Occ. Code 3112800

 

 

REGIONAL COORDINATOR, CORRECTIONAL FOOD SERVICES, GRADE 23     

 

 

New York State Department of Civil Service

 

Classification Standard

 

 

BRIEF DESCRIPTION OF CLASS

 

            Positions in this class coordinate, oversee, and monitor food service and nutritional activities in Correctional Facilities, within assigned geographic regions, for the Department of Correctional Services (DOCS).  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 DOCS Oneida Correctional Facility.

All incumbents at DOCS assist in the total care and confinement of inmates sentenced to the custody of the department.  All incumbents perform various duties and functions in conjunction with the overall operation of a facility and/or location to which they are assigned.  

 

DISTINGUISHING CHARACTERISTICS

 

            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.

 

RELATED CLASSES

 

            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, have limited 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.

 

ILLUSTRATIVE DUTIES

 

Review the food service operations of individual correctional facilities for compliance with DOCS, Department of Health (DOH), and American Correctional Association (ACA) policies, procedures, and standards.

 

 

Monitor correctional facility food service operations to ensure DOCS policies, procedures, and directives are followed.

 

 

Collaborate with the Correctional Food and Nutritional Services Director to develop training programs for all levels of food service staff.

 

 

Review inmate correspondence and grievances concerning the quality, quantity, sanitation, and other food service related concerns.

 

 

Collaborate with the Correctional Food and Nutritional Services Director in resolving correctional facility emergencies and requests from local, State, and federal agencies needing assistance.

 

MINIMUM QUALIFICATIONS

 

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: An 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.

 

Date:  3/10

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.