Correctional Support Trades Supervisor - Marvin Foote Youth Services Center

Overview

The Department of Human Services is seeking candidates for a position that manages the food services program in a juvenile correctional facility and oversees the youth food service work program. The position requires supervising staff, providing quality meals to youth and staff, and ensuring compliance with regulations, policies, and standards. This role is open to current Colorado residents only and may be used to fill multiple vacancies.

The work location is at Marvin Foote Youth Services Center, 13500

E. Freemont Pl., Englewood, CO 80112. Work arrangements are subject to change.

The purpose of the work unit is to provide a statewide continuum of services and programs to access, treat, and control youth placed in its care for delinquent behavior.

• Supervise Youth
  . Supervises youth participating in a food services work program and youth offenders. Assigns and evaluates work, handles informal grievances, initiates corrective and disciplinary actions, participates in staffing decisions, and ensures direct care, safety, security, and supervision in a locked kitchen setting. Enforces security rules, orients youth to unit and agency rules, intervenes in volatile situations, and provides crisis intervention. Uses effective communication, verbal de-escalation, and strength-based approaches.
  
  Monitors youth movement, escorts and transports as needed, conducts searches, and documents as required. Ensures pat searches are gender-appropriate unless a transgender/intersex youth preference applies. Identifies, documents, and seizes contraband.
• Meal Preparation and Service
  . Prepares food with correct temperatures, attractive presentation, and adherence to menus and recipes compliant with NSLP, NSLP-BP, and DYS policies. Makes substitutions per NSL/BP guidelines, portions correctly, and enters data into production worksheets. Prepares, serves, and cleans after meals with youth involvement. Documents recipe changes and reports them to the facility food service manager. Acts as lead worker to delegate tasks to youth and/or staff.
  
  Serves food in accordance with DYS recipes.
• Safety and Security
  . Identifies safety and security problems, oversees youth safety and security, enforces safety policies, and reduces hazards. Manages inventory of sharps, tools, and utensils; ensures doors are locked per policy; notifies parties in case of equipment failure; ensures proper chemical handling; trains youth on fire prevention and evacuation procedures.
• Sanitation
  . Ensures sanitation procedures are followed, maintains regular cleaning of kitchen equipment and facilities, controls food temperatures to prevent illness, and documents relevant data per DYS policy. Keeps storerooms clean, organized, and compliant with regulations.
• Inventory Control
  . Assists with monthly physical inventory, requests supplies as needed, inspects and rejects inadequate items, uses FIFO, dates products, and maintains accurate invoicing and stock records. Helps with delivery of orders and stock rotation.
• Training and Meetings
  . Attends mandatory training, maintains certifications, completes pre-service and facility training, and supports behavior management strategies.
• Educate Youth
  . Facilitates culinary program curriculum, instructs youth on tasks, administers exams, grades tests, maintains youth progress documentation, and prepares competency checklists for certificates of completion. Supports events related to the culinary program.
• Other Duties
  . Performs additional duties and special projects as required.

• Education:
  
  High school diploma or GED.
• Experience:
  
  Four (4) years of professional experience in an occupational field related to the work assigned to the position.
• Substitutions:
  Additional appropriate education may substitute for the required experience on a year-for-year basis.
• Employment history must be documented in the work experience section of the application; avoid "see resume" or "see attached".
• Minimum qualifications include full-time equivalence (40 hours/week); part-time experience prorated accordingly.

• Two years of documented supervisory staff oversight, including…