Job Code Pay Scale Group Pay Scale Type Bargaining Unit Civil Service or Non-Civil Service Last Executive Board Change Executive Board Change History
81560 07 CM N3 N 790-06 08/01/2022
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JOB CODE: 81560

DEFINITION: This is managerial work overseeing food service operations at state correctional institutions within an assigned region.

An employee in this job coordinates, implements, analyzes, and monitors food service contractual agreements and amendments. Work involves providing direction and guidance to Corrections Food Service Managers and contracted staff, conducting inspections of physical plants and operations, and conducting documentation audits to ensure compliance with contractual agreements, contract performance standards, regulations, policies, and procedures. Work includes developing and delivering trainings; recommending and implementing improvements to procedures, measures, standards, goals, and objectives related to food services; assisting agencies in contract negotiations; and identifying and participating in the resolution of contract management issues. Work is reviewed for effectiveness by an administrative supervisor through conferences and evaluation of results.

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.)

• Provides direction and guidance to Corrections Food Service Managers and contracted staff to ensure compliance with contract obligations, performance standards, and timeliness of services.

• Recommends performance measures, goals, and objectives for specific quality and timeliness standards and ensures those standards are met.

• Provides direction to Corrections Food Service Managers and contract staff to ensure food production and service is monitored to minimize overproduction, waste, and leftovers; and ensure accurate portion control consistent with contract requirements.

• Serves as the liaison between contracted staff and agency staff within an assigned geographical region.

• Travels to state correctional institutions to conduct audits of food operations and recommends process and procedural improvements.

• Reviews and recommends improvements to draft contract guidelines, agreements, or revisions.

• Participates in the contract process as a voting member and subject matter expert.

• Determines necessary corrective actions; prepares, or directs the preparation of, detailed responses or presentations; and communicates resolutions to the appropriate agency or contract staff.

• Coordinates, recommends, and ensures appropriate training of Corrections Food Service Managers and contract staff related to contractual agreements and contract performance.

• Performs necessary inspections and audits and prepares reports and presentations.

• Performs the full range of supervisory duties.

• Employees in this job may participate in the performance of subordinates’ work consistent with operational and organizational requirements.

• Performs related work as required.


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

• Knowledge of laws and regulations related to food service and production.

• Knowledge of food service budget management and cost controls.

• Knowledge of the principles and practices of employee supervision.

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

• Ability to evaluate, interpret, implement, and ensure compliance with food service contracts.

• Ability to establish and maintain effective working relationships.

• Ability to communicate effectively orally.

• Ability to communicate effectively in writing.

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

• One year of experience as a Corrections Food Service Manager 2 (commonwealth title);


• Two years of experience as a Corrections Food Service Manager 1 (commonwealth title);


• One year of managerial experience in food preparation, production, or services involving a variety of complete meal menus for a large-scale food service or production operation;


• An equivalent combination of experience and training.


• All positions require an active Food Manager Certification issued by an accredited food safety/safe food handling program provider.