JOB TITLE: CORRECTIONS FOOD SERVICE INSTRUCTOR

JOB CODE: 81510

SERIES NATURE OF WORK: The Corrections Food Service series describes work performed in a correctional facility food service operation.

DEFINITION: This is lead work in the instruction and performance of routine and specialized tasks in a correctional facility food service operation.

An employee in this job is responsible for assigning, participating in, and instructing inmates involved in large-scale food preparation, production, serving, and sanitation. Work includes leading and providing on-the-job food service training to assigned inmates performing a variety of food service activities including specialized tasks in the preparation and cooking of meals; ensuring conformance to established food sanitation and safety standards; maintaining safe working conditions; and enforcing security and custody regulations in the assigned work area. Work also includes requisitioning, receiving, and storing food and supplies and preparing and maintaining work records and inmate reports. Employees in this job participate in cross-training programs to become knowledgeable in all areas of the food service operation. Work is performed with a high degree of independence and is reviewed by a Corrections Food Service Supervisor for overall efficiency and effectiveness.

EXAMPLES OF WORK: (NOTE: The examples of work are representative of the work, but every position classified to this job may not perform all examples of work listed. Conversely, this is not an all-inclusive list of work examples.):

• Functions as a lead worker in a designated area and may be reassigned to other comparable areas in a manner consistent with organizational and operational requirements.

• Provides care, custody, and control of inmates during on-the-job instruction and work assignments.

• Operates food service equipment, such as ovens, broilers, fryers, mixers, meat patty machines, slicers, grinders, scales, dividers, proof boxes, and wrappers.

• Inspects food service area and equipment for conformance with established sanitation and safety standards.

• Ensures that equipment is properly maintained and prepares work orders for maintenance and repairs.

• Requisitions, receives, and stores food and supplies in the assigned area.

• Maintains order and discipline among inmate workers.

• Searches inmates and work areas for contraband and ensures security of work area.

• Maintains work records and inmate reports.

• Ensures therapeutic and/or religious diet menu items are prepared, produced, and served in accordance with regulatory guidelines.

• Performs specialized tasks in the preparation, production, and cooking of a variety of meats, breads, vegetables, casseroles, soups, and sauces.

• Reviews inmate census and menu data to determine needs and adjusts recipes accordingly.

• Recycles leftover food into useable food products to reduce waste.

• Sets up serving counter with food, trays, dishes, and utensils and restocks food as necessary.

• Inspects food products for proper quality, quantity, and inspection certificates.

• Dates and stores food under proper storage conditions.

• Prepares food and other menu items according to recipe, in required quantities, and at proper temperatures.

• Measures, weighs, mixes, and prepares a variety of food and dessert menu items.

• Cleans dining rooms, serving areas, kitchens, and other work areas.

• Performs related work as required.

ENTRY LEVEL KNOWLEDGES, SKILLS, AND ABILITIES:

• Knowledge of the methods, materials, practices, and procedures used in large-scale food preparation, production, service, and sanitation.

• Knowledge of occupational hazards and safety precautions in a food service operation.

• Knowledge of the proper care and use of food service equipment.

• Ability to read and interpret written materials.

• Ability to perform basic mathematical computations, such as addition, subtraction, multiplication, and division.

• Ability to communicate effectively orally.

• Ability to communicate effectively in writing.

• Ability to establish and maintain effective working relationships.

MINIMUM EXPERIENCE AND TRAINING: (NOTE: Based on the Entry Level Knowledges, Skills, and Abilities):

• Two years of experience in food preparation, production, or service of a variety of complete meal menus in an institutional food service operation, food catering service, restaurant, or in a similar large-scale food production operation;

or

• An equivalent combination of experience and training.