Job Description

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. Manages menu planning, nutritional analysis, and evaluation of menu plans for Dallas County Jail and Juvenile facilities that comply with the current Dietary Guidelines for Americans. Develops cost effective general, medically therapeutic, and faith-based menus that are balanced, nutritious, and comply with local state, and federal regulatory and detention standards including the Texas Commission on Jail Standards and the U.S. Department of Agriculture. Oversees and manages the technical aspects of kitchen sanitation. Directs Hazard Analysis and Critical Control Points (HACCP) program. Manages department’s food protection management certification and food handler license program. Conducts food safety and sanitation related training. Participates in regulatory inspections, including those conducted by the Dallas County Health and Human Services Department and the Texas Commission on Jail Standards. Reviews and investigates grievances, complaints, and requests related to food service. Formulates responses. Supervises a staff. Trains, evaluates, disciplines and coaches staff as needed. Works with medical personnel and accesses patient (inmate) medical records to ensure medically therapeutic diets are in accordance with doctor’s orders. Works with the Inmate Services Division, Religious Service Section to develop and implement faith-based meal plans. Coordinates with the Sheriff’s Buyer (food service) regarding food specifications, bids, and the nutritional value and quality of foods. Assists Food Service Director in preparation of $10+ million-dollar budget to include planning and review. Performs other duties as assigned.

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.