FOOD SERVICE COOK/SUPERVISOR 3

The Department of Corrections is seeking to fill a Food Service Cook/Supervisor in Lovelock. Incumbents work in a correctional setting serving three meals daily to over 1,500 offenders; prepare and submit orders for food, utensils and cleaning supplies; schedule, assign, coordinate and review work of offender workers; monitor sanitation of the general kitchen area; responsible for security of the culinary by controlling issuance of serving utensils such as knives; and provide training and orientation to new staff/offenders regarding agency policies and procedures, food preparation and service, food rotation/storage and health and safety requirements. 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. 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 assignedWorking 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. 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.

Recruiter Contact Information:

Susan Ashley - q.ashley@admin.nv.gov