What are the responsibilities and job description for the FOOD SERVICE COOK/SUPERVISOR 2 - ELKO position at State of Nevada (NV)?
DHS – Child and Family Services is seeking to fill Food Service Cook/Supervisor 3 for the Nevada Youth Training Center (NYTC), a 64-bed secure facility for male and female youth age 14 to 18 located in Elko. NYTC's goal is to promote positive self-growth, create change in behavior, attitudes, values, and ways of thinking through education, therapeutic treatment and appropriate medical and mental health services. Under general supervision, the Food Service Cook/Supervisors work in a youth correctional facility serving three meals daily, ordering and obtaining food and kitchen supplies. They will schedule, assign, coordinate and review the work of five or more student staff inmates on an assigned shift. Supervisors monitor the general kitchen area and food as required; provide training and orientation to new staff regarding agency policies and procedures, food preparation and service, as well as health and safety regulations. They will prepare and supervise quality and quantity of food preparation and serving. Additionally, Supervisors will complete scheduled cleaning and sanitization. The incumbent will also be responsible for ordering appropriate quantities of food items and supplies to maintain cost control in accordance with established policies and guidelines. Applicants must be authorized to work for ANY employer in the U.S. We are unable to sponsor or take over sponsorship of an employment Visa at this time.
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 three years of experience which involved preparation and serving of food according to standardized menus in a military, institutional, correctional, healthcare, hospitality, or other large quantity food service facility; OR one year of experience as an Food Service Cook/Supervisor I 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, correctional, or residential setting serving three meals daily to 100 to 500 individuals; order and obtain food and kitchen supplies; schedule, assign, coordinate and review work of a staff of five or more students or inmates on an assigned shift; monitor security of the general kitchen area and food as required; provide training and orientation to new staff regarding agency policies and procedures, food preparation and service, and health and safety regulations.
Perform related duties as assigned. Working knowledge of: quantity food preparation methods and practices; culinary terminology; and special diets such as low sodium, diabetic diet, high or low fiber, high or low calories and others.
General knowledge of: quantity food purchasing practices.
Ability to: coordinate the overall operation of a quantity food preparation unit serving three meals daily to over 100 individuals; train and provide work direction to others in the preparation of institutional or correctional meals; and all other knowledge, skills, and abilities required at the lower level.
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.
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 three years of experience which involved preparation and serving of food according to standardized menus in a military, institutional, correctional, healthcare, hospitality, or other large quantity food service facility; OR one year of experience as an Food Service Cook/Supervisor I 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, correctional, or residential setting serving three meals daily to 100 to 500 individuals; order and obtain food and kitchen supplies; schedule, assign, coordinate and review work of a staff of five or more students or inmates on an assigned shift; monitor security of the general kitchen area and food as required; provide training and orientation to new staff regarding agency policies and procedures, food preparation and service, and health and safety regulations.
Perform related duties as assigned. Working knowledge of: quantity food preparation methods and practices; culinary terminology; and special diets such as low sodium, diabetic diet, high or low fiber, high or low calories and others.
General knowledge of: quantity food purchasing practices.
Ability to: coordinate the overall operation of a quantity food preparation unit serving three meals daily to over 100 individuals; train and provide work direction to others in the preparation of institutional or correctional meals; and all other knowledge, skills, and abilities required at the lower level.
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: Sonja Grass - SonjaGrass@admin.nv.gov
Salary : $48,504 - $70,658