Food Services Coordinator

DIVISION: Court Support Services CLASS DEFINITION: This class is accountable for planning the preparation and for directing the serving of meals in a juvenile detention center that meet federal and state nutrition and food safety regulations. GUIDELINES FOR CLASS USE: Juvenile Detention Services maintains accreditation under the National School Lunch and Breakfast Program, the Connecticut State Department of Education Child Nutrition Program and the U. S. Department of Agriculture Donated Commodities Program standards for nutrition as well as the sanitation standards set by the U. S. Food and Drug Administration, enforced by the Connecticut State Board of Health. The accreditation standards require the Food Services Coordinator to participate as a member of the Division's master cycle menu planning committee, which applies those nutrition standards to the meals prepared by the incumbent and under the incumbent's direction. The sanitation standards require incumbents to conduct frequent health and sanitation inspections, to assist in periodic audits and inspections by regulatory agencies and to train and direct Food Service Assistants in safe food preparation and handling. SUPERVISION RECEIVED: Works under the general supervision of the Juvenile Detention Superintendent or other employee of higher grade. SUPERVISION EXERCISED: Supervises Food Services Assistants. EXAMPLES OF DUTIES: Plans menus and prepares and serves meals; procures food and kitchen supplies; maintains proper inventory levels; ensures cleanliness of the kitchen, dining area and all equipment; supervises and coordinates activities of Food Services Assistants engaged in preparing, cooking and serving food; provides staff training and assistance; participates as a member of the Division's master cycle menu planning committee which applies special state and federal nutrition standards to meals; develops and enforces procedures for the sanitary handling of food and conducts frequent health and sanitation inspections; assists in periodic audits and inspections by regulatory agencies; maintains daily record of meals served; prepares required reports on compliance with nutritional content of food and on kitchen operation; operates and ensures mechanical functioning of various kitchen equipment; performs related duties as required. MINIMUM QUALIFICATIONS REQUIRED: KNOWLEDGE, SKILL AND ABILITY: Considerable knowledge of and ability to apply cooking principles and techniques on a quantity basis; considerable knowledge of institutional cooking methods; knowledge of health and safety requirements in food service including nutritional standards imposed by state and federal regulatory agencies; interpersonal skills; oral and written communication skills; basic computer skills; ability to prepare menus and maintain records. EXPERIENCE AND TRAINING: General Experience: Four years of experience in food preparation and service in a commercial or institutional setting. Substitutions Allowed: Two or more years of formal specialized training or education in large scale commercial or institutional food preparation and service or in culinary arts from a recognized culinary institute may substitute for one year of the General Experience. SPECIAL REQUIREMENT: Incumbents may be required to provide periodic medical verification of absence of infectious and communicable diseases as identified by the Secretary of Health and Human Services as transmittable through the handling of food. WORKING CONDITIONS: Incumbents may be required to lift; may be exposed to some risk of injury from kitchen equipment.