Food Service Lead (LTNP, PCN 20-N19001)

State of Alaska•Eagle River, AK

4d•Onsite

About The Position

The Alaska Department of Corrections, Division of Institutions, is hiring a Food Service Lead at Hiland Mountain Correctional Center in Eagle River, Alaska. The position supervises approximately 30 inmate food service workers in the main kitchen, which prepares about 1,200 meals per day. The lead trains workers in food preparation, cooking, baking, sanitation, and food receiving, storage, and thawing; oversees preparation of special diets; and monitors meal service for quality, quantity, and portion control. The role also requires following facility safety and security procedures, including inmate counts and searches or inspections of the kitchen, dining room, and storage areas. The Food Service Lead works with approximately 30 female inmates. Duties include supervising kitchen workers, tasting food, preparing seasoning, and ensuring meals meet quality expectations. The lead assigns, monitors, trains, and evaluates daily tasks; coordinates and prioritizes work; ensures schedules and standards are followed; provides clear instructions; recommends solutions to difficult situations; and motivates others. The work may also involve modifying menus and recipes for volume, dietary needs, or special requirements, and preparing complex foods and baked goods for special occasions. The position supports the Department of Corrections’ mission to enhance community safety through secure confinement, reformative programs, and supervised community reintegration. The department describes this as a career opportunity with opportunities to learn, grow, and advance. Applicants selected for an interview must provide three professional references, including current or former supervisors, and any job-related certifications. Some positions may require a driver license, background investigation, or employment check. Department employees are fingerprinted, and the successful candidate must pass a criminal history check.

Requirements

Any combination of training and/or progressively responsible experience that provides the knowledge, skills, and abilities to perform journey-level work planning, preparing, and serving food and drink, and directing and reviewing work assigned to lower-level food service staff.
Knowledge of food terminology, measuring devices, kitchen equipment, serving information, personal hygiene, sanitation, and safe work standards.
Skill in weighing, measuring, and assembling ingredients, preparing and serving food and beverages in proper portions and sequence, and using proper table-setting techniques.
Ability to communicate effectively with staff and customers; read, speak, write, and understand English where required; keep records and complete forms; recognize food products that meet quality standards; and meet quality, quantity, safety, and sanitation standards.
Ability to perform tasks in logical sequence, select appropriate guidelines and procedures, complete simple arithmetic calculations and records, and assist with preparing food that meets taste, temperature, appearance, texture, and dietary requirements.
Ability to demonstrate customer service orientation, respond sensitively to customer concerns and needs, and adapt to changing conditions, schedules, or meal requirements on short notice.
Ability to assign, monitor, train, and/or evaluate kitchen-help tasks; make decisions and set priorities; coordinate work; ensure adherence to schedules, quality standards, and safety and security rules; provide clear instructions; recommend solutions; and motivate others.

Nice To Haves

Knowledge of food production, including planning, growing, and harvesting food using appropriate equipment and techniques.
Skill in preparing and modifying menus and recipes for volume, dietary needs, or special requirements.
Experience researching recipes and preparing complex foods and yeast pastries, including decorating layer cakes and preparing ethnic specialties for special occasions.

Responsibilities

Supervise approximately 30 inmate food service workers in the main kitchen.
Oversee preparation of approximately 1,200 meals per day.
Train inmates in food preparation, cooking, baking, sanitation, receiving, storing, and thawing food.
Plan and supervise the preparation of special diets.
Monitor meal service to ensure quality, quantity, and portion control standards are met.
Follow safety and security procedures, including inmate counts and inspections or searches of kitchen, dining, and storage areas.
Supervise kitchen workers, taste food, prepare seasoning, and ensure meals meet quality expectations.
Assign, monitor, train, and evaluate daily tasks; coordinate work, balance priorities, and ensure schedules and standards are followed.
Give clear instructions, recommend solutions to difficult situations, and motivate workers.
Prepare or modify menus and recipes according to volume, dietary needs, or special requirements, and prepare complex foods and baked goods for special occasions.