CORRECTIONAL DIETARY OFFICER
DEFINITION OF CLASS:
This is lead-level work which involves providing oversight, guidance and training to inmate/resident workers carrying out the day-to-day preparation and serving of food in a large-scale food service operation within a secure correctional setting at the Montgomery County Correctional Facility (MCCF), Montgomery County Detention Center (MCDC), or the Pre-Release Center (PRC). Employees in positions in this class are responsible for maintaining the food service facility in a clean and sanitary condition; and for maintaining security, order, safety and discipline for a segment of the inmate/resident population within the assigned facility. Contacts are primarily with food service facility staff to communicate and receive information and work assignments. Contacts with food service operation sanitation inspectors and food supply vendors are infrequent. Employees participate in and closely monitor the food preparation and serving activities of inmates/residents assigned to work in the facility.
Employees in this class, on an assigned shift, are responsible for supervising the activities of a small segment of the inmate/resident population assigned to a food service operation in one of three correctional facilities. In addition to providing guidance and instruction to inmates/residents in the areas of food preparation, serving, and facility clean-up and maintenance, employees maintain security and safety by observing inmate/resident behavior and activity, maintaining control and discipline, and enforcing safety, sanitation, custody and security regulations. Work includes providing input on inmate/resident performance evaluations, and may also include periodically providing on the job training to newly appointed Correctional Dietary Officers. A variety of detailed work guidelines in the form of laws, precedents, training guides, professional association standards, and policies and standard operating procedures are in place. The employee selects and applies the appropriate guidelines and procedures, and refers situations not covered by instructions to a supervisor for resolution. Initiative is exercised in carrying out recurring assignments independently without specific instruction. A supervisor ensures that the finished work and methods used are appropriate and in compliance with instructions and/or established procedures. The complexity of this work is marked by various duties/assignments which consist of steps and procedures covered by different guides from which the employee selects appropriate actions/responses. Work requires quick judgments involving the recognition of readily apparent situations and behaviors (i.e., incorrect procedures being followed in food preparation, tools being used in inappropriate or unintended ways, and/or aggressive inmate behavior), and selecting and applying the most effective response or action. The impact of work performed by an employee in this class is realized by a segment of the inmate resident population receiving guidance and training in food service operations, and in the provision of effective, efficient, safe and sanitary food service operations. The work of this class requires employees to spend most of their work day on their feet either standing or walking through the work area, the lifting of items weighing up to twenty-five pounds, and the pushing or pulling of supply carts loaded with food and supplies weighing up to one hundred pounds. All work is performed within a food services facility located in a correctional facility and amidst an inmate population. The provision of security services within a correctional facility, and exposure to dangerous situations, places employees at high risk of injury.
EXAMPLES OF DUTIES: (Illustrative Only)
Monitors, provides training and guidance to, and assists inmate/resident workers in the preparation and serving of menu items in accordance with production sheet instructions, recipes, safe food handling practices, and Hazard Analysis Critical Control Points (HACCP) procedures; documents food temperatures and other critical control information; documents leftovers and unused food portions; supervises regular cleaning of the kitchen facility and equipment; and ensures that all waste is discarded in accordance with the Department's recycling initiatives.
Schedules and supervises the work shifts and assignments of inmate/resident kitchen workers; inspects inmate/resident workers prior to shift for cleanliness, hygiene and appropriate attire; monitors and evaluates inmate/resident workers' performance; and provides input on inmates'/residents' performance evaluations.
Maintains discipline, order, safety and security within a correctional food services facility; conducts routine searches of the area and deliveries for contraband, drugs, weapons, and unauthorized tools; maintains the security of food, supplies, and equipment to prevent pilferage and tampering; monitors inmate/resident behavior and activity in the food service area and maintains control and discipline among inmate/resident workers by enforcing safety, sanitation, custody and security regulations; and reports observed safety and maintenance concerns to the immediate supervisor.
Conducts utensil, chemical, supply and equipment inventories and ensures that utensil control procedures are observed at all times.
Receives deliveries verifying quantity and quality of products against orders; stores product in accordance with acceptable procedures; and makes inventory pulls according to requisition sheets.
Reports unusual or irregular incidents to supervisor on a timely basis, and maintains a daily log to record activities and incidents.
Controls, restrains, moves, and secures hostile inmates/residents.
Provides on the job training for new Correctional Dietary Officers.
Receives in service training relating to current operational procedures, emergency procedures, CPR, First Aid, and weapons training, as well as daily shift briefings on operational changes, problems, and pass on information from the previous shift. Briefs on coming shift of unusual problems or incidents encountered.
Performs related duties as required.
Experience: Two (2) years of satisfactory experience in large-scale institutional food preparation and service (i.e., in a correctional facility, hospital, long-term care facility, or in the armed forces).
Education: Successful Completion of high school or High School Certificate of completion recognized in the State of Maryland, or a G.E.D. certificate program.
Knowledge, Skills and Abilities:
Knowledge of the principles, methods, and equipment used in the preparation and serving of food in a large-scale institutional food service operation to include receiving, storing, preparing, serving and sanitation practices in order to produce the necessary quantity and quality of food products in accordance with a menu.
Knowledge of, and the ability to apply COMAR and Montgomery County Department of Health and Human Services regulations governing food service facilities, as well as documentation required by ACA and Maryland Commission on Corrections standards related to food service operations in an adult local detention facility.
Knowledge of food safety practices and HACCP requirements in a large-scale, institutional food service setting in order to maintain food products in a safe condition through all steps of the operation and prevent food-borne illnesses.
Basic knowledge of the preparation and service of therapeutic diets to include religious and vegetarian diet modifications.
Ability to utilize and maintain institutional food service equipment to produce meals in an efficient and safe manner, to prevent damage to equipment, and prevent injury.
Ability to troubleshoot equipment malfunctions, assess minor problems, and report unresolved problems to the supervisor.
Ability to acquire knowledge of the principles of corrections to include institutional security and discipline, and the behavior patterns and attitudes of individuals in custody, in order to prevent breaches in security and maintain order and control of inmates/residents within the food services operation.
Ability to perform the duties of a Correctional Officer, in the event of an emergency, after required training is completed.
Knowledge of the rules and regulations pertaining to the correctional center to which assigned.
Ability to acquire knowledge of, and the ability to apply self-defense principles and practices in order to prevent injury to self and others.
Ability to lead, train, and provide guidance to inmates/residents in the preparation and service of 3 meals per day for residents and staff at scheduled times, and in accordance with planned menus.
Ability to communicate clearly and effectively, both orally and in writing.
Ability to establish and maintain effective working relationships with co-workers and inmates/residents.
Ability to perform mathematical computations related to recipe production in order to increase or decrease recipe yields and produce quality products without waste.
Ability to remain standing or walking for extended periods of time under varying working conditions, to lift items weighing up to twenty-five pounds, and to push or pull carts loaded with food and supplies weighing up to one hundred pounds.
Ability to exercise good judgment in controlling offenders individually and in groups, some of whom may be emotionally or mentally disturbed or unruly.
Ability to identify and analyze emergency and/or sensitive situations.
Ability to act quickly, calmly, and effectively in emergency situations.
Ability to prepare and maintain records.
Ability to attend meetings or perform other assignments at locations outside the facility to which assigned.
Must successfully complete the Food Service Sanitation Management course and obtain a valid Montgomery County Certified Food Service Manager Certificate within 60 days from date of hire. Certification must be maintained as current throughout employment in this occupational class.
Must successfully complete State Training Academy Correctional Entry-level Program and possess a Certificate of successful completion within 12 months of hire. Successful completion of additional State-mandated Correctional training as required.
CITIZENSHIP AND AGE:
Individuals appointed to this position must be at least 21 years of age on the date of appointment and be either a citizen of the United States or a resident alien.
Individuals appointed or promoted to a position in this class will be required to serve a probationary period of six months. Performance will be carefully evaluated during the probationary period. Continuation in this class will be contingent upon successful completion of the probationary period.
MEDICAL PROTOCOL: Core I Exam and Drug/Alcohol Screen
Class Established: September 2002(M)
Revised: April 2010