CORRECTIONAL FOOD SERVICES AND COMMISSARY COORDINATOR

8B10

PAY RANGE: N15

GENERAL DEFINITION

This is food service and commissary services administrative work in a correctional institution. An employee in this class monitors the activities of contracted food service and commissary agencies to assure compliance to contract terms and conditions at all Prison locations. Work includes conducting inspections of the food production facilities, commissary operations, equipment, food storage, and service areas. Initiating corrective action regarding food service, commissary operations, and safety is a major aspect of the work. An employee performs a variety of facilitating tasks in support of the food services and commissary programs. Work is performed under the direction of an administrative superior.

TYPICAL EXAMPLES OF WORK (ILLUSTRATIVE ONLY)

ALL ASSIGNMENTS

Monitors the activities of contracted food service and commissary vendor agencies; attends operations meetings with Deputy Commissioner and Wardens; attends meetings with contractors and inmate representatives; confirms that staff obtain the required security clearances and follow all departmental security protocols and procedures.

Reviews menus to ensure compliance with the City of Philadelphia Nutritional Guidelines.

Performs related work as required.

Food Service Operations

Conducts daily and weekly visual inspections of the food production facilities and equipment, food storage and service areas to insure compliance with all food preparation and sanitary standards and portion control; prepares inspection reports, noting non-compliance to superiors; initiates corrective action during inspections; makes follow-up inspection to ensure correction; oversees the modification of food production facilities and equipment to assure compliance to standards.

Coordinates and ensures the preparation of special diet menus; meets with health care personnel for the preparation of special diet menus; compiles, prepares and verifies special diet menus.

Reviews meal invoices for payment and accuracy; verifies meal count; alerts security and contracted staff of any discrepancies.

Oversees the recording and maintenance of the USDA commodity supply/inventory log; verifies amount of supplies available; develops emergency food preservation plan; prepares and maintains various food preparation and service reports; maintains current literature on food preparation and service.

Commissary Service Operations

Oversees the daily commissary operations of the commissary contract vendor; oversees the daily and weekly distribution of commissary items to the inmate population; receives and reviews grievances from inmate population pertaining to commissary accounts/products; reviews inmate accounts in Jail Management System; resolves issues on accounts; prepares credits as approved.

Reviews and approves change requests from commissary vendor for changes to weekly, monthly, and annual commissary menu; compares commissary options with industry standards in other institutions.

Confirms that all deliveries are expedited within the guidelines of the approved schedule; confirms deliveries do not interrupt the daily activities of the operations of the facility; directs the assigned delivery staff of the contractor(s) and ensures effective delivery operations.

Monitors vending machine contracts.

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES

KNOWLEDGE OF:

· the methods, tools and equipment used in large scale food preparation and service.

· the safety and sanitary standards involved in large scale food preparation and service.

· the methods, materials and equipment used in the inspections of food production facilities and equipment, and food storage and service areas.

· dietary laws and regulations, as they apply to food preparation and service.

· current literature on food preparation and service.

· daily operations of a correctional facility

· software information systems related to correctional facilities

· City ordinances, regulations, and standards related to nutrition

· hazards associated with a cook/chill food production facility

· the principles and practices of contract management and compliance

ABILITY TO:

· conduct inspections of food production facilities and equipment, and food storage and service areas

· prepare inspection reports, noting non-compliance and recommending corrective action

· learn and become familiar with all contractual requirements of food service and commissary operations

· coordinate and prepare special diet menus

· review and verify meal invoices for payment

· prepare and maintain a variety of food preparation and service reports

· establish and maintain effective working relationships with associates

· review and verify grievance reports pertaining to commissary accounts

· suggest credit to accounts as required

· represent contracts division at operational meeting

· communicate effectively orally and in writing

· learn and become familiar with security protocols for menu items

MINIMUM ACCEPTABLE TRAINING AND EXPERIENCE (The following statement represents the minimum training and experience standards which will be used to admit or reject applicants for tests. Applications submitted by candidates for this class will be reviewed based on training and experience requirements as approved on 12/18.)

EDUCATION

Education equivalent to completion of the twelfth school grade.

AND

Option 1

GENERAL EXPERIENCE

Three years of experience in large scale food preparation and service or commissary services.

AND

SPECIFIC EXPERIENCE

One year of experience in large scale food preparation which has included a cook/chill operation in a correctional institution with responsibility for menu planning or food requisitions and supply.

One year of experience in commissary services in a correctional institution with responsibility for monitoring and resolving accounts and credits.

Option 2

GENERAL EXPERIENCE

Three years of correctional experience.

AND

SPECIFIC EXPERIENCE

One year of correctional experience in large scale food preparation which has included cook/chill operation or correctional experience in commissary services in a correctional institution.

Or any equivalent combination of training and experience determined to be acceptable by the Office of Human Resources.

PHYSICAL AND MEDICAL REQUIREMENTS

Ability to physically perform the duties and to work in the environmental conditions required of a position in this class.

LICENCES, CERTIFICATIONS AND REGISTRATIONS

Current certification as a Food Handler from ServSafe within six months of appointment and during tenure of employment.

Class Established 1/87

Spec. Revision: CSC - 7/98; Ad. Board - 9/98

Latest Spec. Revision: CSC – 5/14; Ad. Board – 5/14

Latest Spec. Revision: CSC – 11/18; Ad. Board - 12/18