Correctional Food Services (Department of Corrections) Series

California State Personnel Board Specification

Series established May 14, 1997

Scope

This series specification describes four Correctional Food Services classifications responsible for supervising, planning, directing, and assisting in the preparation, cooking, and serving of food to inmates and employees in a correctional institution.

Definition of Series

The Correctional Food Services (Department of Corrections) series of classes describes responsibility for coordinating all food services activities in a correctional institution. Incumbents supervise the maintenance of culinary equipment, supplies, and work areas; train culinary workers; maintain order and supervise the conduct of persons committed to the California Department of Corrections; prevent escapes and injury by these persons to themselves, others, or property; maintain security of working areas and work materials; inspect premises and search inmates for contraband, such as weapons or illegal drugs.

Factors Affecting Position Allocation

Scope of responsibility assigned; size of inmate population served; number of State and inmate staff supervised; food services budget; number of kitchens and dining rooms; number of meals transported; and vocational programs. The institutions can either utilize the Correctional Food Manager II, Department of Corrections, level or the Correctional Food Manager I, Department of Corrections, level. Both levels cannot be allocated to one institution.

Definition of Levels

Supervising Correctional Cook (Department of Corrections)

This is the first supervisory senior level in the series. In addition to the duties of the Correctional Supervising Cook (Correctional Facility), may have responsibility for one of the central kitchens in a multifacility; incumbents direct, train, and supervise the work of inmates and employees; evaluate their performance and take or recommend appropriate action; and act for the Assistant Correctional Food Manager (Department of Corrections).

Assistant Correctional Food Manager (Department of Corrections)

This is the second supervisory level in the series. Under the direction of the Correctional Food Manager I or II, incumbents are responsible for either the overall supervision of a large feeding program for an organized unit or assist the Correctional Food Manager in planning, directing, and coordinating food services activities for an institution's overall food program; develop, interpret, and apply standards and procedures governing the operation of the food service department; prepare production sheets; estimate food requirements and direct the preparation and service of food in accordance with the State food control system; inspect food facilities for compliance with sanitary, safety, and housekeeping standards; supervise the requisitioning, receiving, inspecting, storing, and inventorying of supplies; organize and conduct in-service training programs for food service personnel; select and train staff; evaluate their performance and take or recommend appropriate action.

Correctional Food Manager I (Department of Corrections)

This is the third supervisory level in the series.

As the manager of the institution's food services program, incumbents typically have responsibility for the overall management and supervision of an organized food program on a 24-hour basis in an average complex facility; plan, direct, coordinate, and implement all food service activities.

Incumbents in conjunction with the Business Manager, prepare budgets and quarterly food estimates; integrate the feeding program with other programs of the institution; select and train staff; evaluate their performance and take or recommend appropriate action; supervise custody staff assigned to culinary; dictate correspondence and prepare reports.

Correctional Food Manager II (Department of Corrections)

This is the third supervisory level in the series.

As the manager of the institution's food services program, incumbents typically have responsibility for the overall management and supervision of an organized food program on a 24-hour basis in the most complex facilities. The duties are typically the same as the Correctional Food Manager I (Department of Corrections) except for the size of the institution served as determined by the allocation factors.

Minimum Qualifications

All Levels:

Equivalent to completion of the eighth grade.

Supervising Correctional Cook (Department of Corrections)

Either I

One year in the California state civil service performing the duties of a Correctional Supervising Cook (Correctional Facility).

Or II

Two years of experience in a supervisory capacity over cooks and allied workers with responsibility for supervising, planning, and scheduling the preparation, cooking, and serving of three meals a day for at least 300 persons per meal.

Assistant Correctional Food Manager (Department of Corrections)

Either I

Two years in the California state civil service performing the duties of a Supervising Correctional Cook (Department of Corrections).

Or II

Three years in the California state civil service performing the duties of a Correctional Supervising Cook (Corrections Facility).

Or III

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, three meals per day. (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 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).

Correctional Food Manager I (Department of Corrections)

Either I

One year in the California state civil service performing the duties of an Assistant Correction Food Manager (Department of Corrections).

Or II

Three years in the California state civil service performing the duties of a Supervising Correctional Cook (Department of Corrections).

Or III

Four 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, three meals per day. (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 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 Supervising Correctional Cook (Department of Corrections).

Correctional Food Manager II (Department of Corrections)

Either I

One year in the California state service performing the duties of a Correctional Food Manager I (Department of Corrections).

Or II

Two years in the California state civil service performing the duties of an Assistant Correctional Food Manager (Department of Corrections).

Or III

Broad and extensive (more than five years) 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, three meals per day. (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 have included major work in hotel, restaurant or institution 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 Supervising Correctional Cook (Department of Corrections).

Knowledge and Abilities

All Levels:

Knowledge of: Principles, procedures, and equipment used in the storage, care, preparation, cooking (including baking), dispensing, and serving food in large quantities; kitchen sanitation and safety measures used in the operation, cleaning, and care of utensils, equipment, and work areas; food handling sanitation; food values as well as nutritional and economical substitutions within food groups; food accounting; use of purchase orders for food and equipment; methods of cutting and preparing meat; and training methods.

Ability to: Plan palatable and adequate menus; plan, organize, and direct the work of others; adjust rations to changing needs; keep inventories and make requisitions; use of appropriate equipment; judge food quality; prepare and cook all food groups; determine food quantities necessary for groups of varying size; direct the preparation of special diets (both medical and religious); plan food production to schedule; communicate effectively at a level required for successful job performance; plan and conduct in-service training programs; analyze situations accurately and adopt an effective course of action; keep records and prepare reports.

Supervising Correctional Cook (Department of Corrections)

Knowledge of: Principles of effective supervision; laws and rules governing supervision of inmates, including disciplinary actions, inmate appeals, and work incentive programs; Departments' Affirmative Action Program objectives; a manager's role in the Affirmative Action Program, and the processes available to meet affirmative action objectives.

Ability to: Effectively contribute to the Department's affirmative action objectives.

Assistant Correctional Food Manager (Department of Corrections)

Correctional Food Manager I (Department of Corrections)

Correctional Food Manager II (Department of Corrections)

Knowledge of: State laws governing procurement process, legal requirements that pertain to a food service operation as set forth by the Federal Drug Administration, United States Drug Administration, Department of Health Services, United States Drug Administration grading standards, and the United States Drug Administration commodity standards; effective personnel management practices and planning; 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.

Special Personal Characteristics

All Levels:

Sympathetic understanding of and willingness to work with the resident population of a State correctional facility; supervisory ability; personal cleanliness; good sense of smell and taste; and freedom from communicable diseases.

Special Physical Characteristics

All Levels:

Persons appointed to positions in this class series 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 inmates.

Assignments include sole responsibility for the supervision of inmates and/or the protection of personal and real property.

Class History