Correctional Food Services Supervisor 3

Are you a current DOC employee looking for your next opportunity within Food Services?

 If so, we have a fantastic opportunity for you! 

This is a 5x2 position, Monday-Friday, scheduled hours TBD (36.25 hours-per-week). This position will perform various warehouse, delivery, oversight, and supervisory functions. This recruitment will be used to fill current and future vacancies that may occur at Correctional Institutions statewide and is open to agency employees only.

The current vacancies are located at Bridgeport Correctional Center, New Haven Correctional Center, and York Correctional Institution, however this recruitment will be used to fill future vacancies at all Correctional facilities throughout the State.

The Department of Correction shall strive to be a global leader in progressive correctional practices and partnered re-entry initiatives to support responsive evidence-based practices aligned to law-abiding and accountable behaviors. Safety and security shall be a priority component of this responsibility as it pertains to staff, victims, citizens and offenders.

If you are a current employee who meets the minimum qualifications, and you can support our mission, please apply today!

In a Department of Correction food production center, facility or district, this class is accountable for supervising staff and inmates engaged in the preparation, cooking and service of meals.

Supervises staff, operations and activities of a shift within a food production center or the food center of a large correctional facility; assists with planning and coordination of preparation of meals for correctional facilities; assists with forecasting requirements for food and supplies and requisitions items from appropriate sources; inventories supplies and oversees storage of items; monitors and oversees sanitary standards in food preparation areas; schedules maintenance and/or repair of equipment; schedules, plans, supervises and evaluates work of employees and inmates; instructs and trains staff and inmates; assists in preparation of budget estimates; writes and updates recipes for food programs; makes recommendations to revise kitchen procedures to fit new recipe and food specialty items; evaluates performance of employees and inmates assigned to a shift; initiates and maintains security precautions; maintains records and makes reports; may document procedures for rethermalization, refrigeration and storage of new products; may supervise Correction Officers assigned to custodial duty in area; 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, cooking and service including cook/chill technology; considerable knowledge of principles, methods and practices of food preparation, cooking and service; considerable knowledge of kettle preparation, oven and grill work; considerable knowledge of safety and sanitation problems related to large scale food services operations; considerable knowledge of cook/chill processes; considerable knowledge of policies relating to inmate work forces in correctional facilities; considerable interpersonal skills; oral and written communication skills; considerable ability to keep records and make reports; ability to perform under stress; ability to utilize computer software; supervisory ability.

Six (6) 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 correctional facility, hospital, residential school, extended care facility, rest home or other similar environment.

Two (2) years of the General Experience must have been with responsibility for overseeing kitchen activities related to the preparation, cooking, chilling, retherming and delivery of meals.

NOTE: For State Employees this is interpreted at the level of Correctional Food Services Supervisor 2.

1. College training in dietetics, hotel, restaurant and/or food services, nutrition or a related field may be substituted for the General Experience on the basis of fifteen (15) semester hours equaling one-half (1/2) year of experience to a maximum of two (2) years.
   
2. Two (2) years of experience as a Correctional Food Services Supervisor 2 may be substituted for the General and Special Experience.

1. Incumbents in this class are required to possess a High School Diploma or General Educational Development (GED) certification at the time of appointment.
   
2. 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.
   
3. Incumbents in this class may be required to successfully complete a formal training course in correctional work to develop the knowledge, skills and abilities to successfully perform the duties of the class.

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.

1. Incumbents in this class must have general good health, be free from any disease or injury which would impair health or usefulness and possess and retain sufficient physical strength, stamina, agility, endurance and visual and auditory acuity required to perform all the duties of the class.
   
2. A comprehensive medical examination, including a controlled substance screening, will be required of all applicants upon a conditional offer of employment.

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.

AN AFFIRMATIVE ACTION/EQUAL OPPORTUNITY EMPLOYER

The State of Connecticut is an equal opportunity/affirmative action employer and strongly encourages the applications of women, minorities, and persons with disabilities.