IOWA DISTRICT DEPARTMENTS OF CORRECTIONAL SERVICES

#60520

FOOD SERVICE LEADER

 

GENERAL STATEMENT OF DUTIES

Under general supervision, plans and coordinates the food service activities of a community corrections facility, directs the work of Cooks or Food Service Coordinators, and may also supervise residents in the preparation and serving of meals.  Performs related work as required.

DISTINGUISHING FEATURES OF THE CLASS:

This position requires responsibility for the exercise of independent initiative and judgment in the administration of all phases of food service in a community corrections facility.  Professional skills are applied in the areas of nutrition, food preparation, menu planning, equipment operation and management, and food procurement.

The Food Service Leader class is the single position designated with responsibility for the entire food service operation in a community corrections facility.  These responsibilities may include leading other food service staff.  General supervision is received from a Residential Manager or Residential Supervisor.

 

EXAMPLES OF WORK:  (illustrative only)

Sets up and maintains recipe files to assure proper cooking procedures and quantities.

Plans weekly menus to meet daily nutritional requirements within desired monthly food budget.

Interviews salespersons regarding food products and dietary supplies and equipment and places orders.

Prepares and submits requisitions for housekeeping, paper, and first aid supplies for the facility’s food service operation.

Conducts and maintains appropriate inventories of food and equipment assigned to the food service operation.

Receives and accounts for all supplies and food stuffs ordered from suppliers.

Monitors staff and residents in the preparation of meals.

Ensures that appropriate safety and sanitation regulations for food service areas are followed.

Assists Residential Advisors in routine security matters related to the food service operation.

Provides supervisor with input to employee performance evaluations.

DESIRED KNOWLEDGES, SKILLS, AND ABILITIES:

Knowledge of the principles of nutrition and food preparation, quantity cooking and purchasing, menu planning, and food costs.

Knowledge of food storage and inventory methods.

Knowledge of departmental policies, procedures and regulations.

Ability to plan, organize, and control the work of subordinates.

Ability to express ideas effectively, both orally and in writing.

Ability to work well with others and to coordinate dietary service as an integral part of the facility’s operation.

Ability to perform the essential functions of the position.

 

REQUIRED EXPERIENCE AND TRAINING

Three years of full-time experience in industrial or restaurant cooking and possession of an Associate of Arts degree in food preparation, restaurant management, or a related field; or

Five years of full-time (or equivalent part-time) food services experience, two years of which included menu planning, foods procurement, and supervision of others in the preparation of food, or a position of major responsibility a commercial, military, or institutional setting; or

Two years experience as a Food Service Coordinator in a community corrections facility; or

Four years experience as a Cook in a community corrections facility.

 

ESSENTIAL FUNCTIONS:

Ability to read and follow labels, recipes, orders, and regulations in the English language.

Ability to maintain complete and accurate records.

Ability to communicate with the offender population and related agency staff to accomplish delivery of facility food service.

Ability to utilize available computer equipment as appropriate for the position.

Adopted March, 1997