State of Connecticut Executive Branch

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

• Coordinates, plans and manages food service activities;
• Formulates program goals and objectives; 
• Interprets and administers pertinent laws; 
• Evaluates staff; 
• Prepares, monitors and adjusts departmental food budget; 
• Reviews and authorizes requests to purchase food service equipment;
• Provides for nutritional requirements of all inmates including special dietary requirements for various medical and/or nutritional needs and religious requirements; 
• Implements and reviews food service audits regarding sanitation, administration policies, quality control, security and food safety compliance requirements as defined by various federal, state and local regulatory agencies; 
• Prepares reports; 
• Maintains records; 
• Oversees master menu development and food specification committees;
• Authorizes requests to purchase food service equipment; 
• Manages inmate culinary program; 
• Resolves staff issues;
• Handles equipment logistics; 
• Performs and/or assigns staff to perform investigations; 
• Leads the recruitment and hiring of staff, including outreach, interview and selection;
• May physically restrain inmates, quell disturbances or otherwise assist custodial forces;
• Performs related duties as required.

• Considerable knowledge of
• and ability to apply management principles and practices; 
• state and federal laws, statutes, regulations and departmental standards regarding food services;
• principles and practices of food preparation and service; 
• cook/chill technology and rethermalization and products, materials and equipment used in large scale food production, cook/chill and rethermalization services;  
• safety and sanitation standards related to large scale food preparation and service; 
• policies relating to inmate work forces in correctional facilities; 
• Considerable
• interpersonal skills;
• oral and written communication skills.

Nine (9) years of experience in the preparation and service of complete daily meals in a large scale (500 meals per day) institutional or commercial setting such as a hospital, residential school, extended care facility, rest home or other similar environment.

One (1) year of the General Experience must have been in a managerial capacity.

NOTE: For state employees this experience is interpreted at the level of a Correctional District Food Service Manager or Correctional Food Production Manager.

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 GED.
  
• Incumbents in this class must be certified as a Qualified Food Operator as defined in Section 19-13-B42 of the regulations of Connecticut state agencies.
  
• Incumbents in this class must be certified by the Department of Public Health as a Sanitarian.

Incumbents in this class must possess general good health, be free from any disease or injury which would impair health or 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.

This replaces the existing specification for the class of Correctional Chief of Food Services in Salary Group MP 66 approved effective September 14, 2007. (Revised to add Acknowledgement section and modify content) Final No. 22-007