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The Arkansas Department of Corrections (ADC) / Department of Community Corrections (DCC) Food Preparation Manager is responsible for planning and directing food service programs.

Class Code:


Job Grade:


Special Job Requirements:


Typical Functions:

Supervises a medium to large-sized food production and/or food service staff by recommending employees for hire/termination, assigning employees work, reviewing the work of employees, training employees, and evaluating the performance of incumbents. Monitors food preparation, oversees inmates, and may perform security over inmates engaged in daily food preparation, service, storage, sampling food, and cleaning activities by making work assignments, training new inmates, and inspecting kitchen, storage, and service areas. Distributes menus for food preparation, approves food substitutions, modifies menus according to doctor’s orders, and participates in planning food production activities for special events or as requested. Researches laws, reviews procedural updates, and attends informational meetings to develop and provide in-service training on policy and procedural changes, preparation methods, and equipment operations. Provides security and safety of staff by conducting inmate searches and building inspections and prepares disciplinary and security reports, recommending alternative security and safety measures. Reviews and approves food purchase orders to ensure menu needs will be met and compiles daily and weekly statistics of items ordered, used, and inventoried. Prepares new equipment requisitions and coordinates equipment repair and maintenance activities. Performs other duties as assigned.

Knowledge, Abilities, and Skills:

Knowledge of supervisory practices and procedures. Knowledge of menu planning, nutrition requirements, sanitation regulations, and food preparation. Knowledge of inventory methods and food storage requirements. Knowledge of budgeting and fiscal management. Knowledge of methods, materials, and appliances used in large scale food preparation, services, and storage. Knowledge of federal, state, and agency policies, procedures, and regulations related to the treatment of inmates. Ability to plan menus to acquire proper nutrition. Ability to plan and formulate policies for food production, nutrition, serving methods, sanitation, personnel programs, and costs. Ability to inspect purchased food items and equipment to assure quality and quantity. Ability to perform general bookkeeping duties and compile, prepare, and maintain records and reports.

Minimum Qualifications:

The formal education equivalent of a high school diploma; plus two years of experience in institutional and/or commercial food service, including one year of specialized training in food service or related area and one year in a supervisory or leadership capacity. Additional requirements determined by the agency for recruiting purposes require review and approval by the Office of Personnel Management. OTHER JOB RELATED EDUCATION AND/OR EXPERIENCE MAY BE SUBSTITUTED FOR ALL OR PART OF THESE BASIC REQUIREMENTS, EXCEPT FOR CERTIFICATION OR LICENSURE REQUIREMENTS, UPON APPROVAL OF THE QUALIFICATIONS REVIEW COMMITTEE.

Required Certificates:



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