State of Maryland

A Correctional Dietary Officer II Meat Cutting is the full performance level of work involving the custody, security and supervision of adult inmates in food preparation and serving of meals at correctional institutions.  Employees in this classification do not supervise other positions.

Employees in this classification receive general supervision from a Correctional Dietary Supervisor or Correctional Dietary Services Supervisor.  Employees are assigned to day, evening, night or rotating shifts.  Employees are subject to call-in during emergencies and staffing shortages.  Work is performed in a correctional institution kitchen, and employees are continually exposed to inmates who may be abusive and hostile and have access to a variety of kitchen utensils, which could be used as weapons.  The work may involve moving objects weighing twenty-five pounds or more.

Positions in this classification are evaluated using the classification job evaluation methodology.  The use of this method involves comparing assigned duties and responsibilities of a position to the job criteria found in the Nature of Work and Examples of Work Sections of the class specification.

The Correctional Dietary Officer Trainee, Correctional Dietary Officer I and Correctional Dietary Officer II are differentiated on the basis of degree of supervisory control exercised by the supervisor over these employees.  The Correctional Dietary Officer Trainee learns to perform duties under close supervision.  The Correctional Dietary Officer I performs duties under close supervision at times and under general supervision at other times depending on the complexity of the specific duty being performed.  The Correctional Dietary Officer II performs the full range of duties and responsibilities under general supervision.  The Correctional Dietary Officer II is differentiated from the Correctional Dietary Supervisor in that the Correctional Dietary Supervisor has supervisory responsibility for lower-level Correctional Dietary Officers.

Maintains control and discipline of inmates working in kitchen and dining room areas;

Keeps continual count of assigned inmates;

Searches inmates in order to prevent concealment of equipment, cutlery, food and other unauthorized items;

Enforces rules of conduct among inmates and prepares reports of infractions;

Subdues and restrains inmates during fights, riots and escape attempts;

Maintains sanitary kitchen conditions including supervision of the washing of pots, pans, dishes, counters and the cleaning of meat grinders and slicers and dining and kitchen areas;

Enforces Division of Correction regulations, institutional directives and post orders;

Ensures that inmate workers adhere to Hazard Analysis Critical Control Point Regulations in food sanitation and food safety in an institutional setting;

Trains and supervises assigned inmates cutting and trimming meats;

Removes and saws bones from portions for cooking as roasts, steaks and other standard cuts;

Cleans and dresses poultry, fish and seafood;

Grinds and seasons meat for hamburgers, sausages and meat loaf;

May perform work in any one of the specialized options during staffing shortages and emergencies;

Performs other related duties.

Knowledge of the principles and practices of health and safety concerned with the proper storage, preparation and serving of food;

Knowledge of the practices of cleaning and care of necessary utensils and equipment;

Knowledge of the security, custody and control of inmates;

Knowledge of the operation and minor physical maintenance of equipment used in large-scale food production;

Knowledge of the standard methods of cutting meat and carcasses;

Knowledge of cleaning and dressing poultry and seafood;

Knowledge of grinding and seasoning meats;

Ability to use and care for the tools and equipment necessary for cutting and dressing meats;

Ability to learn and follow detailed procedures contained in Division of Correction regulations, institutional directives and post orders;

Ability to remain calm in stressful situations and to respond in an appropriate manner according to prescribed rules and procedures;

Ability to observe and remember situations and to recall details such as identity of persons, location of items, conversations and sequence of events and actions taken during the situation;

Ability to work in an institutional setting where personal physical attack by convicted felons is a constant possibility and where the use of physical force to restrain inmates is a required part of the job;

Ability to prepare concise, accurate reports of events and situations;

Ability to communicate effectively with inmates, correctional officers and other institutional staff.

Education:   Graduation from an accredited high school or possession of a high school equivalency certificate acceptable to the Maryland State Board of Education as described in the Maryland Correctional Training Commission regulation.

Experience: Two years of experience involving the custody, security and supervision of adult inmate workers in a food operation of a correctional institution in the option for which application is made.

Notes:

1. The above educational requirement is set by the Maryland Correctional Training Commission in accordance with Correctional Services Article, Section 8-209, Annotated Code of Maryland.

2. Candidates may substitute a two-year culinary school degree or 30 credits in culinary arts courses for one year of the required experience.

3. Candidates may substitute one year of meat cutting experience in a large scale food operation of a commercial, institutional or other establishment for one year of the required experience.

4. Candidates may substitute U.S. Armed Forces military service experience in correctional institutional specialty codes in the criminal justice field of work at a rate of two years of military experience for the required experience.

1. Employees in this classification may be assigned duties which require the operation of a motor vehicle. Employees assigned such duties will be required to possess a motor vehicle operator's license valid in the State of Maryland.

2. Some positions in this classification may require employees to obtain a State of Maryland Class C driver's license to operate large vans for transportation of supplies.

3. Employees who have not already done so must complete and successfully pass the Entrance Level Correctional Training Course required for the Maryland Correctional Training Commission certificate during the probationary period.

1. Selection standards for Correctional Officer certification are established by the Maryland Correctional Training Commission in accordance with Correctional Services Article, Section 8-209 of the Annotated Code of Maryland. These selection criteria are listed in detail in the Code of Maryland Regulations, Title 12, Subtitle 10, Chapter 01 and include the following:

U.S Citizenship or Resident Alien status
Must be at least 21 years of age
A completed background investigation
Oral interview
Physical examination.

2. Employees in this classification are subject to call 24 hours a day and, therefore, will be required to provide the employing agency with a telephone number where they can be reached.

3. Employees in this classification are subject to substance abuse testing in accordance with Code of Maryland Regulations 17.04.09, Testing for Illegal Use of Drugs.

Class specifications are broad descriptions covering groups of positions used by various State departments and agencies. Position descriptions maintained by the using department or agency specifically address the essential job functions of each position.

This is a Skilled Service classification in the State Personnel Management System.  All positions in this classification are Skilled Service positions.  Some positions in Skilled Service classifications may be designated Special Appointment in accordance with the State Personnel and Pensions Article, Section 6-405, Annotated Code of Maryland.

This classification is assigned to Bargaining Unit H, Public Safety and Security classes.  As provided by the State Personnel and Pensions Article, Section 3-102, special appointment, temporary, contractual, supervisory, managerial and confidential employees are excluded from collective bargaining.  Additionally, certain executive branch agencies are exempt from collective bargaining and all positions in those agencies are excluded from collective bargaining.

Employees in this classification are eligible to receive overtime compensation.   An employee who works more than the normal workweek is entitled to be compensated for that overtime, as provided by the State Personnel and Pensions Article, Section 8-305.

This classification is one level in a Non-Competitive Promotion (NCP) series.  NCP promotions are promotions by which employees may advance in grade and class level from trainee to full performance level in a classification series.  In order to be non-competitively promoted to the next level in a NCP series, an employee must: 1) perform the main purpose of the class, as defined by the Nature of Work section of the class specification; 2) receive the type of supervision defined in the class specification and 3) meet the minimum qualifications of the classification.