Correctional Food Service Director pay range
State of North Carolina · class code 32000007
- Class code
- 32000007
- Pay group
- NC20
- Pay unit
- Year
- State
- North Carolina
- The State of North Carolina published pay range for Correctional Food Service Director is $70,478 to $123,336 per year.
- North Carolina Office of State Human Resources (OSHR) keys this classification as class code 32000007.
- This is the range the plan authorises, not the salary of any individual employee.
Class specification
The OSHR class specification for this class is published by North Carolina Office of State Human Resources (OSHR). The passages below are quoted from it as published, not paraphrased, and cut to their opening sentences; the full specification is the authority on duties and qualifications. It was last revised 06/2018.
What the state says the job is
This class is responsible for directing, training, and advising personnel located across the state that plan, prepare and serve food in large scale food operations. Work assignments arise from the need to standardize methods of estimating needs for an individual prison unit, in order to promote efficient and economical bulk purchases of staple and perishable supplies, to disseminate modern methods of dietary balance and control, and to provide standards of sanitation for pest control and control of food contaminations. Employee is expected to develop master menus for all units of the system, including therapeutic and religious diets. Work is reviewed by administrative management of the department for effectiveness of utilization of food produced on supplies and nutritional standards, and the ability to operate within prescribed budgetary limits.
Knowledge, skills and abilities
Thorough knowledge of planning and operating large scale food programs. Thorough knowledge of the methods, materials, and equipment used in large scale cooking and food service activities. Thorough knowledge of food sanitation principles and methods of maintaining such standards in an institutional kitchen. Thorough knowledge of the accepted principles and practices of dietetics and nutrition, dietary requirements for a variety of therapeutic and religious diets and a thorough knowledge to recommend allowable substitutions. Ability to manage large scale institutional food service operations with efficiency and economy. Ability to plan large volume menus that provide healthful, adequate, and ...
Minimum qualifications
Bachelor's degree in dietetics, home economics, or related degree from an appropriately accredited institution and completion of an Academy of Nutrition and Dietetics approved undergraduate program or dietetic internship with the Academy of Nutrition and Dietetics Commission on Dietetic Registration eligibility and four years of supervisory and managerial experience in large scale food service operations; or an equivalent combination of education and experience.
Special requirements
Must be a Registered Dietitian that is licensed to practice in the State of North Carolina. <h2
Quoted from the OSHR class specification, read 2026-10-21.
Where this comes from
North Carolina Office of State Human Resources (OSHR) publishes this figure in OSHR salary schedules, joined to Class Specifications. Every number on this page is read from that document; nothing is estimated, modelled or averaged.
Job titles and their salary grades come from the Class Specifications, joined to the salary schedule.