Correctional Food Service Supervisor

Iowa National Guard; Coralville (IA); On-site; USD 21,000 - 30,000; Full time

Job summary

The Iowa Medical and Classification Center (IMCC) seeks a Cook to support its Food Service department, preparing meals, supervising incarcerated individuals in food production, and ensuring safety, sanitation and inventory across shifts. Responsibilities include meal preparation, portioning, serving, documentation of temperatures, and adherence to menus.

Ongoing training and compliance with E-Verify and Right to Work policies are required; experience in a large-scale institutional kitchen is

Qualifications

• Two years of full-time work experience in mass food production in a commercial, military, hospital, or institutional food services setting.
• A total of two years of education and/or full-time experience (as described in number one), where thirty semester hours of accredited college or university coursework in dietetics, nutrition, food management or a closely related equals one year of full-time experience.
• Current, continuous experience in the state executive branch that includes one year of full-time work as a Cook 1, Cook 2, or Baker.

Responsibilities

• Meal Preparation - prepare raw ingredients by slicing, grating, cutting or chopping.
• Meal Serving - take accurate inventory prior to beginning service.
• Food Safety and Sanitation - document all food temperatures.
• Train incarcerated individuals in their current work assignment to maintain proper food production and serving procedures.

Skills

Food service operations

Sanitation & safety

Education

College coursework equivalence

Dietetics/ Nutrition related coursework

Job description

The Iowa Medical and Classification Center (IMCC) seeks a Cook to support its Food Service department, preparing meals, supervising incarcerated individuals in food production, and ensuring safety, sanitation and inventory across shifts. Responsibilities include meal preparation, portioning, serving, documentation of temperatures, and adherence to menus.

Ongoing training and compliance with E-Verify and Right to Work policies are required; experience in a large-scale institutional kitchen is