TENTATIVE

Occ. Code 3126510

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 Processing Plant at the Oneida Correctional Facility, which operates a Cook-to-Chill inventory system and provides processed food to all correctional facilities.  In addition, Correctional Facility Food Administrators assist in the care and confinement of inmates sentenced to the custody of the Department of Correctional Services and as such, assist in the overall operation of the facility to which they are assigned.

These positions are currently classified only in the Department of Correctional Services. 

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 Oneida Food Processing Plant.

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 Oneida Food Processing Plant.

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 Oneida Food Processing Plant;

·        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 Director Correctional Nutritional Services.

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 Oneida Food Processing Plant, 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, Stores Clerks, 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 Oneida Food Processing Plant, under the Director or Assistant Director Correctional Nutritional Services, 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 Oneida Food Processing Plant; 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, Stores Clerks, and inmate workers; and oversees the preparation of daily reports and prepares monthly and annual reports for the Director Correctional Nutritional Services.

MINIMUM QUALIFICATIONS   

CORRECTIONAL FACILITY FOOD ADMINISTRATOR 1

Open Competitive:  An Associates Degree in food management or hotel management with a concentration in food management or 60 hours of college credit, including 40 credit hours in management courses directly related to food service or involving hands-on cooking courses, and three years of satisfactory food management experience in a large food service operation offering a full-range menu and serving at least 300 meals daily, with one year of this experience involving management of a facility or regional management of separate operations serving a total of at least 300 meals daily; or a Bachelors Degree in food management or hotel management with a concentration in food management and one year of satisfactory food management experience.

CORRECTIONAL FACILITY FOOD ADMINISTRATOR 2

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

Date:  9/06

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.