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

State of Oregon · Salem, OR · 2 wk ago
ManagementFull-time

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;
  • Checks and signs AIC time cards;
  • Maintains work area in sanitary condition at all times;
  • 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;
  • Serves food on food lines according to established food portion control;
  • Prepares desserts such as cobbler, cakes, custard, and gelatin;
  • Uses commercial cooking equipment such as grills, steam-jacket kettle, slicers, mixers, and choppers;
  • 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;
  • Participates in the preparation of food for special and/or therapeutic diets such as low sodium or religious diets;
  • Monitors the preparation of special and/or therapeutic diets such as low sodium or religious diets;
  • Assists in the preparation of food.

Requirements

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;

Benefits

The salary range listed above is for non-PERS qualifying applicants. PERS qualifying applicants may be eligible for an adjusted range to reflect an additional 6.95%.

The State of Oregon provides a generous benefit package, which includes:

  • Family health, vision, and dental insurance;
  • Vacation, sick leave, and 11 paid holidays;
  • 21 days paid military leave for national guard and reserve components;
  • Optional short and long-term disability;
  • Term life insurance;
  • Fully paid retirement program;
  • Oregon Saving Growth Plan;
  • Flexible spending accounts for health and childcare;
  • And more.

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