About this role
Supervises activities related to the management of the Central Kitchen (Cook Chill) facility including menu planning, food manufacturing and preparation, and sanitation. Ensures compliance with applicable laws, rules, guidelines including those promulgated by the Texas Commission on Jail Standards, Texas Department of State Health Services and the Dallas County Health and Human Services Department, and the Texas Department of Agriculture. Management Scope: Supervises staff of approximately 20 that includes one Production Manager, two Sergeants, thirteen Cooks, Detention Service Officers, and inmate workers. Functions as Division Commander in absence of the Director.
Education, Experience and Training:
Education and experience equivalent to a Bachelor’s degree from an accredited college or university in a job related field of study. Three (3) years experience in an institutional food service operation (correctional, military, hospital, school or school district), serving a large clientele of approximately 1,000, with one (1) year supervisory experience required.
Special Requirements:
Food Service Safety certification and HACCP training
PER SGT REQUIREMENT
Special Requirements:
Registered as a Dietitian through the Commission on Dietetic Registration (CDR) and/or a Texas dietitian license through the Texas Department of Licensing and Regulation. Completion of an Accreditation Council for Education in Nutrition and Dietetics (ACEND) accredited program OR Dietetic Internship. Knowledge of FDA Food Code and Texas Food Establishment Rules. Skilled in standard use of software applications. Must possess a valid Texas Driver’s License, with a good driving record.