Kitchen Services-Part Time

DEFINITION

Under general supervision, performs food preparation duties in a correctional or instructional setting. Also cleans food preparation areas, kitchen areas, and associated equipment as required.

DISTINGUISHING CHARACTERISTICS

This is the journey level position. Employees, in addition to performing the full range of duties, supervise inmate workers and coordinate the activities of workers in cleaning tasks, and preparing and serving food. Employees also clean, sanitize and operate kitchen equipment as required.

ESSENTIAL FUNCTIONS

(Performance of these functions is the reason the job exists. Assigned job tasks/duties are not limited to the essential functions). The duties listed below are examples of the typical essential functions. An employee may not be assigned all duties listed and may be assigned duties which are not listed below. 1. Relays directions and information from the supervisor; 2. Provides orientation and training to prisoners and employees; 3. Control, direct, and monitor activity and movement of prisoners within the work environment to ensure security and safety of prisoners, staff and public by instructing the prisoners and ordering them; 4. Coordinate, direct and instruct prisoner kitchen work crews and evaluate prisoner work to ensure proper completion of work and report to supervisor; 5. Maintain proper use, control and accountability of keys, caustic and flammable materials, tools, kitchen utensils, and equipment by following established procedures in order to maintain safety and security of prisoners, staff and the public; 6. Washes, slices, chops, grates and peels fruits, vegetables, meats, cheese and other food items; 7. Measures and mixes ingredients according to recipes, specific instructions, and established procedures; 8. Makes salads, sandwiches, dressings, sauces, and desserts; 9. Makes breads, rolls, buns, cakes, and other bakery items; 10. Assists with menu planning; 11. Loads and unloads supplies; 12. Cleans, maintains and sanitizes food preparation areas, all kitchen areas, and associated equipment; 13. Maintains inventory and orders supplies; 14. Operates various types of powered kitchen equipment such as choppers, slicers, mixers, ovens, microwaves, coffee makers, hotplates and dishwashers according to established health and safety procedures; 15. Serves food by placing predetermined portions on trays, in insulated containers or other serving containers as directed; and 16. Performs other duties as required by the Sheriff.

QUALIFICATIONS FOR EMPLOYMENT

Knowledge and Ability:

Knowledge of

• Basic principles of supervision and management;
• Food values and nutritional requirements of adults;
• Organization policies and procedures;
• Food purchasing and storage;
• Food preparation methods and procedures;
• Food inventory control techniques;
• Food storage and rotation; and
• Operation of commercial kitchen equipment
• Fire and safety hazards related to food preparation, meal service and operation of kitchen equipment;
• Health and sanitation regulations pertaining to food preparation; and
• Cleaning agents commonly used in sanitizing kitchen areas, dishes, utensils and equipment.

Skill to:

• Maintain food and equipment inventories, and keep inventory records; and
• Keep and maintain accurate files and records. Ability to
• Learn the applicable provisions of state, federal, and local laws and ordinances, as well as agency rules and regulations;
• Provide direction, scheduling and work coordination, training, and orientation for inmate workers;
• React quickly and calmly in emergencies;
• Exercise sound judgment in evaluating situations and in making decisions;
• Basic knowledge and ability to appropriately use agency computers and software programs;
• Ensure timely preparation of food items according to established serving schedules;
• Keep and maintain accurate records;
• Read, write and follow oral and written instructions;
• Make simple arithmetical calculations;
• Safely operate standard kitchen equipment and appliances;
• Clean kitchen areas including sweeping, mopping and vacuuming floors and equipment;
• Serve meals using established portion control; and
• Follow recipes and food preparation directions.

Special Requirements:

Must be 18 years of age. Must be a U.S. citizen or have a residency status that allows you to work in the United States. Obtain and maintain ServSafe Food Handler Certification within 30 days of employment. Obtain and maintain ServSafe Food Manager Certification within 180 days of employment. Must possess and maintain a valid Nevada driver's license.

Experience and Training:

Any combination of training, education, and experience that would provide the required knowledge and abilities. A typical way to gain the required knowledge and ability is:

• Completion of high school or General Education Development (GED) Certificate.
• Two years of experience in a high volume food service operation that involved planning, organizing, and supervising work of others; purchasing food; meal planning; and preparation and serving of food.

PHYSICAL REQUIREMENTS

The physical and mental requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Strength, dexterity, coordination, and vision to work in a kitchen environment for long periods of time. Strength and stamina to stand for long periods of time. Dexterity and coordination to handle various types of kitchen equipment. Hearing ability in order to listen to verbal orders and instructions. Some bending, reaching, squatting, and stooping to do minor maintenance checks and cleaning/sanitizing of equipment. The manual dexterity and cognitive ability to operate kitchen equipment and prepare food under stressful conditions. Strength and ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds. Ability to reasonably defend self from a sustained inmate attack. In compliance with applicable disability laws, reasonable accommodations may be provided for qualified individuals with a disability who require and request such accommodations. Incumbents and individuals who have been offered employment are encouraged to discuss potential accommodations with the employer.

WORKING CONDITIONS

Work is performed under the following conditions: Work environment is generally clean with exposure to conditions such as smoke, noise, moisture, steam, and fumes. Work is normally performed inside a kitchen environment where noise levels may be high. Disturbances from prisoners may be frequent. Incumbents are frequently subjected to the stress of dealing with detainees. May be personally subjected to the stress of exposure to dangerous persons and circumstances including dead, injured, and sick individuals and to individuals with communicable diseases. Subject to rotating days off.

ADDITIONAL INFORMATION

This job description does not constitute an employment agreement between the employer and employee and is subject to change by the employer as the needs of the employer and the requirements of the job change. Lander County and the Lander County Sheriff's Office are equal opportunity employers and a drug free work places.

Pay:

$20.69 - $21.93 per hour

Work Location:

In person Kitchen Services-Part Time 4.0 4.0 out of 5 stars 2 State Route 305, Battle Mountain, NV 89820 $20.69 - $21.93 an hour - Part-time Lander County Sheriff's Office 3 reviews $20.69 - $21.93 an hour - Part-time

DEFINITION

Under general supervision, performs food preparation duties in a correctional or instructional setting. Also cleans food preparation areas, kitchen areas, and associated equipment as required.

DISTINGUISHING CHARACTERISTICS

This is the journey level position. Employees, in addition to performing the full range of duties, supervise inmate workers and coordinate the activities of workers in cleaning tasks, and preparing and serving food. Employees also clean, sanitize and operate kitchen equipment as required.

ESSENTIAL FUNCTIONS

(Performance of these functions is the reason the job exists. Assigned job tasks/duties are not limited to the essential functions). The duties listed below are examples of the typical essential functions. An employee may not be assigned all duties listed and may be assigned duties which are not listed below. 1. Relays directions and information from the supervisor; 2. Provides orientation and training to prisoners and employees; 3. Control, direct, and monitor activity and movement of prisoners within the work environment to ensure security and safety of prisoners, staff and public by instructing the prisoners and ordering them; 4. Coordinate, direct and instruct prisoner kitchen work crews and evaluate prisoner work to ensure proper completion of work and report to supervisor; 5. Maintain proper use, control and accountability of keys, caustic and flammable materials, tools, kitchen utensils, and equipment by following established procedures in order to maintain safety and security of prisoners, staff and the public; 6. Washes, slices, chops, grates and peels fruits, vegetables, meats, cheese and other food items; 7. Measures and mixes ingredients according to recipes, specific instructions, and established procedures; 8. Makes salads, sandwiches, dressings, sauces, and desserts; 9. Makes breads, rolls, buns, cakes, and other bakery items; 10. Assists with menu planning; 11. Loads and unloads supplies; 12. Cleans, maintains and sanitizes food preparation areas, all kitchen areas, and associated equipment; 13. Maintains inventory and orders supplies; 14. Operates various types of powered kitchen equipment such as choppers, slicers, mixers, ovens, microwaves, coffee makers, hotplates and dishwashers according to established health and safety procedures; 15. Serves food by placing predetermined portions on trays, in insulated containers or other serving containers as directed; and 16. Performs other duties as required by the Sheriff.

QUALIFICATIONS FOR EMPLOYMENT

Knowledge and Ability:

Knowledge of

• Basic principles of supervision and management;
• Food values and nutritional requirements of adults;
• Organization policies and procedures;
• Food purchasing and storage;
• Food preparation methods and procedures;
• Food inventory control techniques;
• Food storage and rotation; and
• Operation of commercial kitchen equipment
• Fire and safety hazards related to food preparation, meal service and operation of kitchen equipment;
• Health and sanitation regulations pertaining to food preparation; and
• Cleaning agents commonly used in sanitizing kitchen areas, dishes, utensils and equipment.

Skill to:

• Maintain food and equipment inventories, and keep inventory records; and
• Keep and maintain accurate files and records. Ability to
• Learn the applicable provisions of state, federal, and local laws and ordinances, as well as agency rules and regulations;
• Provide direction, scheduling and work coordination, training, and orientation for inmate workers;
• React quickly and calmly in emergencies;
• Exercise sound judgment in evaluating situations and in making decisions;
• Basic knowledge and ability to appropriately use agency computers and software programs;
• Ensure timely preparation of food items according to established serving schedules;
• Keep and maintain accurate records;
• Read, write and follow oral and written instructions;
• Make simple arithmetical calculations;
• Safely operate standard kitchen equipment and appliances;
• Clean kitchen areas including sweeping, mopping and vacuuming floors and equipment;
• Serve meals using established portion control; and
• Follow recipes and food preparation directions.

Special Requirements:

Must be 18 years of age. Must be a U.S. citizen or have a residency status that allows you to work in the United States. Obtain and maintain ServSafe Food Handler Certification within 30 days of employment. Obtain and maintain ServSafe Food Manager Certification within 180 days of employment. Must possess and maintain a valid Nevada driver's license.

Experience and Training:

Any combination of training, education, and experience that would provide the required knowledge and abilities. A typical way to gain the required knowledge and ability is:

• Completion of high school or General Education Development (GED) Certificate.
• Two years of experience in a high volume food service operation that involved planning, organizing, and supervising work of others; purchasing food; meal planning; and preparation and serving of food.

PHYSICAL REQUIREMENTS

The physical and mental requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Strength, dexterity, coordination, and vision to work in a kitchen environment for long periods of time. Strength and stamina to stand for long periods of time. Dexterity and coordination to handle various types of kitchen equipment. Hearing ability in order to listen to verbal orders and instructions. Some bending, reaching, squatting, and stooping to do minor maintenance checks and cleaning/sanitizing of equipment. The manual dexterity and cognitive ability to operate kitchen equipment and prepare food under stressful conditions. Strength and ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds. Ability to reasonably defend self from a sustained inmate attack. In compliance with applicable disability laws, reasonable accommodations may be provided for qualified individuals with a disability who require and request such accommodations. Incumbents and individuals who have been offered employment are encouraged to discuss potential accommodations with the employer.

WORKING CONDITIONS

Work is performed under the following conditions: Work environment is generally clean with exposure to conditions such as smoke, noise, moisture, steam, and fumes. Work is normally performed inside a kitchen environment where noise levels may be high. Disturbances from prisoners may be frequent. Incumbents are frequently subjected to the stress of dealing with detainees. May be personally subjected to the stress of exposure to dangerous persons and circumstances including dead, injured, and sick individuals and to individuals with communicable diseases. Subject to rotating days off.

ADDITIONAL INFORMATION

This job description does not constitute an employment agreement between the employer and employee and is subject to change by the employer as the needs of the employer and the requirements of the job change. Lander County and the Lander County Sheriff's Office are equal opportunity employers and a drug free work places.

Pay:

$20.69 - $21.93 per hour

Work Location:

In person