FOOD SERVICE COOK/SUPERVISOR 3

State-of-Nevad; Georgia; In loco; USD 42.000 - 64.000; Tempo pieno

Descrizione del lavoro

The Nevada Department of Corrections is hiring for a Food Service/Cook Supervisor 3 in Indian Springs. The incumbent will supervise a staff of up to 35 offenders and oversee three meals daily, ensuring safety, quality, and compliance in a correctional kitchen environment.

Responsibilities include training staff, monitoring food preparation per menus, managing inventory and costs, and ensuring health and sanitation standards.

Competenze

• High school diploma or equivalent required.
• Four years' experience in planning, preparation, and serving meals in large quantity settings.
• One year supervisory experience is required; alternative: Nevada State service in a Food Service Supervisor II role.

Mansioni

• Serve or supervise meals in a controlled cafeteria environment for 500+ individuals.
• Train staff and offenders in kitchen equipment operation and safety procedures.
• Prepare dietary meals per prescribed diets when required.
• Ensure food quality and portion control using standard recipes and production sheets.
• Maintain sanitary kitchen and dining areas and proper inventory management.
• Monitor food cost through portion control and accurate record-keeping.
• Order commodity foods and maintain supply levels as needed.
• Supervise a staff of 20+ inmates and coordinate shift activities.

Conoscenze

Supervisory skills

Training staff

Staff coordination

Formazione

High school diploma or equivalent

4 years in large-quantity food service

Experience in supervisory capacity (1 year)

Descrizione del lavoro

The Nevada Department of Corrections is hiring for a Food Service/Cook Supervisor 3 in Indian Springs. The Food Service/Cook Supervisor 3 will work in a correctional setting serving three meals daily to as many as 4,000 individuals. They will schedule, assign, coordinate and review work of a staff of up to 35 or more offenders on an assigned shift; monitor general security of the kitchen area and food items, provide training and orientation to new staff/offenders regarding agency policies and procedures, food preparation and service, as well as health and safety regulations.

Food Service Cook/Supervisors prepare and/or supervise quantity food preparation and serving according to standardized menus and recipes in an institutional, correctional, residential, or non-residential setting. 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 an military, institutional, correctional, healthcare, hospitallity, 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 an Food Service Cook/Supervisor II in Nevada State service; OR an equivalent combination of education and experience.

Job 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.
• Under general supervision, incumbents perform or supervise the performance of the full range of duties described in the series concept. Incumbents work in an institutional or correctional setting serving three meals daily to over 500 individuals; order and obtain food and kitchen supplies; schedule, assign, coordinate and review work of a staff of 20 or more inmates on an assigned shift; monitor security of the general kitchen area and food; provide training and orientation to new staff/inmates regarding agency policies and procedures, food preparation and service, and health and safety regulations.

Perform related duties as assigned

This job specification lists the major knowledge, skills and abilities of the job and is not all inclusive. Incumbent(s) will be expected to have knowledge, skills and abilities from a previous level.

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.