Occ. Code 3126510

CORRECTIONAL FACILITY FOOD ADMINISTRATOR 1, GRADE 19	3126510
CORRECTIONAL FACILITY FOOD ADMINISTRATOR 2, GRADE 21	3126520

New York State Department of Civil Service

Classification Standard

BRIEF DESCRIPTION OF CLASS SERIES

Correctional Facility Food Administrators manage food service programs for inmates at correctional facilities that have at least 300 inmate beds and serve at least 900 meals per day, and at Shock Incarceration Facilities which, while having less than 300 inmates, do not have the availability of inmate labor, thus requiring greater managerial direction in meeting food production needs.  Several positions are assigned to the Food Production Center at the Mohawk Correctional Facility, which operates a Cook-to-Chill inventory system and provides processed food to all correctional facilities.

These positions are classified only in the Department of Corrections and Community Supervision. 

DISTINGUISHING CHARACTERISTICS

Correctional Facility Food Administrator 1:  serves as the highest-level food service administrator and supervisor in a correctional facility that has from 300 to 799 inmate beds or is a Shock Incarceration Facility; or serves as the overall assistant to the Correctional Facility Food Administrator 2 in a correctional facility that has over 2,000 inmate beds; or serves at the Mohawk Food Production Center.

Correctional Facility Food Administrator 2:  serves as the highest-level food service administrator and supervisor in a correctional facility that has 800 or more inmate beds; or may serve as a food processing administrator and supervisor at the Mohawk Food Production Center.

As the highest level supervisory position in a correctional facility food service program, positions of Correctional Facility Food Administrator 1 and 2 are similar. However, the responsibilities of Correctional Facility Food Administrators 2 are more extensive because of their responsibility for a larger facility food service operation.

RELATED CLASSES

Head Cooks typically supervise Cooks and related staff in all phases of food preparation in large institutional kitchens.

Cooks typically prepare and cook a variety of foods in institutional kitchens and supervise inmates.

ILLUSTRATIVE DUTIES

          CORRECTIONAL FACILITY FOOD ADMINISTRATOR 1 and 2:  When assigned to serve as the highest-level food service administrator and supervisor: 

· works with the Regional Coordinator Correctional Food Services to implement Cook Chill Program policies, plans, and procedures for the storage, inventory control, and preparation of food;

· submits orders for non-Cook Chill food products to the Mohawk Food Production Center;

· contracts with local vendors for purchases of seasonal products;

· supervises, trains, and schedules Head Cooks, Cooks, and inmate workers, including preparing evaluations and/or counseling employees and/or inmate workers, and establishes work schedules and work priorities;

· may assist with, conduct, and/or make determinations on inmate disciplinary hearings;  

· may serve on good behavior time allowance committees as outlined in Title 7, Chapter 5: Procedures for Standards of Inmate Behavior and for Granting Good Behavior Time Allowances;

· monitors the quality and quantity of food prepared to ensure that it meets acceptable standards developed for the Cook Chill Program;

· develops systems to prevent waste and pilferage;

· ensures that the facility food service area is operated in accordance with safety and sanitation standards required by applicable codes;

· may participate in the update and review of facility procedures and internal controls for the purpose of maintaining facility accreditation;

· develops a schedule for preventive maintenance on food service equipment; and

· prepares reports for the Regional Coordinator Correctional Food Services and the Correctional Food and Nutritional Services Director.

CORRECTIONAL FACILITY FOOD ADMINISTRATOR 1:  when assigned to facilities with over 2,000 beds, serves as the overall assistant to the Correctional Facility Food Administrator 2 and may have responsibility for an assigned shift; supervises and trains Head Cooks, Cooks, and inmate workers in a variety of food preparation and food service activities; assists in establishing work schedules and work priorities; monitors the quality and quantity of food prepared to ensure that it meets acceptable standards; and monitors safety and sanitation standards required by applicable codes.

When assigned to the Mohawk Food Production Center, the Correctional Facility Food Administrator 1 serves as overall assistant to the Correctional Facility Food Administrator 2, or other higher level Administrator in the preparation of food for distribution to correctional facilities and may have responsibility for an assigned shift; assigns, supervises, trains, and evaluates a staff of Head Cooks, Cooks, Meat Cutters, Office Assistants (Stores/Mail), and inmate workers; directs the preparation and processing of meat, poultry, vegetables, and ingredients into meals for shipment to facilities; assists in developing standards for the processing, storage, inventory control, and distribution of food; assists in developing menu plans that conform to nutritional standards; monitors the quality and quantity of food prepared to ensure that it meets standards; monitors safety and sanitation standards required by applicable codes; and oversees the preparation of daily reports.

CORRECTIONAL FACILITY FOOD ADMINISTRATOR 2:  when assigned to the Mohawk Food Production Center, under the Correctional Food and Nutritional Services Director or Assistant Director, may serve as a higher level administrator and supervisor responsible for the preparation of food for distribution to correctional facilities; develops menu plans that conform to nutritional standards and meet medical, religious, and specialized feeding programs; works with food procurement staff to acquire food and supplies required by the Mohawk Food Production Center; develops standards for the processing, storage, inventory control, and distribution of food to facilities; directs the preparation and processing of meat, poultry, vegetables, and ingredients into meals; oversees the assignment, supervision, training, and evaluation of a staff of Head Cooks, Cooks, Meat Cutters, Office Assistants (Stores/Mail), and inmate workers; and oversees the preparation of daily reports and prepares monthly and annual reports for the Correctional Food and Nutritional Services Director.

MINIMUM QUALIFICATIONS   

CORRECTIONAL FACILITY FOOD ADMINISTRATOR 1

Open Competitive:  Associates degree in food management or hotel management with a concentration in food management, or 60 college semester credit hours including 30 semester credit hours in courses directly related to food service or involving direct hands-on cooking courses, AND three years of experience supervising food preparation and service in a food service operation offering a full-range menu and serving at least 300 meals daily. One year of this experience must have included independently overseeing the management of a food service operation on an assigned shift or regional management of separate operations; or a bachelors degree in food management, or a bachelors degree in dietetics, hotel management or nutrition with 15 college semester credit hours in food management, AND one year of experience independently overseeing the management of a food service operation on an assigned shift or regional management of separate operations offering a full-range menu and serving at least 300 meals daily.

CORRECTIONAL FACILITY FOOD ADMINISTRATOR 2

Promotion:  one year of permanent competitive service as a Correctional Facility Food Administrator 1.

Revised:  7/18

NOTE:  Classification Standards illustrate the nature, extent and scope of duties and responsibilities of the classes they describe.  Standards cannot and do not include all of the work that might be appropriately performed by a class.  The minimum qualifications are those which were required for appointment at the time the classification standard was written.  Please contact the Division of Staffing Services for current information or minimum qualification requirements for appointment or examination.