LET’S TALK ABOUT FOOD!
ALBEMARLE –CHARLOTTESVILLE REGIONAL JAIL
This position is employed by the Albemarle-Charlottesville Regional Jail
This position is not employed by Albemarle County Public Schools & Local Government
The Food Services Supervisor is responsible for the supervision of inmate work force to provide
appealing, nutritional meals; also does related work as required. Work is performed under the
regular supervision of the Food Services Manager or Captain of Facilities. Supervision is
exercised over all kitchen assigned inmate workers. Essential functions include, but are not
limited to, the following:
Assumes responsibility for the complete operations of the kitchen in the absence of the
Food Service Manager and the Food Services Director;
Takes the responsibility for that portion of the daily duties that the Food Service
Manager or Director assigns, including cooking meats, vegetables and other foods in
accordance with the menu;
Maintains documentation of all logs pertaining to the food services operations that are
inspected by the Department of Corrections, the Health Department, as well as the Fire
Marshall;
Operates or supervises the operation of standard cooking equipment to include: ranges,
mixers, food choppers, meat slicer, dish washer, and refrigerators-freezers;
Assists in estimating and ordering food supplies for an estimated 12,000 meals a week;
Supervises the cleaning and sanitizing of kitchen and equipment, washes dishes, pots,
pans, and utensils;
Verifies deliveries, inventories, and stocks food supplies. Maintains sanitary standards;
conducts monthly inventories;
Participates in the preparation and serving of over 1700 meals daily, plus insurance of
compliance and adherence to the HACCP standards;
Oversees an inmate work crew of 10 to 12 workers per shift that assist in preparing the
meals;
Conducts a visual daily health screening of all inmate kitchen workers before each shift;
Maintains security of kitchen including a constant visual of all metal or sharp objects, all
utensils shown on the shadow board; maintains a log as well as a call in count, to the
Security Supervisors, of all knives and utensils;
Must be able flexible to work evening and weekend shifts
QUALIFICATIONS:
General knowledge of materials and methods used in preparing meats, breads and other foods on a
large scale, and of the use of utensils and equipment; general knowledge of food values and nutrition,
skill in cutting and carving meat; ability to supervise others in elementary food preparation and
