CDOC Food Service Supervisor CSTS I (Sterling)

State of Colorado • Sterling, CO

6d • Onsite

About The Position

This Correctional Support Trades Supervisor I (CSTS I) is a Food Service (FS) Supervisor in a Colorado Department of Corrections (CDOC) prison facility. The position oversees the production of meal services for an inmate population which could range from 600 to 7500 meals daily. Responsibilities include, but are not limited to: ensuring the safety and security of the public, facility staff and inmates; ensuring efficient meal service to include medical and/or religious diets during assigned shift and supervising inmate work crews in daily kitchen operations; ensuring sanitation and compliance with all applicable regulations, standards and guidelines and ensuring appropriate use of resources and inventory. The FS Supervisor prepares inmates for community re-entry by promoting the Colorado Department of Corrections Mission and Vision while adhering to a high level of integrity and commitment.

Requirements

• High School diploma or General Education Development (GED) certificate.
• Four (4) years of professional employment experience in food preparation, handling, or cooking.
• A minimum of two (2) years of professional employment experience participating in food preparation, handling and/or cooking may be combined with correctional experience for a total of at least four (4) years. Correctional experience must be security related duties where primary responsibilities throughout a shift, include monitoring and controlling inmate movement throughout their daily schedules, discovering and preventing contraband and responding to emergencies; ensuring proper key/tool/chemical/equipment control, use, storage and accountability; advising inmates in matters concerning work, programs, appropriate behavior and decision making in order to prepare them for successful community re-entry.
• A minimum of two (2) years of professional employment experience participating in food preparation, handling and/or cooking may be combined with two (2) years employment experience in the hospitality industry, for a total of at least four (4) years.
• Ability to read and comprehend the English language.
• Ability to effectively communicate fluently in English both verbally and in writing.
• Strong work ethic, integrity and dependability.
• Strong communication, interpersonal and conflict resolution skills and the ability to motivate co-workers/inmates to work cooperatively.
• Knowledge of and ability to maintain sanitation/hygiene standards and use equipment and tools safely and skillfully.
• Ability to effectively supervise inmates and prepare them for successful community re-entry.
• Strong desire to work cohesively as a team.
• Ability to troubleshoot and ensure timely meal service in a high stress, volume oriented and security driven environment, with firm deadlines and mandatory reporting/logging guidelines.
• Strong desire to ensure organization in the kitchen and the timely and systematic completion of prep, post-production and sanitation tasks.
• Willingness and ability to maintain a safe and secure work environment and respond to emergency situations.
• Ability to pay special attention to details and determination to use state resources efficiently.
• Ability to perform intermediate keyboarding skills, manipulate electronic computerized programs and communicate via computer based email.
• Self-control, a strong sense of ability to work in stressful, potentially violent situations.
• Ability to remain alert, emotionally stable, and mentally resilient under pressure and observant throughout their shift.
• Tolerance to stress, confinement, and high-stakes interaction.
• Must be 21 years of age.
• Possess a valid driver’s license.
• Have NO felony convictions, to include any actions defined in 5 U.S.C. 301; U.S.C. 509, 510; 42 U.S.C. 15601-15609.
• The CDOC shall not hire nor promote anyone who may have contact with an offender who has engaged in sexual abuse which includes acts, activity, and sexual behavior, in a prison or other institution as defined in 42 U.S.C. 1997; or has been convicted of engaging or attempting to engage in sexual activity in the community facilitated by force, overt or implied threats of force or coercion, or if the victim did not consent or was unable to consent or refuse, or has been civilly or administratively adjudicated to have engaged in the activity described in the above paragraph.
• The agency shall consider any incidents of sexual harassment in determining whether to hire anyone who may have contact with offenders or residents.
• Applicants must have valid U.S. work authorization at the time of application; DOC cannot provide H-1B sponsorship at this time.
• Successfully pass all modules of the six-week Colorado Department of Corrections Basic Training, to include English reading comprehension, relevant competency assessments and written/practical exams in Defensive Tactics.
• Possess the physical ability to successfully complete Defensive Tactics.
• Lift arms above head and kick as high as own waist.
• Stabilize another person to accomplish a controlled take down.
• Use arms, palms of hands, shins, and feet to deliver blows.
• Withstand impact (slow speed or with a safety bag) on own body from strikes/blows.
• Swing a baton in a striking technique.
• Rotate body 90 degrees with feet planted for striking with foot or using a defensive tactic.
• Get down on one or both knees and up again with multiple repetitions.
• Will be exposed to Oleoresin Capsicum during Basic Training and will be exposed while on assignment.
• Must be able to see and hear in order to observe, address and respond to potential breaches in safety and security.
• Seize, hold, control or subdue violent or assaultive persons and defend oneself or others to prevent injury.
• Demonstrate body agility, strength of all four limbs and the ability to walk and climb stairs consistently.
• Work in situations involving assaultive behavior, physical control of another person and/or restraint situations.
• Deal with individuals with a range of moods and behaviors, utilizing tactfulness and a congenial, personable manner.
• Work with people of the opposite sex, diverse racial ethnic groups, mentally ill and emotionally disturbed offenders.
• Communicate by talking, listening and/or signaling people to convey or exchange information, assignments.
• Work in an environment with fluctuating noise and temperature (hot and cold) which may include working outdoors in inclement weather and/or concrete floor/wall work settings.
• Willing and able to travel.
• Willing and able to work various shifts, days, afternoons, graveyards (nights) which includes a rotating shift schedule.
• TB (tuberculosis) screening is required of all new employees upon hire.
• Successful completion of a background investigation is required.

Nice To Haves

• Coursework at an accredited institution related to the position (such as culinary arts, hospitality, dietetic/nutrition) may substitute for experience on a year for year basis.
• Coursework in Criminal Justice can substitute for the correctional experience only.
• Experience within a Colorado State Agency, providing a service or support to a hard-to-serve needs population.
• Experience providing Supervisory/Work Lead duties in a Correctional, Military or Law Enforcement kitchen.
• Experience providing Supervisory/Work Lead duties outside of a Correctional, Military or Law Enforcement kitchen.
• Working in commercial, hospital, or school kitchen settings, utilizing raw ingredients, and following prescribed large scale recipes to create meals from scratch.
• Working as a baker in a high volume, batch production bakery, following prescribed large scale recipes, monitoring production schedules and maintaining inventory and supply orders.
• Knowledge of converting food measurements to satisfy smaller or larger recipes.
• Working as a General Manager, Manager, Assistant Manager, Shift Leader or Team Leader for a national restaurant chain; employment must have included participation in a company endorsed, formal training program for the food production side (back of house) of operations.
• Experience in Corrections, outside of a correctional kitchen, performing security related duties while monitoring and controlling offender's movement throughout their daily schedules (such as Correctional Officer).
• Experience creating medical and/or religious meals.
• Culinary or Hospitality Degree from an accredited, non-correspondence college or vocational school.
• Serve Safe or other Food Protection Manager Certification.

Responsibilities

• Maintains safety and security by training and guiding staff and inmates in key, tool and chemical control; performs inmate counts, shakedowns, searches, escorts, movement control, inmate access to kitchen and the proper application of restraints and force.
• Ensures the safe, secure, compliant and effective completion of all phases of food service production within a correctional kitchen, to include preparation (for current and future meal service), cooking/portioning, and sanitation.
• Follows prescribed menus and recipes, instructs inmate workers in the proper methods and procedures to execute efficient meal service within limited time constraints; monitors progress and ensures accurate production and completion of post production tasks.
• Tracks usage and keeps appropriate inventory, orders products, oversees expenses and waste in order to maintain efficient and effective use of resources.
• Provides supervision of assigned inmate workers; promoting a high level of performance by setting the work standard according to agency mission, vision and values.
• Participates in the hiring of inmates, trains and instructs inmates in the science of baking, cooking techniques, sanitation and proper use of tools and equipment.
• Creates schedules, assigns work and conducts job evaluations; monitors hours, posts wages and updates records.
• Ensures a sanitary, healthy workplace by following standard food handling guidelines during preparation, service and storage.
• Ensures all food service workers follow proper production procedures and hygiene rules.
• Ensures all food service equipment is kept in working order and that kitchen is kept clean and sanitized.
• Tracks usage, expenses and waste in order to keep food service operations within allotted budget; uses due diligence to discover likely areas of waste and implements changes to control waste and/or theft.
• Monitors inventory levels, usage, goods, places orders and checks deliveries.
• May be required to work additional hours or shifts to maintain meal service and security.

Benefits

• Distinctive career advancement opportunities throughout the state system
• Strong, secure, yet flexible retirement benefits including PERA Defined Benefit Plan or PERA Defined Contribution Plan plus 401K and 457 plans.
• Medical and dental health plans
• Short and long term disability coverage
• Paid life insurance
• 11 paid holidays per year plus vacation and sick leave
• Wellness program, tuition reimbursement, training opportunities and more

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED