CITY OF PHILADELPHIA PERSONNEL DEPARTMENT
CORRECTIONAL FOOD PROGRAM COORDINATOR
This is food service management work in a correctional institution. An employee in this class monitors the activities of contracted food service agencies to assure compliance to contract terms and conditions. Work includes conducting inspections of the food production facilities, equipment, and food storage and service areas, and recommending corrective action. An employee performs a variety of facilitating tasks in support of the food program. Work is performed under the direction of an administrative superior.
TYPICAL EXAMPLES OF WORK (ILLUSTRATIVE ONLY)
- Monitors the activities of contracted food service agencies; conducts weekly inspections of the food production facilities and equipment, and food storage and service areas to insure compliance with the food preparation and sanitary standards; prepares inspection reports, noting non-compliance to superiors and recommending corrective action; makes follow-up inspection to insure correction; may oversee the modification of food production facilities and equipment to assure compliance to standards.
- Coordinates the preparation of special diet menus; meets with nursing personnel and representatives of religious groups for the preparation of special diet menus; compiles, prepares and verifies special diet menus.
- Reviews meal invoices for payment; verifies meal count; alerts security staff of any discrepancies.
- Oversees the recording and maintaining of the USDA commody supply/inventory log; develops emergency food preservation plan.
- Prepares and maintains various food preparation and service reports; maintains current literature on food preparation and service.
- Performs related work as required.
REQUIRED KNOWLEDGE, SKILLS AND ABILITIES
- the methods, tools and equipment used in large scale food preparation and service.
- the safety and sanitary standards involved in large scale food preparation and service.
- the methods, materials and equipment used in the inspections of food production facilities and equipment, and food storage and service areas.
- dietary laws and regulations, as they apply to food preparation and service.
- current literature on food preparation and service.
- conduct inspections of food production facilities and equipment, and food storage and service areas.
- prepare inspection reports, noting non-compliance and recommending corrective action.
- coordinate and prepare special diet menus.
- review and verify meal invoices for payment.
- prepare and maintain a variety of food preparation and service reports.
- establish and maintain effective working relationships with associates.
MINIMUM ACCEPTABLE TRAINING AND EXPERIENCE (The following statement represents the minimum training and experience standards which will be used to admit or reject applicants for tests. Applications submitted by candidates for this class will be reviewed based on training and experience requirements as approved on 9/98.)
PHYSICAL AND MEDICAL REQUIREMENTS
- Education equivalent to completion of the twelfth school grade, supplemented with post high school training in advanced cook/chill food production system that has included a completion of Hazards Analyses Critical Control Points program (H.A.C.C.P).
- Two years of experience in large scale food preparation and service.
- One year of experience in large scale food preparation and service in a correctional institution with responsibility for menu planning or food requisitions and supply.
Any equivalent combination of training and experience determined to be acceptable by the Personnel Department, which has included completion of the post high school training indicated above.
- Ability to physically perform the duties and to work in the environmental conditions required of
a position in this class.
PAY RANGE: EP15
Class Established: 1/87
Latest Spec. Revision:
CSC: 7/98, Ad Board: 9/98
END OF JOB CLASS SPECIFICATION - 8B10