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Commonwealth of Pennsylvania |
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POSITION DESCRIPTION FOR JOB POSTING |
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Position Number: 00133507 |
Description Activated On: 1/22/2026 10:17:23 AM |
Position Purpose: Describe the primary purpose of this position and how it contributes to the organization’s objectives. Example: Provides clerical and office support within the Division to ensure its operations are conducted efficiently and effectively. This is a working supervisor position responsible for the performance of food service supervisory duties in food production, preparation service, inventory control and sanitation in the Food Service Operation at Youth Forestry Camp #3. Tasks performed are in support of the overall goals of maintaining a safe, clean environment and providing optimum physical care for students to meet standards set by the Bureau of Juvenile Justice and other regulating agencies. Work is performed with a high degree of independence and is supervised by the Facility Director for overall effectiveness. Work involves supervision and training of three cooks as well as work training program students involved in preparation, production, food serving, food storage, sanitation and safety. Work includes assigning, inspecting, and evaluating work; requisitioning, receiving and inspecting food supplies and equipment, and preparing and maintaining records and reports. Employees work from menus, work schedules, inventory and census records. General supervision is received from a Facility Director. Work is performed with a high degree of independence and is reviewed for overall effectiveness. |
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Description of Duties: Describe in detail the duties and responsibilities assigned to this position. Descriptions should include the major end result of the task. Example: Types correspondence, reports, and other various documents from handwritten drafts for review and signature of the supervisor. Supervises, coordinates, inspects and evaluates food service work performed by Cooks and work training program students in the performance of routine and specialized tasks in food preparation, production, service, inventory control and sanitation by determining work priorities and assigning job duties through consulting menu/special function needs, participating in and reviewing work performed, providing oral/written feedback to staff; implementing departmental policy/procedures in order to ensure that food is prepared according to the recipe, in required quantity, and served in an attractive manner, at proper temperatures and per established meal time/activity scheduled time. Conducts orientation/on-the-job training and departmental in-service training to subordinates in the performance of routine food production and service tasks, in methods and procedures in the proper care and use of associated utensils/equipment and other related topics as part of the annual training plan by maintaining a department training/reference manual and instructing staff on all facility/bureau policies and procedures following the orientation and on-the-job training program outline; weekly meeting with staff to review specific dietary concerns in order to provide for skill development of subordinates that will result in a quality food service for the juvenile justice population. Reviews daily/weekly staffing for the food production and service operation, determines staffing needs based on scheduled work to meet time requirements, reviews and approves leave time by following departmental policies, contractual requirements and procedures in order to insure the efficient delivery of food services. Conducts performance evaluations/semi-annual progress reviews on directly supervised personnel by establishing and using performance standards for all job tasks, routinely documenting performance notes, completing and scheduling performance evaluation/progress review in order to ensure superior to standard quality work is maintained and provide feedback on work performed. Maintains all dietary areas by conducting physical inspections/spot checks, preparing and monitoring cleaning schedules on equipment and work surfaces/areas; food, refrigeration, dish machine temperature charts, preparing maintenance work orders for all necessary repairs in order to ensure meeting safety and sanitation standards for food service (HACCP, PA Food Code, etc.). Maintains adequate and proper inventory levels by requisitioning and supervising the receipt, inspection, storage, and disbursement of food, supplies, and equipment in order to provide for uninterrupted and effective food service. Monitors working conditions, administers collective bargaining agreement, evaluates and reconciles employees complaints, counsels employees when necessary and makes recommendations on formal grievances. Maintains on going records such as time schedules/attendance reports, disciplinary action, diet rosters and other records and charts by following hospital/departmental policy and procedures in order to provide for an effective and efficient food service operation. Attends Bureau staff meetings to discuss work and personnel problems, attend in-service training and out-service training by following agendas/time schedules/written assignments and through seeking additional outside training sources in order to discuss, learn and resolve personnel, and related work problems. Performs other related duties and special projects as assigned. Purpose and standard will be given at the time of assignments. |
Decision Making: Describe the types of decisions made by the incumbent of this position and the types of decisions referred to others. Identify the problems or issues that can be resolved at the level of this position, versus those that must be referred to the supervisor. Example: In response to a customer inquiry, this work involves researching the status of an activity and preparing a formal response for the supervisor’s signature. Decisions made by this position: - Updates/revisions on recipes per census, Price & Portion revisions after approved, develops forms, completes reports. - Defines quantities of food/supplies for requisitioning, production, service and any program or project deemed appropriate by management. - Assigns, coordinates work, defines cleaning/sanitation needs and duties to meet standards. - Solicits voluntary/mandatory overtime as per equalization list. - Resolves personnel/work problems that occur. - Instrumental in training personnel. - Prepares Order/Requisition of all Food & Supply items to be ordered through PPRO/SRM computerized program. - Consultation with the Facility Director for all required issues. - Assures confidentiality and HIPPA requirements are met. Act 33/Child Abuse Clearance Required |
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Requirements Profile: Identify any specific experience or requirements, such as a licensure, registration, or certification, which may be necessary to perform the functions of the position. Position-specific requirements should be consistent with a Special Requirement or other criteria identified in the classification specification covering this position. Example: Experience using Java; Professional Engineer License Experience: Licenses, registrations, or certifications: 1. N/A 2. N/A 3. N/A 4. N/A 5. N/A 6. N/A |
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Essential Functions: Provide a list of essential functions for this position. Example: Transports boxes weighing up to 60 pounds.
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