Food Service Specialist (Food Service Administrator)
As Administrator of the Food Service Department, typical duties and responsibilities include planning, controlling and evaluating food service functions, such as managing budget resources, establishing standards of sanitation, safety and security, and evaluating inmate acceptance of food quantity and quality. The work involves administering the food program that consists of a wide variety of duties which include several specialized programs and functions such as (satellite feeding, Medical Diets, Religious Diets). The incumbent implements and monitors the food safety program. The incumbent supervises food preparation, ensuring compliance with the nutritional needs, and evaluating the quality and effectiveness of services provided. The incumbent supervises the operation of all equipment and supplies, including a large subsistence storeroom plus large meat and vegetable coolers. Must requisition all food supplies and equipment for the department and keep accurate accountable records. The incumbent develops detailed estimates and initial requests for the budget required to operate the food service department, and approves the expenditure of department funds. Along with all other correctional institution employees, incumbent is charged with responsibility for maintaining security of the institution. The staff correctional responsibilities precede all others required by this position and are performed on a regular and recurring basis. To be considered for the position, you must meet the following qualification requirements:
Education:
There is no substitution of education for specialized experience for this position.
Experience:
You must have at least one year of specialized experience equivalent in difficulty and complexity to the next lower grade level. To be creditable, this experience must have equipped the applicant with the particular qualifications to successfully perform the duties of the position, and must typically be in or related to the position to be filled. Such experience must have demonstrated:
Experience in supervising food preparation, ensuring compliance with nutritional needs and evaluating the quality and effectiveness of services provided. Experience in evaluating the performance of subordinate employees and initiating appropriate disciplinary action, when necessary. Experience in supervising the operation of all equipment and supplies, including a large subsistence storeroom plus large meat and vegetable coolers. Experience in developing detailed estimates and initial requests for the budget and approving expenditures of department funds. Experience in supervising the production and serving of the National Menu, the certified religious diet menu and working with a registered dietitian to serve medical diets when needed. If applicable, credit will be given for paid and unpaid experience. To receive proper credit, you must show the actual time (such as the number of hours worked per week) spent in activities. Your eligibility for consideration will be based on your responses to the questions in the application.
Estimated Salary: $20 to $28 per hour based on qualifications.
Education:
There is no substitution of education for specialized experience for this position.
Experience:
You must have at least one year of specialized experience equivalent in difficulty and complexity to the next lower grade level. To be creditable, this experience must have equipped the applicant with the particular qualifications to successfully perform the duties of the position, and must typically be in or related to the position to be filled. Such experience must have demonstrated:
Experience in supervising food preparation, ensuring compliance with nutritional needs and evaluating the quality and effectiveness of services provided. Experience in evaluating the performance of subordinate employees and initiating appropriate disciplinary action, when necessary. Experience in supervising the operation of all equipment and supplies, including a large subsistence storeroom plus large meat and vegetable coolers. Experience in developing detailed estimates and initial requests for the budget and approving expenditures of department funds. Experience in supervising the production and serving of the National Menu, the certified religious diet menu and working with a registered dietitian to serve medical diets when needed. If applicable, credit will be given for paid and unpaid experience. To receive proper credit, you must show the actual time (such as the number of hours worked per week) spent in activities. Your eligibility for consideration will be based on your responses to the questions in the application.
- Department:
1667 Food Services - Salary Range:
$74,596 to $96,978 per year
Estimated Salary: $20 to $28 per hour based on qualifications.
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