Food Services Manager-Adult Detention

ABOUT THE POSITION

The County of Riverside Sheriff's Office is seeking to fill a Food Services Manager position to support the Correctional Institutions at Robert Presley Detention Center in Riverside and Cois Byrd Detention Center in Murrieta.

Under general direction, the incumbent plans, organizes, manages, and directs the food services program for the Sheriff's Office.

Additionally, the Food Services Manager will be responsible for recommending or implementing changes in policy and procedures, preparing budgets, preparing and maintaining perpetual inventories, cost accounting, food consumption, and work activity records and reports, and performing other related duties as required.

Most competitive candidates will possess but not required Correctional Food Service experience.
TheFoodServices Manager - Adult/Juvenile Detentionclassification is assigned to either the Sheriff's Department or Probation Department andreports toanappropriatemid-level sworn managementposition.

This classificationis characterized byhavingthe responsibility for managing the food services program at all adult detention and training facilities operated by the Sheriff's/Coroner's/Public Administrator's Departmentormanagingthe food services operations at all of Probation's juvenile detention facilities.
Meet the Team!
The law enforcement professionals of the Riverside County Sheriff's Office, with a staff of over 3,600 dedicated men and women, cover the expanse of over 7,300 square miles in southern California.

The Sheriff's Office is dedicated to serving the citizens of its communities with integrity, professionalism, leadership, and loyalty and believes in service above self.

EXAMPLES OF ESSENTIAL DUTIES

• Plan, organize, manage, and direct the food services program at all adult detention and training facilities or juvenile detention facilities ; recommend or implement policy and procedural changes to improve services or operations.

• Direct, through subordinate supervisors, food services operations at each facility including preparing and serving food; sanitize food preparation areas, kitchen equipment, dining rooms, and storerooms; train cooks, inmates and Regional Occupational Program (ROP) personnel to ensure the proper use of equipment; schedule subordinates to ensure timely preparation and service of meals.

• Review the work of subordinate supervisors and prepare performance evaluations; provide vacation and temporary relief as required.

• Prepare annual food, equipment and staff budgets; project and justif y needs, maintain cost controls, administer approved appropriations, and recommend adjustments as necessary.

• Determine and establish facilities, equipment and personnel requirements; recommend layout designs for new or renovated food service facilities, including kitchens, bakeries and dining areas; direct the selection, placement, use, and maintenance of food service equipment.

• Establish food requirements for inmates or juvenile detain...