140517COIHCOCX

This examination is being held to establish an eligible list from which to fill vacancies in this classification in the Massachusetts Department of Correction.  Applicants who pass this exam will be placed on an eligible list, according to mark received on the exam.

DUTIES: Under direct supervision of Correction Officers or other employees of higher grade: 

 
CORRECTION DUTIES: Maintains custodial care and control of inmates by escorting or transporting them under restraint, patrolling facilities, making periodic rounds, head counts and security checks of buildings, grounds and inmate quarters, monitoring inmates’ movements and whereabouts, and guarding and directing inmates during work assignments to maintain order and security in a correctional institution; observes conduct and behavior of inmates, noting significant behavioral patterns, to prevent disturbances, violence, escapes or other crises such as suicides; notes and investigates suspicious inmate activity relative to contraband by searching individuals, vehicles, packages, mail, and inmate quarters for weapons or other forbidden devices/objects to maintain prison security; develops working relationships with inmates by referring individuals to appropriate supportive services (e.g. medical, psychiatric, vocational, etc.) as needed to aid in rehabilitation and to foster an atmosphere of cooperation between inmates and staff; prepares reports on such occurrences as fires, disturbances, accidents, security breaches, etc.; prepares monthly evaluation reports on inmates; makes entries into unit log of daily activities and reviews daily activity reports to have accurate and up-to-date information available for reference by authorized personnel; performs related operational duties such as screening visitors, operating two-way-radios, carrying and operating firearms, inspecting fire extinguishers, sprinkler systems, alarms, and other safety apparatus.

KITCHEN DUTIES: Serving food to inmates, cooks food in quantities according to DOC approved menus and the number of persons being served, adjusting recipes as needed to produce the required amount; confers with other agency personnel and reviews DOC approved menus to determine such matters as quantity of food and types of ingredients to be used, and number of portions needed in order to insure the availability and efficient use of food and food supplies; roasts, boils, and bakes meats, fish, poultry, vegetables, breads, desserts and other foods required for daily meals; measures and mixes ingredients according to DOC approved recipe, using kitchen utensils and equipment, in order to prepare soups, salads, desserts, dressings, gravies, sauces, stews, etc.; evaluates food for quality, quantity, appearance, temperature and taste through observation and tasting in order to determine if it is fresh, properly portioned, and prepared correctly; operates and/or uses kitchen equipment such as cutlery, grinders, and slicers to portion and/or prepare food for cooking; performs related duties such as weighing portions of food to insure uniformity in servings, storing food at proper temperature to prevent spoilage, sharpening knives, cleaning and/or sanitizing cooking equipment and work areas, placing prepared foods in carts for delivery, and transporting food from kitchen to serving area; inspects work and storage areas for compliance with sanitation codes; determines amount of food items to be ordered by reviewing menus and checking inventory to maintain an adequate supply level; maintains records on such matters as food received, prepared, consumed, and leftovers; performs related duties such as preparation of additional portions, conferring with repairmen on malfunctioning equipment, and reading and interpreting diet rosters; conducts orientation and ongoing training programs for inmates in the areas of safety and sanitation procedures, food preparation, food handling, storage, etc., in accordance with standard operating procedures; conducts performance evaluations of inmates, counsels inmates concerning work-related problems, and recommends disciplinary action in accordance with DOC policy in order to resolve problems such as abuse of sick leave, tardiness, etc; and performs related work/duties as required.

WORKING CONDITIONS: Correction Officers may work in a correctional facility, alone in an isolated area; may work varied shifts, weekends, holidays, or nights and are subject to a standby (on call) work status; may be subjected to verbal and physical abuse from others; may be required to interact with people who are under physical and/or emotional stress; stand and walk for prolonged periods of time; are subject to injury from firearms; may work under exposure to adverse weather conditions; may travel for job-related purposes; and may be required to furnish private transportation for reimbursable job-related travel.

Written Examination Date: May 17, 2014 

Application Deadline: April 14, 2014*

Examination Fee: $100

Written Examination Locations: Various sites across the state   

*There is an additional $50 late fee for applications received after this date. Applications will NOT be accepted after April 21, 2014

ENTRANCE REQUIREMENTS:

1.      AGE: This examination is open to persons who have reached the age of nineteen as of the date of the examination; however you must be 21 years of age in order to be appointed.  (Massachusetts General Laws, Chapter 125, Section 4). Applicants must provide proof of birth date to satisfy this requirement prior to consideration for appointment. CERTIFICATION REQUIREMENTS: Applicants must have graduated from high school or must possess an equivalency certificate issued by the Massachusetts Department of Education; or must have served at least three years in the armed forces of the United States and the last discharge or release from service must have been under honorable conditions.
 

2.   OTHER REQUIREMENTS AFTER PASSING THE WRITTEN EXAMINATION AND PRIOR TO AN APPOINTMENT:

·               U.S. Citizenship

·               Fire Arms Permit and Special State Police Commission – Certification as a Correction Officer requires that the applicant be able to satisfy and maintain the eligibility requirements for obtaining a license to carry a firearm.  Pursuant to Massachusetts General Laws, Chapter 140, you must be a United States citizen in order to obtain a Fire Arms Permit. (Aliens cannot possess a firearm.)

·               Medical – As a condition of employment, an applicant for Correction Officer will be required to pass a psychological and medical examination that includes drug screening. 

·               Training – Candidates must be able to complete satisfactorily the Department of Correction's training program for Correction Officers during their nine-month probationary period (Massachusetts General Laws, Chapter 125, Section 9, as amended by Chapter 468, Acts of 1979).

·               Smoking – Chapter 27, Section 2. As the result of legislation (Chapter 697, Acts of 1987), persons appointed to Correction Officer positions as a result of this examination will be prohibited from smoking tobacco products after their appointment. Violators are subject to termination of employment.

·               Prior Convictions/Incarcerations – No person who has been convicted of a felony or who has been convicted of a misdemeanor and has been confined in any jail or house of correction for said conviction shall be appointed to the position of Correction Officer. (Massachusetts General Laws, Chapter 125, Section 9).

·               Physical Abilities Test – Information about this test may be accessed through the following link http://www.mass.gov/eopss/law-enforce-and-cj/prisons/recruitment/cocpo-candidates-click-here.html.

*A current and valid Massachusetts Class D Motor Vehicle Operator’s license or the equivalent from another state is required.

 
EXAMINATION SUBJECTS:

The written examination will be designed to test, where practicable, the following knowledges, skills, and abilities which have been established as qualifications for the position:  Ability to gather information through examining records and documents, and through observing and questioning individuals; Ability to write concisely and accurately to extract facts, express thoughts clearly, and develop ideas in logical order for incident, disciplinary, climate, and other general report writing; Knowledge of the standard methods and techniques used in preparing, cooking, serving, and storing food for quantitative cooking; Knowledge of the safety and sanitation practices and procedures followed in preparing, cooking, serving, and storing food for quantitative cooking; Knowledge of the types, uses, and care and maintenance of utensils and equipment, such as ovens, knives, ladles, pots, stoves, steamers, etc. in order to prepare, cook, serve, and store food on a large scale; Knowledge of weights and measures tables, and their terminology, standard abbreviations, and symbols, for liquid and dry ingredients, in order to read, interpret, and apply recipes; Knowledge of the principles and techniques for food quality evaluation to assess the effects of time, temperature, and weather on food, to determine the types and causes of cooking deficiencies, and to ensure the proper quality, appearance, and condition of food; Ability to calculate percentages, ratios, and proportions through the use of addition, subtraction, multiplication, and division, in order to prepare, cook, serve, and store food.

EXAMINATION WEIGHTS: Your results on the written examination represent 90% of your final mark, with your rating in Employment/Experience making up the remaining 10%.  If you are NOT claiming credit for prior relevant Employment/Experience, your results on the written examination will be your final score. Applicants must get a passing mark on each of the weighted components.

SALARY: Inquiry concerning salary should be directed to the appointing authority at the time of the employment interview.

Application: All applications must be received by the application deadline, and accompanied by an examination-processing fee. You will have received two confirmation emails when you have completed the process: one email confirming your application has been received, and one email confirming your payment has been received. Your application is not complete until you have received both confirmation emails.  If your examination processing fee is paid on or before midnight, April 14, 2014, the fee is $100; a $50 late fee is applied to all examination processing fee payments made after this time. Please note that all examination processing fees must be paid prior to midnight, April 21, 2014. If you have not submitted payment of the examination processing fee on or before April 21, 2014, your application will not be processed or accepted.

Fee Waiver: The examination fee may be waived for candidates receiving certain state or federal public assistance, or unemployment insurance. Fee Waiver Forms are available at the Applicant Forms section of our website (Fee Waiver Form). You must follow the instructions on the Fee Waiver Form regarding proper submission of the Form and supporting documentation. All Fee Waiver forms must be submitted on or before April 14, 2014.

Credit for Employment/Experience as a Correction Officer I/Head Cook:  Pursuant to the provisions of M.G.L. Chapter 31, Section 22, individuals may apply to receive credit for employment or experience in the position title of correction officer I. If you believe you are eligible for this credit, you must claim this credit by completing the applicable section of the application. All claims must be verified by supporting documentation, which must provide specific details of any employment or experience you have in the examination title as the result of service as a correction officer I Head Cook, including dates of service and number of hours worked per week. The supporting documentation must be on original letterhead with an original signature from the appointing authority where the employment or experience occurred. Please note, credit for employment or experience is applicable only to individuals who achieve a passing score on the written examination, and cannot be added to a failing written examination score. Claims must be submitted during the application period; supporting documentation may be submitted at the written examination site, or submitted by mail which must be postmarked within 7 calendar days of the written examination. An approved submission of a candidate’s Employment/Experience claim will result in a final score weighted at 90% of your Written Score and 10% of your Employment/Experience Score. An approval of your Employment/Experience claim can only improve your final exam score. No submission of an Employment/Experience claim or a denied Employment/Experience claim will result in a final exam score weighted at 100% of your written exam score.

Special Testing Accommodations: If you need special testing accommodations due to a documented impairment such as a hearing, learning, physical, mental or visual disability, you must submit a letter of support from a qualified professional detailing what type of accommodation you require at the examination site, and such letter must be scanned and attached to this application. Without such a letter, we cannot guarantee that we will be able to grant your accommodation. This information is requested only to provide reasonable accommodation for examinations, and will not be used for any other purposes.

Current Military Personnel: All military personnel who, in connection with current service, have military orders that indicate their unavailability due to military service on the examination date, must file an application and processing fee and request a makeup examination in writing, with a copy of your military orders attached. This request must be mailed to our office and should not be attached electronically to your application. Please include in your request your email address, daytime base phone number and/or name and phone number of a friend or family member with whom you have regular contact and entrust with your personal communication. Note: Only candidates who have filed an application and an examination processing fee or Fee Waiver Form for this examination by the deadline above, will qualify for placement on the Correction Officer eligible list upon passing a military make up examination.

No Makeup Examination: With the exception of current military personnel as described above, no candidate has a right to a makeup examination due to personal or professional conflicts on the testing date. Candidates are advised to consider this BEFORE applying for the examination. If you file an application by the deadline, but are unable to appear on the examination date due to an emergency or unanticipated hardship, you may request a makeup examination by filing a written request with verifiable documentation to the Human Resources Division no later than 7 calendar days from the originally scheduled examination date. HRD reserves the right to approve or deny your request. HRD may require an additional examination processing fee upon approval of your request.

Identification At The Examination Site: At the examination site, applicants must present current and valid photo identification with signature (e.g., driver’s license, passport, military ID).

Change Of Personal Information: Candidates are responsible maintaining accurate contact information (e.g., address, email, phone number). Failure to keep your records up-to-date may jeopardize opportunities for employment.

Refunds: There will be NO REFUND of the examination processing fee unless the examination is cancelled by HRD.

Private School Or Service: HRD does not recommend or endorse any private school, service, or publisher offering preparation and/or publications for examinations and is not responsible for their advertising claims.

VETERANS’ PREFERENCE:  If you are claiming veterans' preference and if your eligibility for veterans’ preference has not been previously approved by HRD, you must submit a copy of your DD Form 214 (Service-2, Member 4, State Director of Veteran Affairs- 6) in order to receive proper credit. Although you may supply this proof at any time during the life of the eligible list, it is recommended that you submit it at the time of the examination or immediately upon qualification.

As of July 1, 1998, those who otherwise qualify for veterans' preference, but are still in military service may claim such credit by supplying proof, on official letterhead with appropriate signature, of their military service to date, including the dates of active duty, current assignment, and estimated time of separation. The individual must provide official documentation of honorable discharge at the time of appointment. See M.G.L. Chapter 31, Section 3, Clause (f).

DISABLED VETERAN STATUS:  Claims for status as a disabled veteran require written confirmation from the US Veterans Administration of a continuing service-incurred disability rated not less than 10% based on wartime service (MGL. Chapter 31, Section 1), in addition to the requirements above.

Definition Of A Massachusetts Veteran: M.G.L. Chapter 4, Section 7, Clause 43 as amended by the Acts of 2004 Effective August 30, 2004:  To be a “veteran” under Massachusetts law, a person is required to have either 180 days of regular active duty service and a last discharge or release under honorable conditions OR 90 days of active duty service, one (1) day of which is during “wartime” and a last discharge or release under honorable conditions. A chart defining “wartime” service is available online at www.mass.gov/civilservice or www.mass.gov/veterans. Qualifying service must have been in the Army, Navy, Marine Corps, Coast Guard, or Air Force of the United States. Please note that active duty exclusively for training in the National Guard or Reserves does NOT qualify you for veterans' preference. National Guard Members or Reservists must have been activated under Title 10 or Title 32 of the U.S. Code or M.G.L, Chapter 33, Sections 38, 40, and 41 and then must meet the minimum service requirements listed above. The Members’ last discharge or release must be under honorable conditions.

During the HRD review process or during the life of the applicable eligible list(s), applicants must make original supporting documentation available should the issue of authenticity arise with any submitted document copies.

For more information about this and other civil service examinations, see www.mass.gov/civilservice or email the Civil Service Unit at civilservice@state.ma.us

Correspondence may be sent to:

Human Resources Division

1 Ashburton Place, Room 301

Boston, MA 02108

ATTN: Test Administration -OR- FAX Number:  (617) 727-0399

HRD’s office hours are Monday through Friday, 8:45 am- 5:00 pm, except holidays.

Inquiries may also be made to HRD during these hours at the following numbers:

Boston area:  (617) 878-9895

Within Massachusetts: 1-800-392-6178

TTY Number:  (617) 878-9762

EXAMINATION PREPARATION AND RECOMMENDED READING LIST:

Examination questions will measure the aforementioned Examination Subjects. HRD Subject Matter Experts recommend the following reference materials to applicants who wish to better prepare for the examination:

Labensky, Sarah R.;  Hause, Alan M.; and Martel, Priscilla A. (2015). On Cooking A Textbook of Culinary Fundamentals, Fifth  Edition Update. (www.prenhall.com, or www.pearsoned.com)
 

Chapters: 2 (entire chapter, including Table 2.1, p. 20 and Table 2.2, p. 23), 4 (pp. 54-73, stop before “The Professional Kitchen”), 5 (pp. 78-80 and pp. 83-84, starting at “Chopping” and stopping at p. 84, par. 1, end of second sentence,  9 (pp. 162-170, including Table 9.1, p. 167, stop before “Stir-frying”  and  pp. 175-181, including Table 9.4, p. 175, start at “Moist Heat Cooking Methods” and stop at the end of p. 181, 10 (pp. 184-187, stop at “White Stock”; pp. 195-198, start at “Thickening Agents” and stop before “Arrowroot”; and pp. 206-207, start at “The Tomato Sauce Family” and stop at “Small Tomato Sauces”, and Table 10.6, p. 219), 11 (pp. 235-237), 12 (pp. 272-273, stop before “Inspection and Grading of Meats”; p. 276, “Storing Meats” ; pp. 278-282, including Table 12.1, p. 279 on “Determining Doneness of Broiled and Grilled Items” and Table 12.2, p. 281 on “Determining Doneness of Roasts”, start at p. 278 “Dry-Heat Cooking Methods” and stop at the end of #6 on” Procedure for Roasting Meats”, excluding “Accompaniments to Broiled and Grilled Meats” and “Accompaniments to Roasted Meats”; pp. 289-296, start at “Moist-Heat Cooking Methods” and stop at end of #7 on “Procedure for Stewing Meats—Brown Stews”, excluding “Accompaniments to Simmered Meats”, “Accompaniments to Braised Meats”, and “Accompaniments to Stewed Meats”, 17 (pp.399-400, start at “”Storing Poultry” and stop at p. 400 before “Butchering Procedures”; pp. 404-410, start at “Applying Various Cooking Methods” and stop at the end of #4 on “Procedure for Roasting Poultry”, excluding “Accompaniments to Broiled and Grilled Poultry”, “Accompaniments to Roasted Poultry”, “Procedure for Trussing Poultry”, and “Barding Poultry to be Roasted”); pp.421-424, start at “Moist-Heat Cooking Methods” and stop at the end of #8 on “Procedure for Braising or Stewing Poultry”, excluding “Accompaniments to Poached or Simmered Poultry” and “Accompaniments to Braised or Stewed Poultry”;  21 (pp. 566-588, start at “Identifying Vegetables” and stop before “Baby Vegetables”; p. 591, “Storing”, and  p. 592, “Frozen Vegetables “ and “Dried Vegetables”; p. 600, “Boiling”; pp. 600-601, start at “Selecting and Preparing Vegetables to Boil” and stop at the end of #7 on “Procedure for Boiling Vegetables”; and p. 603, start at “Steaming” and stop at the end of #5 on “Procedure for Steaming Vegetables”,  22 (pp.  626-627, stop at “Nutrition”; pp. 628-629, start at  “Storing” and stop at end of p. 629; p. 641, start at “Applying Various Cooking Methods” and stop at the end of #6 on “Procedure for Simmering Grains”; pp. 645-647, start at “Pasta” and stop at “Asian Noodles”; pp. 652-653, start at “Cooking Method Determining Doneness” and stop at “Procedure for Cooking Pasta to Order”, 24 (pp. 712-713; p. 716, “Storing”; and p. 717, “Procedure for Coring Iceberg Lettuce”; and pp. 717-718, start at “Washing” and stop at “Drying” 25 (pp. 752-753, “Oranges”; pp. 760-761, “Apples”; and p. 765, “Bananas”, 29 (pp. 882-885, stop at “Specialty Flours”; pp. 886-888, start at “Sugar and Sweeteners” and stop at “Nutrition”; pp. 890-891, start at “Fats” and stop at “Arrowroot”; p. 893, start at “Vanilla” and stop at “Chocolate”; pp. 899-900, including Table 29.4, p. 900, start at “Measuring Ingredients” and stop at the end of “Mixing Methods” 32 (pp. 981-984, start at  “Cookies” and stop at the end of “Storing Cookies”), and Appendix II (pp. 1113-1114, excluding “Canned Good Sizes”).  Applicants will not be tested on any recipes presented in this book.

National Restaurant Association Educational Foundation (2012). ServSafe Coursebook, Sixth Edition. (www.nraef.org)