Food Services Director 2

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Food Services Director 2

Salary

$54,121.60 - $82,035.20 Annually

Location

Rockwell City - 50579 - Calhoun County, IA

Job Type

Full-time

Job Number

25-00636

Agency

247 Corrections - North Central Correctional Facility (Rockwell City)

Opening Date

09/17/2024

Closing Date

10/2/2024 11:59 PM Central

LinkedIn Tag

#LI-POST

Point of Contact

Nancy Strait

• Description

• Benefits

• Questions

Job Description

Under general supervision, directs all aspects of a food service program at the North Central Correctional Facility which prepares 1500 meals each day with an annual food budget of $820,000.

Supervises all activities of food production and meal service:

• Develops the menu according to the DOC Master Menu program, making adjustments based on season variation, cost, equipment, staffing, and institution needs when necessary, and assuring that nutritional requirements are met.

• Assures that modifications of the general menu are prepared and served according to the menu approved by licensed dietitian for inmates requiring medical nutrition therapy.

• Responsible for the timely production and service of food to inmates, staff, guests, or clients.

• Responsible for the safe production and service of food by adhering to all applicable federal and state requirements.

• Responsible for the preparation and service of food to inmates, staff, guests, and/or clients in sufficient quantities to meet nutritional needs.

• Coordinate food service activities with other departments to maintain security and the

  effective operation of the institution.

• Develop a quality assurance program that evaluates the preparation and service of food according to DOC and institution policies in accordance with all state and federal standards.

• Conduct periodic food acceptance studies and evaluate and implement changes for the

  effective management of the inmate population.

• Inspects food services area and equipment daily to determine operating condition and need for immediate and long-range maintenance. Inspects area and equipment for safety concerns and formulates a resolution for the problem in coordination with the safety officer.

  Supervise and evaluate the work of subordinate food service staff:

• Develop and implement policies and procedures applicable to a correctional food service department and review and revise accordingly to assure an effective and efficient institutional food service operation. Policies and procedures are appropriate for but not limited to the following areas: nutritional standards, menus, meal service, administration of federal and state food programs, sanitation and safety, procurement, storage and inventory control, food preparation/production, personnel, training and orientation, emergency/disaster plans, cost control, security, and quality assurance.

• Insures that subordinate staff are following all prescribed menus, production scheduled,

  safety and sanitation guidelines and are serving meals as prescribed by the department

  of health and department of corrections policy.

• Recommend personnel actions related to selection, disciplinary procedures,

  performance, leaves, grievances, work schedules, assignments, and training.

• Conduct new employee orientation.

• Identify departmental and individual training needs, developing training plans and

  coordinating the implementation of those plans.

• Manage personnel and related policies and procedures for the food service department.

• Manage the work program of the incarcerated individuals working in the kitchen.

• Assist with periodic security shakedowns of the food service areas.

• Maintain effective tool and knife control.

• Maintain effective control of food items identified as contraband.

  Direct the procurement and storage of food and supplies for the food service department:

• Review monthly food production and inventory reports for accuracy and completeness.

• Prepare the monthly food cost report and distribute according to policy and procedures.

• Maintain records as required by governmental programs.

• Plan for capital expenditure for the food service department, submitting requests according to the Institution Business Manager's process.

• Forecast staffing needs submitting requests to the Institution's Business Manager.

• Works with the purchasing agent to resolve billing issues with outside vendors and makes contacts to resolve discrepancies.

• Ensures that all food items purchased are obtained per applicable low bid procedures and state contracts. Works with the purchasing agent to ensure that the best product for the best price is obtained. Reviewing and evaluating expenditure against the current budget.

• Confers with sales representatives and evaluates new or different food products utilized in the food production process.

• Determine the amounts needed for the production and service of food and requisition those amounts according to policies and procedures. Insures that the food items are adaptable to large scale preparation and production.

• Maintain inventories at appropriate levels and according to policies and procedures developed for the safe storage of food and supplies. Insures that supplies are maintained at adequate levels to meet immediate and short term needs.

• Supervises the delivery of inventories to the outside warehouse facility. Conducts inventories to insure proper inventory control.

• Supervises the requisition of supplies from the outside warehouse facility. Insures that

  security procedures are maintained for all movement of food items.

• Ensure all deliveries directly to the kitchen are monitored for accuracy against what was

  ordered.

• Maintain proper quantities of frozen garden produce ensuring that all garden produce is used on a yearly basis.

• Participates in the management of the facility as a member of the management team to

  ensure the institution is operated in a professional, efficient, and effective manner in

  accordance with appropriate laws and policies.

• Serves as an active member of the management team by participating in discussions of

  institution operation, not limited to the food service department, also to include budget

  and the monitoring of expenditures, problem discussion and resolution, staff and I/I discipline, the development and monitoring of institutional goals and objectives, and the development of policies and procedures.

• Represents the facility at Department level meetings and assists in the development of

  applicable policies and procedures for the Department.

• Conducts rounds of the institution and institution inspections as required.

• Respond as appropriate to litigation through the Attorney General's Office and the

  Warden/Deputy Warden.

• Represent the institution and participate at DOC meetings.

• Responsible for compliance to EEO/AA standards by adherence to the DOC and Institution's Affirmative Action Plan.

Minimum Qualification Requirements

Graduation from an accredited college or university with major course work in food management, nutrition, dietetics, or a related field and experience equal to three years of full-time professional food service work in a commercial, military, or institutional setting;

OR

an equivalent combination of education and experience substituting 30 semester hours of graduate level education with major coursework in one of the above mentioned fields for each year of the required experience to a maximum substitution of two years;

OR

an equivalent combination of education and experience substituting one year of supervisory food service work for each year of the required college education up to a maximum of four years;

OR

employees with current continuous experience in the state executive branch that includes experience equal to eighteen months of work as a Food Services Assistant Director, Food Services Director 1, or Therapeutic Dietitian.

For additional information, please click on this link to view the job description. (https://das.iowa.gov/sites/default/files/hr/documents/class_and_pay/JobClassDescriptions/FoodServicesDirector2-07253-87253.pdf)

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01

Do you understand that the answers to all of the following questions must be truthful, honest, and accurate to the best of your ability? Please read all questions and answers thoroughly and make sure you understand them completely.Ensure the answers to your questions match the information filled out on your application and the attachments you have uploaded. If the answers to your questions are inconsistent with your application information or uploaded attachments, you will be given zero points for the question.Knowingly misrepresenting the facts when submitting any information related to an application, examination, certification, appeal, or any other facet of the selection process will result in your disqualification from this application and future employment with the state of Iowa.

• Yes - I understand and agree.

• No

  02

  PLEASE READ CAREFULLY

Have you filed a registration statement pursuant to the federal Foreign Agents Registration Act of 1938, as amended, 22 U.S.C. §611 et seq?

• No - I have NOT filed a registration statement pursuant to the federal Foreign Agents Registration Act of 1938, as amended, 22 U.S.C. §611 et seq

• Yes - I HAVE filed a registration statement pursuant to the federal Foreign Agents Registration Act of 1938, as amended, 22 U.S.C. §611 et seq

  03

  Do you meet A and B: A. Do you have a total of 4 years of supervisory food service work or accredited college or university with major course work in food management, nutrition, dietetics, or a related field? 30 semester ours equals one year of experience. B Do you have three years of full-time professional food service work in a commercial, military, or institutional setting?

• Yes - I meet both clauses above

• I do not meet the requirements in both the clauses above

  04

  Have you graduated from an accredited college or university with major course work in food management, nutrition, dietetics, or a related field AND have experience equal to three years of full-time professional food service work in a commercial, military, or institutional setting?

• Yes

• No

  05

  Have you graduated from an accredited college or university with major course work in food management, nutrition, dietetics, or a related field? IF YES - Do you have a total of 3 years of graduate level course work in food management, nutrition, dietetics, or a related field OR full-time professional food service work in a commercial, military, or institutional setting? 30 semester hours of the graduate level course work equals one years of experience. Please note - a maximum of 60 graduate credit hours can be counted towards this requirement.

• Yes - I meet the requirements

• I do not meet the requirements

  06

  Are you a current State of Iowa executive branch employee? IF YES - Do you have experience equal to eighteen months of work as a Food Services Assistant Director, Food Services Director 1, or Therapeutic Dietitian?

• I am a current State of Iowa employee with the required time in the classes noted

• I am not current State of Iowa employee

• I am a current State of Iowa employee but I DO NOT have the required time in the classes noted

  Required Question

Agency

State of Iowa

Agency

247 Corrections - North Central Correctional Facility (Rockwell City)

Address

313 Lanedale

Rockwell City, Iowa, 50579

Website

https://doc.iowa.gov/find-facility/iowa-doc-districts-and-facilities/nccf

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