Corrections Food Service Coordinator (Salem) Temporary/Job Rotation opportunity

State of Oregon•Salem, OR

11d•$3,950 - $5,453•Onsite

About The Position

This is a temporary assignment, estimated to last 3-6 months with the possibility of an extension, for a Corrections Food Service Coordinator at the Oregon State Correctional Institution in Salem, Oregon. Permanent State of Oregon employees are eligible to apply for this job rotation opportunity. The role 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) and may be eligible for Police & Fire (P&F) benefits through Public Employees Retirement System (PERS).

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.
Requested Skills in 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
Current State employees will be required to attach a supervisor’s authorization to apply.
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.

Nice To Haves

Temporary opportunities do not have any qualifications.

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 in preparing food according to predetermined menus, gathering and combining ingredients, washing, slicing, chopping, grating, stirring, kneading, measuring, mixing, and weighing 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, sauces, 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 in putting food away in designated storage, cleaning stoves, grills, and counter tops, and keeping 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.