Assistant Food Service Administrator resume example

8901 South Wilmot Road, Tucson, Arizona 85756

Series: 1667

Pay Plan: GS

Grade: 12

Salary: 85,297.00

Hours Worked Per Week: 40

Supervisor: Michael Howard (520) 663-5000 Ex: 6300

I am assigned to work at the Federal Correctional Institution (FCI), Tucson, with oversight of the United States Penitentiary (USP), Federal Prison Camp (FPC), and Warehouse when advised by the Food Service Administrator or in his absence. I directly supervise and provide guidance to 9 Cook Supervisors and 1 Administrative Assistant. Upon my arrival, I was immediately responsible for all aspects of the FCI. The FCI Food Service Department had long been understaffed. A lack of daily management presence had left the infrastructure and operation subpar. The institution was undergoing a mission change which most inmates were transferred out. Program Review, ACA, and PREA audits were scheduled a few months out and I had to get the department organized and up to standard. I formulated a plan which was approved by my supervisor and the Warden. I suggested to utilize hold-over inmates to detail clean and paint every area within the department. I procured life saving devices for all the coolers and freezers. Purchased new equipment to replace the ones that were broken or malfunctioning. I submitted work orders to have the equipment installed. I enforced Food Service Policies and procedures and implemented sanitation standards. I mandated daily sanitation checklists be posted in every work station through out the department. I ensured that all Special Diets, Medical Diets and Religious Diets were adhered to according policy. I delegated specific tasks to staff and followed up to ensure they were completed within allotted time frames. My leadership during this time allowed me to gain respect from my staff and obtain a favorable rating at the conclusion of all the reviews. I was awarded Supervisor of the Quarter and was essentially motivated to maintain the highest standards.

As Assistant Food Service Administrator, I communicate orally. I speak clearly and use direct eye contact to effectively get my point across. I interact with staff, inmates, and vendors daily to relay vital information, manage resources, and to establish and maintain working relationships with suppliers. Specifically, I perform the following tasks: Conduct monthly Staff Meetings where line staff and management unify to discuss issues, address operational changes, and I can give and receive feedback. I meet with staff to discuss their strengths and weaknesses, progress reviews, performance appraisals, and execute verbal counseling regarding poor performance. I have briefed the Executive Staff and Business Office personnel on specific budget needs and made requests for additional resources. I give Admission and Orientation Lectures (A&O) to newly committed inmates where I provide them with a brief overview of the Food Service Department. As the Institution Duty Officer, I meet with Executive Staff in an Open-up meeting during my tour to keep them abreast of any critical information that may have arose over the weekend or after hours. I have interviewed potential new cook supervisors and participated in the voucher process. I counsel Inmates in an attempt to change their behavior on a daily basis.

I also possess the ability to effectively communicate in writing. I have prepared Memorandums for internal distribution to Executive Staff and inmates, written incident reports detailing my recollection of events, completed written counseling documentation for staff performance, generated informative emails, created training plans for new staff, prepared written responses to Program Review and Operational Reviews, and composed responses to Administrative Remedy Requests BP-08 and BP-09.

As the Black Affairs Program Manager Alternate, I have written several informative articles regarding civil rights, racial injustice and historical black figures which have been distributed to all staff. As the Institution Duty Officer, I am tasked with documenting all events and producing a detailed report which is submitted at the end of my tour.

As Acting Food Service Administrator, I gained valuable experience in managing resources. I utilize resources in the most efficient way possible which include: Monitor warehouse staff to ensure they are rotating inventory in order to keep ingredients optimally fresh, receive only quality food from vendors that meet specifications at the time of delivery, and input products into the Federal Nutrition System (FNS) accurately. Time is critical, I am proficient in scheduling staff and prioritizing workflow to meet the needs of the department and minimize the use of overtime. I encourage staff to progressively cook, utilize leftovers to prevent waste, and procure items from vendors with favorable pricing. I maintain a positive rapport with the facilities department, so that maintenance and repairs are completed without being out- sourced. I also ensure that inmates are being served adequate quantities of food that are sufficient to feed all inmates within my budget. I use the Federal Nutrition System (FNS) on a daily basis to ensure that the acceptability for all meals is accurate, create menus, and adjust inventory. I verify and certify staff Time and Attendance in WEB TA ensuring that leave requests and overtime are computed accurately. I Certify inmate pay in the True Net system ensuring that the Food Service Department is awarding inmates with pay based on their performance and remain within budget. I ensure that staff review the Posted Picture File on a quarterly basis.

I was trained for one year by the Food Service Administrator. Under his guidance, I have independently prepared Budget Projection Reports where I was able to estimate requirements for edibles, non-edible, and religious items. I acquired the date stamp and signature of the Business Administrator and submitted the report prior to the deadline. I completed the Annual BP-184 Report and submitted to Business office indicating how much funding I will need for the up-coming fiscal year. I reviewed Bid Abstracts and verified that bid awards were accurate. I have conducted physical inventories of all items in the Complex Warehouse, large meat freezers, and coolers and have remained within the .1 percent inventory value which is well above the standard. I submitted Certification Memorandums verifying that Progress Reviews, Appraisals, and Credit Card Reconciliation had been completed. I have approved and signed modifications for Quarterly Purchase Orders and for milk. I have attended budget meetings where negative population adjustments were issued. I am knowledgeable of Cost Center Management and have experience tracking Food Service expenditures utilizing the Fund Control Management System.

During the Shelter in Place Order, issued by the agency because of the COVID-19 Pandemic, I acted as Complex Food Service Administrator for 45 days. All normal operating procedures were affected. I was responsible for planning, controlling, and evaluating all food service functions which included satellite feeding, the Religious Diet Program and Medical Diets. I managed the budget and purchased all food items and supplies for the department. I accomplished this by directing others to procure items by Government purchase cards (under 10,000). During this challenging time all staff were ordered to remain at the institution in which they were assigned. I discontinued the use of the current staff roster and developed a Shelter in Place Roster that remained in use for an additional quarter. I formulated working menus for the complex which consisted of two cold meals and one hot meal. We satellite fed the inmates in their assigned housing units until the order was lifted. I incorporated additional sanitation for frequently touched surfaces and high traffic areas. I delegated a cook supervisor to conduct weekly rounds in the Special Housing Unit (SHU), and to complete the weekly storeroom requisition to ensure that food and supplies were received. The Complex Warehouse was manned by various outside staff. At times, staffing at the warehouse was minimal and staff were inexperienced with warehousing procedures. I advised the Executive Staff about the problematic issues we faced at the warehouse and with written approval from the Associate Warden, I arranged for USP food service staff to assist with warehouse duties. FCC Tucson became a storage location for Box Meals that were purchased by the Region. I remained in contact with the Regional Food Service Administrator via email and over the telephone.

In addition to my regular duties, I am responsible for meal planning for the Community Relations Board Meetings (CRB), Volunteer Banquets, and any other functions that the Food Service Department’s service is requested. I am also a Correctional Worker first. Therefore, I maintain the security of the institution. I respond to emergency situations and report all suspicious activity.