- Hourly / - BiWeekly /
- Monthly / $44,898.00-$71,671.00 Yearly
A Correctional Dietary Services Supervisor Dietetic is the supervisory level of work directing the food service program at an adult correctional facility which involves the security, custody and supervision of adult inmates who prepare and serve meals. Employees in this classification are in charge of a facility’s overall dietary program and directly supervise lower-level Correctional Dietary Officers and have additional responsibility for the provision of clinical nutritional services to inmates.
Employees in this classification receive general supervision from a Correctional Dietary Regional Manager. Employees may be subject to call-in during emergencies and staffing shortages. Work is performed in a correctional institution, and employees are exposed to inmates who may be abusive and hostile. The work may involve moving objects weighing more than twenty-five pounds.
Positions in this classification are evaluated using the classification job evaluation methodology. The use of this method involves comparing assigned duties and responsibilities of a position to the job criteria found in the Nature of Work and Examples of Work Sections of the class specification.
The Correctional Dietary Services Supervisor is differentiated from Correctional Dietary Supervisor in that the Correctional Dietary Services Supervisor has supervisory responsibility for all correctional dietary workers assigned to the food services program at a facility while the Correctional Dietary Supervisor has supervisory responsibility for lower-level Correctional Dietary Officers. The Correctional Dietary Services Supervisor is differentiated from the Correctional Dietary Manager in that the Correctional Dietary Manager manages a food service program at a facility and has supervisory responsibility for Correctional Dietary Supervisors.
Plans, organizes and directs the activities of the food service program at a correctional facility;
Develops and implements food service policies at the institutional level in accordance with regulations and directives;
Develops specifications for current equipment needs and plans for future equipment needs;
Maintains proper security in the food service area in accordance with regulations and institutional directives;
Supervises lower-level Correctional Dietary Officers;
Trains lower-level Correctional Dietary Officers and adult inmate workers in the safe use of kitchen utensils, food preparation and sanitation methods;
Interviews, hires, disciplines and fires correctional dietary staff; Plans food production schedules on a shift basis;
Prepares and plans seven-day menu cycles; Maintains inventory of food supplies and control records;
Monitors the food service program’s expenditures in order to stay within established budgetary guidelines;
Ensures that meals are prepared and served in accordance with health regulations;
Assigns inmate workers to specific tasks in the food service area;
Orders all food and non-food supplies required for the efficient preparation and service of meals;
Interprets physicians’ prescriptions for modified diets and plans regular and modified diets for inmates;
Completes nutritional assessments for inmates on modified diets;
Consults with medical and other professionals concerning individual food habits and needs of inmates;
Enters notes in the medical records confirming diet orders, inmates’ nutritional assessments, inmates’ progress and adherence to diets;
Participates in menu planning and menu nutritional analysis;
Consults with medical professionals to coordinate meal and drug administration schedules to prevent food and drug interactions;
Conducts in-service training sessions on nutritional standards and dietetic practice for staff assigned to the food service program;
Performs other related duties.
Knowledge of the principles and practices of institutional food management;
Knowledge of federal, State and local health and sanitation regulations applicable to food service operations;
Knowledge of the standards and techniques of large-scale menu planning involving regular and modified diets;
Knowledge of food production, meal service and portion control standards and methods;
Knowledge of appliances, utensils and other equipment used in large-scale food production and distribution;
Knowledge of the proper storage of food supplies;
Knowledge of menu planning;
Knowledge of clinical nutritional care principles, standards, and methods;
Knowledge of the current theory of dietetic practice;
Knowledge of food composition and nutritional values and their correlation to nutritional care and modified diet preparation and service;
Knowledge of medical terminology as it relates to dietetic service and nutritional care;
Ability to learn Division of Correction custody and security policies, procedures and regulations;
Ability to supervise Correctional Dietary Officers and inmates;
Ability to establish good working relationships with other units and private vendors;
Ability to plan for and meet the needs of a large-scale food service operation;
Ability to plan, organize and direct the work of subordinate staff and adult inmates;
Ability to identify problem areas and initiate corrective action.
Education: Determined by the Maryland State Board of Dietetic Practice under the licensing requirements for Nutritionists and Dietitians.
Experience: Two years of supervisory experience in a large-scale food service operation in an institutional, commercial, industrial or similar organization.
Note: Candidates may substitute U.S. Armed Forces military service experience in correctional institutional specialty codes in the criminal justice field of work at a rate of two years of military experience for the required experience.
1.Employees who have not already done so must meet the required selection standards and successfully complete the training prescribed by the Maryland Correctional Training Commission for a Correctional Officer during their probationary period, (Correctional Services Article, Section 8-209). Selection standards for correctional officer training are listed in detail in the Code of Maryland Regulations Title 12, Subtitle 10, Chapter 01 and include the following:
U.S. Citizenship or Resident Alien status
Must be at least 21 years of age
A completed background investigation
2. Employees in this classification are subject to call-in 24 hours a day and, therefore, must provide the employing agency with a telephone number where they can be reached.
3. Employees in this classification are subject to substance abuse testing in accordance with Code of Maryland Regulations 17.04.09, Testing for Illegal Use of Drugs.
Class specifications are broad descriptions covering groups of positions used by various State departments and agencies. Position descriptions maintained by the using department or agency specifically address the essential job functions of each position.
This is a Skilled Service classification in the State Personnel Management System. All positions in this classification are Skilled Service positions. Some positions in Skilled Service classifications may be designated Special Appointment in accordance with the State Personnel and Pensions Article, Section 6-405, Annotated Code of Maryland.
This classification is not assigned to a bargaining unit as indicated by the designation of S (supervisor), M (manager), T (agency head), U (Board or Commission member), W (student), X (Used by agency or excluded by executive order), or Z (confidential). As provided by State Personnel and Pensions Article, Section 3-102, special appointment, temporary, contractual, supervisory, managerial and confidential employees are excluded from collective bargaining. Additionally, certain executive branch agencies are exempt from collective bargaining and therefore, all positions in those agencies are excluded from collective bargaining.