Date of Study: September 17, 2018 – September 18, 2018
Collective Bargaining Identification: S15
Job Analysis Conducted By: David Tonel, Office of Workforce Planning, Department of Corrections and Rehabilitation
Number of Incumbents: There are 36 incumbents in this classification per the State Controller’s Office Filled/Vacant Position Report dated 10/2018
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 utilizing 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, Title 22, 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 utilizing 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., EHS Environmental Health Inspection, Department of Public Health [DPH], etc.) to correct deficiencies and justify budgetary adjustments utilizing inspection reports, departmental policies, etc. as required.
4. Implement and monitor CAPs for the Food Service Department to verify corrective plans and timelines are followed utilizing 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 utilizing memorandum of understanding (MOU), tracking tools, 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) utilizing Hazard Analysis Critical Control Points (HACCP) guidelines, standardized recipes, substitution guidelines, child nutrition guidelines, etc. on a continuous basis.
7. Oversee the procurement process (e.g., delegated purchases, mandatory contracts, Prison Industry Authority [PIA], etc.) to certify that the food service department is following the Department of General Services (DGS) procurement guidelines, rules and procedures utilizing Business Information Systems (BIS) and Child Nutrition Programs with the United States Department of Agriculture as necessary.
8. Monitor approved menu substitutions when necessary to maintain a nutritionally balanced and/or heart healthy diet for inmates/youth utilizing the California Department of Corrections and Rehabilitation (CDCR) Food Service Handbook (FSH), standardized recipes, and stock on hand as necessary.
9. Oversee that the correct portions are provided to inmates/youth in compliance with the SSM, utilizing proper serving utensils, meal sample reports, HACCP documentation, and training of staff and inmates/youth in the utilization of these reports, on a continuous basis.
10. Plan menus for special meals not covered by the standardized menu to provide palatable and adequate meals for inmates/youth or staff using available resources and equipment as needed.
11. Monitor religious meals to maintain compliance with legal mandates utilizing the religious diet listing from the Community Resource Manager, Inmate Tracking System (IMTS), SSM and Kosher Menu as required by the DOM on a daily basis.
12. Monitor safety and sanitation inspections of food service work areas to be in compliance with health and safety standards, utilizing CRFC guidelines, Injury and Illness Prevention Program (IIPP), food service inspection reports and per the DOM on an ongoing basis.
13. Implement and monitor 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, HACCP, CDCR Food Service Handbook (FSH), 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 utilizing delivery schedules, SSM, inventory and population projections, etc. as required.
15. Monitor the timely order and verify the budgetary compliance of food, equipment, supplies from private vendors and state agencies to feed the inmates/youth utilizing purchase orders, State Contracts, Delegated Purchases, PIA, BIS, and USDA Food Commodities, etc. on a daily basis.
16. Monitor the receiving, inspecting and storing of food, equipment and supplies, to maintain correct quantities and proper storage and/or temperatures utilizing State Contracts, Delegated Purchases, PIA and HACCP guidelines, etc. on a daily basis.
17. Monitor food, supplies, and equipment purchasing to maintain adequate inventories for emergencies (e.g., power outages, lockdown, riots, community emergencies, etc.) using contingency plans, current inventories, food service budget, etc. utilizing the DOM, FSH and DGS 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 utilizing 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.) utilizing 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 utilizing institutional policies and procedures, health and safety regulations, etc. on a daily basis.
21. Monitor staff training in tool and key control to reduce theft and/or prevent inmate access to unauthorized areas utilizing the “chit” system, tool log, missing tool report, correctional awareness, etc. on a daily basis.
22. Train and monitor staff in the prevention of accidents and/or injuries in the food service area to create a safe work environment by utilizing rules, regulations and procedures (e.g. Occupational Safety and Health Administration [OSHA], IIPP, DOM, etc.) on a continuous basis.
23. Participate in conferences and special assignments to maintain and improve departmental standards utilizing personal experiences and networking skills as required.
24. Attend and participate in meetings (e.g., departmental, interdepartmental, and inmate committees) to share information regarding food service issues utilizing 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), WINN database, evaluations, discipline reports, and Inmate Work Training Incentive Program, etc.) to document hours and work performance utilizing computers and standard forms, etc. on a daily basis.
26. Participate in hiring interviews to fill vacant positions and to maintain operational efficiency, utilizing 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 utilizing 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, Integrated Behavior Treatment Module (IBTM), etc.) to meet the conditions of employment utilizing 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 utilizing 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.) utilizing CCR-Title 15, Performance Evaluations, Employee Assistance Program (EAP), MOUs, and DOM, etc. as necessary.
31. Evaluate and/or review the performance of food service staff and/or supervisors to confirm standards are met by providing recommendations for improvement and additional training, utilizing CCR-Title 15, Performance Evaluations, MOUs, DOM, etc. on a continuous basis.
32. Review written performance documents and reports to maintain compliance with HACCP, DOM, CCR-Title 15, etc. utilizing computers, forms, departmental policies and procedures, etc., as required.
33. Review request for interview (GA22 form) and/or appeals (Std. 602 form) within designated timeframes to maintain compliance with DOM, CCR-Title 15, etc. utilizing standardized forms, supervisory skills, training and communication techniques, as needed.
34. Monitor the post and bid process to comply with the MOU contract utilizing current contract and Post Assignment Schedule and Master Assignment Roster (PAS/MAR), annually.
35. Review the PAS/MAR for reconciliation with the institution’s PAS/MAR 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. utilizing 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 utilizing Health and Safety guidelines, HACCP guidelines, institutional policies, and standard operating procedures (SOP), etc. on a continuous basis.
38. Oversee the food service staff and inmate/youth workers in cleaning and sanitizing cooking utensils, equipment, and food service work areas to maintain compliance utilizing cleaning supplies, rules and regulations (e.g., CRFC, HACCP, CDCR FSH, Safety Data Sheets [SDS]), and CCR Title-22, etc. on a continuous basis.
39. Train and supervise food service staff to enforce the conduct of inmate/youth workers, in conjunction with custody staff to prevent escapes, damage to state property, or physical assaults utilizing departmental safety and security measures (e.g., equipment, key and tool 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. utilizing key and tool control, passwords, Information Security Act and per DOM as mandated.
41. Communicate with various interdepartmental personnel and/or outside agencies to respond to emergencies and share information utilizing communication skills, and office equipment, as directed.
EDITED KSAPC LISTING
NOTE: Each position within this classification may perform some or all of these KSAPCs.
K1. Basic 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. Basic knowledge of nutritional and economical substitutions within the food groups to provide a nutritionally balanced and/or adequate diet.
K4. Basic knowledge of food accounting methods to verify budget accountability and sufficient quantities are on hand.
K5. Basic knowledge of the use of the 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. Comprehensive knowledge of effective personnel management practices and planning to maintain effective working relationships with staff, custody, inmates/youth 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. Comprehensive knowledge of the statewide Equal Employment Opportunity (EEO) Program objectives to effectively supervise and manage personnel.
K11. Comprehensive knowledge of a manager’s role in the EEO guidelines to maintain discrimination free work environment.
K12. Comprehensive knowledge of regulations governing supervision of inmates/youth, 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. Basic 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/youth workers.
A3. Monitor inventories and make requisitions (std. form 115) to request food and supplies from the warehouse to meet operational needs (e.g., population changes, emergency situations, etc.)
A4. Supervise the use of appropriate equipment (e.g., steam kettles, ovens, meat slicers, griddles, steamers, etc.) to maintain efficient daily operations.
A5. Oversee the quality of food to ensure that it is palatable according to recipe.
A6. Oversee food shipments upon receipt to certify that they are received in accordance with the required specifications.
A7. Monitor the preparation of all foods to train employees and inmate/youth workers.
A8. Adjust food inventories as necessary for varying inmate populations to meet institutional needs.
A9. Oversee the preparation of religious diets in compliance with documented needs.
A10. Project food and equipment needs to justify annual food service expenditures.
A11. Oversee food production schedule to certify timely feeding, palatability and safety of food served.
A12. Communicate effectively at a level required for successful job performance to train staff and inmate workers, prepare written documents and interact professionally.
A13. Conduct On the Job Training (OJT) to train food service staff, custody and inmate/youth workers for the safe operation of the department.
A14. Analyze all situations to effectively direct staff response following safety and/or security protocol.
A15. Monitor and archive transactions, employee documents, financial records, and training to maintain historical records.
A16. Promote the Department’s Equal Employment Opportunity objectives to maintain an environment free of harassment and discrimination.
A17. Operate a computer to enter, update and retrieve information.
KSAPCs highlighted in bold text are not currently on the SPB classification specification
PC1. Understanding and willingness to work with the inmate/youth population of a State correctional facility to effectively manage inmates.
PC2. Demonstrate supervisory ability to manage a Food Service Department.
PC3. Display good personal grooming standards to display professionalism and set a good example for staff to follow.
PC4. Good sense of smell and taste to judge food quality and condition.
PC5. Freedom from communicable diseases to prevent the spread of disease.
PC6. 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/youth.
PC7. Supervise inmates/youth and/or protect personal and/or real property to certify safety and security within the institution.