What are the responsibilities and job description for the FOOD SERVICE COOK/SUPERVISOR 2 position at State of Nevada?
***THIS RECRUITMENT MAY CLOSE WITHOUT FURTHER NOTICE DEPENDING ON THE NUMBER OF APPLICATIONS RECEIVED. APPLICANTS ARE ENCOURAGED TO APPLY AS SOON AS POSSIBLE***
Job Summary
The Nevada DIVISION OF CHILD AND FAMILY SERVICES (DCFS) is recruiting for a FOOD SERVICE COOK/SUPERVISOR II for a position located at the Caliente Youth Center (CYC), an 80-bed facility for youth aged 14-18 located in rural Caliente, NV. Food Service Cooks are responsible for quantity food preparation and service according to standardized menus and recipes in this 24-hour residential/institutional setting. Incumbents shall prepare quantity food preparation and servicing according to standardized menus and recipes in a residential youth setting. Serve 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. The position requires supervision and cleaning after meal preparation. Maintain close and constant surveillance to ensure the control and security of tools and equipment used in food preparation and service areas as required in the work setting. 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.
Essential Qualifications
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.
Job Duties
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 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.
Knowledge, Skills, and Abilities
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: Victoria Sheehan - ToriSheehan@admin.nv.gov
The State of Nevada is an equal opportunity employer dedicated to building diverse, inclusive, and innovative work environments with employees who reflect our communities and enthusiastically serve them. All applicants are considered without regard to race, color, national origin, religion or belief, age, disability, sex, sexual orientation, gender identity or expression, pregnancy, domestic partnership, genetic information (GINA), or compensation and/or wages.
Please send direct Inquiries or correspondence to the recruiter listed on this announcement.
Benefits include:
Additional benefits may apply to employees covered under a Collective Bargaining Agreement (CBA), depending on their designated bargaining unit. For more information, visit the Labor Relations Unit (LRU) .
For more details about your rights and responsibilities as a State of Nevada employee, please review the State of Nevada Employee Handbook (PDF) .
*** State Holidays The holiday schedule for State employees is established by the Legislature.
The following are legal holidays:
January 1.............................................. New Year's Day
Third Monday in January.................. Martin Luther King, Jr.'s Birthday
Third Monday in February................ Washington’s Birthday
Last Monday in May........................... Memorial Day
June 19................................................ Juneteenth Day
July 4.................................................... Independence Day
First Monday in September.............. Labor Day
Last Friday in October....................... Nevada Day
November 11........................................ Veterans' Day
Fourth Thursday in November........ Thanksgiving Day
Friday following the Fourth Thursday in November...................... Family Day
December 25........................................ Christmas Day
When January 1, June 19, July 4, November 11, or December 25 falls on a Saturday, the preceding Friday is the observed legal holiday. If these days fall on Sunday, the following Monday is the observed holiday. Eligibility for holiday pay is covered by the provisions of NAC 284.255
Closing Date/Time: Continuous
Job Summary
The Nevada DIVISION OF CHILD AND FAMILY SERVICES (DCFS) is recruiting for a FOOD SERVICE COOK/SUPERVISOR II for a position located at the Caliente Youth Center (CYC), an 80-bed facility for youth aged 14-18 located in rural Caliente, NV. Food Service Cooks are responsible for quantity food preparation and service according to standardized menus and recipes in this 24-hour residential/institutional setting. Incumbents shall prepare quantity food preparation and servicing according to standardized menus and recipes in a residential youth setting. Serve 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. The position requires supervision and cleaning after meal preparation. Maintain close and constant surveillance to ensure the control and security of tools and equipment used in food preparation and service areas as required in the work setting. 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.
Essential Qualifications
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.
Job Duties
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 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.
Knowledge, Skills, and Abilities
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: Victoria Sheehan - ToriSheehan@admin.nv.gov
The State of Nevada is an equal opportunity employer dedicated to building diverse, inclusive, and innovative work environments with employees who reflect our communities and enthusiastically serve them. All applicants are considered without regard to race, color, national origin, religion or belief, age, disability, sex, sexual orientation, gender identity or expression, pregnancy, domestic partnership, genetic information (GINA), or compensation and/or wages.
Please send direct Inquiries or correspondence to the recruiter listed on this announcement.
Benefits include:
- Health Insurance: Medical, dental, life, and disability insurance programs for employees and their dependents/family are offered through the Public Employees’ Benefits Program (PEBP) .
- Vacation: Accrual of three weeks of annual leave each year.
- Sick Leave: Accrual of three weeks of sick leave each year.
- Holidays: 12 paid holidays per year.
- Retirement: Participation in the Nevada Public Employees Retirement System (PERS) . Employees do not contribute to Social Security but will contribute to PERS if their position is at 50% or more full-time equivalency. For more information on how PERS service may impact Social Security benefits, visit the SSA publication .
- Deferred Compensation: The State offers a voluntary Deferred Compensation Program .
- No Nevada state income tax.
- Public Service Loan Forgiveness: Eligible due to public sector employment.
- Longevity Payments Eligibility: Employees who have received a performance rating of “standard” or better and have completed eight (8) or more years of continuous service are eligible for longevity pay.
Additional benefits may apply to employees covered under a Collective Bargaining Agreement (CBA), depending on their designated bargaining unit. For more information, visit the Labor Relations Unit (LRU) .
For more details about your rights and responsibilities as a State of Nevada employee, please review the State of Nevada Employee Handbook (PDF) .
*** State Holidays The holiday schedule for State employees is established by the Legislature.
The following are legal holidays:
January 1.............................................. New Year's Day
Third Monday in January.................. Martin Luther King, Jr.'s Birthday
Third Monday in February................ Washington’s Birthday
Last Monday in May........................... Memorial Day
June 19................................................ Juneteenth Day
July 4.................................................... Independence Day
First Monday in September.............. Labor Day
Last Friday in October....................... Nevada Day
November 11........................................ Veterans' Day
Fourth Thursday in November........ Thanksgiving Day
Friday following the Fourth Thursday in November...................... Family Day
December 25........................................ Christmas Day
When January 1, June 19, July 4, November 11, or December 25 falls on a Saturday, the preceding Friday is the observed legal holiday. If these days fall on Sunday, the following Monday is the observed holiday. Eligibility for holiday pay is covered by the provisions of NAC 284.255
Closing Date/Time: Continuous