Correctional Facility Food Administrator 2
Overall supervision of food service areas including the kitchen and messhalls in the facility. Will have direct supervision of 3 Head Cooks, 4-6 Line Cooks and approximately 50 Incarcerated Individuals in the preparation of daily meals, special diets, and proper clean up. Training and teaching Incarcerated Individuals in the proper cook times and temperatures of various meals; ensuring all meals are prepared and ready to meet time requirements for service. Responsible for daily, weekly, monthly, and quarterly reports. Ensuring enough stock for daily meal service and making menu changes as needed.
Job Function
Overall supervision of food service areas including the kitchen and messhalls in the facility. Will have direct supervision of 3 Head Cooks, 4-6 Line Cooks and approximately 50 Incarcerated Individuals in the preparation of daily meals, special diets, and proper clean up. Training and teaching Incarcerated Individuals in the proper cook times and temperatures of various meals; ensuring all meals are prepared and ready to meet time requirements for service. Responsible for daily, weekly, monthly, and quarterly reports. Ensuring enough stock for daily meal service and making menu changes as needed.
Salary Range:
From $71496 to $90657 Annually
Minimum Qualification
Minimum qualifications for taking the promotional examination:
must be a qualified employee of the NYS Department of Corrections and Community Supervision and have had three months of permanent competitive or 55-b/55-c service as follows:
Either A. Correctional Facility Food Administrator 1 Or B. Vocational Instructor 4 (Culinary Careers). Qualifying Experience for Appointment from the Eligible List:
After one year of the service described in the Minimum Qualifications. (E 8/11/2017) Minimum qualifications for taking the open-competitive exam:
Must have one of the following:
Either 1. an associate's degree in food management or hotel management with a concentration in food management AND three years of experience supervising food preparation and service in a food service operation offering a full-range menu and serving at least 300 meals daily. Two years of this experience must have included independently overseeing the management of a food service operation on an assigned shift, or regional management of separate operations; Or 2. 60 college semester credit hours including 30 semester credit hours in courses directly related to food service or involving direct hands-on cooking courses AND three years of experience supervising food preparation and service in a food service operation offering a full-range menu and serving at least 300 meals daily. Two years of this experience must have included independently overseeing the management of a food service operation on an assigned shift, or regional management of separate operations; Or 3. a bachelor's degree in food management AND two years of experience independently overseeing the management of a food service operation on an assigned shift, or regional management of separate operations offering a full-range menu and serving at least 300 meals daily; Or 4. a bachelor's degree in dietetics, hotel management, or nutrition with 15 college semester credit hours in food management AND two years of experience independently overseeing the management of a food service operation on an assigned shift, or regional management of separate operations offering a full-range menu and serving at least 300 meals daily. Definition:
A full-range menu is a daily, complete, and varied menu of foodsEstimated Salary: $20 to $28 per hour based on qualifications.
Job Function
Overall supervision of food service areas including the kitchen and messhalls in the facility. Will have direct supervision of 3 Head Cooks, 4-6 Line Cooks and approximately 50 Incarcerated Individuals in the preparation of daily meals, special diets, and proper clean up. Training and teaching Incarcerated Individuals in the proper cook times and temperatures of various meals; ensuring all meals are prepared and ready to meet time requirements for service. Responsible for daily, weekly, monthly, and quarterly reports. Ensuring enough stock for daily meal service and making menu changes as needed.
Salary Range:
From $71496 to $90657 Annually
Minimum Qualification
Minimum qualifications for taking the promotional examination:
must be a qualified employee of the NYS Department of Corrections and Community Supervision and have had three months of permanent competitive or 55-b/55-c service as follows:
Either A. Correctional Facility Food Administrator 1 Or B. Vocational Instructor 4 (Culinary Careers). Qualifying Experience for Appointment from the Eligible List:
After one year of the service described in the Minimum Qualifications. (E 8/11/2017) Minimum qualifications for taking the open-competitive exam:
Must have one of the following:
Either 1. an associate's degree in food management or hotel management with a concentration in food management AND three years of experience supervising food preparation and service in a food service operation offering a full-range menu and serving at least 300 meals daily. Two years of this experience must have included independently overseeing the management of a food service operation on an assigned shift, or regional management of separate operations; Or 2. 60 college semester credit hours including 30 semester credit hours in courses directly related to food service or involving direct hands-on cooking courses AND three years of experience supervising food preparation and service in a food service operation offering a full-range menu and serving at least 300 meals daily. Two years of this experience must have included independently overseeing the management of a food service operation on an assigned shift, or regional management of separate operations; Or 3. a bachelor's degree in food management AND two years of experience independently overseeing the management of a food service operation on an assigned shift, or regional management of separate operations offering a full-range menu and serving at least 300 meals daily; Or 4. a bachelor's degree in dietetics, hotel management, or nutrition with 15 college semester credit hours in food management AND two years of experience independently overseeing the management of a food service operation on an assigned shift, or regional management of separate operations offering a full-range menu and serving at least 300 meals daily. Definition:
A full-range menu is a daily, complete, and varied menu of foodsEstimated Salary: $20 to $28 per hour based on qualifications.
|
|
 | |
