State of Maryland

A Correctional Dietary Manager General is the managerial level of work directing the food service program at a correctional institution which involves the security custody and supervision of adult inmates who prepare and serve meals.  Employees in this class are in charge of the institution's food service program and directly supervise Correctional Dietary Supervisors and through them indirectly supervise Correctional Dietary Officers.

Employees in this classification receive managerial supervision from a Correctional Dietary Regional Manager or an administrative official.  Employees may be subject to call-in during emergencies or staffing shortages.  Work is performed in a correctional institution, and employees are exposed to inmates who may be abusive and hostile.  The work may involve moving objects weighing more than twenty-five pounds.

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 Manager is differentiated from Correctional Dietary Services Supervisor in that Correctional Dietary Managers have managerial responsibility for the operation of a food service program in a facility and supervisory responsibility for Correctional Dietary Supervisors while the Correctional Dietary Services Supervisors have responsibility for the operation of a food service program in a facility and supervisory responsibility for lower-level Correctional Dietary Officers.  The Correctional Dietary Managers is differentiated from the Correctional Dietary Regional Managers in that the Correctional Dietary Regional Manager has regional food service program responsibility encompassing two or more institutions.

Plans, organizes and directs the activities of an institution's food service program to include food preparation, service and sanitation;

Ensures that proper security and custody procedures are followed in the food service area at all times;

Supervises Correctional Dietary Supervisors;

Develops and implements food service in accordance with regulations and directives to ensure sanitation and safety in the food service area;

Ensures proper storage of food and non-food items;

Conducts physical and perpetual inventories of food supplies, kitchen equipment and utensils;

Orders food supplies from central warehouses, purchasing bureaus, food suppliers and vendors;

Develops weekly menus to ensure compliance with the recommended dietary allowances within budgetary limits of the food service program;

Prepares required weekly, monthly, quarterly and annual reports regarding food service activities;

Conducts daily safety and sanitation inspections in order to ensure compliance with health and sanitation regulations;

Monitors inmate workers and trains them in the proper techniques of safe food handling, preparation and serving;

Develops training plans for new employees;

Performs other related duties.

Knowledge of the principles and practices of institutional food management;

Knowledge of federal, State and local health and sanitation regulations applicable to food service operations;

Knowledge of the standards and techniques of large-scale menu planning involving regular and modified diets;

Knowledge of quantity and quality food selection, production and meal service;

Knowledge of portion control standards and methods;

Knowledge of food procurement specification procedures;

Knowledge of food cost accounting;

Knowledge of appliances, utensils and other equipment used in large-scale food production and distribution;

Knowledge of the proper storage of food supplies;

Ability to plan for and meet the needs of a large-scale food service operation;

Ability to develop and prepare specifications for purchasing food, supplies and equipment;

Ability to establish good working relationships with other units and private vendors;

Ability to maintain accurate records and prepare required reports.

Education:   A Bachelor's degree from an accredited college or university in food service management, nutrition, dietetics, home economics, business administration, public administration or a closely related field.

Experience: Three years of supervisory experience in a large-scale food service operation in an institutional, commercial, industrial or similar organization.

Notes:

1. Candidates may substitute additional experience on a year-for-year basis for the required education.

2. Candidates may substitute a Master's degree from an accredited college or university in food service management, dietetics, nutrition, home economics, business administration, public administration or a closely related field for two years of the required experience.

3. 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 who have not already done so must meet the required selection standards and successfully complete the training prescribed by the Maryland Correctional Training Commission for a Correctional Officer during their probationary period, (Correctional Services Article, Section 8-209). Selection standards for correctional officer training 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-in 24 hours a day and, therefore, must 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 not assigned to a bargaining unit as indicated by the designation of S (supervisor), M (manager), T (agency head), U (Board or Commission member), W (student), X (Used by agency or excluded by executive order), or Z (confidential).  As provided by 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 therefore, all positions in those agencies are excluded from collective bargaining.