JOB TITLE: CORRECTIONS FOOD SERVICE COORDINATOR

JOB CODE: 81550

DEFINITION: This is professional and administrative work in food service operations for the Department of Corrections.

The employee in this job directs food service operations at all state correctional institutions and community corrections centers. Work involves developing and implementing food service standards, policies, and procedures; ensuring compliance with federal, state, and local laws and regulations; developing and implementing food service budgets for each state correctional institution; directing the planning, development, and implementation of master menus to meet the nutritional needs of the inmate population; and administering the food services and software contract. Work includes overseeing the development and implementation of trainings and responding to legislative office, right-to-know, and press office requests. Supervision is exercised over professional and administrative staff. Work is performed with considerable independence and is reviewed by an administrative supervisor through conferences, reports, and meetings.

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, develops, and implements standards, policies, and procedures for food service operations.

• Tracks and monitors performance measures and reviews and recommends amendments, pricing changes, and contract issue resolutions.

• Prepares and provides food service budgets to each state correctional institution and monitors monthly contract purchases and inventory values.

• Evaluates food service operations for compliance with federal, state, and local laws, policies, and standard operating procedures relating to food preparation, sanitation, safety, equipment, and security.

• Supervises the development and implementation of master menus in accordance with federal and state standards of nutrition and ensures appropriate cost, variety, and quality, including religious and special therapeutic diets.

• Evaluates, modifies, and implements department food service operations to ensure compliance with standards established for cost control, purchasing, number of meals served, waste control, and inventory management.

• Provides information and guidance to Corrections Food Service Managers on developing operational budgets and reports, purchasing, and training and scheduling staff and inmate workers.

• Coordinates the Inmate Culinary Program and reviews and approves inmate applications submitted by state correctional institutions.

• Determines new food service equipment requirements and oversees the development of related equipment specifications.

• Directs the inspections and annual audits of physical equipment, operational practices, sanitation procedures, and safe food practices for all state correctional institutions and determines an appropriate plan of action for any deficiencies or non-compliant outcome.

• Evaluates products, such as alternative protein sources, to ensure economical and healthy diets.

• Reviews construction project plans and provides input into proposed layouts and designs for all food service areas.

• Oversees food service-related work performed by private consultants.

• Investigates and responds to inmate grievance appeals.

• Assists county prison administrators in areas related to food service, such as facility layout and design, menu development, training needs, security procedures, waste control, cost analysis, sanitation, and safety issues.

• Performs the full range of supervisory duties.

• The 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 standard principles, practices, and techniques of food service program administration.

• Knowledge of applicable food service laws and regulations.

• Knowledge of the methods, materials, and equipment used in food service operations.

• Knowledge of the methods involved in preparing and managing a food service budget, including maintaining cost controls and tracking expenditures.

• Knowledge of the principles and practices of nutritional care.

• Knowledge of food service safety and sanitation standards.

• 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 analyze and interpret food service program policies and procedures.

• Ability to establish and maintain effective working relationships.

• Ability to communicate effectively orally.

• Ability to communicate effectively in writing.

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 may not be evaluated by the State Civil Service Commission or used for Civil Service examination purposes and are not position-specific performance standards.):

• Knowledge of departmental policies and procedures related to food service operations.

• Knowledge of special inmate dietary requirements.

• Ability to oversee and manage large contracts.

• Ability to plan, direct, and assign the work of professional and administrative staff.

• Ability to review, revise, and develop food service program plans and policies.

• Ability to develop and implement master menus in accordance with departmental standards of nutrition, cost, variety, and quality.

• Ability to plan, coordinate, and implement training programs for food service staff.

• Ability to monitor and evaluate the effectiveness of food service operations.

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

• Four years of experience in food preparation, production, and 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, including two years of supervisory experience, and a bachelor's degree in food service administration, food service management, or a related field;

or

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