State of Connecticut Executive Branch

In a Department of Correction facility or district kitchen or food production area this class is accountable for and may oversee kitchen activities related to the preparation, cooking, chilling, retherming and service of meals.

Receives general direction from a Correctional Food Services Supervisor 3, Correctional District Food Service Manager or other employee of higher grade.

• Supervises inmates and/or staff in preparation, cooking, retherming and serving of food; 
• Instructs and trains inmates and/or staff in proper methods and practices for food preparation including special diets, service and maintenance and/or sanitation of equipment and kitchen areas; 
• Oversees storage, rotation and security of food and supplies; 
• Supervises cleaning, sanitation and maintenance of kitchen and equipment; 
• Keeps records and makes reports; 
• Maintains discipline and security measures; 
• Requisitions food and kitchen supplies; 
• Inventories supplies; 
• May prepare and/or cook food using blast chill, tumble chill and rethermalization methods and equipment; 
• May make recommendations to changes in policies and procedures; 
• May prepare staff and inmate work schedules; 
• May give input for staff performance evaluations; 
• May physically restrain inmates, quell disturbances or otherwise assist custodial forces in emergencies; 
• Performs related duties as required.

• Considerable knowledge of
  • current materials and equipment used in large scale food preparation and service; 
  • kettle preparation, oven and grill work; 
  • principles, methods and practices of food preparation, cooking and service; 
  • safety and sanitation problems related to large scale food preparation and service; 
• Knowledge of
  • cook/chill processes and technology; 
  • policies relating to inmate work forces in correctional facilities; 
• Considerable
  • interpersonal skills; 
  • oral and written communication skills; 
• Ability to
  • train and instruct staff and inmates; 
  • keep records and make reports; 
  • read and write recipes; 
  • perform under stress; 
  • utilize computer software; 
• Supervisory ability.

Four (4) years of experience in the preparation and serving 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, full service restaurant, military mess, large catering business or other similar environment.

NOTE: Experience in fast food operations does not qualify.

Two (2) years of the General Experience must have been with responsibility for the preparation, retherming and delivery of daily meals.

NOTE: For state employees this experience is interpreted at the level of a Correctional Food Services Supervisor 1.

In addition to the checking of references and of facts stated in the application, a thorough background investigation of each candidate may be made before persons are certified for appointment.

Incumbents in this class may be exposed to significant stress of confinement within a dangerous and volatile prison population and to considerable danger of injury from assaultive and/or abusive inmates and disagreeable conditions.