Food Services Specialist (Regional Food Service Administrator)

Full Job Description

Corrections professionals who foster a humane and secure environment and ensure public safety by preparing individuals for successful reentry into our communities.

To be considered for the position, you must meet the following qualification requirements: Education: There is no substitution of education for specialized experience for this position.

OR Experience: You must have at least one year of specialized experience equivalent in difficulty and complexity to the next lower grade level.

To be creditable, this experience must have equipped the applicant with the particular knowledge, skills, and abilities (KSA's) to perform successfully the duties of the position, and must typically be in or related to the position to be filled.

Such experience must have demonstrated: Knowledge of food preparation and serving. Knowledge of prices, dietetics, grades of food, and meal planning.

Ability to plan culinary activities to meet meal schedules. Ability to supervise and train other personnel in preparing and serving food, as appropriate.

Ability to prepare pertinent records and reports. Qualifying specialized experience must have involved preparing and serving food in mass quantities for large groups of people.

If applicable, credit will be given for paid and unpaid experience. To receive proper credit, you must show the actual time (such as number of hours worked per week) spent in the activities.

**Your eligibility for consideration will be based on your responses to the questions in the application.** Major Duties:

Fully responsible for planning, coordinating, and reviewing all aspects of the Food Service programs in institutions or farm operations within the region.

Frequently assesses the operations and activities of Food Service departments within the region for program performance and ensures that the Food Service operations are cost effective and free from waste, fraud and abuse.

Consults and coordinates with interdisciplinary staff for expansion, space utilization and program development.

As a member of an interdisciplinary team or independently, conducts technical assistance to explore the utilization of staff, space, budgets and related areas of concern in an effort to maximize the effectiveness of the institution and Food Service programs.

Reviews deficiencies from policy and professional standards, recommends measures to correct significant concerns and monitors full implementation and correction of deficiencies.

Cost center manager for the Food Service department and collaborates in the development of a multi-million dollar budget for institutions located within the region.

Advises the Regional Director on the levels of allocation for each institution based on such factors as location, sex of the inmate population, security level, satellite programs (Camp, Segregation, Holdover, Jail, WITSEC) and Special Diets (Medical and Religious).

Analyzes trends, emerging needs and problems to measure the effectiveness of existing services.

Prepares comprehensive reports of observations, findings and evaluations with recommendations for procedural and/or corrective actions.

Responsible for developing policy, providing expert advice in an area of correctional specialty, or to provide guidance, direction, supervision, advice and/or evaluation for a program or programs in correctional facilities.