Corrections Food Service Coordinator (Salem)

State of Oregon•Salem, OR

4d•$5,233 - $6,271•Onsite

About The Position

The Corrections Food Service Coordinator coordinates, instructs, and directs Adults in Custody (AIC) in the production and serving of meals and participates in the preparation of large volume cooking in a corrections institution setting. These positions are represented by American Federation of State, County, and Municipal Employees (AFSCME). These positions may be eligible for Police & Fire (P&F) benefits through Public Employees Retirement System (PERS), as defined by statute. The employee works inside a secure adult correctional facility. Inherent custodial duties include the responsibility for personally handling incidents in the employee’s immediate work area. The employee is responsible to prevent escapes from confinement by proper control of keys, tools, and contraband and documenting unusual incidents as they occur. High noise level at all times, extreme variations in temperatures, stands and walks for long periods of time on concrete floors, and required to bend for searches. Employee deals with wet and slippery floors and with Adults in Custody daily. Possible encounters with abusive AIC that pose the risk of injury. The employee is subject to call back in the event of an emergency at which time they would be placed in any post in the institution. During a “work stoppage”, they would be required to fill any post assigned in the institution.

Requirements

A High school diploma, GED certificate, or other proof of education completion at same or higher level AND one (1) year of experience in a commercial food service facility, full-service restaurant, or other food preparing type establishment; OR An associate's degree in Food Service Management, Foods and Hospitality Service, or a directly-related field.
Must obtain a Food Handlers Permit within 30 days of hire.
Team/Crew management of up to 30 or more individuals
Experience managing, supervising, and/or leading a kitchen (restaurant, school cafeteria, military dining, government, or private food establishment, etc.)
Demonstrated experience cooking a variety of foods (i.e., vegetables, desserts, breads (yeast and quick types) main entrees, etc.)
Knowledge of progressive cooking to minimize food waste of cook-to-serve foods;
Knowledge of food temperature safety zones;
Knowledge to instruct work crews in proper procedures for maintaining a high degree of sanitation in the work area;
Maintaining order while keeping positive work environment;
Ability to follow all security operational procedures.
ServSafe Food Protection Manager Certificate
Basic computer skills
Must pass a Criminal Justice Information Systems (CJIS) fingerprint-based background check and maintain CJIS eligibility.
Applicants must meet the minimum qualifications on or before the job posting close date.
Within three days of hire, applicants will be required to complete an I-9 and confirm authorization to work in the United States.

Responsibilities

Coordinates the work flow and assigns work to Adult in Custody (AIC) workers.
Directs AIC crews to ensure job-related rules, policies, procedures, and security guidelines are enforced and discipline and order maintained.
Instructs and trains AICs on work techniques and procedures in safe, sanitary, and efficient operations of food preparation and service.
Assigns AIC work and evaluates work performance of AICs for training and assignment purposes.
Conducts searches of AICs and area to ensure absence of contraband.
Checks and signs AIC time cards.
Monitors area for cleanliness, sanitation, and order; directs the work crew in cleaning.
Directs, instructs, and coordinates AIC work crews who prepare food according to predetermined menus.
Gathers and combines ingredients required by standardized recipes.
Washes, slices, chops, grates, stirs, kneads, measures, and weighs food products.
Cooks food by boiling, grilling, steaming, deep frying, roasting or baking.
Cooks various foods such as meats, casseroles, vegetables, starches, soups, salads, sandwiches, quick breads, dressings, and gravies.
Prepares desserts such as cobbler, cakes, custard, and gelatin.
Uses commercial cooking equipment such as grills, steam-jacket kettle, slicers, mixers, and choppers.
Serves food on food lines according to established food portion control.
May prepare food for distribution to institutional wards or food service tray lines.
May bake items such as bread, donuts, cookies, and other pastries.
May cut meats.
Adjusts recipes for larger quantities and recipe changes to control food waste.
Suggests menu changes when necessary to obtain a better quality product.
Plans cooking schedules to have food ready at serving time but not too far in advance.
May monitor the preparation of special and/or therapeutic diets such as low sodium or religious diets.
May participate in the preparation of food.
Directs and coordinates AIC work crews who put food away in designated storage, clean stoves, grills, and counter tops, and keep work area in sanitary condition at all times.
Controls dishwasher temperatures.
Rotates supplies in cooler and freezer to assure health standards are maintained.
Conducts daily inventory of products and supplies for cooking operations.
Requests needed products and supplies from supervisor.
Checks supplies or food products at delivery to be sure they meet the type, quantity, and quality specified by purchase order.
Some employees may assist supervisor in ordering food items from vendors.
Directs AICs in the unloading and storage of food products and supplies.
Keeps records of the amount of food prepared, served, or distributed (on cart slips), and amount left over.
Counts and records equipment, such as knives and chopping blades, and food items for inventory.
Records AICs work time.