Job Specification

Purpose of Position :

To plan, organize, direct, administer and evaluate the food services operation at a modern receiving and rethermalization kitchen, which will prepare and distribute approximately 5,000 meals daily Monday to Friday and 6950 meals on the weekends plus beverages and snacks.

Duties / Responsibilities :

In Ontario's largest maximum security detention centre with an operational capacity of 1650 adult male inmates, plus 320 in the Toronto Intermittent Centre, the incumbent plans, supervises and co-ordinates food preparation, production, rethermalization and delivery at Toronto South Detention Centre by:

1. Introducing new food production technology (rethermalization) by:
• Developing and implementing methods to operate and co-ordinate with on-site food production and delivery of quality meals to staff and inmates in an efficient and economical manner.
• Ordering inventory in specified manner and within specified lead times.
• Ensuring proper temperature testing and inspection of Cook Chill Centre food items on receipt.
• Maintaining inventories of food supplies and authorizing payment of monthly billings.
• Storing food items received from Cook Chill Food Production Centre (CCFPC) in dedicated walk-in refrigerators.
• Ensuring reserve stock is used and replenished within proper dates.
• Assembling and returning trays and equipment to CCFPC.

2. Planning and posting weekly menus using the Ministry menu and computerized food service software, ordering required inventory items consistent with Ministry purchasing policy, and, in consultation with Ministry Dietician, make required changes to the master menu in order to meet institutional needs and requirements of special diets.

3. Establishing and implementing methods of operation for proper food preparation and production, portion control for locally prepared food; inspecting kitchen, dishwashing and distribution areas for cleanliness and pest free environment; inspecting equipment for proper and safe operation and storage, proper waste management and ensuring compliance with Public Health standards.

4. Prepare and assume responsibility for the operating budget for entire food services operation by:
• Forecasting purchases from CCFPC, local purchases of required inventory items, utensils, etc.
• Implementing policies and procedures to foster the most economical and efficient operation possible.
• Maintaining data and records of meals served, number and types of special diets/meals ordered and provided, inventory of food supplies, equipment and utensils, records of daily usage and losses due to spoilage and/or human error, and detailed records of dates, times and results of inventory counts, etc.
• Tracking salary costs, and meal and per capita costing in order to provide weekly/monthly activity reports to senior management.
• Planning capital needs for replacing equipment and ensuring warranties and service agreements are followed and exercised.
• Taking corrective action in order to meet budget allocations.

5. Supervising and training staff in the production and rethermalization of meals, approving shift schedules, vacations, overtime, Performance Management of employees, including staff training and development, performance evaluations, recommendations for merit increases, disciplinary action as required, participating in recruitment process for new employees, and participating in work experience programs through local community college.
Responding to complaints and/or grievances, consistent with Ministry policy requirements.

6. Liaising with various departments at the institution to ensure timely delivery of scheduled meal service in order to avoid conflicts with programming requirements, inmate movement, admissions and discharge timetables, etc. and liaise with Health Care and Chaplain Services as required regarding provision for Special Diets.

7. Supervising, orienting, counselling and training inmate workers by conducting cooking and baking courses, instructing on quantity control, safe and proper use and handling of equipment, food and utensils and proper hygiene and sanitary practices in a food services environment; evaluating inmate performance for earned remission; preparing and submitting required reports and documentation for significant occurrences and incidents, including behaviour and disciplinary reports.

8. Ensuring the safety and security of kitchen helpers and other staff; as well as, security of cooking ingredients, utensils, kitchen equipment and the work area.

9. Participates on various institutional committees as assigned, such as, but not limited to, Work Board, Health and Safety Committee, Interview Boards, etc.

Staffing and Licencing :

N/A

Knowledge :

Nutrition and food service administration normally acquired through a post-secondary Food Service Management program, restaurant management, home economics/dietetics or closely related field. Thorough knowledge of practices and techniques of food service management and methods including food purchasing, menu planning and restricted diets, various types of food production systems including rethermalization food production system, HACCP/food safety, materials and equipment and their operation.
Knowledge of budget preparation, cost control and calculation of food and labour costs for large institutional food services.
Knowledge of organizational methods and human resources management with the ability to supervise and train food service staff, organize/plan work schedules and food production and staff development, to assess, discipline and train inmate food service workers.
Knowledge of provincial government budgetary procedures and administration, including expenditure analysis and forecasting, and establish and maintain administrative procedures.
Strong analytical skills to review and administer systems and procedures to ensure efficiency and effectiveness.
Strong organizational skills and ability to keep detailed and complex records, statements, and statistical reports.
Excellent written and verbal communication skills.
Ability to use a personal computer and associated software and/or any specialized software related to food production and control.
Knowledge and ability to interpret and implement relevant acts, regulations and policies related to food service and nutrition, health and safety, waste management and disposal, and employment policies (e.g. Collective Agreements, Food Premises of Ontario, Food and Drug Act, Packaging and
Labelling Act, PSA, MCS Act, OHSA, OHRC, WHMIS).

Judgement :

Under the administrative direction of the Deputy Superintendent, judgement is exercised:
In determining the effective use and purchase of equipment, use of products and human resources to run an effective and efficient food service operation, which meets OPS customer service standards.
In determining quantities of supplies to be ordered, menu planning, controlling inventories, coordinating food service preparation in order to produce and deliver the required volume of meals within the overall operating budget for an efficient program.
In scheduling own activities and coordinating the activities of subordinate staff to ensure the smooth operation of the kitchen and delivery of services.
In counseling inmate workers, dealing with behaviour issues and requests from inmates, and reporting such incidents where appropriate, preparing disciplinary and occurrence reports where required, evaluating inmate performances for purposes of earned remission.
In the supervision and performance management of kitchen staff, preparing performance appraisals, recommending merit increases, counseling/disciplinary meetings with staff, resolving complaints and grievances, implementing Attendance Program, and other OPS and Ministry policy; interviewing and hiring new staff.

Accountability - Programs :

Incumbent is responsible for managing and directing the entire kitchen and food services operation including scheduling of staff, production/procedures for food preparation, maintaining a high standard of cleanliness, sanitation and safety, cost accounting and inventory management. Also responsible for maintaining written and/or computer records of any special dietary needs consistent with Ministry policy and maintaining service levels which meet government customer service standards.

Accountability – Personnel :

Position directly manages approximately 20 (twenty) reports; selection, professional development, discipline, grievances and terminations.

Accountability - Finance and Materials :

Accountable for a budget for food/beverages, equipment and supplies. Ensures proper use, maintenance and repair of all kitchen equipment and machinery. Also monitors warranties, lease and service agreements to ensure equipment is maintained and serviced, as required.

Accountability - Impact of Errors :

Impact of decisions is such that failure to act in a professional manner could result in a poorly operated food service program causing tensions within the facility, affecting the inappropriate/ineffective use of staff, equipment, funds and the food safety and/or quality nutritional value of prepared food.
Poor policy and unnecessary high expenditures could result in higher per diem costs, public criticism and decreased credibility. Inefficient operations may further impact the delivery of institutional operations and programming.

Contact - Internal :

Regular contact with the senior management group in the institution, Ministry dietitian, peers at other institutions, and institutional staff in a variety of occupations in the day-to-day operation and administration of the food services program to exchange information, resolve problems and
provide an effective service.

Contact - External :

Regular contact with supplier to discuss quantity/quality of food shipments, delivery problems and with equipment suppliers regarding the maintenance of equipment; occasional contact with local community college regarding work experience programs; and regular contact with local
Public Health officials concerning compliance with food service operation standards and to exchange information.