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110330
CORRECTIONS FOOD SERVICE DIRECTOR
WS219     $65,728 - $118,269
Creation Date: 06/29/1987
Change Date: 10/01/2022

FUNCTION OF WORK:
To provide advice and direction to managers and administrators on statewide corrections food service programs by establishing standards of operation, sanitation, cost control, and the planning and designing of kitchen and equipment.
LEVEL OF WORK:
Program Manager
SUPERVISION RECEIVED:
Administrative direction from Deputy Undersecretary.
SUPERVISION EXERCISED:
Functional over lower-level Food Service personnel.
LOCATION OF WORK:
Department of Public Safety and Corrections, Corrections Services, and the Office of Youth Development.
JOB DISTINCTIONS:
Differs from Corrections Food Managers by presence of final responsibility to provide advice and assistance to managers and administrators on statewide Corrections food service programs.
CORE COMPETENCIES:
CORE COMPETENCIES HAVE NOT BEEN IDENTIFIED BY STATE CIVIL SERVICE FOR THIS JOB TITLE. MORE INFORMATION ON THE SCS COMPETENCY MODEL CAN BE FOUND HERE.

EXAMPLES OF WORK:
EXAMPLES BELOW ARE A BRIEF SAMPLE OF COMMON DUTIES ASSOCIATED WITH THIS JOB TITLE. NOT ALL POSSIBLE TASKS ARE INCLUDED.

Develops, plans, and conducts in-service training for food personnel, wardens, sheriffs, correctional officers, and inmates.

Works with architects, engineers and equipment specialists in designing and reconstructing food service facilities.

Develops and implements departmental policies, procedures, and guidelines relating to food service operations.

Makes periodic visits to all food service facilities of the department and determines that food service programs are being managed in accordance with departmental regulations and USDA Commodity Regulation and Standards.

Establishes and administers programs and controls on supplies, equipment, food utilization, inspection and receipt.

Works with Corrections Food Managers on menu planning and recommends use of substitutions if necessary.

Establishes and supervises enforcement of directives on health and sanitary regulations.

Works with USDA, Dept. of Agriculture, and Education (School Food Service Task Force) in setting policies for school lunch program.
QUALIFICATION REQUIREMENTS:
MINIMUM QUALIFICATIONS:
Five years of food service experience in an institutional, hospital, military or commercial food service operation.

SUBSTITUTIONS:
Enrollment in a food service related curriculum at a vocational, trade, or technical institute will substitute for a maximum of two years of the required experience on a month for month basis.

College credit in food and nutrition, dietetics, or institutional management will substitute for the required experience on the basis of one semester hour for one month of experience.

Licensure by the State of Louisiana as a professional dietitian will substitute for one year of the required experience.

NOTE:
Experience which did not involve food handling or preparation, such as washing dishes or bussing tables, will not be considered as qualifying.

NOTE:
Any college hours or degree must be from an accredited college or university.