Corrections Food Service Coordinator
| Company | Oregon State Government |
|---|---|
| Location | Salem, OR, USA |
| Salary | $4869 – $6112 |
| Type | Full-Time |
| Degrees | Associate’s |
| Experience Level | Entry Level/New Grad, Junior |
Requirements
- A High school diploma, GED certificate, or other proof of education completion at same or higher level AND one (1) year of experience in a commercial food service facility, full-service restaurant, or other food preparing type establishment; OR
- An associate’s degree in Food Service Management, Foods and Hospitality Service, or a directly-related field.
- Must obtain a Food Handlers Permit within 30 days of hire.
Responsibilities
- Coordinates, assigns, and supervises AIC work crews; enforces rules, procedures, and security; provides training and evaluates performance; maintains discipline and cleanliness; conducts searches for contraband; monitors timecards and work area conditions.
- Leads AICs in preparing and cooking meals per menus and recipes; operates commercial kitchen equipment; ensures proper portioning and quality; may assist with special diets and suggest menu changes; plans cooking schedules and minimizes food waste.
- Oversees AICs in maintaining kitchen cleanliness and hygiene; ensures proper food storage and equipment sanitation; manages dishwashing temperatures and supply rotation.
- Performs inventory checks; requests supplies; verifies deliveries; may assist with food ordering; directs unloading and storage of supplies.
- Maintains records on food prepared and served, leftover quantities, inventory, and AIC work hours.
Preferred Qualifications
- Team/Crew management of up to 45 or more individuals;
- Experience managing, supervising, and/or leading a kitchen (i.e. restaurant, school cafeteria, military dining, government or private food establishment, etc.);
- Demonstrated experience cooking a variety of foods (i.e. vegetables, desserts, breads (yeast and quick types) main entrees, etc.);
- Knowledge of progressive cooking to minimize food waste of cook-to-serve foods;
- Knowledge of food temperature safety zones;
- Knowledge to instruct work crews in proper procedures for maintaining a high degree of sanitation in the work area;
- Maintaining order while keeping positive work environment;
- ServSafe Food Protection Manager Certificate.