- Hourly / - BiWeekly /
- Monthly / $50,897.00-$81,680.00 Yearly
A Correctional Dietary Regional Manager General is the managerial level of work responsible for managing several correctional food service programs located at adult correctional institutions within a specified geographical area. Employees in this classification supervise Correctional Dietary Managers and indirectly supervise Correctional Dietary Supervisors and the entire correctional food service staff within the region.
Employees in this classification receive managerial supervision from an Assistant Warden, Warden or other administrative official. Employees may be subject to call-in during emergencies and staffing shortages. Work is performed in a correctional institution, and employees may be exposed to inmates who may be abusive and hostile. Employees may be required to move objects weighing twenty-five pounds or more.
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 Regional Manager is differentiated from Correctional Dietary Manager in that the Correctional Dietary Regional Manager have responsibility for managing several correctional food service programs within a specified geographical area while the Correctional Dietary Manager manages the food service program at one correctional institution and has supervisory responsibility for Correctional Dietary Supervisors.
Plans, organizes and directs the correctional food service programs at correctional facilities within an assigned geographical area;
Formulates food service policies, which may involve implementation and development of procedural manuals;
Establishes and maintains standards for all food purchasing, production, serving sanitation and safety;
Plans, organizes and directs in-service training programs for all food service personnel;
Plans, organizes and coordinates food production with delivery and serving functions to assure that menu and production schedules are met;
Develops sound cost accounting and purchasing practices to meet the needs of the food service programs;
Directs the preparation of work schedules for food service personnel of the assigned institutions;
Coordinates the implementation of medically required diets with production personnel;
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 quantity and quality food selection, production and meal service;
Knowledge of portion control standards and methods;
Knowledge of food procurement specification procedures;
Knowledge of food cost accounting;
Knowledge of appliances, utensils and other equipment used in large-scale food production and distribution;
Knowledge of the proper storage of food supplies;
Ability to plan, organize and coordinate the work of the supervisory and other subordinate food service personnel;
Ability to plan and meet the needs of a multi-large-scale food service operation;
Ability to develop and prepare specifications for purchasing food, supplies and equipment;
Ability to maintain accurate records and prepare required reports;
Ability to establish good working relationships with staff and personnel in other departments and agencies.
Education: A Bachelor's degree from an accredited college or university in food service management, nutrition, dietetics, home economics, business administration, public administration or a closely related field.
Experience: Four years of supervisory experience in a large-scale food service operation in an institutional, commercial, industrial or similar organization.
1. Candidates may substitute additional experience on a year-for-year basis for the required education.
2. Candidates may substitute a Master's degree from an accredited college or university in food service management, dietetics, nutrition, home economics, business administration, public administration or a closely related field two years of the required experience.
3. 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 Descriptions 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.
Class Descriptions provide information about the Nature of Work, Examples of Work, General Requirements and Acknowledgements. The Required Knowledge, Skills, and Abilities; Minimum Education and Experience Requirements; Special Requirements; and recruitment and testing procedures are set by the using agency.
This is a Management Service classification in the State Personnel Management System. All positions in this classification are Management Service positions.
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.