State of Connecticut Executive Branch

In the Department of Correction this class is accountable for the management and coordination of a district food service operation for all correctional facilities comprising a district.

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

Directs staff and operations of food services within assigned district comprised of several facilities; coordinates, plans and manages district activities; formulates program goals and objectives; develops or assists in development of related policy; interprets and administers pertinent laws; schedules, assigns and evaulates work of staff; prepares and monitors district food service budget and makes adjustments to budget as appropriate; reviews and authorizes requests to purchase new food service equipment; maintains contacts with individuals both within and outside of district who might impact on program activities; provides for nutritional requirements of all inmates including regular and special dietary requirements for medical, therapeutic and religious requirements and plans and coordinates scheduling of such meals; implements and reviews food service audits regarding sanitation, administration policies, quality control, security and food safety compliance requirements as defined by various federal and/or state and/or local regulatory agencies; assists in master menu development; recommends changes to master menu; serves as member of food specification committees; forecasts requirements for food supplies; oversees district inventory of supplies and oversees storage of food items; monitors and evaluates sanitary conditions in food storage and service areas to ensure compliance with public health codes; conducts routine special inspections to maintain sanitation, safety and security standards; schedules maintenance and repair of all food service equipment; provides staff training and assistance; serves on classification committees to secure inmate workers; performs activities in accordance with pertinent laws and regulations; may physically restrain inmates, quell disturbances or otherwise assist custodial forces in emergencies; performs related duties as required.

Considerable knowledge of principles, practices and methods of food preparation and service; considerable knowledge of relevant state and federal laws, statutes and regulations; considerable knowledge of safety and sanitation problems related to large scale food preparation and service; considerable knowledge of materials and equipment used in large scale food production; considerable knowledge of policies relating to inmate work forces in correctional facilities; knowledge of and ability to apply management principles and techniques; considerable interpersonal skills; oral and written communication skills; ability to perform under stress and remain stable in pressure situations.

Eight (8) 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.

Two (2) years of the General Experience must have been in a supervisory capacity responsible for overseeing a large scale institutional or commercial food services operation.

Note: For state employees the Special Experience is interpreted at the level of Correctional Food Service 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.

1. Incumbents in this class must possess a high school Diploma or G.E.D.
2. Incumbents in this class must be certified as a Qualified Food Operator as defined in Section 19-13-42 of the regulations of 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.

This replaces the existing specification for the class of Correctional District Food Service Manager in Salary Group MP 59 approved effective September 14, 2007. (Revised to modify Organizational Level)