Food Service Specialist

Salary Range: $41,268.00 - $64,012.00. Starting salary is determined based on education, experience, or a combination of both.

Benefits

• Insurance
• Annual leave
• Sick leave
• Paid holidays
• State of Alabama RSA Retirement

About the role

This is special food management work in a centralized food service program for the Alabama Department of Corrections. Employees in this class collaborate with a food service vendor to provide oversight of assigned institutions within the agency's program to monitor standards, policies, and practices. Works closely with the food service vendor to ensure successful food service is properly delivered to the inmate population. Work is supervised by an agency department Food Service Contract Manager. Performance is evaluated through periodic inspections, general quality of institution food services, and sanitary conditions.

Responsibilities

• Communicates verbally and in writing with food service provider management, Wardens, the general public, and other departments within ADOC, and other state agencies to provide and receive information so the required actions are taken and implemented accurately.
• Performs periodically planned and unplanned inspections at assigned institutions to ensure the food service provider adheres to departmental operating standards regarding sanitation requirements, proper temperature for prepared and stored food, proper use of culinary equipment and supplies, proper storage of food and non-food items, and ADOC operating procedures. At a minimum, monthly visits are required per facility to determine compliance with contract requirements.
• Makes periodic inspections independently, and in coordination with the agency environmentalist, for kitchens, culinary equipment, and supplies; inspects kitchen and culinary equipment for proper functional levels and reports all malfunctioning equipment to the warden or proper maintenance personnel.
• Creates and provides reports to the food service vendor and Food Service Contract Manager summarizing visits and collaborates with the food service provider to create action plans to improve challenges.
• Conducts weekly check-ins with assigned food service managers at assigned facilities either via phone or in-person visits to ensure food service is operating properly and assists with creating plans to overcome any challenges.
• Monitors staffing levels at assigned facilities to ensure the kitchen is adequately staffed for successful food service operations.
• Monitors standards for serving portions and portion control.
• Reviews all documents within the food service contract, including but not limited to production worksheets, temperature logs, and consumption reports.
• Provides support and guidance to food service provider staff regarding food service matters to ensure designated staff adhere to food safety standards, contractual, and departmental guidelines.
• Serves as advisor to the Food Service Contract Manager and/or OHS Deputy Commissioner regarding food service-related matters.
• Collaborates with the food service vendor to participate in on-the-job training and refresher courses for all food service personnel, including inmates; participates in periodic staff meetings, seminar-type sessions, and any other method necessary for disseminating policy changes or information affecting the food services program as requested.
• Performs related work and additional duties as assigned by the Food Service Contract Manager.

Requirements

• Thorough knowledge of modern methods, materials, and equipment used in large-scale food preparation and service.
• Thorough knowledge of the principles and practices of institutional food service management, food nutritional values, food costs, and food inventory controls.
• Thorough knowledge of health, sanitation, and safety requirements pertinent to food storage, preparation, and service.
• Ability to calculate food costs, inventory levels, re-order levels, and to analyze dietary values.
• Ability to establish food materials and culinary supply requirements for large numbers of inmates.
• Ability to relate available supplies of food inventory, culinary, and housekeeping supplies for multiple institutions.
• Ability to interpret ration breakdown based on formulas developed for use in computing food needs for institutional populations.

Qualifications

Any combination of training and experience equivalent to:

• Graduation from a four-year college or university with major coursework in nutrition, institutional food service, or a related field.
• Minimum of 2 years' experience in planning and supervising large-scale food service operations.
• Must possess current Serve Safe Certification or obtain one prior to completion of the probationary period.