Corrections Food Service Coordinator (Salem) Temporary/Job Rotation opportunity

About the role

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.

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;
• Counsels AICs on work performance;
• Conducts searches of AICs and area to ensure absence of contraband;
• Signed AIC time cards;
• Monitors area for cleanliness, sanitation, and order;
• Directs the work crew in cleaning;
• Prepares food according to predetermined menus;
• Gathers and combines ingredients required by standardized recipes;
• Washes, slices, chops, grates, stir, kneads, measures, mixes, and weighs food products;
• Cooks 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;
• Prepares desserts such as cobbler, cakes, custard, and gelatin;
• 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;
• Bakes items such as bread, donuts, cookies, and other pastries;
• Cuts 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;
• Monitors the preparation of special and/or therapeutic diets such as low sodium or religious diets;
• Participates 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;
• Assists 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;
• Records AICs work time.

Requirements

Minimum Qualifications:

• 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;
• 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.

Skills

Team/Crew management of up to 30 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.