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Culinary Operations Supervisor in Corrections

2 months ago

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

The Food Service Coordinator for Corrections is responsible for overseeing, guiding, and managing adults in custody (AIC) in the preparation and distribution of meals while actively participating in large-scale cooking operations within a correctional facility.

This role is represented by the American Federation of State, County, and Municipal Employees (AFSCME) and may qualify for Police & Fire (P&F) benefits through the Public Employees Retirement System (PERS), as stipulated by law.

Management of AIC Work Crews

Key responsibilities include: directing workflow and assigning tasks to AIC workers; ensuring adherence to job-related rules, policies, procedures, and security protocols; training AICs on safe, sanitary, and efficient food preparation and service techniques; evaluating AIC performance for training and assignment decisions; conducting interviews and making recommendations for crew assignments; performing searches of AICs and work areas to prevent contraband; verifying and signing AIC time cards; maintaining cleanliness and order in the work area; and supervising the cleaning of the work environment.

Food Preparation and Service

Responsibilities involve: overseeing AIC work crews in food preparation according to established menus; combining ingredients as per standardized recipes; executing various cooking methods including boiling, grilling, steaming, and baking; preparing a wide range of dishes such as meats, casseroles, vegetables, and desserts; utilizing commercial kitchen equipment; serving meals in accordance with portion control guidelines; and potentially preparing food for distribution to various service lines.

Sanitation and Safety

Tasks include: managing AIC crews in maintaining sanitary conditions by cleaning equipment and work areas; ensuring compliance with health standards by controlling dishwasher temperatures; and rotating food supplies to meet safety regulations.

Supply Management

Responsibilities encompass: conducting daily inventory checks of food and supplies; requesting necessary items from supervisors; inspecting incoming supplies for quality and compliance; assisting in the ordering process; and directing AICs in the proper storage of food products.

Record Keeping

Key tasks involve: maintaining accurate records of food prepared, served, and remaining; inventorying kitchen equipment and food items; and documenting AIC work hours.

Positions are situated in food preparation areas of correctional facilities and require a commitment to work within the unique environment of the institution while enforcing security protocols, including searches for contraband.

Minimum Qualifications

  • A High School diploma, GED, or equivalent educational attainment, along with one year of experience in a commercial food service environment.

OR

  • An associate degree in Food Service Management, Culinary Arts, or a related field.

AND

  • Must secure a Food Handlers Permit within 30 days of employment.

Preferred Skills

  • Experience managing teams of 50 or more individuals.
  • Proven track record in kitchen management across various settings (e.g., restaurants, cafeterias, military dining).
  • Demonstrated ability to prepare a diverse array of foods.

Desired Attributes

  • Understanding of cooking techniques to minimize food waste.
  • Knowledge of food safety temperature standards.
  • Ability to instruct teams on maintaining high sanitation standards.
  • Capability to foster a positive work environment while ensuring order.
  • Commitment to following all security operational procedures.
  • Possession of a ServSafe Food Protection Manager Certificate.
  • Basic computer proficiency.