Corrections Food Service Coordinator (Salem) Temporary/Job Rotation opportunity
Job Overview
Employment Type
Temporary
Compensation
Type:
Salary
Rate:
Range $61,260.00 - $73,416.00
Work Schedule
Standard Hours
Benefits
Family health insurance
Vision Insurance
Dental Insurance
Paid vacation
Paid sick leave
Paid holidays
Paid military leave
short-term disability
long-term disability
term life insurance
Fully paid retirement
Oregon Savings Growth Plan
flexible spending accounts
Job Description
The Oregon Department of Corrections is a pivotal state agency responsible for overseeing over 12,000 adults in custody across 12 state prisons throughout Oregon. It administers correctional services that include advising and evaluating county probation and parole programs, supervising more than 24,000 offenders within community settings, and working tirelessly to maintain public safety. The Department's mission centers on protecting communities, promoting accountability, and transforming lives, reflecting a commitment to both correctional excellence and community engagement. A core value of the Department is fostering an inclusive, welcoming, and respectful environment free from discrimination, harassment, and retaliation. The Department strives to be... Show More
Job Requirements
- High school diploma or GED certificate or associate's degree in relevant field
- one year of experience in commercial food service or similar establishment
- must obtain a Food Handlers Permit within 30 days of hire
- current State employees must attach supervisor's authorization to apply
- ability to follow all security and safety protocols
- ability to work in a secure correctional facility environment
- willingness to perform searches of AICs and equipment for contraband
- pass a Criminal Justice Information Systems fingerprint-based background check
- maintain CJIS eligibility
- compliance with PREA requirements
- authorized to work in the United States
- basic computer proficiency
Job Qualifications
- High school diploma or GED
- one year of experience in commercial food service, full-service restaurant, or food preparation establishment
- associate's degree in Food Service Management, Foods and Hospitality Service, or directly-related field preferred
- experience managing, supervising, and/or leading a kitchen or food service operation
- demonstrated experience cooking a variety of foods including vegetables, desserts, breads, and main entrees
- knowledge of progressive cooking to minimize food waste
- knowledge of food temperature safety zones
- ability to instruct work crews in maintaining sanitation
- ability to maintain order while fostering a positive work environment
- ability to follow security operational procedures
- ServSafe Food Protection Manager Certificate
- basic computer skills
Job Duties
- Coordinates the work flow and assigns work to Adult in Custody (AIC) workers
- directs AIC crews to ensure job-related rules, policies, procedures, and security guidelines are enforced and discipline and order maintained
- instructs and trains AICs on work techniques and procedures in safe, sanitary, and efficient operations of food preparation and service
- assigns AIC work
- evaluates work performance of AICs for training and assignment purposes
- may interview and recommend crews
- conducts searches of AICs and area to ensure absence of contraband
- checks and signs AIC time cards
- monitors area for cleanliness, sanitation, and order
- directs the work crew in cleaning
- directs, instructs, and coordinates AIC work crews who prepare food according to predetermined menus
- gather and combine ingredients required by standardized recipes
- wash, slice, chop, grate, stir, knead, measure, mix, and weigh food products
- cook food by boiling, grilling, steaming, deep frying, roasting or baking
- cook various foods such as meats, casseroles, vegetables, starches, soups, salads, sandwiches, quick breads, dressings, sauces, and gravies
- prepare desserts such as cobbler, cakes, custard, and gelatin
- use commercial cooking equipment such as grills, steam-jacket kettle, slicers, mixers, and choppers
- serve food on food lines according to established food portion control
- prepare food for distribution to institutional wards or food service tray lines
- bake items such as bread, donuts, cookies, and other pastries
- cut meats
- adjust recipes for larger quantities and recipe changes to control food waste
- suggest menu changes when necessary to obtain a better quality product
- plan cooking schedules to have food ready at serving time but not too far in advance
- monitor the preparation of special and/or therapeutic diets such as low sodium or religious diets
- participate in the preparation of food
- direct and coordinate AIC work crews who put food away in designated storage, clean stoves, grills, and counter tops, and keep work area in sanitary condition at all times
- control dishwasher temperatures
- rotate supplies in cooler and freezer to assure health standards are maintained
- conduct daily inventory of products and supplies for cooking operations
- request needed products and supplies from supervisor
- check supplies or food products at delivery to be sure they meet the type, quantity, and quality specified by purchase order
- assist supervisor in ordering food items from vendors
- direct AICs in the unloading and storage of food products and supplies
- keep records of the amount of food prepared, served, or distributed, and amount left over
- count and record equipment and food items for inventory
- record AICs work time
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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