FOOD SERVICE COOK/SUPERVISOR 3

About the role

The Nevada Department of Corrections is hiring for a Food Service/Cook Supervisor 3 in Ely, NV. This position works under the direct supervision of the Food Service Manager and consults with them on a regular basis. The position involves working and supervising directly with inmates, preparing and serving meals, scheduling, assigning, coordinating, and reviewing work of inmate staff, training staff/inmates on agency policies and procedures, food preparation/service, along with health and safety regulations, and ensuring food quality and portion control.

Responsibilities

• Serve or supervise the serving of meals in a controlled environment cafeteria style, or the delivery of bulk or individual servings as special situations may require;
• Ensure food quality and food portion control by utilizing standard measuring devices, equipment, standardized recipes, and food production sheets to maintain established food cost control and quality;
• Prepare special dietary meals for individuals/inmates requiring low sodium, low calorie, low cholesterol, or other special diets prescribed by a physician;
• Train food service personnel/inmates in the operation of kitchen equipment such as food choppers, meat grinders, peelers, steam cookers, ovens, and mixing machines; demonstrate methods of food preparation, cooking, and baking;
• Prepare food delivery carts and/or trays to transport prepared meals to individuals/inmates unable to eat in the common dining area;
• Maintain a clean and sanitary kitchen environment including equipment, dining areas, eating utensils, and food storage areas; direct staff in cleaning activities including dishwashers, defrosting and cleaning refrigerators, and disassembling and cleaning stoves, ovens, and grills to ensure compliance with health codes and sanitation requirements;
• Ensure proper rotation of food and supply inventories using oldest stock first; minimize food wastage by ensuring proper food preparation processes and utilizing leftovers as ingredients in other meals as appropriate; perform complete inventory of food and supplies periodically;
• Monitor cost control on a per plate basis by ordering appropriate quantities of food items and supplies in accordance with established policies and guidelines and by using portion control; maintain necessary reports and records for analysis and accounting purposes;
• Prepare and submit orders for commodity foods including fresh, frozen, and canned food as well as sugar, flour, wrapping supplies, utensils, and cleaning supplies; maintain appropriate supply levels.

Requirements

This position requires the employee to work and supervise directly with inmates. The position requires a high school diploma or equivalent and four years of experience which involved planning, preparation and serving of regular and special meals; following established menus; ordering food supplies; and maintaining records in a military, institutional, correctional, healthcare, hospitality, or other large quantity food service facility. One year of the required experience must have been in a supervisory capacity; or one year of experience as a Food Service Cook/Supervisor II in Nevada State service; or an equivalent combination of education and experience as described above.

Qualifications

Graduation from high school or equivalent education and four years of experience which involved planning, preparation and serving of regular and special meals; following established menus; ordering food supplies; and maintaining records in a military, institutional, correctional, healthcare, hospitality, or other large quantity food service facility. One year of the required experience must have been in a supervisory capacity; or one year of experience as a Food Service Cook/Supervisor II in Nevada State service; or an equivalent combination of education and experience as described above.

Skills

Working knowledge of supervisory techniques and practices. Ability to train and supervise others in the preparation of three meals daily for over 500 individuals in an institutional or correctional setting; plan, organize and coordinate food preparation and bakery operations; schedule and assign food service and bakery duties to a large staff; and all knowledge, skills, and abilities required at the lower levels.

Benefits

Health Insurance: Medical, dental, life, and disability insurance programs for employees and their dependents/family are offered through the Public Employees’ Benefits Program (PEBP).

Vacation: Accrual of three weeks of annual leave each year.

Sick Leave: Accrual of three weeks of sick leave each year.

Holidays: 12 paid holidays per year.

Retirement: Participation in the Nevada Public Employees Retirement System (PERS). Employees do not contribute to Social Security but will contribute to PERS if their position is at 50% or more full-time equivalency.

Deferred Compensation: The State offers a voluntary Deferred Compensation Program.

No Nevada state income tax.

Public Service Loan Forgiveness: Eligible due to public sector employment.

Longevity Payments Eligibility: Employees who have received a performance rating of “standard” or better and have completed eight (8) or more years of continuous service are eligible for longevity pay.

Additional benefits may apply to employees covered under a Collective Bargaining Agreement (CBA), depending on their designated bargaining unit.

For more details about your rights and responsibilities as a State of Nevada employee, please review the State of Nevada Employee Handbook (PDF).

State Holidays: The holiday schedule for State employees is established by the Legislature.

When January 1, June 19, July 4, November 11, or December 25 falls on a Saturday, the preceding Friday is the observed legal holiday. If these days fall on Sunday, the following Monday is the observed holiday.

Eligibility for holiday pay is covered by the provisions of NAC 284.255

Pay

Pay is commensurate with experience and qualifications.

Schedule

Prison kitchens are staffed 24 hours a day.