Corrections Food Service Coordinator, Umatilla

State of Oregon•Umatilla, OR

2d•$62,796 - $75,252•Onsite

About The Position

We are looking for an experienced leader in the food service industry. We have an immediate opening for a Corrections Food Service Coordinator at the Two Rivers Correctional Institution (TRCI) in Umatilla, Oregon. This recruitment will be used to establish a list of qualified applicants and could be used to fill future vacancies. 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. This position is represented by American Federation of State, County, and Municipal Employees (AFSCME). This position may be eligible for Police & Fire (P&F) benefits through Public Employees Retirement System (PERS), as defined by statute.

Requirements

A High school diploma, GED certificate, or other proof of education completion at same or higher level AND one year of experience in a commercial food service facility, full-service restaurant, or other food preparing type establishment; OR An associate 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 70 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.)
Ability to follow all security operational procedures.
Basic computer skills.
Must pass a Criminal Justice Information Systems (CJIS) fingerprint-based background check and maintain CJIS eligibility.
Applicants will be required to complete an I-9 and confirm authorization to work in the United States within three days of hire.

Nice To Haves

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.
ServSafe Food Protection Manager Certificate.

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.
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, and perform various food preparation tasks.
Cooks food by boiling, grilling, steaming, deep frying, roasting or baking various items.
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.