Occ. Code 3112800
REGIONAL COORDINATOR CORRECTIONAL FOOD SERVICES,
New York State Department of Civil Service
BRIEF DESCRIPTION OF CLASS
Regional Coordinators Correctional Food Services coordinate, oversee, and monitor food service and nutritional activities in correctional facilities, within assigned geographic regions, for the Department of Corrections and Community Supervision (DOCCS). Incumbents monitor correctional facilities for food requirements; determine the availability of food products to meet the needs of correctional facilities ensuring that sufficient food is processed to meet menu requirements and that sanitary conditions are adhered to; and collaborate with other agencies regarding the management and oversight of the Cook-to-Chill process.
These positions are classified only at DOCCS Mohawk Correctional Facility.
REGIONAL COORDINATOR CORRECTIONAL FOOD SERVICES: reviews the food service operations of correctional facilities within an assigned geographic region; inspects and audits correctional facility food service operations for compliance with various Federal, State and local food service policies, procedures, and standards.
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.
Reviews the food service operations of individual correctional facilities for compliance with DOCCS, Department of Health (DOH), and American Correctional Association (ACA) policies, procedures, and standards.
Monitors correctional facility food service operations to ensure DOCCS policies, procedures, and directives are followed.
Collaborates with the Correctional Food and Nutritional Services Director to develop training programs for all levels of food service staff.
Reviews inmate correspondence and grievances concerning the quality, quantity, sanitation, and other food service related concerns.
Collaborates with the Correctional Food and Nutritional Services Director in resolving correctional facility emergencies and requests from local, State, and federal agencies needing assistance.
Promotion: one year of permanent competitive service as a Correctional Facility Food Administrator 2, or two years of permanent competitive service as a Correctional Facility Food Administrator 1.
Open Competitive: Associates degree in food management, or hotel management with a concentration in food management and five 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, with two years of this experience involving total management of a food service operation or regional management of separate operations; or a bachelors degree in food management or hotel management with a concentration in food management 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, with two years of this experience involving total management of a food service operation or regional management of separate operations.
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 above 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 on minimum qualification requirements for appointment or examination.