BACKGROUND INFORMATION
Date of Study: September 18, 2017 – September 20, 2017
Collective Bargaining Identification: BU – M19 – Health and Social Services/Professional
Job Analysis Conducted By: Frances Vasquez, Office of Workforce Planning, Department of Corrections and Rehabilitation
Number of Incumbents: There is 1 incumbent in this classification per the State Controller’s Office Filled/Vacant Position Report dated 9/2017.
EDITED TASK LISTING
NOTE: Each position within this classification may perform some or all of these tasks.
Task Statements:
1. Develops and administers a department wide Food Service Program to oversee the food service operations utilizing food cost accounting and computerized nutritional analysis, in accordance with government codes and regulations.
2. Recommends policies governing standards for food service to provide effective and efficient food service operations utilizing current trends, institution needs, nutritional analysis, menu costing, etc., in accordance with government codes and regulations.
3. Conduct studies of various aspects of the program to evaluate the effectiveness of the food service operations utilizing assessments, Food Service Handbook, and feedback from staff, in accordance with government codes and regulations.
4. Prepares food cost data for a department wide Food Service Program to adjust the statewide food budget utilizing menu costing, USDA Consumer Price Index, population reports, etc., in accordance with government codes and regulations.
5. Analyze food accounting operations to evaluate the current food budget and project the future budget utilizing purchasing methods, menu changes, CDCR accounting reports, etc., in accordance with government codes and regulations.
6. Provide oversight of staff engaged in related food service projects to improve operations and/or change existing policies utilizing assessments, Food Service Handbook, and feedback from staff, in accordance with government codes and regulations.
7. Reviews specifications, estimates, and purchases of equipment, and supplies to design and develop a new institutional kitchen or remodel an area for food preparation, storage, and service, as requested by Facilities Planning utilizing facility blueprints, equipment specifications, staff recommendations, etc., in accordance with government codes and regulations.
8. Approves the design and development of a new institutional kitchen or remodel of a current area for food preparation, storage, and service as requested by Facilities Planning utilizing facility blueprints, equipment specifications, and staff recommendations, in accordance with government codes and regulations.
9. Work in concert with architects, engineers, and other planners to design and development a new institutional kitchen or remodel of a current area for food preparation, storage, and service utilizing facility blueprints, equipment specifications, and staff recommendations, in accordance with government codes and regulations.
10. Makes recommendations to Human Resources on the utilization and staffing of food services personnel to reflect program changes and new legislation/policy utilizing Standardized Staffing Unit recommendations and institutional needs, in accordance with government codes and regulations.
11. Develops training programs and standards to train employees to lead training programs utilizing the Food Service Handbook, new techniques, and policies, in accordance with government codes and regulations.
12. Recommends training programs and standards to train selected operating personnel to lead training programs utilizing the Food Service Handbook, new techniques, and policies, in accordance with government codes and regulations.
13. Consults with departmental personnel on the development and integration of the Food Service Program to ensure goals and objectives are met utilizing nutritional analysis, food cost reports, etc., in accordance with government codes and regulations.
14. Furnishes information to interested groups and individuals about the Food Service Program to provide accurate information utilizing Public Records Act guidelines established, reports (I.e., food waste, religious diet participation, statistics, etc.), etc., in accordance with government codes and regulations.
15. Determine food items for a menu considering caloric and nutritive content, adequacy, and price for the purpose of standardizing a departmental menu utilizing Daily Reference Intakes (DRI) and recommended Dietary Guidelines, in accordance with government codes and regulations.
16. Develops departmental standardized menus to distribute to the institutions for consistency utilizing state food contracts and mandated Prison Industry Authority regulations, in accordance with government codes and regulations.
17. Implements food production and serving areas for institutions to maximize efficiency in the feeding program utilizing institutional layout and population, in accordance with government codes and regulations.
18. Inspects food production and institutional kitchens to meet the sanitation and safety standards utilizing departmental standards, California Retail Food Code, and Title 15, in accordance with government codes and regulations.
19. Recommends provisions for the storage and handling of food items at the various institutions to ensure program compliance, effectiveness, and efficiency utilizing institution layout and proper equipment usage, in accordance with government codes and regulations.
20. Plans and develops manuals of operations and procedures to produce statewide standardization utilizing departmental staff input, local operating policies, departmental policy and State law, in accordance with government codes and regulations.
21. Prepares reports to demonstrate food service program compliance using program menus as served, forms, and staff feedback, in accordance with government codes and regulations.
22. Approves contract specifications, estimates, and purchasing of food and non-food items to establish standards for purchasing items based on staff feedback, computerized nutritional analysis, and State food contracts, in accordance with government codes and regulations.
23. Conduct regular visits to institutional food service programs to monitor institution compliances based on current trends, institutional needs, nutritional analysis, menu costing surveys, etc., in accordance with government codes and regulations.
24. Monitor environmental health service surveys to ensure compliance utilizing current trends, institution needs, California Retail Food Code, and Title 15, etc. in accordance with government codes and regulations.
25. Review institution food expenditures to monitor proper use of vendors and prudent purchasing of food products utilizing the Department of General Services guidelines, in accordance with government codes and regulations.
26. Conduct sample of inmate meals to serve a wholesome and nutritionally balanced diet utilizing food safety and sanitization procedures, State standardized menu, and institutional feedback, in accordance with government codes and regulations.
27. Review the institutional Warden’s corrective action plans from the environmental health surveys to address food program deficiencies and ensure appropriate plans are implemented utilizing the California Retail Food Code, CAL-OSHA, California Department of Public Health Code, etc., in accordance with government codes and regulations.
28. Provide guidelines to institutional food staff regarding proper storing, preparing, distributing, and serving of Kosher, Halal and vegetarian meals utilizing specially approved food preparation rooms, utensils, refrigerators, freezers, and ovens, in accordance with religious guidelines and practices.
29. Monitor and document special diet requirements (medical and religious) to protect the health of inmates utilizing doctor/dietitian and/or chaplain orders, in accordance with governmental codes and regulations and religious guidelines and practices.
30. Enforce the department’s Equal Employment Opportunity (EEO) program to establish a work environment free from sexual harassment and violence utilizing managerial skills, communication, and EEO training daily, in accordance with government codes and regulations.
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.
Knowledge of:
K1. Basic knowledge of principles and practices of nutrition and dietetics to verify the nutritional adequacy of the standardized menus and meet the menu goals of the department.
K2. Comprehensive knowledge of principles and practices of management, organization, financial management, budget preparation, personnel management, and effective supervision to ensure food programs are cost effective and meet departmental goals to perform daily work assignments.
K3. Basic knowledge of specifications and plans for food service operations and equipment for food service departments to optimize efficiency.
K4. Advanced knowledge of preparation and use of purchase orders and inventories of food and equipment to make appropriate decisions for food purchasing.
K5. Advanced knowledge of sanitation and safety measures to help prevent food borne illness.
K6. Advanced knowledge of Training methods to ensure staff development.
K7. Basic knowledge of supervisory responsibilities under the Ralph C. Dills Act to comply with State law.
K8. Basic knowledge of Supervisor’s role in promoting equal opportunity in hiring, development, and promotion of employees and for sustaining a work environment to prevent discrimination and harassment.
KSAPCs highlighted in bold text are not currently on the SPB classification specification
Ability to:
A1. Apply the principles and practices of nutrition and dietetics to verify the adequacy of the menus.
A2. Administer a food cost control program to help with the statewide food budget.
A3. Make inspections of food preparation and serving units to determine health and safety compliance.
A4. Adjust menu to changing needs to accommodate budget and staffing.
A5. Establish policies governing standards of food preparation and service to maintain costs, promote standardization, and effective operations.
A6. Plan and direct in-service training programs for staff development.
A7. Formulate and establish uniform procedures for the control of food supplies at various State institutions to comply with California Retail Food Code.
A8. Analyze situations accurately and adopt an effective course of action to affect the best possible outcome and/or solution.
A9. Communicate effectively for an effective for success and effective job performance.
A10. Keep records and prepare reports to comply with Department policies.
A11. Plan, organize, direct, and evaluate the work of employees to best utilize staff resources.
A12. Assess the training needs of employees to ensure staff development and State laws.
A13. Develop staff to effectively run the food service operation.
A14. Understand and fulfill supervisory responsibilities under the Ralph C. Dills Act; effectively promote equal opportunity in employment and maintain a work environment to prevent discrimination and harassment.
KSAPCs highlighted in bold text are not currently on the SPB classification specification
Personal Characteristics:
PC1. Willingness to travel throughout the State and to perform work requiring irregular hours; and willingness to work in an institution for limited periods of time.
KSAPCs highlighted in bold text are not currently on the SPB classification specification