Class Code: 87237
IOWA DEPARTMENT OF ADMINISTRATIVE SERVICES –
HUMAN RESOURCES ENTERPRISE
CORRECTIONAL FOOD SERVICE COORDINATOR
DEFINITION
Directs the work of subordinate correctional inmates in the
preparation and serving of meals at a state correctional institution; performs
related work as required.
The Work Examples and Competencies listed are for illustrative purposes only and not intended to be the primary basis for position classification decisions.
WORK
EXAMPLES
Instructs
and directs correctional inmates concerning food service operations and work
habits to prepare meals for inmates and staff by demonstrating cooking and
sanitation methods, modeling proper social and work behavior, and by monitoring
and correcting their work.
Enforces
personal hygiene rules for inmates to maintain sanitary standards for food
service operations through visual observations, verbal instructions, and/or
written disciplinary measures.
Issues
and controls kitchen tools, equipment, and food supplies for food preparation
to maintain security procedures by unlocking refrigerators, freezers and knife
cabinets and/or writing information (name, date, time, and article) in the
issuance record.
Measures
food ingredients to determine appropriate amounts by reading recipes and by
using food scales, measuring cups and spoons.
Prepares
food items for meals by frying, baking, roasting, etc., as appropriate.
Monitors
food temperatures to ensure that foods are served or stored at safe
temperatures by reading food thermometers and recording temperatures on charts.
Portions
prepared food items on a tray or assembly line to serve the correct amount and
type of food by following the diet slips, calorie charts, or verbal
instructions and by using the correct serving utensils.
Assembles
food items on tray lines to ensure that residents with special diets or under
lock-down or protective custody receive designated meals.
Stores
leftover food to preserve it for future meals by following written guidelines
as to what foods may be preserved, by weighing, dating and labeling food items,
and by recording the amount leftover.
Sanitizes
kitchen equipment, utensils, floors, walls, counters, tables and/or food carts
to comply with state Health Department standards and to prevent food-borne
illnesses by following cleaning schedules and by using detergents, floor
sprayers, hot water, the three-sink method, and double bucket method.
Knowledge of sanitary methods and
personal hygiene standards applicable to institutional food service operations.
Knowledge of personal conduct standards
and work behavior requirements for correctional inmates performing foodservice
work.
Knowledge of security procedures
pertaining to correctional food service operations as noted by written policies
and procedures.
Knowledge of weights and measures used
to determine proper amounts of food ingredients for mass food production.
Knowledge of meat and vegetable
preparation methods.
Knowledge of cooking methods (frying,
deep-fat frying, or baking).
Knowledge of food safety as related to
storing temperatures, reading of food thermometers, handling, serving, and
storing of cooked foods.
Ability to perform basic mathematics
(addition, subtraction, multiplication, and division) as related to measuring
or weighing, and calculating or converting units of measure for determining
proper amounts of food ingredients for mass food production.
Ability to read English at the level
necessary for interpreting and understanding written recipes, menus,
nourishment labels, diet slips, portioning sheets, and/or policies and
procedures.
Ability to prepare food items in the
appropriate manner.
Displays high standards of ethical conduct. Exhibits honesty and integrity. Refrains from theft-related, dishonest and unethical behavior.
Works
and communicates with internal and external clients and customers to meet their
needs in a polite, courteous, and cooperative manner. Committed to quality service.
Displays
a high level of initiative, effort and commitment towards completing assignments
efficiently. Works with minimal
supervision. Demonstrates responsible
behavior and attention to detail.
Responds
appropriately to supervision. Makes an
effort to follow policy and cooperate with supervisors.
Aligns
behavior with the needs, priorities and goals of the organization.
Encourages
and facilitates cooperation, pride, trust and group identity. Fosters commitment and team spirit.
Expresses information to individuals or groups effectively, taking into account the audience and nature of the information. Listens to others and responds appropriately.
EDUCATION,
EXPERIENCE, AND SPECIAL REQUIREMENTS
The equivalent of two years of full-time work experience in
mass food production in a commercial, military, hospital, or institutional food
services setting;
OR
an equivalent
combination of experience and education substituting thirty semester (or
equivalent) hours of accredited college or university course work in dietetics,
nutrition, food management or a closely related field for one year of the
required experience;
OR
employees with current
continuous experience in the state executive branch that includes experience
equal to one year of full time work as a Cook 1, Cook 2, Baker 1 or Baker 2.
NECESSARY
SPECIAL REQUIREMENTS
Designated positions in this job class require applicants to
obtain the required Commercial Drivers License within a period of time as
determined by the appointing authority at the time of hire.
SELECTIVE
CERTIFICATION
For designated positions the appointing authority, with Iowa
Department of Administrative Services – Human Resources Enterprise prior
approval, may request those applicants possessing a minimum of twelve semester
hours of education, six months of experience, or a combination of both, or a
specific certificate, license, or endorsement in the following area:
383 meat cutting/butcher
Applicants wishing to
be considered for such designated positions must list applicable coursework,
and/or experience on the application.
Effective Date: 6/99 BW