State of Connecticut Executive Branch

In the Department of Correction this class is accountable for directing the departmental food production operation.

Receives administrative direction from the Correctional Director of Food Services or other administrative official of higher grade.

• Directs staff and operations of the departmental food production program;
• Coordinates, plans and manages food production for all departmental facilities;
• Assists in development of program goals and objectives;
• Assists in development and implementation of food service policies and procedures;
• Interprets and administers pertinent food services laws;
• Evaluates staff;
• Assists in preparation of departmental food service budget;
• Oversees purchase and storage of food for Food Production center; 
• Plans and coordinates preparation of meals for all correctional facilities; 
• Forecasts requirements for food and supplies and requisitions items from appropriate sources; 
• Develops and adjusts recipes; 
• Conducts routine special inspections to maintain food safety and sanitation standards; 
• Coordinates inspection and maintenance of food production equipment;
• Recommends purchase of new equipment; 
• Oversees inventory system for tracking incoming and outgoing food; 
• Develops, implements and directs food service security systems; 
• Responsible for training and education of food service personnel in use of HACCP System; 
• Leads the recruitment and hiring of staff, including outreach, interview and selection;
• May physically restrain inmates, quell disturbances or otherwise assist custodial forces in emergencies;
• Performs related duties as assigned.

• Considerable knowledge of
• and ability to apply management principles and practices; 
• principles and practices of food preparation and service; 
• safety and sanitation standards related to a large scale food preparation and service; 
• materials, appliances, machines and equipment used in large scale food preparation and service; 
• cook/chill methods and technology; 
• Knowledge of
• relevant state and federal laws, statutes and regulations; 
• budgeting and purchasing procedures related to purchasing of large food amounts; 
• Considerable
• interpersonal skills; 
• oral and written communication skills; 
• Ability to perform under stress and remain stable in pressure situations.

Nine (9) years of experience in the preparation and service of complete daily meals in a large scale institutional or commercial setting such as a hospital, residential school, extended care facility, rest home or other similar environment.

Four (4) years of the General Experience must have been in a supervisory capacity responsible for the planning and supervision of a large scale institutional or commercial food service operation using cook/chill methods.

NOTE: For state employees this experience is interpreted at the level of a Correctional Food Services Supervisor 3.

College training in dietetics, hotel and/or restaurant and/or food service, nutrition or a related field may be substituted for the General Experience on the basis of fifteen (15) semester hours equalling one-half (1/2) year of experience to a maximum of four (4) years for a Bachelor's degree.

• Incumbents in this class must possess a high school diploma or G.E.D.
  
• Incumbents in this class must be certified as a Qualified Food Operator as defined in Section 19-13-B42 of the regulations for Connecticut state agencies.

Incumbents in this class must possess general good health, be free from any disease or injury which would impair health and usefulness and retain sufficient strength, stamina, agility and visual and auditory acuity to perform the duties of the class. Permanent appointment will be contingent upon successful completion of a medical and physical examination and drug screening.