Corrections Food Service Coordinator, Umatilla

About the role

The Oregon Department of Corrections is seeking an experienced Corrections Food Service Coordinator at the Two Rivers Correctional Institution (TRCI) in Umatilla, Oregon. This position is represented by AFSCME and may be eligible for PERS benefits.

Responsibilities

• Coordinates, instructs, and directs AICs in the production and serving of meals.
• 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.
• Conducts searches of AICs and area to ensure absence of contraband; checks and signs AIC time cards; monitors area for cleanliness, sanitation, and order; directs the work crew in cleaning.
• Directs the work crew in cleaning food preparation areas and keeping work area in sanitary condition at all times.
• Directs and coordinates AIC work crews who prepare food according to predetermined menus; gather and combine ingredients required by standardized recipes; wash, slice, chop, grate, stir, knead, measure, mix, and weigh food products; cook 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; prepare desserts such as cobbler, cakes, custard, and gelatin; use commercial cooking equipment such as grills, steam-jacket kettle, slicers, mixers, and choppers; serve food on food lines according to established food portion control; may prepare food for distribution to institutional wards or food service tray lines; may bake items such as bread, donuts, cookies, and other pastries; may cut 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; may monitor the preparation of special and/or therapeutic diets such as low sodium or religious diets; may participate in the preparation of food.
• 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; 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; counts and records equipment, such as knives and chopping blades, and food items for inventory; records AICs work time.

Requirements

• A High school diploma, GED certificate, or other proof of education completion at same or higher level AND one year of experience in a commercial food service facility, full-service restaurant, or other food preparing type establishment.
• Must obtain a Food Handlers Permit within 30 days of hire.

Qualifications

• An associate degree in food service management, Foods and Hospitality Service, or a directly related field.

Skills

• Team/Crew management of up to 70 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.).

Desired Attributes

• 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.

Pay and 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, including 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.