Under general direction of the Deputy Executive Director (DED) of Programs and Professional Services, the Commissary Coordinator is responsible for coordinating the activities of the JTDC Commissary. This position works with center leadership to coordinate special events for residents and ordering, preparing and delivering of items to the JTDC commissaries, which are an essential part of the resident behavior management system. This position is also responsible for maintaining applicable standards of sanitation, safety, and security in the kitchen, storage areas and commissaries.
Trains employees on the policies and procedures of the commissary
Ensures that commissary items provided for residents meet individual dietary restrictions through the review of special diet orders
Works with Center Leadership to plan for special events and holidays; prepares meals for special events/Holidays in collaboration with the Dietician and Food Services Manager
Works in collaboration with the JTDC Dietician to order and promote healthy food items for the commissary
Orders, receives and stores food items and supplies in a timely manner and in accordance with established policies and procedures
Ensures there is an approved reorder process for the surplus of commissary items being maintained by the dietary department
Conducts inventories, controls food waste, and monitors equipment functionality
Conducts monthly random inspections of Center commissary rooms; ensures items are in compliance with established regulations and policies; ensures commissary rooms meet sanitary regulations
Reconciles coupons or tokens when commissary items are issued to residents
Coordinates with Center Leadership to conduct random surveys from residents and staff pertaining to commissary
Prepares reports as requested by Deputy Executive Director and provides data to the Quality Assurance Department
Oversees cleanliness, sanitation, and safety of all work areas in accordance with established regulations, policies and procedures
The above statements are intended to describe the general nature and level of work being performed by people assigned this classification. They are not to be construed as an exhaustive list of all job duties performed by personnel so classified.
High School Diploma or GED required and A.A. degree in Culinary Arts or related field strongly preferred
2 to 3 years prior experience in a food service environment required (institutional or commercial experience preferred)
Skilled in the safe, sanitary, and effective handling of food, cooking utensils, and food processing equipment
Ability to acquire a Food Service Sanitation Manager Certification recognized by the state of Illinois and City of Chicago within 90 days from date of hire
Ability to lift, push, pull, and otherwise move objects weighing up to 50 pounds.
Ability to stand and/or walk for long periods of time and adapt to a large kitchen environment with varying temperatures (-8 to 80 degrees Fahrenheit)
Ability to effectively communicate verbally and in writing with other staff
Highly accountable, reliable, and prompt, with a strong work ethic
Flexible, creative, proactive, and effective under pressure in a fast-paced environment
Must be a resident of the State of Illinois within 90 days of date of hire.
Must be a citizen of the United States.
Must have reached 21 years of age or older at the time of application submission
Must pass a pre-employment drug screen and criminal background check.
Must obtain a result of negative from the Illinois Department of Children and Family Services (DCFS) Child Abuse Registry.
Must pass required and nationally recognized written examination(s) for direct care positions.
The qualifications listed above are intended to represent the minimum skills and experience levels associated with performing the duties and responsibilities contained in this job description. The qualifications
be viewed as expressing absolute employment or promotional standards, but as
that should be considered along with other job-related selection or promotional criteria.
Knowledge, Skills, Abilities and Other Characteristics
Ability to effectively motivate and clearly communicate with other staff and residents
Proficiency in Microsoft Office Suite, including Word, Excel, and PowerPoint
Strong understanding of managing records, reports, and finances associated with commissary operations
Considerable knowledge of quantity food production and serving techniques, and requirements and procedures associated with the safe, sanitary, and effective handling of food, cooking utensils, and food processing equipment
Exposure to juveniles detained for a variety of criminal offenses
Proficient bilingual skills preferred
Medical, Dental, and Vision Coverage
Basic Term Life Insurance
Pension Plan and Deferred Compensation Program
Employee Assistance Program
Paid Holidays, Vacation, and Sick Time