Corrections Food Service Coordinator (Salem) Permanent and Limit Duration/Job Rotation opportunity

State of Oregon

3d•$5,105 - $6,118•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.

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.

Nice To Haves

Team/Crew management of up to 40 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
All current state employees (excluding contractors) must attach approval from their current supervisor if applying for the job rotation.

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
Evaluates work performance of AICs for training and assignment purposes
May interview and recommend crews
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; gather and combine ingredients required by standardized recipes; wash, slice, chop, grate, stir, knead, measure, mix, and weigh food products; cook food by boiling, grilling, steaming, deep frying, roasting or baking; cook various foods such as meats, casseroles, vegetables, starches, soups, salads, sandwiches, quick breads, dressings, sauces, and gravies; prepare desserts such as cobbler, cakes, custard, and gelatin; use commercial cooking equipment such as grills, steam-jacket kettle, slicers, mixers, and choppers; serve 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; employees in this class: adjust recipes for larger quantities and recipe changes to control food waste; suggest 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