Institutional Food Service Supervisor & Cook

State-of-Nevad; Ely (MN); On-site; USD 42,000 - 64,000; Full time

Job summary

State-of-Nevad in Ely, MN, seeks a Food Service/Cook Supervisor 3 to oversee meal service for inmates under the supervision of the Food Service Manager. You will supervise inmate staff, coordinate schedules, train staff, and ensure adherence to health codes and safety regulations.

Responsibilities include menu adherence, portion control, diet accommodations, inventory rotation, waste minimization, and reporting on food quality and safety.

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.
• 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.

Responsibilities

• Serve or supervise the serving of meals in a controlled environment cafeteria style; ensure food quality and portion control using standard measuring devices and recipes.
• Prepare special dietary meals as prescribed by a physician.
• Train staff/inmates in operation of kitchen equipment and food preparation methods.
• Prepare carts/trays to transport meals to individuals/inmates.
• Maintain a clean and sanitary kitchen environment; supervise cleaning activities.
• Ensure proper rotation of food and inventories; minimize waste and utilize leftovers.
• Monitor cost control by ordering quantities per policy and maintaining records.
• Prepare and submit orders for commodity foods and supplies.

Education

High school diploma or equivalent; 4 years experience in meal prep/serving; supervisory experience

Job description

State-of-Nevad in Ely, MN, seeks a Food Service/Cook Supervisor 3 to oversee meal service for inmates under the supervision of the Food Service Manager. You will supervise inmate staff, coordinate schedules, train staff, and ensure adherence to health codes and safety regulations.

Responsibilities include menu adherence, portion control, diet accommodations, inventory rotation, waste minimization, and reporting on food quality and safety.