Cook Supervisor 2

State of Arizona • Maricopa, AZ

43d • Onsite

About The Position

The Arizona Department of Juvenile Corrections (ADJC) is seeking a Cook Supervisor 2 who is passionate about their profession and who will be committed to making a difference in the lives of Arizona's underserved youth. The Cook Supervisor will supervise employees and youth residents working in a large volume correctional food production program and ensure agency policy and procedures, laws, rules, regulations and standards governing Food Services operations are followed while preparing, portioning, cooking, and presenting a variety of hot and/or cold food items for various meal periods to include Breakfast, Lunch, Dinner and Special/Catered Events. ADJC wants you to come join our talented and diverse Food Service Team. At ADJC you will have the ability to collaborate in a team oriented environment.

Requirements

• The National School Lunch/Breakfast Program requirements
• Quantity food production, food service equipment and food delivery systems
• Food service sanitation regulations and safety codes
• Accounting and inventory methods
• Purchasing procedures and guidelines
• Interview processes, evaluation methods and procedures
• As demonstrated by working in a large volume food preparation kitchen cooking, maintaining inventory, food service sanitation regulations and safety codes
• Basic math
• Supervision, leadership and training
• Motivation and instruction techniques
• Competent use of computers (Microsoft Suites and Google Suites)
• Learn Federal, State and Agency rules and regulations
• Learn and follow agency policies and procedures
• Learn youth management and treatment techniques (crisis intervention)
• Learn radio communications
• Learn security practices to include therapeutic crisis intervention, restraints, etc.
• Learn educational vocational program requirements
• De-escalate youth behavior
• Work closely with adjudicated youth in a secure correctional setting
• Food experience and working knowledge of food preparation from scratch to include soups, sauces, stocks, gravy and plate presentation.
• Possession of a current, valid Maricopa County food handler's permit at the time of employment.
• Possession of or ability to obtain a Serv-Safe Manager and Basic certificate within 2 months of employment.
• Employment is contingent on the selected applicant passing a comprehensive background investigation, behavioral assessment, drug screening and pre-placement physical examination. NO FELONY CONVICTIONS.
• Any employee operating a motor vehicle on State business must possess and retain a current, valid class-appropriate driver's license, complete all required training, and successfully pass all necessary driver's license records checks. The license must be current, unexpired, and neither revoked or suspended. Employees who drive on state business are subject to driver's license record checks, must maintain acceptable driving records, and must complete all driver training. An employee who operates a personally owned vehicle on state business shall maintain the statutorily required liability insurance (see Arizona Administrative Code (A.A.C.) R2-10-207.010).
• All newly hires State employees are subject to and must successfully complete the Electronic Employment Eligibility Verification Program (E-Verify)
• Current State of Arizona employees: In order to be considered for this position, it requires acceptable performance history as demonstrated by not have been issued a letter of suspension or have been involuntarily demoted within one year preceding this job posting close date, and have an overall rating of "meets expectations" or higher on the most recent employee performance evaluation.

Nice To Haves

• Experience working with adult or juvenile populations
• At least 2 years working in a large scale (over 1,000 meals daily) kitchen
• Must have direct supervision experience of at least 3 people or more
• Security practices to include therapeutic crisis intervention and restraints
• Educational vocational program requirements
• Juvenile training techniques
• Security practices and key control
• Bilingual skills in Spanish/English preferred but not required

Responsibilities

• Supervise, evaluate, train and counsel food service staff in kitchen operations and performance
• Supervise, evaluate and train youth employees on performance, vocational competencies and appropriate behavior
• Perform crisis intervention with youth employees as necessary
• Write reports, maintain logs and required documentation including the National School Lunch / Breakfast Program (NSLP/SBP)
• Maintain safe environment in the Food Services Division using appropriate Security protocols
• Maintain correct food safety and operating procedures in the kitchen facility as specified by required health codes
• Maintain and account for equipment and supplies, verifying and ordering proper quality and quantity in reference to posted standards
• Prepare staff and youth schedules to ensure adequate shift coverage
• Plan and produce all meals and including for special diets
• Perform other duties as assigned

Benefits

• Affordable medical, dental, vision, life insurance, and short-term disability plans
• Top-ranked retirement and long-term disability plans
• 10 paid holidays per year
• Vacation time accrued at 4.00 hours bi-weekly for the first 3 years
• Sick time accrued at 3.70 hours bi-weekly
• Deferred Compensation Program
• Wellness Plans

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Industry: Executive, Legislative, and Other General Government Support
• Education Level: No Education Listed
• Number of Employees: 501-1,000 employees