This is second level supervisory food service work directing food service operations in a municipal or a correctional institution. An employee in this class, through subordinate supervisors, directs food service personnel engaged in daily food preparation and service to residents and staff in the institution. Work includes insuring that food preparation and serving of meals in the institution meets approved nutritional values, safety and sanitary standards applicable in the food service industry. An employee in this class assists in the requisitioning and storage of food supplies, and may be engaged in the training and instruction of inmates/new staff assigned to the food service areas. Contact with administrative superiors, food service and health care personnel to plan and execute food service operations in the institution, is significant to the work.

Work is performed under the direction of an administrative superior, and involves light physical effort and conditions which can only be partially controlled.

ALLOCATING FACTORS: (The following conditions must be met for a position to be allocated to this class.)

• Position must be at the second supervisory level and direct food service operations in a municipal or a correctional institution.
• Position must direct food service personnel engaged in daily food preparation and service to residents and staff in the institution, and insure that food preparation and serving of meals in the institution meet approved nutritional values, safety and sanitary standards applicable in the food service industry.
• Position must assist in the requisitioning and storage of food supplies.

• Directs daily food preparation and meal service in the institution; ascertains the number of residents and staff in the institution; estimates quantities of food items to be prepared each day for breakfast, lunch and dinner in accordance with established weekly menus; ensures adequate staffing and timely food preparation and service to residents and staff; may meet with dietary consultant to plan menus; may contact health care personnel, to certify placement of residents and staff on special diets; may consult with nursing staff on appropriate diet food items or alternatives; makes changes and adjustments on the weekly menus as necessary; inputs special diet food information on the computer.
• Conducts periodic inspection and maintenance of the institutional kitchen; conducts, through subordinate supervisors, daily inspection of the kitchen and storage units, and food items in storage; ensures cleaning of the kitchen and storage units; may contact maintenance personnel or contracted vendors for the maintenance and repair of the kitchen and storage equipment; may contact federal and state inspectors for the inspection of kitchen and storage units.
• Initiates the requisitioning and storage of food supplies; conducts through subordinate supervisors, inventory of food supplies; prepares requisitions for weekly, monthly, quarterly, bi-annual and annual food item supplies; requests purchase of government commodities; insures fulfillment of terms for the purchase and storage of government commodities; contacts vendors for supplies; ensures proper receipt, inspection and storage of food supplies; recommends changes in food purchases or supplies as necessary.
• Conducts training and instruction of inmates/new staff assigned to the food service areas; explains, through subordinate supervisors, rules and regulations guiding training and instruction; ensures that inmates/staff deployed to work in the food service areas are medically certified; prepares reports pertaining to inmate/staff training and instruction; recommends changes as necessary.
• Meets with institutional administrators to discuss modification of the institutional kitchen and purchase of kitchen and storage equipment; studies specifications and recommends changes or purchases.
• Meets with residents to discuss food service; may meet with religious and volunteer services groups to discuss and arrange serving of special meals to residents on special occasions.
• Provides food service operation records and reports as necessary.
• Performs related work as required.

KNOWLEDGE OF:

• the modern methods, materials and equipment used in food preparation/serving of special diets on a large scale in a correctional or a municipal institution.
• the safety and sanitary standards involved in food preparation on a large scale.
• inspectional methods and techniques applicable in food service operation.
• food values and nutrition.
• food procurement and storage.
• dietary standards and procedures.
• supervisory methods and techniques applicable in food service operations.

ABILITY TO:

• plan and coordinate food service operations and supervise staff engaged in daily food preparation and meal service.
• prepare requisitions for food supplies.
• meet, discuss, and maintain effective working relationships with associates.
• maintain food service operation records and reports.

Education:

• Education equivalent to completion of the twelfth school grade.

  And

  General Experience:
  

• Three years of experience in large scale food preparation in an institutional kitchen, the military or private industry.

  And

  Specific Experience:
  

• One year of cooking experience supervising persons engaged in large scale cooking or one year of food service experience at the second supervisory level, supervising food service personnel.

Or any equivalent combination of education and experience determined to be acceptable by the Personnel Department that has included the specific experience described above.

NOTE: For positions in the Philadelphia Prisons, the specific experience indicated above must be as a Prison Cook Supervisor.

PHYSICAL AND MEDICAL REQUIREMENTS:

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

PAY RANGE: EP13
Class Established:
  CSC - 10/1968 ; Ad Board - 11/1968

Spec. Revision:
  CSC - 2/1993 ; Ad Board - 3/1993

CO/sr/mt