Dietary Specialist (Corrections)

Shelby County•Memphis, TN

49d•Onsite

About The Position

Works under general direction to supervise inmates to prepare meals without waste according to menus and number of persons to be served, and supervise inmates in the handling, preparation and service of food in accordance with sanitary regulations.

Requirements

Two (2) years’ experience as a cook in a hotel, restaurant, school, armed services, institutional food service or other related food service organization; AND
High school diploma or possess a GED.
PROOF OF EDUCATION, TRAINING, AND/OR EXPERIENCE IS REQUIRED.
Knowledge in detail of proper procedures for food preparation and handling, including food storage and serving temperature requirements, shelf life and other related information.
Knowledge and experienced in a high-volume food operation.
Knowledge and experienced in using equipment for large scale production kitchens.
Knowledge of portion control concepts and ability to operate service lines where portion control is utilized.
Knowledge of how to maintain a high level of sanitation and to use cleaning supplies to obtain maximum benefit.
Knowledge of proper methods for storage, rotation and use of chemical supplies.
Ability to lead and direct inmate work teams so that duties can be performed properly.
Ability to lead all gender of inmates without fear or intimidation.
Ability to follow a recipe in large scale food production.
Must pass TB and drug screening and medical exam.
Must be available to work various shifts and weekend work and on call.
Must be able to function in a prison environment (supervising inmate work-lines).
Must be able to drive a medium size truck.
Must pass a NCIC background check.

Responsibilities

Responsible for the quantity of food prepared and served to inmates or employees.
Follows directions of supervisor and manager in performance of duties, requesting supplies and food.
Supervises personnel (inmates) assigned to work as inmate cooks, bakers, meat cooks, servers, and salad prepares.
Prepares food with knowledge as required by special diets (diabetic, renal, pregnancy), regular feeding and for special sanctions.
Takes responsibility for notifying proper personnel in order to have appropriate items readied for the next day’s operations.
Maintains a high level of sanitations.
Stores, rotates, and handles food and supplies.
Maintains kitchen equipment utensils, and radio equipment.
Submits written daily paperwork and requisitions to supervisors.
Performs other related duties as required or directed.