JOB TITLE: CORRECTIONS FOOD SERVICE MANAGER 2

JOB CODE: 81540

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

DEFINITION: This is managerial work directing a food service operation at a correctional institution.

An employee in this job plans, organizes, and directs a food service operation at a correctional institution. Work involves managing food preparation, production, and serving; supervising sanitation; overseeing and providing direction to staff including lower-level corrections food service managers, supervisors, instructors, and inmate workers; developing and modifying menus; managing the food service operation budget; reviewing and responding to inmate grievances; developing, approving, delivering, and implementing training programs for food service staff; and evaluating on-the-job food service training provided to inmate workers. Work also 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.

   DISTINGUISHING CHARACTERISTICS:

• Work is differentiated from the Corrections Food Service Manager 1 job by the responsibility of overseeing the entire food services operation at a correctional institution.

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.)

• Plans, organizes, and directs food service operations at a correctional institution.

• Establishes work procedures for the overall operation of the food service department.

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

• Manages the food service department’s budget, including monitoring and approving expenditures.

• Compiles, reviews, and maintains personnel, budgetary, and other departmental records and reports.

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

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

• Reviews food product usage and waste to ensure that all food items are ordered in appropriate quantities.

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

• Directs the ordering, receiving, recording, storage, and distribution of food, supplies, and equipment.

• Establishes, schedules, and implements training programs to provide orientation and on-the-job training to food service staff in 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 equipment repair and maintenance.

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

• Conducts departmental staff meetings and attends administrative meetings to discuss departmental and institutional programs and goals, working conditions, and personnel matters.

• 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.

ENTRY LEVEL KNOWLEDGES, SKILLS, AND ABILITIES:

• Knowledge of the principles, practices, and techniques of food service management and administration.

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

• Knowledge of food service budget management and cost controls.

• 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 preparing nutritional meals.

• Knowledge of 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 manage a food service department budget.

• 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 plan, direct, coordinate, and evaluate training programs.

• Ability to prepare and maintain files, records, and reports relating to menus, recipes, orders, requisitions, inventory, food service personnel, and inmate help.

• Ability to direct the ordering, receiving, recording, storage, and distribution of food, supplies, and equipment.

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

• One year of experience as a Corrections Food Service Manager 1 (commonwealth title);

or

• Two years of experience as a Corrections Food Service Supervisor (commonwealth title);

or

• Five 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 two years of supervisory experience;

or

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

SPECIAL REQUIREMENT:

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