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Corrections Food Service Coordinator

6 months ago

Wilsonville, United States State of Oregon Full time
Job Description:

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.

This position is represented by American Federation of State, County, and Municipal Employees (AFSCME). This position may be eligible for Police & Fire (P&F) benefits through Public Employees Retirement System (PERS), as defined by statute.

Adults in Custody Work Crews

Typical tasks: 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; 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.

Food Preparation/Service

Typical tasks: directs, instructs, 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; employees in this class: adjust recipes for larger quantities and recipe changes to control food waste; suggest 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. Oversee meals being served in the correctional dining rooms.

Sanitation

Typical tasks: 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.

Requisition Supplies. Typical tasks: 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; some employees may assist supervisor in ordering food items from vendors; directs AICs in the unloading and storage of food products and supplies.

Records. Typical tasks: 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.

Positions are located in food preparation areas of correctional institutions and require the willingness to work in the environment associated with the position's location and purpose and to enforce security procedures and guidelines to include searches of AICs and area for contraband.

Minimum Qualifications

  • A High School diploma, GED certificate, or other proof of education 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.

OR

  • An associate degree in Food Service Management, Foods and Hospitality Service, or a directly-related field.

AND

  • Must obtain a Food Handlers Permit within 30 days of hire.

Requested Skills in

  • Team/Crew management of up to 50 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