience levels associated with performing the duties and responsibilities contained in this job description. The qualifications should not be viewed as expressing absolute employment or promotional standards, but as general guidelines that should be considered along with other job-related selection or promotional criteria.}

Knowledge, Skills, Abilities and Other Characteristics

Skilled in the safe, sanitary, and effective handling of food, cooking utensils, and food processing equipment.
Ability to effectively manage, motivate, and clearly communicate instructions to employees.
Strong understanding of managing records, reports, and finances associated with a food service operation.
Considerable knowledge of quantity food production and serving techniques, and requirements and procedures associated with the safe, sanitary, and effective handling of food, cooking utensils, and food processing equipment.
Ability to lift, push, pull, and otherwise move objects weighing up to 50 pounds.
Ability to stand and/or walk for long periods of time and adapt to a large kitchen environment with varying temperatures (-8 to 80 degrees Fahrenheit).
Flexible, creative, proactive, and effective under pressure in a fast-paced environment.
Must have the ability to effectively understand and communicate in English (verbally and in writing).
Highly accountable, reliable, and prompt, with a strong work ethic.
Demonstrates proficiency in Microsoft Office Suite, including Word, Excel, and PowerPoint.
Demonstrates skills in database creation and maintenance.
Bilingual communication skills preferred.

Physical Requirements
[This job requires the ability to perform the essential functions contained in this description. These include, but are not limited to, the following requirements.]

Ability to sit at a desk for a large portion of the day.
Extensive reaching, bending, and moving of objects up to 20 pounds to organize and place in files.
May require periods of walking throughout the facility.
May require periods of standing.
Ability to effectively operate and utilize a computer.
Must be able to work longer hours based on departmental needs.

Working Conditions

Exposure to resident behavior problems that may include physical acting out and require safe physical management skills.
Exposure to residents with complex mental health issues and/or disorders.
Exposure to youth with various states of cleanliness and hygiene.
Exposure to various health related conditions or residents of a communicable nature which requires precaution and adhering to medical instruction.
Exposure to communicable diseases of youth.

Hiring Requirements

Illinois residency obtained within 90 days of date of hire.
Pass a pre-employment drug screen and background check including but not limited to LEADS, CANTS, and professional references.
A result of negative from the Illinois Department of Children and Family Services (DCFS) Child Abuse Registry.
Must have State of Illinois Department of Public Health License, Permit, Certification, and Registration – Food Service Sanitation Manager License at time of hire.
Must have Chicago Department of Public Health – Food Service Sanitation Manager Certification at time of hire.
Open daily availability including weekends and holidays for any of two standard shifts that may be subject to change (5:30 am – 1:30 pm, 10:30 am – 6:30 pm) with 2 consecutive days off.
Must pass Prison Rape Elimination Act (PREA) screening requirements.

In response to Congress enacting the Prison Rape Elimination Act of 2003 (PREA), the Department of Justice (DOJ) developed national standards for federal, state and local correctional agencies. The Cook County Juvenile Temporary Detention Center as it is a zero-tolerance policy prohibits all forms of sexual abuse, sexual harassment from staff members, interns, volunteers, and contractors and any form of resident sexual misconduct between residents.

Benefits Package

Information concerning the benefits for this position can be found at the Circuit Court of Cook County Employment Opportunities Page.

THE OFFICE OF THE CHIEF JUDGE IS AN EQUAL OPPORTUNITY EMPLOYER
It is the policy of the Office of the Chief Judge of the Circuit Court of Cook County to provide equal opportunity in employment to all employees and applicants for employment. No person is to be discriminated against in employment because of race, religion, color, sex, age, national origin, disability, or sexual orientation.

Food Service Supervisor

Circuit Court of Cook County, Illinois

Compensation Overview