Under general direction of a Food Manager, in a State correctional facility in the Department of Corrections or Department of the Youth Authority, organizes and conducts training programs for food service personnel; assists in planning, directing, and coordinating food service activities; maintains order and supervises the conduct of inmates, wards, residents, or patients; protects and maintains the safety of persons and property; and does other related work.
Employees in the class of Food Manager (Correctional Facility) are responsible for the overall management and supervision of an organized food program on a 24-hour basis. Employees in the class of Assistant Food Manager (Correctional Facility) are responsible for the overall supervision of a feeding program for an organized unit of 1,000 to 3,000 residents and employees. Employees in the class of Supervising Cook II (Correctional Facility) may be in direct charge of the food production staff in a State correctional facility preparing and serving three meals a day for 250 or more residents and employees, depending on the size of the facility.
Under the direction of the Food Manager (Correctional Facility), assists in planning, directing, and coordinating food service activities; develops, interprets, and applies standards and procedures governing the operation of the food service department; plans menus, estimates food requirements, and directs the preparation and service of food in accordance with the State food control system; inspects food facilities for compliance with sanitary, safety, and housekeeping standards; supervises the requisitioning, receiving, inspecting, storing, and the taking of inventory of supplies; selects and trains staff, evaluates their performance, and takes or recommends appropriate action; plans and conducts in-service training programs for the food service staff; prepares reports; maintains order and supervises the conduct of persons committed to the Departments of Corrections and the Youth Authority; prevents escapes; prevents injury by these persons to themselves or others or to property; maintains security of working areas and work materials; inspects premises and searches inmates, wards, residents, or patients for contraband, such as weapons or illegal drugs.
Two years in the California state civil service performing the duties of a Supervising Cook II (Correctional Facility) or Supervising Cook II.
Three years in the California state civil service performing the duties of a Correctional Supervising Cook (Correctional Facility) or Supervising Cook I.
Three years of experience in the management of one or more large kitchens with responsibility for supervision of food service personnel and for the planning, preparation, and serving of meals for at least 300 persons per meal. (Additional education may be substituted for not more than two years of the required experience on the basis of two years of college being equal to one year of experience. Such education should preferably have included major work in hotel, restaurant or institutional management, food and nutrition, or business administration.) Experience in the California state civil service applied toward this requirement must include at least three years performing the duties of a class at a level of responsibility not less than that of Correctional Supervising Cook (Correctional Facility) or Supervising Cook I.
Knowledge of: Principles, procedures, and equipment used in the storage, care, preparation, cooking (including baking), dispensing, and serving of food in large quantities; food handling sanitation and the sanitation and safety measures used in the operation, cleaning, and care of utensils, equipment, and work areas; effective personnel management practices and planning, organizing, and directing the work of others; food accounting and adjusting rations to changing needs; use of purchase orders for food and equipment, keeping inventories, and making requisitions; preparation and use of recipes in a food control program; food values as well as nutritional and economical substitutions within food groups; training methods and planning and conducting in-service training programs; specifications and plans for suitable buildings, working areas, and equipment for culinary departments; Department's Affirmative Action Program objectives; a manager's role in the Affirmative Action Program, and the processes available to meet affirmative action objectives.
Skill in: Judging food quality.
Ability to: Communicate effectively at a level required for successful job performance; plan, organize, and direct the work of others; adjust rations to changing needs; keep inventories and make requisitions; plan and conduct in-service training programs; analyze situations accurately and adopt an effective course of action; keep records and prepare reports; effectively contribute to the Department's affirmative action objectives.
Sympathetic understanding of and willingness to work with the resident population of a State correctional facility; demonstrated supervisory ability; personal cleanliness; good sense of smell and taste; and freedom from communicable diseases.
Persons appointed to positions in this class must be reasonably expected to have and maintain sufficient strength, agility, and endurance to perform during stressful (physical, mental, and emotional) situations encountered on the job without compromising their health and well-being or that of their fellow employees or that of inmates. Assignments during tour of duty may include sole responsibility for the supervision of inmates and/or the protection of personal and real property.
Completion of 30 units of college credits with a concentration or major in food service management or business administration.