State of Connecticut Executive Branch

In a Department of Correction food production center, facility or district this class is accountable for supervising staff and inmates engaged in the preparation, cooking and service of meals.

This class will be used as a shift supervisor responsible for overseeing staff, inmates and operations of the cook/chill food production center or as the lead food service supervisor at correctional facilities. One Correctional Food Services Supervisor 3 will be allowed at each facility. Merged facilities will be allowed one Correctional Food Services Supervisor 3 at each food service operation.

Receives general direction from a Correctional Food Production Manager, a Correctional District Food Service Manager or other employee of higher grade.

Supervises employees and inmates assigned to the food production center or the food center of a large correctional facility.

• Supervises staff, operations and activities of a shift within a food production center or the food center of a large correctional facility; 
• Assists with planning and coordination of preparation of meals for correctional facilities; 
• Assists with forecasting requirements for food and supplies and requisitions items from appropriate sources; 
• Inventories supplies and oversees storage of items; 
• Monitors and oversees sanitary standards in food preparation areas; 
• Schedules maintenance and/or repair of equipment; 
• Schedules, plans, supervises and evaluates work of employees and inmates; 
• Instructs and trains staff and inmates; 
• Assists in preparation of budget estimates; 
• Writes and updates recipes for food programs; 
• Makes recommendations to revise kitchen procedures to fit new recipe and food specialty items; 
• Evaluates performance of employees and inmates assigned to a shift; 
• Initiates and maintains security precautions; 
• Maintains records and makes reports; 
• May document procedures for rethermalization, refrigeration and storage of new products; 
• May supervise Correction Officers assigned to custodial duty in area; 
• May physically restrain inmates, quell disturbances or otherwise assist custodial forces in emergencies; 
• Performs related duties as required.

• Considerable knowledge of
  • current materials and equipment used in large scale food preparation, cooking and service including cook/chill technology; 
  • principles, methods and practices of food preparation, cooking and service; 
  • kettle preparation, oven and grill work; 
  • safety and sanitation problems related to large scale food services operations; 
  • cook/chill processes; 
  • policies relating to inmate work forces in correctional facilities; 
• Considerable
  • interpersonal skills; 
  • oral and written communication skills; 
• Considerable ability to keep records and make reports; 
• Ability to
  • perform under stress; 
  • utilize computer software; 
• Supervisory ability.

Six (6) years of experience in the preparation and serving of complete daily meals in a large scale (500 meals per day) institutional or commercial setting such as a correctional facility, hospital, residential school, extended care facility, rest home or other similar environment.

Two (2) years of the General Experience must have been with responsibility for overseeing kitchen activities related to the preparation, cooking, chilling, retherming and delivery of meals.

NOTE: For state employees this experience is interpreted at the level of a Correctional Food Services Supervisor 2.

In addition to the checking of references and of facts stated in the application, a thorough background investigation of each candidate may be made before persons are certified for appointment.

Incumbents in this class may be exposed to significant stress of confinement within a dangerous and volatile prison population and to considerable danger of injury from assaultive and/or abusive inmates and disagreeable conditions.

This replaces the existing specification for the class of Correctional Food Services Supervisor 3 in Salary Group CO 13 effective August 7, 2015. (Revised to modernize format and add Acknowledgement section) Final No. 23-165