Correctional Cook Supervisor - Maine State Prison, Warren.

State of Maine•Warren, ME

2d•Onsite

About The Position

This is supervisory maintenance and personal services work directing food service operations and kitchen security at the Maine State Prison. The position oversees kitchen staff and residents working in the kitchen, ensures meals are prepared and served on time, maintains security of the kitchen and its equipment, keeps administrative records, and requisitions supplies. Work is performed under limited supervision. The supervisor plans and coordinates kitchen activities and menus, estimates food needs, trains employees and residents, directs cooking and baking, allocates prepared food for distribution, and oversees sanitation and special-diet meals. The role also monitors residents, controls kitchen equipment and supplies, writes passes, escorts residents, conducts head counts, performs shakedowns and searches, and prepares reports on resident conduct, work performance, and kitchen requirements.

Requirements

Four years of training, education, and/or experience in large-scale food preparation.
At least one year of supervisory experience.
Knowledge of materials, methods, utensils, and equipment used in food preparation.
Knowledge of kitchen safety and sanitation requirements.
Knowledge of food values and nutrition.
Knowledge of menu planning and food preparation methods and techniques for large institutional meals.
Knowledge of kitchen supply needs and requisition processes.
Ability to cook, bake, and serve meals.
Ability to clean kitchen areas and utensils.
Ability to stand for long periods in high-temperature conditions.
Ability to plan, direct, oversee, and coordinate subordinate employees' work.
Ability to handle confrontations with residents.
Ability to make decisions under stress.
Ability to delegate authority.
Ability to recognize security breaches.

Responsibilities

Plan, coordinate, oversee, appraise, and direct kitchen staff work to ensure timely meal preparation and kitchen security.
Plan menus that provide nutritionally balanced meals at minimum cost without requiring professional dietetic principles.
Estimate food needs and initiate requisitions for supplies.
Train and instruct new employees and residents and coordinate cooking activities.
Direct cooking, meat carving, and bakery operations to coordinate food preparation and support cost and operational efficiency.
Allocate prepared food for distribution to segregation units and the infirmary.
Oversee and inspect cleaning of kitchens and equipment to ensure sanitation standards are met.
Oversee preparation of special menus, including diabetic, low-calorie, and low-fat meals.
Monitor and control residents to maintain discipline and security.
Secure and control kitchen knives, security keys, food, and other equipment to prevent pilferage and maintain security.
Write passes, escort residents, and conduct head counts to ensure resident accountability.
Conduct shakedowns and personal searches to prevent contraband entering the kitchen and food or equipment leaving it.
Prepare reports on resident conduct, work performance, and kitchen requirements.

Benefits

13 paid holidays and more than three weeks of annual vacation leave, with accrual increasing with years of service.
Personal leave for overtime-exempt employees.
12 days of sick leave per year.
State-paid 85%–95% of employee-only health insurance premiums, depending on salary.
A 5% employee-only health insurance premium credit for eligible participation.
State-paid 100% of employee-only dental insurance premiums.
State contributions to the Maine Public Employees Retirement System.
Gym membership reimbursement of up to $40 per month.
Health and dependent care flexible spending accounts.
Eligibility for Public Service Student Loan Forgiveness.
Employee assistance program through the Living Resources Program.
Six weeks of fully paid parental leave for employees welcoming a child, including non-birthing and adoptive parents.
Voluntary deferred compensation through a MaineSaves 457(b) account.