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ADC COMMODITY & FOOD SVC ADMR
The Arkansas Department of Correction (ADC) Commodity and Food Service Administrator is responsible for administering commodities for the Department of Correction. This position is governed by state and federal laws and agency policy.
Class Code:
S011C
Job Grade:
GS06
Special Job Requirements:
Typical Functions:
Supervises a large protective service, service maintenance, and administrative support staff by interviewing, recommending for hire/termination, training, assigning and reviewing work, counseling, and evaluating the performance of incumbents.
Directs the activities of the Department of Correction commodity warehouse, maintains inventory, purchases commodities, approves requisitions from correctional units, and oversees the distribution and delivery of food, clothing, and janitorial supplies to correctional units throughout the state.
Inspects correctional units’ kitchens throughout the state for cleanliness and proper operation of equipment and monitors menu preparation and changes to ensure inmates are receiving proper diets.
Oversees the preparation, processing, and storing of fresh vegetables and poultry and the slaughtering, packing, and storing of beef and pork, by making regular visits to processing plants and slaughter houses to check for cleanliness, proper labeling, and storage of food to ensure that standards are met.
Prepares and submits annual budget for commodities, monitors expenditures, approves requisitions for commodities and kitchen equipment, and makes budgetary adjustments as needed.
Oversees food preparation and service at special events. Compiles information and prepares and submits various reports on commodity activities.
Performs other duties as assigned.
Knowledge, Abilities, and Skills:
Knowledge of supervisory practices and procedures.
Knowledge of commodity warehouse storage and distribution practices and procedures.
Knowledge of state accounting, budget, and purchasing procedures.
Knowledge of state and federal health and safety regulations governing the processing, preparation, and storage of foodstuffs.
Knowledge of general records management procedures.
Ability to plan, organize, and oversee the work of subordinates.
Ability to direct the activities of a commodity warehouse.
Ability to inspect kitchen facilities, food procurement plants, and slaughter houses.
Ability to prepare and present oral and written information and reports.
Minimum Qualifications:
The formal education equivalent of a bachelor’s degree in business administration, hospitality or a related field; plus one year of experience in purchasing and/or inventory control activities related to non-perishable and perishable food, including one year in a supervisory or leadership capacity.
Required Certificates:
Exempt:
E
