{"id":3203,"date":"2019-06-13T18:08:53","date_gmt":"2019-06-13T18:08:53","guid":{"rendered":"http:\/\/cdcr-migration.10upmanaged.com\/careers\/?p=3203"},"modified":"2019-06-13T18:08:53","modified_gmt":"2019-06-13T18:08:53","slug":"job-analysis-departmental-food-administrator","status":"publish","type":"post","link":"https:\/\/www.cdcr.ca.gov\/careers\/2019\/06\/13\/job-analysis-departmental-food-administrator\/","title":{"rendered":"JOB ANALYSIS: DEPARTMENTAL FOOD ADMINISTRATOR"},"content":{"rendered":"\n

BACKGROUND INFORMATION<\/strong><\/h2>\n\n\n\n

Date of Study: <\/strong>September 18, 2017 \u2013 September 20, 2017<\/p>\n\n\n\n

Collective Bargaining\nIdentification: <\/strong>BU – M19 – Health and\nSocial Services\/Professional<\/p>\n\n\n\n

Job Analysis Conducted By: <\/strong>Frances Vasquez, Office of Workforce Planning,\nDepartment of Corrections and Rehabilitation<\/p>\n\n\n\n

Number of Incumbents: <\/strong>There\nis 1 incumbent in this classification per the State Controller\u2019s Office\nFilled\/Vacant Position Report dated 9\/2017.<\/p>\n\n\n\n

EDITED TASK LISTING<\/strong><\/h2>\n\n\n\n

NOTE: Each position within this classification may perform\nsome or all of these tasks.<\/em><\/strong><\/p>\n\n\n\n

Task Statements:<\/strong><\/em><\/h3>\n\n\n\n

1.\n Develops and administers a department\nwide Food Service Program to oversee the food service operations utilizing food\ncost accounting and computerized nutritional analysis, in accordance with\ngovernment codes and regulations. <\/p>\n\n\n\n

2.\n Recommends policies governing standards\nfor food service to provide effective and efficient food service operations\nutilizing current trends, institution needs, nutritional analysis, menu\ncosting, etc., in accordance with government codes and regulations. <\/p>\n\n\n\n

3.\n Conduct studies of various aspects of\nthe program to evaluate the effectiveness of the food service operations\nutilizing assessments, Food Service Handbook, and feedback from staff, in\naccordance with government codes and regulations. <\/p>\n\n\n\n

4.\n Prepares food cost data for a department\nwide Food Service Program to adjust the statewide food budget utilizing menu\ncosting, USDA Consumer Price Index, population reports, etc., in accordance\nwith government codes and regulations. <\/p>\n\n\n\n

5.\n Analyze food accounting operations to\nevaluate the current food budget and project the future budget utilizing\npurchasing methods, menu changes, CDCR accounting reports, etc., in accordance\nwith government codes and regulations. <\/p>\n\n\n\n

6.\n Provide oversight of staff engaged in\nrelated food service projects to improve operations and\/or change existing\npolicies utilizing assessments, Food Service Handbook, and feedback from staff,\nin accordance with government codes and regulations. <\/p>\n\n\n\n

7.\n Reviews specifications, estimates, and\npurchases of equipment, and supplies to design and develop a new institutional\nkitchen or remodel an area for food preparation, storage, and service, as\nrequested by Facilities Planning utilizing facility blueprints, equipment\nspecifications, staff recommendations, etc., in accordance with government\ncodes and regulations. <\/p>\n\n\n\n

8.\n Approves the design and development of a\nnew institutional kitchen or remodel of a current area for food preparation,\nstorage, and service as requested by Facilities Planning utilizing facility\nblueprints, equipment specifications, and staff recommendations, in accordance\nwith government codes and regulations. <\/p>\n\n\n\n

9.\n Work in concert with architects,\nengineers, and other planners to design and development a new institutional\nkitchen or remodel of a current area for food preparation, storage, and service\nutilizing facility blueprints, equipment specifications, and staff recommendations,\nin accordance with government codes and regulations. <\/p>\n\n\n\n

10.\n Makes recommendations to Human Resources\non the utilization and staffing of food services personnel to reflect program\nchanges and new legislation\/policy utilizing Standardized Staffing Unit\nrecommendations and institutional needs, in accordance with government codes\nand regulations. <\/p>\n\n\n\n

11.\n Develops training programs and standards\nto train employees to lead training programs utilizing the Food Service\nHandbook, new techniques, and policies, in accordance with government codes and\nregulations. <\/p>\n\n\n\n

12.\n Recommends training programs and\nstandards to train selected operating personnel to lead training programs\nutilizing the Food Service Handbook, new techniques, and policies, in\naccordance with government codes and regulations. <\/p>\n\n\n\n

13.\n Consults with departmental personnel on\nthe development and integration of the Food Service Program to ensure goals and\nobjectives are met utilizing nutritional analysis, food cost reports, etc., in\naccordance with government codes and regulations. <\/p>\n\n\n\n

14.\n Furnishes information to interested\ngroups and individuals about the Food Service Program to provide accurate\ninformation utilizing Public Records Act guidelines established, reports (I.e.,\nfood waste, religious diet participation, statistics, etc.), etc., in\naccordance with government codes and regulations. <\/p>\n\n\n\n

15.\n Determine food items for a menu\nconsidering caloric and nutritive content, adequacy, and price for the purpose\nof standardizing a departmental menu utilizing Daily Reference Intakes (DRI)\nand recommended Dietary Guidelines, in accordance with government codes and\nregulations. <\/p>\n\n\n\n

16.\n Develops departmental standardized menus\nto distribute to the institutions for consistency utilizing state food\ncontracts and mandated Prison Industry Authority regulations, in accordance\nwith government codes and regulations. <\/p>\n\n\n\n

17.\n Implements food production and serving\nareas for institutions to maximize efficiency in the feeding program utilizing\ninstitutional layout and population, in accordance with government codes and\nregulations. <\/p>\n\n\n\n

18.\n Inspects food production and\ninstitutional kitchens to meet the sanitation and safety standards utilizing\ndepartmental standards, California Retail Food Code, and Title 15, in\naccordance with government codes and regulations. <\/p>\n\n\n\n

19.\n Recommends provisions for the storage\nand handling of food items at the various institutions to ensure program\ncompliance, effectiveness, and efficiency utilizing institution layout and\nproper equipment usage, in accordance with government codes and regulations. <\/p>\n\n\n\n

20.\n Plans and develops manuals of operations\nand procedures to produce statewide standardization utilizing departmental\nstaff input, local operating policies, departmental policy and State law, in\naccordance with government codes and regulations. <\/p>\n\n\n\n

21.\n Prepares reports to demonstrate food\nservice program compliance using program menus as served, forms, and staff\nfeedback, in accordance with government codes and regulations. <\/p>\n\n\n\n

22.\n Approves contract specifications,\nestimates, and purchasing of food and non-food items to establish standards for\npurchasing items based on staff feedback, computerized nutritional analysis,\nand State food contracts, in accordance with government codes and regulations. <\/p>\n\n\n\n

23.\n Conduct regular visits to institutional\nfood service programs to monitor institution compliances based on current\ntrends, institutional needs, nutritional analysis, menu costing surveys, etc.,\nin accordance with government codes and regulations. <\/p>\n\n\n\n

24.\n Monitor environmental health service\nsurveys to ensure compliance utilizing current trends, institution needs,\nCalifornia Retail Food Code, and Title 15, etc. in accordance with government\ncodes and regulations. <\/p>\n\n\n\n

25.\n Review institution food expenditures to\nmonitor proper use of vendors and prudent purchasing of food products utilizing\nthe Department of General Services guidelines, in accordance with government\ncodes and regulations. <\/p>\n\n\n\n

26.\n Conduct sample of inmate meals to serve\na wholesome and nutritionally balanced diet utilizing food safety and\nsanitization procedures, State standardized menu, and institutional feedback,\nin accordance with government codes and regulations. <\/p>\n\n\n\n

27.\n Review the institutional Warden\u2019s\ncorrective action plans from the environmental health surveys to address food\nprogram deficiencies and ensure appropriate plans are implemented utilizing the\nCalifornia Retail Food Code, CAL-OSHA, California Department of Public Health\nCode, etc., in accordance with government codes and regulations. <\/p>\n\n\n\n

28.\n Provide guidelines to institutional food\nstaff regarding proper storing, preparing, distributing, and serving of Kosher,\nHalal and vegetarian meals utilizing specially approved food preparation rooms,\nutensils, refrigerators, freezers, and ovens, in accordance with religious\nguidelines and practices. <\/p>\n\n\n\n

29.\n Monitor and document special diet\nrequirements (medical and religious) to protect the health of inmates utilizing\ndoctor\/dietitian and\/or chaplain orders, in accordance with governmental codes\nand regulations and religious guidelines and practices. <\/p>\n\n\n\n

30.\n Enforce the department\u2019s Equal\nEmployment Opportunity (EEO) program to establish a work environment free from\nsexual harassment and violence utilizing managerial skills, communication, and\nEEO training daily, in accordance with government codes and regulations.<\/p>\n\n\n\n

Tasks\nhighlighted in bold text are not currently on the SPB classification\nspecification<\/em><\/p>\n\n\n\n

EDITED KSAPC LISTING<\/strong><\/h2>\n\n\n\n

NOTE: Each position within this classification may perform\nsome or all of these KSAPCs.<\/em><\/strong><\/p>\n\n\n\n

Knowledge of:<\/strong><\/em><\/h3>\n\n\n\n

K1.\n Basic knowledge of principles and\npractices of nutrition and dietetics to verify the nutritional adequacy of the\nstandardized menus and meet the menu goals of the department. <\/p>\n\n\n\n

K2.\n Comprehensive knowledge of principles\nand practices of management, organization, financial management, budget\npreparation, personnel management, and effective supervision to ensure food\nprograms are cost effective and meet departmental goals to perform daily work\nassignments. <\/p>\n\n\n\n

K3.\n Basic knowledge of specifications and\nplans for food service operations and equipment for food service departments to\noptimize efficiency.<\/p>\n\n\n\n

K4.\n Advanced knowledge of preparation and\nuse of purchase orders and inventories of food and equipment to make\nappropriate decisions for food purchasing. <\/p>\n\n\n\n

K5.\n Advanced knowledge of sanitation and\nsafety measures to help prevent food borne illness. <\/p>\n\n\n\n

K6.\n Advanced knowledge of Training methods\nto ensure staff development. <\/p>\n\n\n\n

K7.\n Basic knowledge of supervisory\nresponsibilities under the Ralph C. Dills Act to comply with State law. <\/p>\n\n\n\n

K8.\n Basic knowledge of Supervisor’s role in\npromoting equal opportunity in hiring, development, and promotion of employees\nand for sustaining a work environment to prevent discrimination and harassment.<\/p>\n\n\n\n

KSAPCs\nhighlighted in bold text are not currently on the SPB classification\nspecification<\/em><\/p>\n\n\n\n

Ability to:<\/strong><\/em><\/h3>\n\n\n\n

A1.\n Apply the principles and practices of\nnutrition and dietetics to verify the adequacy of the menus. <\/p>\n\n\n\n

A2.\n Administer a food cost control program\nto help with the statewide food budget. <\/p>\n\n\n\n

A3.\n Make inspections of food preparation and\nserving units to determine health and safety compliance. <\/p>\n\n\n\n

A4.\n Adjust menu to changing needs to\naccommodate budget and staffing. <\/p>\n\n\n\n

A5.\n Establish policies governing standards\nof food preparation and service to maintain costs, promote standardization, and\neffective operations. <\/p>\n\n\n\n

A6.\n Plan and direct in-service training\nprograms for staff development. <\/p>\n\n\n\n

A7.\n Formulate and establish uniform\nprocedures for the control of food supplies at various State institutions to\ncomply with California Retail Food Code. <\/p>\n\n\n\n

A8.\n Analyze situations accurately and adopt\nan effective course of action to affect the best possible outcome and\/or\nsolution. <\/p>\n\n\n\n

A9.\n Communicate effectively for an effective\nfor success and effective job performance. <\/p>\n\n\n\n

A10.\n Keep records and prepare reports to\ncomply with Department policies. <\/p>\n\n\n\n

A11.\n Plan, organize, direct, and evaluate the\nwork of employees to best utilize staff resources. <\/p>\n\n\n\n

A12.\n Assess the training needs of employees\nto ensure staff development and State laws. <\/p>\n\n\n\n

A13.\n Develop staff to effectively run the\nfood service operation. <\/p>\n\n\n\n

A14.\n Understand and fulfill supervisory\nresponsibilities under the Ralph C. Dills Act; effectively promote equal\nopportunity in employment and maintain a work environment to prevent\ndiscrimination and harassment.<\/p>\n\n\n\n

KSAPCs\nhighlighted in bold text are not currently on the SPB classification\nspecification<\/em><\/p>\n\n\n\n

Personal Characteristics:<\/strong><\/em><\/h3>\n\n\n\n

PC1.\n Willingness to travel throughout the\nState and to perform work requiring irregular hours; and willingness to work in\nan institution for limited periods of time.<\/p>\n\n\n\n

KSAPCs\nhighlighted in bold text are not currently on the SPB classification\nspecification<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

BACKGROUND INFORMATION Date of Study: September 18, 2017 \u2013 September 20, 2017 Collective Bargaining Identification: BU – M19 – Health […]<\/p>\n","protected":false},"author":43,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"hide_featured_image_on_mobile":false,"hide_featured_image_on_post_details":false,"footnotes":""},"categories":[2],"class_list":["post-3203","post","type-post","status-publish","format-standard","hentry","category-job-analysis"],"yoast_head":"\nJOB ANALYSIS: DEPARTMENTAL FOOD ADMINISTRATOR - CDCR Careers<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cdcr.ca.gov\/careers\/2019\/06\/13\/job-analysis-departmental-food-administrator\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"JOB ANALYSIS: DEPARTMENTAL FOOD ADMINISTRATOR - 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