Regional Food Service Administrator - North West Region - Decatur GA (CCR) 🔍 Georgia - Dekalb - Decatur (https://careers.georgia.gov/jobs/67834/other-jobs-matching/location-only) New ▾ ▸ 5 additional locations Georgia - Whitfield - Dalton Georgia - Floyd - Rome (https://careers.georgia.gov/jobs/67834/other-jobs-matching/location-only?location\_id=328) Georgia - Hall - Gainesville Georgia - Henry - Hampton (https://careers.georgia.gov/jobs/67834/other-jobs-matching/location-only?location\_id=257) Georgia - Rockdale - Conyers 📁 (https://careers.georgia.gov/landingpages/administrative-operations-support-opportunities-at-team-georgia-16) Administrative & Operations Support 💼 Juvenile Justice, Georgia Department of - DJJ 📅    1 day ago Post Date Apply for Job Share this Job Sign Up for Job Alerts Job Responsibilities: Serves as the subject matter expert on food and nutrition services and collaboratively manages facility Food Service Managers in coordination with facility management. 1. 70% travel and onsite facility visits, 30% administrative duties 2. Primary point of contact for Food Service Managers and staff for any food service-related issues/needs. 3. Interviews, hires, directs, trains, evaluates performance, and when necessary, disciplines and discharges Food Service Managers at designated DJJ facilities in coordination with facility management. 4. Conducts onsite food service audits at designated DJJ facilities within assigned region and provides guidance, support, and training as needed. Audits include:  School breakfast program  School lunch program  Afterschool care program  Kitchen/food service operations  Food Service Assessments  ACA compliance  Corrective Action Reviews  Targeted Training Sessions 5. Assists Food Service Managers in creating Corrective Action Plans associated with on-site audits and health inspections, and ensures deficiencies are corrected in a timely manner. 6. Serves as point of contact for ACA preparedness and folder assembly at designated facilities. 7. Serves as a statewide ServSafe Instructor and Proctor for DJJ employees. 8. Plans, implements, and presents onsite food service staff training and new Food Service Manager Orientation. 9. Monitors facility food usage and inventory and compares to predicated usage (based on facility capacity, budget, and time of fiscal year). 10. Provides management assistance of food usage, inventory, and budget, if necessary. 11. Maintains up-to-date knowledge of food service standard operating procedures and conveys policies and procedures to food service employees. 12. Collaborates with Facility Director and Leadership to resolve food service issues. 13. Investigates emergency situations (riots, work stoppages, hunger strikes, etc.) to assess food service impact and/or attribution and recommends appropriate course of action. 14. Reports out on food service audits, required corrective actions, and necessary training to facility management and leadership in a timely manner. 15. Manages human resources and directs administrative activities for Food Service Managers at designated DJJ facilities in coordination with facility leadership. 16. Assists in the preparation of food service operational budgets for all facilities for personnel, groceries, materials and supplies, and equipment. 17. Assists in planning, organizing, and directing DJJ food service programs in accordance with policies and federal, state, and departmental regulations. 18. Provides technical assistance on inventory, personnel, supplies, and management issues. 19. First approver of facility food service supply, paper, office, chemical, smallwares, and large equipment purchases. Provides guidance on appropriate quantities and usage. 20. Ensures equipment is appropriately maintained, operated, and/or replaced as necessary. 21. Ensures health and safety regulations are followed. 22. Manages food operations to maximize productivity. 23. Oversees completion, accuracy and maintenance of records per DJJ and USDA requirements. 24. Completes monthly staffing analysis for all facilities and provides details updates of all positions to Director of ONFS. Minimum Qualifications: • Bachelor’s degree in a related field form an accredited college or university AND two years of experience managing professional level staff OR • Six years of related professional experience AND two years managing professional level staff • NOTE: An equivalent combination of education and job specific experience that provided the knowledge, experience and competencies required to successfully perform the job at the level listed may be substituted on a year-over-year basis Seeking a candidate located in the mid north to north western region of the state to cover facilities in Conyers, Dalton, Decatur, Gainesville, Hampton & Rome, . 1. Ability to travel 70% of the time and maintain adequate administrative functions. 2. Excellent written and oral communications skills 3. Certified ServSafe Instructor and Proctor 4. Experienced with Linq or other food service software and Microsoft Office products, including Outlook, Excel, Word, PowerPoint, etc. 5. Knowledge of all governing bodies' rules and regulations including DPH, ACA, DOE, USDA and DJJ. Bachelor's degree in operations management, business administration, or a related field which includes two (2) years in a managerial or supervisory role; or six (6) years of related professional experience which includes two (2) years in a managerial or supervisory role. Note: An equivalent combination of knowledge, education, job or intern experience, training, or certifications that provides the necessary knowledge and skills to successfully perform the job at the level listed may be substituted year-over-year. Additional Information + Agency Logo: + Requisition ID: ADM0ICU + Number of Openings: 1 + Advertised Salary: 65,000 + Shift: Day Job + Posting End Date: May 12, 2025