Correctional Food Service Manager III-Eastern Correctional Inst.

State of North Carolina•2821 Nc Highway 903 Greene, NC

2d•$45,431 - $79,504•Onsite

About The Position

The NC Department of Adult Correction is one of the largest state agencies with more than 14,000 employees. It is responsible for safeguarding and preserving lives and property through prevention, protection, and preparation as well as the care, custody, and supervision of all adults sentenced for violating North Carolina laws. This department includes state prisons with custody, healthcare, and facility operations staff as well as probation/parole officers who supervised sentenced people in the community. Other divisions include Administration, Health Services, Rehabilitation & Reentry, Special Operations and the Post-Release Supervision & Parole Commission. We have a mission that matters! This position is located at Eastern Correctional Institution. Effective communication with other staff, inmates and public in verbal and written form is required. Ability to comprehend/abide by policy, post orders, standard operating procedures, emergency plans, memorandum, legal documents, and other directives governing daily activities.

Requirements

High school or General Educational Development (GED) diploma and six years of experience in institutional food preparation and food services, in management of a commercial food service operations, or three years as a Correctional Food Service Supervisor; or an equivalent combination of education and experience.
Must be eligible for certification by the North Carolina Criminal Justice Education & Training Standards Commission.

Nice To Haves

Knowledge of planning and operating a large-scale food service operation, i.e., methods, materials and equipment.
Knowledge of food sanitation principles and methods of maintaining such standards in an institutional kitchen.
Ability to plan, direct, and supervise personnel and inmates in performing the detailed work of food preparation, cooking and serving.
Ability to keep records and prepare reports

Responsibilities

Must work rotating shifts, weekends, and holidays as schedule requires.
Must account for/maintain assigned equipment with particular attention to knives, utensils and other items that constitute security risk.
Must read and comprehend regular menus, therapeutic menus, pack-out menus, and recipe cards.
Calculate amount of food required based on recipe and number of meals being prepared.
Prepare production sheets daily.
Keep USDA records and inventory cards.
Prevent food spoilage and contamination by utilizing proper storage, handling, and preparation practices.
Substitute food items with nutritionally equivalent items and ensure proper stock rotation.
Effectively instruct and supervise subordinate staff.
Accurately project and requisition food items, food preparation utensils and equipment as well as cleaning supplies with allocated budget.