Corrections Food Services Coordinator, Multiple temporary positions available! (Pendleton)

State of Oregon•Pendleton, OR

1d•$5,233 - $6,271•Onsite

About The Position

The Oregon Department of Corrections is hiring two temporary Corrections Food Services Coordinators at Eastern Oregon Correctional Institution in Pendleton. The appointments are anticipated to last six months and may be extended or shortened based on business needs. The positions manage daily food operations in a correctional facility, ensuring meals are safely prepared, served on schedule, and meet nutritional standards. Coordinators lead adults in custody (AICs) participating in food service work programs and help them develop work skills. The role is based in the food preparation areas of a large, medium-security correctional facility. It requires enforcing security protocols, maintaining order and discipline, and conducting searches of AICs and work areas for contraband. The positions are unrepresented and may be eligible for Police & Fire benefits through PERS as defined by statute. Temporary appointments do not have to meet the stated minimum qualifications and are not eligible for benefits.

Requirements

High school diploma, GED certificate, or equivalent proof of education and one year of experience in a commercial food service facility, full-service restaurant, or other food-preparing establishment; or an associate's degree in Food Service Management, Foods and Hospitality Service, or a directly related field. Temporary appointments do not have to meet these minimum qualifications.
Obtain a Food Handlers Permit within 30 days of hire.
Pass a CJIS fingerprint-based background check and maintain CJIS eligibility.
Complete an I-9 and confirm authorization to work in the United States within three days of hire.
Work in a secure correctional setting with routine, continual, direct contact with convicted male felons, including exposure to hostile or potentially violent behavior.

Nice To Haves

Experience managing teams or crews of up to 40 or more people.
Experience managing, supervising, or leading a kitchen in a restaurant, school cafeteria, military dining facility, or government or private food establishment.
Demonstrated experience cooking a variety of foods, including vegetables, desserts, breads, and main entrees.
Knowledge of progressive cooking methods to minimize food waste for cook-to-serve foods.
Knowledge of food temperature safety zones.
Knowledge of how to instruct work crews in proper procedures for maintaining high sanitation standards.
Ability to maintain order while fostering a positive work environment.
ServSafe Food Protection Manager Certificate.

Responsibilities

Coordinate, assign, and supervise AIC work crews; enforce rules, procedures, and security; train crew members and evaluate performance; maintain discipline and cleanliness; conduct contraband searches; monitor timecards and work-area conditions.
Lead AICs in preparing and cooking meals according to menus and recipes; operate commercial kitchen equipment; ensure correct portions and food quality; assist with special diets, suggest menu changes, plan cooking schedules, and minimize food waste.
Oversee kitchen cleanliness and hygiene, food storage, equipment sanitation, dishwashing temperatures, and supply rotation.
Conduct inventory checks, request supplies, verify deliveries, assist with food ordering, and direct the unloading and storage of supplies.
Maintain records of food prepared and served, leftovers, inventory, and AIC work hours.
Take immediate corrective action when dealing with AICs and respond as needed to security or behavioral incidents.
Be available for callback during emergencies or work stoppages and for assignment to any position or area of the institution.