Correctional Food Service Supervisor lll - (Scotland CI)

State of North Carolina•Scotland County, NC

4d•Onsite

About The Position

Reporting to the Correctional Food Service Manager III, this position serves as the supervisor of offenders performing large-scale food production and food service at a multi-level custody correctional facility. 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.

Requirements

High school or General Educational Development (GED) diploma and four years of experience in institutional food preparation and food services, in management of a commercial food service operations, or as a Correctional Officer
Three years as a Correctional Food Service Officer
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 a large-scale food production and food service activities.
Documented supervision of employees and/or offender workers

Responsibilities

Supervising staff and offenders in the preparation and serving of food to the offender population.
Performing responsibilities in all phases of food management, food procurement and storage, menu planning for substitutions, food preparation and service, sanitation, and record keeping.
Making adjustments in feeding schedules and special diets which result from moderate shifts in offender populations.
Working independently and under limited supervision with the ability to comprehend/abide by policy, post orders, standard operating procedures, emergency plans, and other directives governing daily activities.
Ensuring food management operations and work performance through inspections and analysis of reports.