Job Specification Details

Large scale food preparation and service for the Department of Corrections within correctional facilities. Supervision is exercised over food service workers, other staff, and inmates. Duties include planning meals, purchasing food and facility supply items, tracking and managing inventory, budget planning, equipment care and purchasing, and exercising security controls. Duties are performed under the direction of a Corrections Assistant Superintendent, but with need for significant interaction with other division or department staff, and outside service providers. This class is distinguished from the Facility Food Service Supervisor by the size of facility and budget and volume of physician ordered specialty menus. All employees of the Agency of Human Services perform their respective functions adhering to four key practices: customer service, holistic service, strengths-based relationships and results orientation.

Assigns, supervises, and inspects the food menu and preparation on a daily basis. Tracks menu requirements for offenders who have been placed on special diets by medical staff. Initiates orders for personal care, household and food items, and supervises the delivery, storage, and distribution of supplies for the facility. Responsible for food services budget, including development, change recommendations and monitoring. Maintains records and prepares reports as requested by an administrative superior. Maintains an inventory of kitchen and dining equipment, and deals directly with vendors for repairs. Makes recommendations for replacement of equipment and handles the purchasing once approved. Develops and conducts in-service training programs for both staff and inmate workers, as well as State-wide training programs for other food service personnel. Establishes workload and performance standards for employees and inmate workers. Responsible for hiring, maintaining records of performance, and submitting payroll on inmates working in the food service work program. Trains, supervises, and evaluates Correctional Officers or Cooks working in food services. Establishes and maintains a Food Service Procedure Manual. Performs basic security practices, conducts shakedowns and grievance investigations related to food services. Performs related duties as required.

Work is performed in a correctional facility kitchen during an assigned shift. Incumbents must be able to operate cutters and slicers, handle knives, lift weights of up to 60 lbs., and work under conditions of high heat and humidity. Duties include supervision of inmates in work situations.

Considerable knowledge of the methods materials, and equipment used in institutional food services.

Knowledge of health, sanitary, and safety practices involved in institutional and large scale cooking.

Knowledge of food refrigeration and preservation procedures.

Ability to project food service needs and cost for budgeting purposes.

Ability to keep accurate records and prepare reports.

Ability to work long hours under conditions of heat and humidity.

Ability to work independently.

Ability to communicate effectively orally and in writing.

Ability to establish and maintain effective working relationships.
 

Ability to provide leadership and accountability within the framework of the four key practices of the Agency of Human Services: customer service, holistic service, strengths-based relationships and results orientation.

Bachelor's degree in nutrition, food service, home economics, dietetics, or a closely related field AND four years experience in a large scale food service operation, at least two of which has included supervisory responsibilities.

OR

High school graduation or equivalent AND six (6) years or more of experience in volume cooking, to include supervision of staff and preparing and monitoring a kitchen facility budget.

OR

High school graduation or equivalent, completion of a formal course in commercial food preparation AND four (4) years or more in volume cooking, to include supervision of staff and preparing and monitoring a kitchen facility budget.

NOTE: Incumbent must be trained and certified in the Hazard Analysis Critical Control Point (HACCP) within the first six months of employment.

Candidates must pass any level of background investigation applicable to the position. In accordance with AHS Policy 4.02, Hiring Standards, Vermont and/or national criminal record checks, as well as DMV and adult and child abuse registry checks, as appropriate to the position under recruitment, will be conducted on candidates, with the exception of those who are current classified state employees seeking transfer, promotion or demotion into an AHS classified position or are persons exercising re-employment (RIF) rights.