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Dietary Management Services Specialist
Food Service Correctional Support Trades Supervisor
Dietary Management Services Specialist
Food Service Correctional Support Trades Supervisor
|Dietary Management Services Specialist|
|Company||Pennsylvania Department of Corrections||Date Posted||10/21/2016|
|Contact Info||Jill Kubic|
1920 Technology Parkway
Mechanicsburg, PA 17050
|Description||This is highly responsible work in assisting in the administration of the Food Services Division which plans, directs, and coordinates the food service operations for all state correctional institutions and facilities throughout Pennsylvania.|
|Responsibilities||Plans, develops, implements, monitors, and updates Department wide policies, guidelines, operational methods, and procedures for the Food Services Operations and Food Services Personnel at all State Correction Institutions and Facilities.|
Develops and implements manuals needed for the food services operations at all State Correctional Institutions and Facilities, which include but are not limited to Food Service Procedure Manual, Food Production Manual, Therapeutic Diet Manual, and Food Handler's Housekeeping and Sanitation Manual.
Conducts inspections and audits Food Service Operations and Food Service Personnel in all State Correctional Institutions and Facilities to ensure conformity to established policies and procedures, ACA Standards, and Federal and State Food Code requirements. This includes but is not limited to safe food handling procedures, sanitation and housekeeping procedures, food preparation and service procedures, procurement, receiving, storage, requisitioning, vendor control, safety, proper handling and care of equipment, and enforcement of security custody practices.
Monitors and reviews operation, budgetary, administrative, and planning procedures. This includes but is not limited to controlling cost, waste, meals served, and monthly/quarterly/annual reports.
Assists with reviewing and recommending facility building design and capital projects for State Correction Institutions and Facilities.
Assesses Institutions for compliance of operations in conjunction with Departmental Policy and Procedures.
Acts as the point of contact for BHCS, Food Services Division in absence of the Chief of Food Services.
Attends administrative meetings in the absence of the Chief of Food Services.
Assists Chief with directing and reviewing work of Dietitian, field staff, and Administrative Assistant.
Prepares written analysis of food service operations for review by Executive Staff.
Prepares reports for Department of Corrections Executive Staff and SCI Administrators regarding progress and assistance programs, to ensure communication in all areas of concern.
Liaison between BHCS, Food Services Division and Superintendents/Deputies for Centralized Services to ensure food service issues are communicated to the Chief of Food Services and Executive Staff.
Prepares and conducts executive level presentations to Department of Corrections and Department of General Services Executive Management Teams.
Analyzes individual SCI Food Service operational issues as a Department of Corrections System's operation and develops recommendations which enhance the delivery of Food Services with respect to food preparations, budget, purchase specifications, menus, recipes, and waste control.
Participates in establishing, implementing, modifying, and monitoring of all systems for standardization of Best Practices and Food Service computerization.
Participates in implementing, modifying, and monitoring of the computerized nutrient audit, inventory control system, and databases of all State Correctional Institutions and Facilities. This includes but is not limited to a full working knowledge of the SAP system and functions.
Conducts announced and unannounced physical plant, staffing, and equipment assessments of all State Correctional Institutions and Facilities.
Conducts reviews concerning environmental health, sanitation, and related issues for all areas of the institution used to store, produce or serve food, or that impact on these functions at all State Correctional Institutions and Facilities.
Develops, prepares and monitors product specifications. Coordinates implementation of product specifications with DOC Purchasing Department and Department of General Services. Ensures all State Correctional Institutions and Facilities receive correct item specifications and continually communicates any necessary updates or changes.
Assists with developing, implementing, and monitoring DOC and DGS procurement processes, bids, and contracts.
Participates in monitoring the table of organization, overtime usage, and staffing levels for all DOC Food Service Operations.
Participates in developing a Master Menu and guidelines to insure Standards of Nutritional Adequacy, costs, variety, quality, and religious mandates are met.
Assists in developing, implementing, and monitoring the Therapeutic Diet Program at all State Correctional Institutions and Facilities.
Conducts meetings to discuss operation procedures, problems, and general policy guidelines.
Prepares meeting agendas and schedules.
Develops, prepares, and conducts a variety of field surveys.
Conducts research on a variety of topics and reports findings to Chief of Food Services. This includes but is not limited to Federal, State, and Local Food Codes; food service industry methods, trends, and products; FDA and USDA food product recalls and announcements.
Reviews current legislation that may impact upon food service laws and regulations. Works with other Governmental Agencies to ensure DOC compliance with current laws and regulations.
Works with other Governmental Agencies on training programs for Interdepartmental training.
Develops and conducts training programs for managers, supervisors, instructors, and inmates.
Assists Institution Administrators and Food Service Managers when emergencies occur such as an employee job action, inmate work stoppage, inmate lockup, and inmate work slowdown.
Assists the Central Office Emergency Response Team.
Assists in advising and consulting with all Food Services Managers regarding labor relations.
Assists in coordinating work with independent consultants and other divisions of the Department of Corrections. Assists in supervising the work provided by independent consultants concerning projects, program work, and related issues.
When requested, consults with County Prison Administrators and County Commissioners regarding all aspects of food service operation. This includes but is not limited to menu, labor, budget, layout, and design.
Assists in coordinating the Government Donated Food Program and garden projects at all State Correctional Institutions and Facilities.
Operates and maintains files on a personal computer. This includes but is not limited to, being familiar with the basics of and working with the Windows Operating System, Excel, Microsoft Word, Microsoft Outlook, and Internet Explorer. Operates photocopy machine, typewriter, word processor, and calculator.
Participates in and completes all mandatory training requirements.
Attends workshops, conferences, and training sessions to network, keep informed of current trends, and learn new or improved methods and training techniques in food service management.
Performs other related duties as required.
|Requirements||One year of experience as a Director of Dietetic Services 1;|
Two years of experience as a Clinical Dietitian Manager or Food Service Manager;
Four years professional clinical experience in a dietary and food service operation, two years of which must have been in a supervisory or consultative capacity;
Graduate level college coursework in food and nutrition, food service management, dietetics, institutional management or related fields may be substituted for up to two years of the required general professional level experience.
NECESSARY SPECIAL REQUIREMENT: Registration, or proof of eligibility for registration, as a Dietitian with the Commission on Registration of the American Dietetic Association.
CONDITION OF EMPLOYMENT: Employees possessing proof of eligibility for registration as a Dietitian with the Commission on Registration of the American Dietetic Association must obtain such registration within six months of employment.
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|Food Service Correctional Support Trades Supervisor|
|Company||Colorado Department of Corrections||Date Posted||12/01/2015|
|Contact Info||Lisa Harding|
2862 South Circle Drive
|Description||This Correctional Support Trades Supervisor I (CSTS I) is a Food Service (FS) Supervisor in a Colorado Department of Corrections (CDOC) prison facility. Position oversees the production of meal services for an offender population which could range from 600 to 7500 meals daily. POSITIONS are located throughout the State of Colorado.|
|Responsibilities||Responsibilities include but are not limited to: ensuring the safety and security of the public, facility staff and offenders; ensuring efficient meal service during assigned shift and supervising offender work crews in the daily kitchen operations; ensuring sanitation and compliance with all applicable regulations, standards and guidelines and ensuring appropriate use of resources and inventory. The FS Supervisor prepares offenders for community re-entry by promoting the Colorado Department of Corrections Mission and Vision while adhering to a high level of integrity and commitment.|
|Requirements||Four years of employment experience cooking in the food service industry; at least one of the four years must have included supervisory/work lead duties, making decisions and/or recommendations that affected the pay, status and tenure of subordinate staff or offenders. |
The following types of food service experience will be considered:
Applicant may meet the four year requirement with a combination of work experience as follows:
A minimum of two years of experience, as described in one of the food service settings listed above may be combined with correctional experience for a total of at least four years.
Correctional experience must be security related duties where primary responsibilities throughout a shift, include monitoring and controlling offender movement throughout their daily schedules, discovering and preventing contraband and responding to emergencies; ensuring proper key/tool/chemical/equipment control, use,storage and accountability; advising offenders in matters concerning work, programs, appropriate behavior and decision making in order to prepare them for successful community re-entry.
Substitutions:Completion of an accredited, non correspondence culinary or hospitality degree may substitute for two of the required years of cooking experience. This does not apply to the supervisory experience. An acceptable substitution for the supervisory experience is either a Certified Dietary Manager or Certified Food Service Manager. Please attach transcripts if you are using any of these substitutions. Transcripts must include the name of institution, your student ID #, a list of the courses completed, the degree earned and the date awarded.
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