8B10

                                                                                                                          PAY RANGE:  N15

 

                              CORRECTIONAL FOOD PROGRAM COORDINATOR

 

GENERAL DEFINITION

 

            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 at all Prison locations. Work includes conducting inspections of the food production facilities, equipment, food storage, and service areas. Initiating corrective action regarding food service and safety is a major aspect of the work. 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 daily and weekly visual inspections of the food production facilities and equipment, and food storage and service areas to insure compliance with all food preparation and sanitary standards and portion control; prepares inspection reports, noting non-compliance to superiors; initiates corrective action during inspections; makes follow-up inspection to ensure correction; oversees the modification of food production facilities and equipment to assure compliance to standards.

            Coordinates and ensures 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 and accuracy; verifies meal count; alerts security and contracted staff of any discrepancies.

            Oversees the recording and maintenance of the USDA commodity supply/inventory log; verifies amount of supplies available; 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

 

KNOWLEDGE OF:

 

·         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.

 

ABILITY TO:

 

·         conduct inspections of food production facilities and equipment, and food storage and service areas.

·         prepare inspection reports, noting non-compliance and recommending corrective action.

·         learn and become familiar with all contractual requirements of a food service preparation, equipment, production and storage facilities contract.

·         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 5/14.)

 

EDUCATION

 

            Education equivalent to completion of the twelfth school grade.  

 

AND

 

            Completion of a Hazards Analyses Critical Control Points training program (H.A.C.C.P) in advanced cook/chill food production systems.

 

AND

 

CERTIFICATIONS

 

            Possession of a current certification as a Food Handler from ServSafe.

 

AND

 

GENERAL EXPERIENCE

 

            Two years of experience in large scale food preparation and service.

 

AND

SPECIFIC EXPERIENCE

            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.

 

            Or any equivalent combination of training and experience determined to be acceptable by the Office of Human Resources, which has included completion of the post high school training indicated above.

 

PHYSICAL AND MEDICAL REQUIREMENTS

 

            Ability to physically perform the duties and to work in the environmental conditions required of a position in this class.

 

LICENCES, CERTIFICATIONS AND REGISTRATIONS

 

            Current certification as a Food Handler from ServSafe at the time of application and during tenure of employment.

 

Class Established 1/87

Spec. Revision: CSC - 7/98; Ad. Board - 9/98

Latest Spec. Revision: CSC – 5/14; Ad. Board – 5/14

 

BLC