Date of Study: September 20, 2021 – September 23, 2021
Collective Bargaining Identification: S15
Job Analysis Conducted By: Amy Lee, Office of Workforce Planning, Department of Corrections and Rehabilitation
Number of Incumbents: There are 42 incumbents in this classification per the State Controller’s Office Filled/Vacant Position Report dated March 2020.
EDITED TASK LISTING
NOTE: Each position within this classification may perform some or all of these tasks. Tasks highlighted in bold text are not currently on the SPB classification specification
1.Oversee supervisory food service staff to provide direction and guidance using mandated supervisory training and government laws, rules and regulations (e.g., California Retail Food Code [CRFC], Food Service Handbook, Department Operations Manual [DOM], Equal Employment Opportunity [EEO], California Code of Regulations – Title 15, etc.), on a daily basis.
2.Serve as a Subject Matter Expert for the Department on Qualifications Assessments, Qualification Appraisal Panels, hiring interview panels, etc. to provide professional expertise using supervisory skills, communication techniques and institutional policies, as requested by administration.
3.Formulate Corrective Action Plans (CAP) for departmental and/or interdepartmental divisions (e.g., American Correctional Association [ACA], Department of Public Health [DPH], etc.) to correct deficiencies and justify budgetary adjustments using inspection reports, departmental policies, etc., as required.
4.Review CAPs for the Food Service Department to verify compliance with corrective plans and timelines using available personnel, budgetary constraints, institutional rules, policies, and procedures under the guidance of the Food Manager.
5.Monitor staff schedule for various shifts to maintain coverage, and reduce overtime, using Memorandum of Understanding (MOU), tracking logs, post-assignment schedule, and current institutional needs, on a daily basis.
6.Project food production based on inmate population to provide nutritionally adequate meals approved by the State Standardized Menu (SSM) using Hazard Analysis Critical Control Points (HACCP) guidelines, standardized recipes, substitution guidelines, etc., on a continuous basis.
7.Oversee the procurement process (e.g., delegated purchases, mandatory contracts, Prison Industry Authority [PIA], etc.) to certify the food service department is following the Department of General Services (DGS) procurement guidelines, rules and procedures using Business Information Systems (BIS), as necessary.
8.Monitor approved menu substitutions when necessary to maintain a nutritionally balanced and/or heart healthy diet for inmates using the CDCR Food Service Handbook, standardized recipes, and stock on hand, as necessary.
9.Oversee correct portions are provided to inmates in compliance with the SSM, using proper serving utensils, meal sample reports, HACCP documentation, training of staff and inmates, on a continuous basis.
10.Plan menus for special meals not covered by the standardized menu to provide palatable and adequate meals for inmates or staff using available resources and equipment, as needed.
11.Monitor religious meals to maintain compliance with legal mandates using the religious diet listing from the Community Resource Manager, SSM and Kosher Menu as required by DOM, on a daily basis.
12.Monitor safety and sanitation inspections of food service work areas to comply with health and safety standards, using California Retail Food Code (CRFC) guidelines, American Correctional Association (ACA) standards, Injury and Illness Prevention Program (IIPP), food service inspection reports and Department Operations Manual (DOM), on an ongoing basis.
13.Review safe food handling practices (e.g., personal hygiene, time and/or temperature, label and/or date, cross contamination, etc.) as mandated by rules, regulations and procedures (e.g., DOM, Hazard Analysis Critical Control Points (HACCP), California Department of Corrections and Rehabilitation (CDCR) Food Service Handbook, CRFC, etc.) to prevent foodborne illness, on a continuous basis.
14.Monitor the timely requisition of food, supplies and equipment from the institutional warehouse based on space availability to maintain adequate stock and/or equipment using delivery schedules, State Standardized Menu (SSM), inventory and population projections, etc., as required.
15.Monitor the timely order of the budgetary compliance for food, equipment, supplies from private vendors and state agencies to feed the inmates using purchase orders, State Contracts, Delegated Purchases and Business Information Systems (BIS), etc., on a daily basis.
16.Monitor the receiving, inspecting and storing of food, equipment/supplies to maintain, quantity, and proper storage and/or temperatures using State Contracts, Delegated Purchases, and HACCP guidelines, etc., on a daily basis.
17.Monitor food, supplies, and equipment purchasing to maintain adequate inventories are on hand for emergencies (e.g., power outages, lockdown, riots, community emergencies, etc.) using contingency plans, current inventories, food service budget, the DOM, State Food Service Handbook and Department of General Services (DGS), etc., as required.
18.Oversee the preventative maintenance and/or repair of food service equipment with the Plant Operations Department to extend the life and proper functioning of the equipment and maintain staff and/or inmate worker safety using the Schedule 9, maintenance schedules, work orders, service agreements, etc., on a daily basis.
19.Oversee the training of food service staff in the searching of culinary areas to identify and confiscate contraband (e.g., drugs, weapons, alcohol, food, tools, etc.) using communication and/or supervisory skills within established law, policies and procedures, etc., as required.
20.Monitor staff training in the disposal of kitchen waste to maintain facility safety and sanitary conditions using institutional policies and procedures, health and safety regulations, etc., on a daily basis.
21.Monitor staff training in tool, key, and lock control to reduce theft and/or prevent inmate access to unauthorized areas using the “chit” system, tool log, missing tool report, correctional awareness, etc., on a daily basis.
22.Train staff in the prevention of accidents and/or injuries in the food service area to create a safe work environment by using rules, regulations and procedures (e.g. Occupational Safety and Health Administration [OSHA], Injury and Illness Prevention Program [IIPP], Department Operations Manual [DOM], etc.), on a continuous basis.
23.Participate in conferences and special assignments to maintain and improve departmental standards using personal experiences and networking skills, as required.
24.Attend meetings (e.g., departmental, interdepartmental, and inmate committees) to share information regarding food service issues using communication skills, reports, etc., as required.
25.Monitor supervisory staff in the proper completion of inmate required documentation (e.g., Strategic Offender Management Systems (SOMS), evaluations, discipline reports, and Inmate Work Training Incentive Program, etc.) to document hours and work performance using computers and standard forms, etc., on a daily basis.
26.Participate in hiring interviews to fill vacant positions using candidate eligibility lists, state applications, interviewing techniques, job descriptions and standardized questions, as needed.
27.Monitor supervisory staff to adhere to the institutional feeding schedule (e.g., work, school, medical, recreational, etc.) using time management and communication, on a daily basis.
28.Attend training classes as mandated by the department for managers and supervisors (e.g., sexual harassment, use of force, equal employment opportunity, blood borne pathogens, etc.) to meet the conditions of employment using In-Service Training, as required.
29.Direct office staff and/or inmate clerk responsible for clerical and technical support of the Food Service Department to maintain and archive all necessary records and reports using basic supervisory skills and abilities, on a daily basis.
30.Monitor the Progressive Discipline process to correct and/or improve food service staff performance/behavior by taking appropriate personnel action (e.g., coordinate with management, Employee Relations Officer [ERO], etc.) using California Code of Regulation [CCR]-Title 15, Performance Evaluations, Employee Assistance Program (EAP), Memorandum of Understanding (MOUs), and DOM, etc., as necessary.
31.Evaluate the performance of food service staff and/or supervisors to provide recommendations for improvement and additional training, using CCR-Title 15, Performance Evaluations, MOUs, DOM, etc., on a continuous basis.
32.Review written performance documents and reports to maintain compliance with Hazard Analysis Critical Control Points (HACCP), DOM, CCR-Title 15, etc. using computers, forms, departmental policies and procedures, etc., as required.
33.Review request for interview (GA22 form) and/or grievances (Std. 602 form) within designated timeframes to maintain compliance with Department Operations Manual (DOM), California Code of Regulations (CCR)-Title 15, etc. using standardized forms, supervisory skills, training and communication techniques, as needed.
34.Monitor the post and bid process to comply with the Memorandum of Understanding (MOU) contract using seniority list, annually.
35.Review the Food Service Post Assignment Schedule (PAS) for reconciliation with the institution’s PAS to verify correct staff assignment and comply with departmental Personnel policies and procedures, on a quarterly basis.
36.Oversee supervisory food service staff in the inventory control of food service equipment and various supplies (e.g., food, chemicals, cleaning/paper products, etc.) to maintain food service department feeding program requirements, deter theft or abuse of supplies, maintain cost control, etc. using knowledge of institution requirements and program needs, on an on-going basis.
37.Oversee training of food service staff in the preparation, storage, cooking, distribution and serving of food in multiple sites to provide meals for the inmate population using Health and Safety guidelines, Hazard Analysis Critical Control Points (HACCP) guidelines, institutional policies, and Standard Operating Procedures (SOP), etc., on a continuous basis.
38.Oversee the food service staff and inmate workers in cleaning and sanitizing cooking utensils, equipment, and food service work areas to maintain compliance using cleaning supplies, rules and regulations (e.g., California Retail Food Code [CRFC], HACCP, California Department of Corrections and Rehabilitation (CDCR) Food Service Handbook, Safety Data Sheets [SDS]), etc., on a continuous basis.
39.Train food service staff to enforce the conduct of inmate workers, in conjunction with custody staff to prevent escapes, damage to state property, or physical assaults using departmental safety and security measures (e.g., tool, equipment, key and lock control, personal alarm checks, etc.), on a daily basis.
40.Enforce security of working areas, office machines and supplies to maintain confidentiality (Health Insurance Portability and Accountability Act [HIPAA]), control inmate access to communication devices, prevent escapes and/or fraud, etc. using key and tool control, passwords, Information Security Act and DOM, as mandated.
41.Communicate with various interdepartmental personnel and/or outside agencies to respond to emergencies and share information using communication skills, and office equipment, on a continuous basis.
42.Conduct meetings (e.g., staff, departmental, and interdepartmental) to share information regarding food service issues, implementation of new policies and procedures, using communication skills, reports, etc., as required.
Tasks highlighted in bold text are not currently on the SPB classification specification.
EDITED KSAPC LISTING
NOTE: Each position within this classification may perform some or all of these KSAPCs.
K1. Comprehensive knowledge of the principles, procedures, and equipment used in the receiving, storage, preparation, cooking (including baking), distribution, and serving of food in large quantities to ensure quality and portion control.
K2. Comprehensive knowledge of safe food handling, kitchen sanitation and safety procedures used in the operation, cleaning, and care of utensils, equipment and work areas to avoid food contamination and/or illness and safety hazards.
K3. Comprehensive knowledge of nutritional and economical substitutions within the food groups to provide a nutritionally balanced and/or adequate diet.
K4. Comprehensive knowledge of food accounting methods to verify budget accountability and sufficient quantities are on hand.
K5. Comprehensive knowledge of the use of procurement process to buy food, supplies and equipment for timely delivery of sufficient quantities.
K6. Comprehensive knowledge of training methods to certify an adequately trained workforce and provide opportunity for upward mobility.
K7. Comprehensive knowledge of methods of cutting and preparing food products for portion and/or quality control.
K8. Basic knowledge of effective personnel management practices and planning to maintain effective working relationships with staff, custody, inmates and comply with personnel policies.
K9. Comprehensive knowledge of work areas and/or equipment in the food service department to maintain a safe and/or efficient work space.
K10. Basic knowledge of the statewide Equal Employment Opportunity (EEO) Program objectives to effectively supervise and manage personnel.
K11. Basic knowledge of a manager’s role in the EEO guidelines to maintain discrimination free work environment.
K12. Comprehensive knowledge of laws, rules and regulations governing supervision of inmates, including disciplinary actions, inmate appeals, and work incentive programs to ensure compliance with penal codes, Code of Regulations -Title 15, Department Operations Manual, etc.
K13. Comprehensive knowledge of departmental policy to manage, plan, direct, and coordinate the food service operation.K14. Basic knowledge of computer usage to maintain accurate records, communicate effectively and contribute to the Department’s needs.
KSAPCs highlighted in bold text are not currently on the SPB classification specification
A1. Review menus and/or plan substitutions to maintain compliance with the State Standardized Menu.
A2. Direct the work of supervisors to best utilize staff and inmate workers.
A3. Adjust food inventory to respond to population changes and/or emergency situations.
A4. Monitor inventories and make requisitions (std. form 115) to request food and supplies from the warehouse to meet operational needs.
A5. Supervise the use of appropriate equipment (e.g., steam kettles, ovens, meat slicers, griddles, steamers, etc.) to maintain efficient daily operations.
A6. Oversee the quality of food to ensure that it is palatable according to recipe.
A7. Oversee food shipments upon receipt to certify that they are received in accordance with the required specifications.
A8. Monitor the preparation of all foods to train employees and inmate workers.
A9. Adjust food inventories as necessary for varying inmate populations to meet institutional needs.
A10. Oversee the preparation of religious diets in compliance with documented needs.
A11. Project food and equipment needs to justify annual food service expenditures.
A12. Oversee food production schedule to certify timely feeding, palatability and safety of food served.
A13. Communicate effectively at a level required for successful job performance to train staff and inmate workers, prepare written documents and interact professionally.
A14.Conduct On the Job Training (OJT) to train food service staff, custody and inmate workers for the safe operation of the department.
A15. Analyze all situations to effectively direct staff response following safety and/or security protocol.
A16. Monitor and archive transactions, employee documents and training to maintain historical records.
A17. Promote the Department’s Equal Employment Opportunity objectives to create an environment free of harassment and discrimination.
A18. Operate a computer to enter, update and retrieve information.
KSAPCs highlighted in bold text are not currently on the SPB classification specification
SPC1. Understanding and willingness to work with the inmate population of a State correctional facility to effectively manage inmates.
SPC2. Demonstrate supervisory ability to manage a Food Service Department.
SPC3. Display good personal grooming standards to display professionalism and set a good example for staff to follow.
SPC4. Good sense of smell and taste to judge food quality and condition.
SPC5. Freedom from communicable diseases to prevent the spread of disease.
SPC6. Maintain sufficient strength, agility, and endurance to perform during stressful (physical, mental, and emotional) situations encountered on the job without compromising their health and wellbeing or that of their fellow employees or inmates.
SPC7. Supervise inmates and/or protect personal and/or real property to certify safety and security within the institution.