Job Code Pay Scale Group Pay Scale Type Bargaining Unit Civil Service or Non-Civil Service Last Executive Board Change Executive Board Change History
81530 04 CM N3 N 804-16 04/15/2023
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JOB CODE: 81530

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

DEFINITION: This is managerial work assisting with the food service operation at a correctional institution or directing the food service operation for the Department of Corrections Training Academy.

An employee in this job assists a higher-level food service manager with planning, organizing, and directing food service operations in a correctional institution. Work involves managing food preparation, production, and serving; supervising sanitation; overseeing and providing direction to staff, including corrections food service supervisors, instructors, and inmate workers; developing and modifying menus; assisting with the food service operation budget; developing, recommending, and delivering training programs to food service staff; and evaluating on-the-job food service training provided to inmate workers. At the Training Academy, work involves overseeing an inmate culinary program, on and off-site catering functions, and food services provided for corrections staff trainees. Work includes maintaining safe working conditions, ensuring staff are complying with established food sanitation and safety standards, and enforcing security and custody regulations in all work areas. Work is performed independently and is reviewed by an administrative supervisor, through conferences, reports, and evaluation of operations, for 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.)

• Oversees the day-to-day food service operations in a correctional institution or in the Training Academy.

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

• Assists with the food service department’s budget, including monitoring expenditures.

• Determines and communicates staffing needs and priorities for the food service department in accordance with institutional and departmental objectives.

• Assists with modifying selective menus in the institution in accordance with doctors’ prescriptions, religious diet requirements, and standards of nutrition, cost, and quality.

• Oversees the inmate culinary program which trains inmates for employment as food preparation professionals.

• Assists with the inventory of perishable food items, such as vegetables, meats, and fruits, recommends appropriate quantities, informs supervisor of any product problems.

• Searches inmates and work areas for contraband and secures work areas.

• Assists with ordering, receiving, recording, storing, and distributing food, supplies, and equipment.

• Oversees food operations for catered events at the Training Academy and off-site locations.

• Recommends, schedules, and implements training programs to provide orientation and on-the-job training to food service staff in the methods, materials, practices, and procedures used in all aspects of the food service operation.

• Prepares new recipes and modifies existing recipes to meet nutritional needs.

• Inspects kitchen equipment for proper operation and directs the preparation of work orders for required repairs and maintenance.

• Inspects all work areas to ensure compliance with established safety and sanitation standards.

• Attends workshops, conferences, and training sessions to learn new or improved methods and techniques in food service management.

• Performs the full range of supervisory duties.

• An employee in this job may participate in the performance of subordinates’ work consistent with operational or organizational requirements.

• Performs related work as required.


• Knowledge of the methods, materials, practices, and procedures used in 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.

• Knowledge of the principles and practices of employee supervision.

• Knowledge of the use and functionality of Microsoft Office Suite software.

• 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.

FULL PERFORMANCE KNOWLEDGES, SKILLS, AND ABILITIES: (NOTE: These are expected of an employee performing the work of this job at the full performance level. These will not be used for merit system evaluation or examination purposes and are not position-specific performance standards.)

• Knowledge of departmental policies and procedures related to food service and dietary and nutritional care programs and operations.

• Knowledge of the principles, practices, techniques, and methods of employee training.

• Ability to plan and modify standard and therapeutic diet menus in accordance with dietetic standards, special dietary needs, and doctors’ prescriptions.

• Ability to enforce established security and custody regulations.

• Ability to coordinate and evaluate training programs.

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

• One year of experience as a Corrections Food Service Supervisor;


• Four years of paraprofessional 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, which includes one year of supervisory experience;


• An equivalent combination of experience and training which includes one year of supervisory experience in food preparation, production, or service.


• Certain positions in this job require possession of an active Food Manager Certification issued by an approved provider.