Correctional Officer/Youth Rehab Food Service Specialist I (#MCBB01)
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$41,052.96 Yearly Min / $43,242.00 Yearly Mid / $54,053.00 Yearly Max

Correctional Officer/Youth Rehab Food Service Specialist II (#MCBB02)
$43,349.25 Yearly Min / $45,933.00 Yearly Mid / $57,416.00 Yearly Max

Correctional Officer/Youth Rehab Food Service Specialist III (#MCBB03)
$45,765.23 Yearly Min / $48,804.00 Yearly Mid / $61,005.00 Yearly Max

Correctional Officer/Youth Rehab Food Service Supervisor (#MCBB04)
$50,415.67 Yearly Min / $50,566.00 Yearly Mid / $60,679.00 Yearly Max

Correctional Officer/Youth Rehab Food Service Director I (#MCBB05)
$48,136.00 Yearly Min / $60,170.00 Yearly Mid / $72,204.00 Yearly Max

Correctional Officer/Youth Rehab Food Service Director II (#MCBB06)
$51,337.00 Yearly Min / $64,171.00 Yearly Mid / $77,005.00 Yearly Max

Correctional Food Service Administrator (#MCBB07)
$58,392.00 Yearly Min / $72,990.00 Yearly Mid / $87,588.00 Yearly Max

This class series uses seven levels in the Labor, Trades and Crafts Occupational Group, Food Services Series and describes work applying the principles, practices, supervision, management and technical oversight required to instruct, secure and control inmates or youths assigned to work in a kitchen of a secure facility in the various areas that involve food preparation, production, safety, sanitation, distribution, storage, budgetary and inventory control involved in the efficient operation of a food service program. Work includes utilization of various techniques and equipment in preparing and cooking a variety of food items using methods and processes such as baking, frying, seasoning, and broiling needed to prepare nutritious meals in large quantities in compliance with food safety and regulatory standards.

Note: A career ladder incorporates levels, I and  II; therefore, all positions allocated into the career ladder are classified at the II level. The level I is to provide entry for hiring new employees into the class series but does not preclude hiring new employees at higher levels. To implement the career ladder, current employees are assigned to the level for which they meet minimum qualifications and promotional standards. Employees are promoted through the career ladder in accordance with promotional standards. The promotional standards, a selection document under separate cover, sets forth the criteria that defines and describes the requirements that must be met at the various levels.

Essential functions are fundamental, core functions common to all positions in the class series and are not intended to be an exhaustive list of all job duties for any one position in the class. Since class specifications are descriptive and not restrictive, incumbents can complete job duties of similar kind not specifically listed here. 

• Applies food service principles, practices and methods governing food preparation activities such as food handling, proper storage and temperature control, cleaning of kitchen equipment and utensils to comply with safety and sanitary standards.
   
• Instructs inmate food service workers in the operation of various commercial kitchen equipment such as dishwashers, ovens, toasters, meat slicers, choppers, deep fryers, food processors, steam pots, blenders, and mixers.
   
• Instructs inmates/youth food service workers in food preparation, cooking, safe food and storage handling.
   
• Supervises inmates/youths in their kitchen assignments, directing their activities and establishing a positive working relationship.
   
• Maintains a positive supportive relationship with youth/inmates food service workers through appropriate use of active listening skills in providing guidance as needed.
   
• Prepares and cooks meals.
   
• Maintains control of kitchen utensils, tools and equipment.
   
• Enforces rules, regulations, policies and procedures of the institution and the department in the maintenance of discipline, order, security and housekeeping of assigned locations and staff.
   
• Enforces personal hygiene rules for inmate/youth food service workers to maintain sanitary standards.
   
• Prepares various reports and maintains accurate records.
   
• Attends various Department approved training courses.

Correctional Officer/Youth Rehab Food Service Specialist I

This class describes full performance cooking applying food service principles, practices and methods for food preparation activities and acquiring a working knowledge of correctional/youth security procedures and techniques.

• Work involves full performance volume cooking with security related responsibilities performed with close supervision from a technical superior.
• Monitors inmates/youths in a kitchen of a secure facility to ensure security and adherence to agency established policies and procedures.
• Prepares incident reports of infractions/violations of established policies by inmate/youths for review by higher level specialist.
• Regular contacts are typically with inmates/youths and agency staff primarily for the purpose of establishing effective working relationships.

Correctional Officer/Youth Rehab Food Service Specialist II

This describes the full performance level in the series performing both full range of food preparation activities and security related responsibilities which include instructing and supervising inmates/youth food service workers.

• Receives less supervisory direction and assistance than at the I level.
• Maintains security and custody of inmate/youths assigned to work in the kitchen of a secure facility by making periodic counts to ensure location and custody, conducting searches for contraband and locking and unlocking doors to control passage of inmates, youths, employees, and visitors.
• Coordinates food preparation activities to ensure required amounts of foods are allocated for distribution to satellite areas in order to maintain portion control.
• Tracks inmate hours and calculates wages based on appropriate categories.
• Conducts weekly inventory and requisitions supplies from central warehouse based on daily inmate population count.
• Writes incident reports and initiates inmate/youth discipline.
• Regular contacts are typically internal staff and inmate/youth food service workers in order to inspire confidence and cooperation and provide technical guidance.

Correctional Officer/Youth Rehab Food Service Specialist III

This describes the lead level in the series.

• Receives general supervision from a technical superior. Lead worker responsible for on-site coordination and overall food preparation activities for assigned shift including overseeing the work of lower level Specialists and inmate/youth food service workers. Reviews and evaluates the work of inmates/youth food service workers.
• Participates on departmental boards regarding inmates/youths appropriate work assignment.
• Regular contacts are with lower level specialists, inmate workers, and administrative staff primarily for the purpose of participating in various agency meetings to represent the Supervisor and/or Director in their absence.
• Contacts are also made to gather and disseminate information effecting the food service operations and to provide guidance and direction to lower level staff including explaining and interpreting standard operating procedures and policies. 

Correctional Officer/Youth Rehab Food Service Supervisor  

This describes the supervisory level in the series.

• Supervises two or more Correctional/Youth Rehabilitation Food Service Specialists and inmate/youth food service workers; reviews and evaluates the work of assigned staff and ensures appropriate training is provided to newly hired and experienced workers.
• Directs and participates in maintaining discipline, order and security of the kitchen.
• Implements prescribed policies and procedures to ensure the enforcement and interpretation of institutional/departmental rules and regulations for staff and inmates/youths.
• Projects short term food/supply needs based on overall inmate population and portions served. 
• Inventories food supplies and purchases items from external vendors/suppliers.
• Prepares and maintains records or oversees the preparation of various reports regarding activities, problems and/or incidents including overall food/supply usage and staff/inmate worker schedules/wages.
• Regular contacts are made with Specialists, Food Service Directors, other security and administration staff/supervisors and outside vendors for the purpose of representing the facility's Food Service Director at various meetings as needed, and to discuss/resolve behavioral, personnel, security, timekeeping/payroll, medical, building maintenance and equipment issues/problems associated with the facility food service operations.

Correctional Officer/Youth Rehab Food Service Director I

This level is responsible for directing food service activities from preparation to distribution for a food service operation at a secure facility(ies).

• Supervises food services staff including inmate/youth workers, directly and through subordinate supervisor(s). Supervision is exercised over at least two or more merit full time positions per the Merit Rules. The elements of supervision include planning, assigning, reviewing, evaluating, training and recommending hire/fire, discipline.  Supervision must include responsibility, as needed, for providing documentation to support recommended corrective and disciplinary actions, signing performance plans and appraisals and resolving informal grievances.
• Establishes and implements new or revised facility operating policies and procedures for food service activities and ensures overall compliance of safety and sanitary practices.
• Oversees or participates in requisitioning all supplies the receiving, inspecting, storage and inventory of food, kitchen supplies, and equipment to ensure products meet the requirements of the specified purchase order and are in compliance with government regulations and state contracts.
• Investigates and resolves food quality and service complaints from inmates/youths.
• Contacts are typically with agency department heads/managers, vendors, food service specialists/supervisors and department administrative staff to ensure the smooth operation of a facility's food service operation.

Correctional Officer/Youth Rehab Food Service Director II

This level is responsible for directing the food service activities from preparation to distribution for a food service operation at a large secure facility(ies) with an inmate population of more than 2500.

• Supervises a large food services staff including inmate food service workers, directly and through subordinate supervisor(s). Supervision is exercised over at least two or more merit full time positions per the Merit Rules. The elements of supervision include planning, assigning, reviewing, evaluating, training and recommending hire/fire, discipline.  Supervision must include responsibility, as needed, for providing documentation to support recommended corrective and disciplinary actions, signing performance plans and appraisals and resolving informal grievances.
• Establishes and implements new or revised facility operating policies and procedures for food service activities and ensures the compliance of safety and sanitary practices.
• Oversees or participates in requisitioning all supplies and the receiving, inspecting, storage and inventory of food, kitchen supplies, and equipment to ensure products meet the requirements of the specified purchase order and are in compliance with government regulations and state contracts. Investigates and resolves food quality and service complaints from inmates/youths.
• Contacts are typically with agency department heads/managers, vendors, food service specialists/supervisors and department administrative staff to ensure the smooth operation of a facility's food service operation. 

Correctional Food Service Administrator

This level is responsible for directing the overall food service operations for all secure facilities statewide within the Department of Corrections.

• Manages through subordinate manager(s). Supervision is exercised over at least two or more merit full time positions per the Merit Rules. The elements of supervision include planning, assigning, reviewing, evaluating, and recommending hire/fire, discipline. Responsibility, as needed, includes providing documentation to support recommended corrective and disciplinary actions, signing performance plans and appraisals and resolving informal/formal grievances.
• Purchases food, kitchen supplies and equipment from various vendors in accordance with state procurement laws and within budgetary allocation to ensure adequate inventory is available from the central warehouse.
• Develops the annual food services budget and makes plans for capital improvements for all kitchen/food service facilities.
• Develops master menu for regular, therapeutic, and special meals which requires a daily review of production reports to ensure proper amounts of products are used.
• Inspects kitchens and storage areas to ensure compliance with applicable health, safety and sanitation requirements and makes recommendations on inspection results.
• Contacts are typically with agency department heads/managers, vendors, food service directors, wardens, deputy wardens, department administrative staff and a registered dietitian.

The intent of the listed knowledge, skills and abilities is to give a general indication of the core requirements for all positions in the class series; therefore, the KSA’s listed are not exhaustive or necessarily inclusive of the requirements of every position in the class.

• Knowledge of operational procedures, programs, and controls necessary for maintaining a secure facility.
• Knowledge of correctional security procedures and techniques.
• Knowledge of food service principles, practices, processes and techniques involved in food preparation activities.
• Knowledge of the materials, methods and equipment used in large volume food preparation.
• Knowledge of safety and sanitary procedures pertinent to cooking, food preparation, storage, equipment, and handling.
• Knowledge of department policies and procedures related to operation of institutional kitchens in secure facilities.
• Knowledge of the techniques of self defense, firearms, detection of weapons and contraband.
• Knowledge of recordkeeping and report writing practices and procedures.
• Knowledge of menu planning.
• Skill in the operation of kitchen equipment.
• Skill in cooking complete meals with a minimum of supervision.
• Ability to supervise and instruct inmates/youths engaged in cooking and routine kitchen work.
• Ability to maintain order and control in a secure care setting.
• Ability to diffuse potentially explosive situations i.e. inmate/youth fighting and/or threats against other inmates/youths or employees.
• Ability to work from a menu in the preparation of meals.
• Ability to prepare records and reports.
• Ability to establish and maintain effective working relationships with inmates/youths, vendors, State agency personnel, and subordinates.
• Ability to communicate effectively in oral and written form.
• Ability to act quickly and calmly in an emergency.

In addition to the above knowledge, skills, and abilities, the Correctional Officer/Youth Rehab Food Service Specialist II requires:

• Skill in supervising and instructing inmates/youths engaged in cooking and routine kitchen work.
• Skill in diffusing potentially explosive situations.
• Skill in self defense and use of restraint procedures.
  Skill in the observation of inmate activities and detection of unusual or prohibited behavior which may be a security threat.
• Skill in detecting weapons and other contraband.
• Ability to coordinate food preparation activities to ensure proper portion control.

In addition to the above knowledge, skills, and abilities, the Correctional Officer/Youth Rehab Food Service Specialist III requires:

• Skill in maintaining records and reports.
• Skill in prioritizing and organizing food preparation activities.
• Ability to motivate, oversee and guide the work of lower level Specialists.
• Ability to interpret and apply institutional and department rules, regulations, policies and procedures.
• Ability to ensure that food safety requirements are in compliance with sanitary and safety procedures.

In addition to the above knowledge, skills, and abilities, the Correctional Officer/Youth Rehab Food Service Supervisor requires:

• Knowledge of quality control standards and practices.
• Knowledge of principles and practices of supervision.
• Skill in motivating and training staff.
• Skill in the preparation of recipes to meet special dietetic needs.
• Skill in applying food safety requirements to ensure compliance with sanitary and safety procedures.
• Skill interpreting and applying federal, state, institutional and department rules, regulations, policies and procedures pertaining to security and food service operations.
• Skill in supervising subordinate food service personnel and ensuring that prescribed procedures are strictly adhered to by all responsible personnel.
• Ability to maintain current inventory and project needs based on menu requirements.
• Ability to train personnel in methods of safety, storage and proper utilization of resources.
• Ability to plan and implement a system of quality control.

In addition to the above knowledge, skills, and abilities, the Correctional Officer/Youth Rehab Food Service Director I requires:

• Knowledge of state procurement laws.
• Skill in applying the principles and practices of institutional food management including procurement, preparation, service, safety and sanitation standards.
• Skill in planning, organizing, coordinating and directing the work of supervisory personnel and other employees in a complex food service operation.
• Ability to develop a facility food services budget.

In addition to the above knowledge, skills, and abilities, the Correctional Officer/Youth Rehab Food Service Director II requires:

• Knowledge of management principles and techniques.

In addition to the above knowledge, skills, and abilities, the Correctional Food Service Administrator requires:

• Knowledge of management principles and techniques.
• Knowledge of principles and practices of budget preparation and long range planning.
• Skill in developing, implementing and enforcing department policies and procedures.
• Skill in the development of nutritionally balanced menus.
• Skill in the purchasing of foods, supplies and equipment for institutional kitchens.
• Skill in managing multi-site institutional kitchens.
• Skill in explaining and interpreting applicable Federal/State health, safety and sanitation laws and departmental policies and procedures.
• Ability to establish and maintain working relationships with institutional managers, employees and vendors.

JOB REQUIREMENTS for Correctional Officer/Youth Rehab Food Service Director II
Applicants must have education, training and/or experience demonstrating competence in each of the following areas:

1. Possession of a Serve Safe Certification.
2. Three years experience in proper safety, storage and sanitation standards for food items.
3. Six months experience in food service management such as prioritizing and organizing food service activities, large scale menu planning, pricing and cost control, procurement and inventory control.
4. Knowledge of operations management which includes planning, directing, coordinating, controlling and evaluating operations typically through subordinate supervisors.
5. Knowledge of budget development which includes analyzing financial data and making long and short range plans and projections.
6. Knowledge of developing policies or procedures.
7. Possession of a valid Driver’s License (not suspended, revoked or cancelled, or disqualified from driving).