Correctional Food Service Supervisor II-Davidson Correctional Center

State of North Carolina•Davidson County, NC

23h•Onsite

About The Position

This position is located at Davidson Correctional Center in Davidson County, NC. The Correctional Food Service Supervisor II is responsible for conducting shift line-ups, making shift assignments, and inspecting personnel for physical and mental capability to assume assigned posts. This role involves completing, reviewing, and maintaining time reports, duty rosters, leave schedules, performance evaluations, and administrative forms. The position also accounts for persons and funds to ensure all assigned equipment is operationally ready and provides supervision for subordinate staff, including all work tasks assigned. The NC Department of Adult Correction is one of the largest state agencies with more than 14,000 employees, responsible for safeguarding lives and property, and the care, custody, and supervision of adults sentenced for violating North Carolina laws. The department includes state prisons, probation/parole services, Administration, Health Services, Rehabilitation & Reentry, Special Operations, and the Post-Release Supervision & Parole Commission.

Requirements

High school or General Educational Development (GED) diploma and three years of experience in institutional food preparation and food services, in management of a commercial food service operations, or as a Correctional Officer, or two years as a Correctional Food Service Officer; or an equivalent combination of education and experience.
Must be eligible for certification by the North Carolina Criminal Justice Education & Training Standards Commission.
Meet Criminal Justice Standards requirements (12 NCAC 09G .0302).
Pass a criminal background check.
Produce a negative drug screening result.
Successfully complete medical and psychological evaluations.
Possess a valid driver’s license.

Nice To Haves

Documented knowledge of large-scale food production and food service activities.
Documented supervision of Employees/Inmate Workers.

Responsibilities

Conduct shift line-up, make shift assignments, and inspect all personnel to determine if they are physically and mentally capable of assuming an assigned post.
Complete, review, and maintain time reports, duty rosters, leave schedules, performance evaluations, and administrative forms.
Account for persons and funds to ensure that all assigned equipment is operationally ready.
Provide supervision for subordinate staff and to include all work tasks asked to perform.
Supervise the cooking, baking, portioning, and timely assembly of large-volume meals according to approved master menus and standardized recipes.
Ensure proper preparation and distribution of medical diets (e.g., diabetic, renal, low sodium) and religious meal trays.
Oversee the safe operation, minor servicing, and sanitation of heavy commercial kitchen equipment (steam kettles, convection ovens, industrial dishwashers, slicers).
Train, assign, and evaluate incarcerated kitchen workers on culinary tasks, sanitation procedures, and workplace safety.
Enforce local health department regulations, SERV Safe/HACCP guidelines, and institutional standards for food storage, holding temperatures, and hygiene.
Supervise the deep cleaning of food prep zones, dish rooms, walk-in coolers, dry storage, and waste areas.
Inspect incoming deliveries for quality, quantity, and safety, rejecting compromised shipments and ensuring prompt refrigeration or rotation (FIFO).
Monitor food supplies and supplies usage, alert senior management to shortages, and participate in periodic stock counts.
Complete daily shift logs, incident reports, meal attendance sheets, temperature monitoring charts, and tool/chemical verification sheets.