ACFSA | Association of Correctional Food Service Affiliates

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Available Jobs:
Director of Operations - Corrections
District Manager - Corrections Upper Midwest
Sheriff's Jail Cook
Sheriff's Senior Manager I - Food Services
Food Service Director
Operations Support Manger - Midwest
District Manager
Correctional Food Services Supervisor
Correctional Cook
Correctional Senior Food Service Worker


Director of Operations - Corrections
CompanyA'viands, LLC.Date Posted12/11/2014
Contact InfoPlease complete an online application through JobApp using the following link:
Websitehttps://secure.jobappnetwork.com/jobappl/Director-of-Operations--Corrections-job-Roseville-MN-US-230029.html
DescriptionA'viands, a progressive Minnesota-based food and services management company, is seeking a hands-on and innovative Director of Operations to provide support to the operations field staff and new business development staff of the Corrections Group throughout the Country.

Position Summary:
Responsible for support to the operations field staff and new business development staff of the Corrections Group by providing support services to Corrections District Managers, Food Service Directors, Business Development Directors and the Group Vice President. Responsible for monitoring the adherence of the organization's policies and procedures while providing administrative direction for food preparation, distribution and service, budgeting, financial management, purchasing, sanitation standards, human resources and safety practices, and staff development. Also monitors compliance with standards of practice and regulatory requirements. The Director of Operations is an integral part of the future success of the organization as whole and works closely with all supporting departments within the organization. This position is to provide support service to all Regions.

About us:
A'viands is based in Roseville, Minnesota and provides services to senior living communities, nursing homes, hospitals, correctional facilities, colleges and universities, school districts and business dining facilities across the country. We offer competitive salary and benefits including medical, dental, and vision insurance, tuition reimbursement and a generous 401K. If you have the passion to grow with a dynamic organization, we encourage you to apply now!

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer
Responsibilities
  • Ensure continuous improvement process for all operational systems, processes and policies in support of organization's mission.
  • Manage and increase the effectiveness and efficiency of Support Services (IT, Nutrition, Culinary, Human Resources, Accounting, and Learning & Development) through improvements to each function as well as coordination and communication between support and operational functions.
  • Lead the Safety Initiatives in the Corrections Group.
  • Compliance with ACA, State DOC and local procedures and practices.
  • Support company policies, procedures and programs while mentoring and holding the District Managers accountable to the same.
  • Oversee overall financial management and results, planning, systems and controls.
  • Oversee and review annual location and District Mangers budgets in conjunction with the Group Vice President.
  • Development of program budgets for all National School Lunch Program accounts, assigned Districts and Overhead Support Positions.
  • Consult with Group Vice President and other departments regarding the technical and administrative aspects of correctional food service. Coordinate food service activities with other disciplines.
  • Maintain ongoing communication with Nutrition & Wellness / Support staff to keep informed of customer nutritional concerns.
  • Oversee monthly and quarterly assessments of locations.
  • Provide orientation and design specific training and development programs for staff
  • Plan, conduct, and oversee continuous employee training and competencies.
  • Monitor specific staffing patterns to include: appropriate levels, replacement procedures, and assignments appropriate to qualifications.
  • Conduct quarterly leadership meetings.
  • Attend department head, safety, quality assurance, and other facility or corporate meetings as directed.
  • Make frequent inspections of all work, storage, and servicing areas to determine that regulations and directions governing Foodservice activities are followed including compliance with safety and sanitation.
  • Keep Executive Leadership and Group Vice President informed of department activities, needs, and problems.
  • Review Group performance and institute changes in techniques or procedures to improve services, simplify work flow, assure compliance with regulatory requirements, and promote more efficient operations.
  • Coordinate with Business Development Directors on all sales processes and contract renewals in Corrections Group.
  • Assist with New Business Prospect presentations and operational plan development.
  • Coordinate with District Manager's transitions and support staff for new account openings.
  • Attend location meetings with clients, District Manager' and Food Service Director's to discuss challenges.
  • Assist District Managers with the development of action plans and monitor the improvement process.
  • Stay current with all Federal and State program school nutrition requirements and reimbursement processes.
  • Assist in design of all emergency planning processes.
  • Other duties as assigned.
Requirements
  • Must be able to obtain and maintain a security clearance for access to all locations.
  • Bachelor's degree
  • Minimum 5 years' experience multi-location management in the corrections industry.
  • Minimum 5 years' experience coordinating food service operations.
  • Demonstrated ability to lead the transition/opening process of large multi-site corrections food service contracts simultaneously.
  • Demonstrated ability to teach others.
  • Demonstrated ability to relate well to individuals and groups with widely varying backgrounds, perspectives, education, and skills.
  • Demonstrated excellent work record, superior communication, cooperation, and organizational skills.
  • Demonstrated experience in supervising large staff.
  • Ability to travel frequently.
  • Maintain a valid driver's license.
Application Deadline01/28/2015

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District Manager - Corrections Upper Midwest
CompanyA'viands, LLC.Date Posted12/11/2014
Contact InfoPlease complete an online application through JobApp using the following link:
Websitehttps://secure.jobappnetwork.com/jobappl/District-Manager--Corrections-Upper-Midwest-job-Roseville-MN-US-230030.html
DescriptionA'viands, a progressive Minnesota-based food and services management company, is seeking a hands-on and innovative District Manager to be based in the Minnesota or Wisconsin areas to help manage clients for the Corrections segment within the Upper Midwest region.

About us:
A'viands is based in Roseville, Minnesota and provides services to senior living communities, nursing homes, hospitals, correctional facilities, colleges and universities, school districts and business dining facilities across the country. We offer competitive salary and benefits including medical, dental, and vision insurance, tuition reimbursement and a generous 401K. If you have the passion to grow with a dynamic organization, we encourage you to apply now!

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer
Responsibilities
  • Cultivate and maintain business partnerships with clients by developing a broad knowledge and understanding of clients' and their customers' needs and expectations, including:
  • Plan and develop each unit's operational budgets and demonstrate an understanding of A'viands' financial objectives for each unit.
  • Provides assistance to the Business Development Directors, as needed, with new business bids, rebids for current clients/customers, and the development of new programs.
  • Demonstrate working knowledge of operational, accounting and human resources policies and procedures (i.e. new hire process, payroll, etc.).
  • Hold Food Service Directors and employees accountable for behavior and performance, following Corrective Action guidelines when necessary.
  • Conduct training and development needs assessment of Food Service Directors and arrange necessary training, including the areas of food and cost productions, customer services, team building, time management, human resources skills, etc.
  • Meet with Food Service Directors on an individual basis to assess goals and areas of opportunity.
  • Support Food Service Directors in conducting training and development needs assessment of employees and assist in arranging appropriate training sessions/tools.
Requirements
  • 5 years' of multisite management experience within a correctional facility and/or a minimum of 2 years' of college coursework.
  • Demonstrated ability to lead and guide teams.
  • Strong initiative.
  • Strong ability to communicate effectively, both verbally and in writing.
  • Ability to maintain confidentiality of records and information.
  • Ability to travel frequently up to 85%.
  • Preferred residence in Minnesota or Wisconsin.
Application Deadline01/28/2015

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Sheriff's Jail Cook
CompanyVentura County Sheriff's OfficeDate Posted12/05/2014
Contact InfoFINAL FILING DATE: This is a continuous recruitment and may close at any time; therefore, apply as soon as possible if you are interested in it. Your application must be received by County of Ventura Human Resources in Ventura, California, no later than 5:00 p.m. on the closing date.


To apply on-line, please refer to our web site at www.ventura.org/hr. If you prefer to fill out a paper application form, please call (805) 654-5129 for application materials and submit your application to County of Ventura Human Resources, 800 S. Victoria Avenue, L-1970, Ventura, CA 93009.

For further information about this recruitment, please contact Gerald Chambers by email at or phone (805) 477-1921.
Websitehttp://www.vcsd.org/index.php
DescriptionUnder direction, performs large quantity cooking in a Sheriff's correctional institution (jail) and performs related work as required.

Work will involve contact and direction of jail inmates in the preparation and serving of food.
ResponsibilitiesDuties may include but are not limited to the following:

Prepares and cooks in accordance with the State of California requirements for prisoner and inmate caloric intake;

Assists in the serving of food at correctional facility(ies);

Maintains cleanliness of work area and equipment;
Directs and trains inmate help in the preparation and serving of food; and

Performs other related duties as required.
RequirementsThese are entrance requirements to the examination process and assure neither continuance in the process nor placement on an eligible list.

KNOWLEDGE, SKILLS and ABILITIES: Working knowledge of: methods of preparing food in quantity and considerable variety, kitchen sanitation, and food storage.

Working ability to: plan and direct the work of others; write simple English sentences; understand and follow written and oral instructions and recipes; prepare tasty food, serve it attractively, and prepare large quantities of food required with a minimum of waste.

EDUCATION, TRAINING, and EXPERIENCE: A minimum of two (2) years experience as a cook in a kitchen preparing a variety of meals in large quantities.

NECESSARY SPECIAL REQUIREMENT: Incumbents must possess and maintain a valid California driver license. It cannot be restricted, suspended, or revoked.

DESIRED: Institutional or correctional facility cooking experience.
Application Deadline02/04/2015

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Sheriff's Senior Manager I - Food Services
CompanyVentura County Sheriff's officeDate Posted12/05/2014
Contact InfoFINAL FILING DATE: This is a continuous recruitment and may close at any time; therefore, apply as soon as possible if you are interested in it. Your application must be received by County of Ventura Human Resources in Ventura, California, no later than 5:00 p.m. on the closing date.

To apply on-line, please refer to our web site at www.ventura.org/hr. If you prefer to fill out a paper application form, please call (805) 654-5129 for application materials and submit them to County of Ventura Human Resources, 800 S. Victoria Avenue, L-1970, Ventura, CA 93009.

For further information about this recruitment, please contact Gerald Chambers by email at or phone (805) 477-1921.
Websitehttp://www.vcsd.org/index.php
DescriptionUnder direction, plans, organizes, directs and evaluates the effectiveness of a complete dietetic and food service program for the Sheriff's Office.

This program is a large scale food services operation that includes budgeting, menu planning, coordination of food purchases, and overseeing the preparation of food for jail inmates and employees assigned to the Sheriff's Office. The incumbent is also responsible for supervising staff. Work will include close contact with inmates in the preparation of food.
ResponsibilitiesDuties may include but are not limited to the following:
  • Formulates and directs the implementation of policies regarding culinary services for the various Sheriff's facilities;
  • Directs and supervises operations and personnel of institutional kitchens, dining rooms and storerooms;
  • Studies existing and proposed culinary programs in order to standardize or improve services;
  • Coordinates the food service programs with other operations of the facilities;
  • Coordinates institutional food production with purchased foodstuffs;
  • Directs the preparation of menus, requisitioning of supplies, maintenance of inventories and other activities related to control of meal costs;
  • Analyzes food needs and purchases for Sheriff's facilities and makes recommendations regarding foodstuffs to be purchased;
  • Reviews specifications and estimates and makes decisions regarding the purchase of equipment, materials and supplies;
  • Develops plans for food preparation, storage and service for new or remodeled facilities;
  • Confers with the facility administrators and advises them on the food service program;
  • Prepares the culinary services budget and other reports;
  • Represents the department at meetings related to food production and service; and

  • Performs related duties as assigned.
RequirementsThese are entrance requirements to the examination process and assure neither continuance in the process nor placement on an eligible list.

EDUCATION, TRAINING, and EXPERIENCE:
Four (4) years of progressively responsible experience in budgeting, purchasing, menu preparation and production of food in large quantities and varieties, including at least two (2) years of responsible supervisory experience.

NECESSARY REQUIREMENT: Possession of or ability to obtain a California driver license.

DESIRED:
Experience managing the food service operation of a correctional facility, hospital, university or similar institution.
Experience managing a large scale kitchen that prepares a variety of foods and serves 4,000-5,000 meals per day.

Knowledge, skills, and abilities:
Working knowledge of: commercial kitchen equipment and cooking methods; freezing methods and equipment; budgeting, processing reports, work scheduling, food purchasing and inventory control.

Working ability to: supervise the work of a kitchen staff in an efficient manner; to efficiently use existing products in order to keep food costs at a minimum.
Examination Process:
Application Deadline01/15/2015

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Food Service Director
CompanyHarris County Sheriff's OfficeDate Posted11/25/2014
Contact InfoEMPLOYMENT IS CONTINGENT ON PASSING A CRIMINAL BACKGROUND CHECK UPON RECEIVING A CONDITIONAL OFFER OF EMPLOYMENT, ALL APPLICANTS ARE SCREENED FOR THE PRES-ENCE OF ILLEGAL DRUGS

APPLY AT: www.hcsojobs.com
Websitewww.hcsojobs.com
DescriptionDirector of Food Services for the overall operation of the Food Service Section within the Harris County Sheriff's Office Facilities.
ResponsibilitiesThe Director of Food Services is responsible for the overall operation of the Food Service Section. Primary responsibilities include training and supervising the Food Service Managers and other kitchen personnel; ensuring compliance with applicable criteria of the Texas Commission on Jail Standards; developing and writing specifications for food, equipment and supplies; developing menus; ensuring compliance with budgetary requirements for food, equipment and sup-plies; monitoring operations of each of the jail kitchens by routine physical inspections; reviewing documentation of meal production and health department inspections; and performing other related duties as required.
Requirements***Must be a Licensed Dietician (required***
  • Bachelor's Degree in Management, Hotel and Restaurant Management, or related field.
  • 3 years of experience with volume food service production management or comparable management experience.
  • Experience with formal competitive bidding processes.
  • Ability to work overtime and/or varying duty hours as needed, including being on-call after hours.
  • Experience coordinating food ordering and delivery between multiple facilities.
  • Proficiency with the Microsoft Office Suite, to include Word and Excel.
  • Experience monitoring budgets and other financial information to ensure expenditures are authorized and appropriate.
Application Deadline02/28/2015

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Operations Support Manger - Midwest
CompanyA'viands, LLC.Date Posted11/20/2014
Contact InfoPlease complete an online application through JobApp using the following link: https://secure.jobappnetwork.com/jobappl/Operations-Support-Manager--Corrections-Midwest-job-Saint-Paul-MN-US-214030.html
Websitewww.aviands.com/careers
DescriptionA'viands, a progressive Minnesota-based food and services management company, is seeking a hands-on and innovative Operations Support Manager to support and grow correctional food service operations in the Mid-West. Qualified candidates must be willing to reside in the Minneapolis/Saint Paul area and have correctional food service management experience.

About us:
A'viands is based in Roseville, Minnesota and provides services to senior living facilities, nursing homes, correctional facilities, colleges and universities, school districts and business dining facilities in the Midwest, Southwest and East Coast. We offer a competitive salary and benefits including medical, dental, and vision insurance, tuition reimbursement and generous 401K. If you have the passion to grow with a dynamic organization, we encourage you to apply now!

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer
Responsibilities
  • Plan, organize and supervise daily food service, catering and retail operations in a correctional setting.
  • Assist with overseeing P&L and budgeting as it pertains to each account.
  • Implement institutional food service programs that involve the procurement, culinary and nutrition and wellness departments.
  • Act as the liaison with Home Support Office and Field Food Service Director's, editing and auditing food service software.
  • Implement and support new correctional culinary programs.
  • Train the Food Service Director's to utilize proper operational meal planning and portion control procedures.
  • Assist with new business assessments.
  • Assist with new business openings.
Requirements
  • Bachelor's degree in culinary arts or related field work experience.
  • Minimum 2 years' experience coordinating food service operations in a high volume setting.
  • Correctional Food Service experience is required.
  • Must reside in the Minneapolis/Saint Paul area.
  • Ability to travel frequently, up to seven days per week and multiple weeks at a time.
  • Possess professionalism and passion for customer and client relations.
  • Demonstrated ability to relate well to individuals and groups with widely varying backgrounds, perspectives, education and skills is required.
  • Excellent work record, superior communication, cooperation, and organizational skills required.
  • Demonstrated institutional, correctional, hotel, or restaurant culinary skills to include large quantity production.
Application Deadline12/31/2014

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District Manager
CompanyValley Services Inc.Date Posted08/05/2014
Contact InfoInterested candidates should apply online by visiting our website at www.valleyinc.com
Websitehttp://valleyinc.com
DescriptionValley Services Inc., a leader in the contract food service industry, is seeking to fill the position of District Manager to be based in Mississippi to help manage clients for the Corrections segment within the state of MS.
ResponsibilitiesPOSITION SUMMARY:
The District Manager responds to account needs in areas of management, client interactions, and maintenance of company systems and policies. The District Manager completes special project assignments and assists the sales department with Valley's growth opportunities. The District Manager monitors the operation of all assigned accounts to ensure that Valley's vision, goals, and objectives are met based on client and contractual obligations.

ESSENTIAL FUNCTIONS / STANDARDS OF PERFORMANCE:
  • Analyzes monthly financial statements and variance reports to ensure compliance meeting the targeted profit objectives (CFO) for account(s) as indicated in the annual budget and follow-up with appropriate action
  • Maintains communication and managerial activity within client base to meet contractual obligations and secure business continuity and longevity
  • Assists Sales and Marketing Department in new contract development and contract retention
  • Provides management direction, develops plans and evaluates employees for personal and professional growth and support
  • Ensures that assigned units meet all applicable regulatory and contractual obligations
  • Serves as a liaison between the corporate office, clients, and unit management staff while pursuing continuous improvement of unit operations

POSITION RELATIONSHIPS:
The District Manager reports directly to the applicable Director of Operations or Executive Vice President and has direct supervision over assigned unit management staff. The District Manager has indirect supervision of hourly employees of assigned units.
RequirementsJOB QUALIFICATIONS
Education/Experience:
A high school diploma or equivalent and three (3) years of experience in a food service environment is required. At least two (2) years of supervisory experience is required. A working knowledge and experience of computers and Microsoft Office Suite systems, including the use of Internet/internet and electronic mail systems is required. Experience with financial reports, budgets, cash handling and statistical analysis is required. ServSafe Certification required. A Bachelor's degree in Food Service Management, Nutrition Science, Dietetics, Business Administration or related field is preferred. Prior experience and knowledge of production management, food presentation, and catering preferred.

Competencies:
  • Must possess excellent written and verbal communications skills to communicate with all educational levels, including employees, vendors, clients and customers
  • Must have the ability to make judgments concerning the interpretation of policies and procedures
  • Must have the ability to assist with sales projects and proposals
  • Must have the ability to handle complaints at numerous levels
  • Must have the ability to direct and control management activities of others to meet goals and objectives
  • Must have the ability to mentor, coach and train employees
  • Must have a strong knowledge of expense management, financial planning, and strategic planning
Application Deadline12/31/2014

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Correctional Food Services Supervisor
CompanySheriff's Department for The County of RiversideDate Posted06/26/2014
Contact InfoWith specific questions regarding this recruitment, contact Cameron Hacker at 951-955-5463 or by email at
Websitehttp://www.joinrsd.org/
DescriptionOur Department is seeking qualified candidates for Correctional Food Services Supervisor positions (Current and future), whom will work in one of our four correctional facilities: Riverside (Robert Presley Detention Center), Banning (Smith Correctional Facility), Temecula's Southwest Detention Center, or in Indio.
In order to be considered for this opening you must meet the following criteria:

Experience:Two years of large quantity cooking experience (please see note below) in an institutional, military, large commercial kitchen, or similar setting which has developed skills in measuring and mixing ingredients according to recipes and number of persons to be served. This experience must have included a minimum of one year of supervising food service personnel.

Please note: Large quantity cooking is defined as: cooking an entire meal (meat, starch, and vegetables) for a minimum of 350 people per event, mixing ingredients from scratch using recipes.

See "Recruiting Guidelines" below for a detailed review of the minimum requirements

For timely consideration, please follow these 4 steps carefully

In your objective, please indicate that you are interested in the Correctional Food Service Supervisor, and any other positions you may qualify for.

Review your resume and ensure that you have included both month and year for the start date and end date of each position you previously held. Please offer explanations for any gap in employment.

Review your resume and make sure that you meet or exceed the experience requirement of both supervisory and cooking experience. Please be detailed when listing AND describing your job duties for each position held.

Submit this information via the "Apply Now" link above this job postings.

Work Environment: Work inside a correctional facility with exposure to inmates; extremes in temperature; heavy machinery, fire, heat, cleaning chemicals, slippery surfaces, noise and vibration, steam and hot water, cramped areas, and electrical appliances. Sometimes, food transportation by truck will be required.

Physical requirements: To perform the essential duties of this position, applicants must be able to perform physical tasks such as frequent lifting over 50 pounds, carrying objects weighing over 25 lbs; frequent bending, stooping, squatting or crawling. The position requires long periods of standing/walking, and the ability to speak and hear well enough to communicate clearly and understandably.

Incumbents of positions in this class are characterized by performing the more responsible and skilled food service worker assignments, by training and overseeing the work of inmates and food service workers assigned to the kitchen, and by ensuring adherence to work standards including safety and sanitation.
Responsibilities
  • Selects, trains, and supervises cooks and food service workers who prepare and serve food; plans, assigns, schedules, and evaluates the work of food service personnel.
  • Directs the food preparation activities at juvenile or adult detention facilities; assists in analyzing needs and preparing and managing the budget; maintains cost accounting records, developing forms and records for food production cost control when necessary.
  • Assists in developing long range and short range plans for a food service operations and facilities; coordinates and supervises the work of food service personnel, inmates, and/or juveniles preparing, cooking, and serving food.
  • Maintains the security of the kitchen area and enforces disciplinary measures when needed; instructs and trains inmates and/or juveniles in the operation of equipment used in semi-skilled kitchen tasks.
  • Plans and prepares menus and food quantity requirements; ensures that ingredients are prepared, cooked, and served correctly for taste and wholesomeness; directs preparation of meals to meet special dietary requirements.
  • Coordinates and schedules work activities in order to have meals prepared and available; develops specifications for purchasing of food supplies; orders, receives, checks, and stores foods and supplies.
  • Participates and directs the cleaning of food preparation areas, kitchen equipment, dining rooms, and storerooms in order to comply with State and County sanitation laws, rules, and regulations.
  • Accounts for and secures all equipment and food supplies; prepares and keeps records and reports on work and food preparation activities.
  • Inspects and insures that kitchen equipment is maintained and operated according to safety procedures.
  • Trains employees in the operation of kitchen equipment, sanitation, food preparation, and security procedures.
  • Participates in design of new kitchen facilities; performs duties of a cook and works rotating shifts as needed.
RequirementsExperience:Two years of large quantity cooking experience (please see note below) in an institutional, military, large commercial kitchen, or similar setting which has developed skills in measuring and mixing ingredients according to recipes and number of persons to be served. This experience must have included a minimum of one year of supervising food service personnel.

Please note: Large quantity cooking is defined as: cooking an entire meal (meat, starch, and vegetables) for a minimum of 350 people per event, mixing ingredients from scratch using recipes.

Knowledge of: The principles of supervision and training; fundamentals of dietetics; practices, methods, and equipment used in preparing, cooking, and serving food in large quantities; behavior of persons in detention facilities; sanitation methods in cleaning and maintaining equipment; practices of ordering, storing, and inventorying large quantities of food; common weights and measures; occupational hazards and safety precautions of kitchen areas and equipment.

Ability to: Direct the food service operations of a detention facility; supervise the work of employees, inmates, and juveniles; prepare cook, and coordinate cooking processes so that nutritional meals are prepared and served on time; instruct and train inmates and juveniles in semi-skilled food preparation, service, and cleaning tasks; estimate food quantity requirements for designated numbers of meals with a minimum of waste; follow oral and written directions; provide concise oral and written instructions; prepare and keep work and food preparation activity records and reports; inventory supplies and equipment; maintain effective working relationships with and between employees, inmates, and juveniles; maintains effective security of kitchen personnel, equipment, and utensils.

Regarding schedules: Employees in this position are expected to work one of two schedules on rotating shifts of 4 months.

- Schedule A: 2:00 am to 11:30 am
- Schedule B: 10:00 am to 7:30 pm
Note: Employees will be expected to work some weekends and holidays
Application Deadline12/31/2014

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Correctional Cook
CompanySheriff's Department for The County of RiversideDate Posted06/26/2014
Contact InfoWith specific questions regarding this recruitment, contact Cameron Hacker at 951-955-5463 or by email at
Websitehttp://www.joinrsd.org/
DescriptionWe are recruiting for current, and future, vacancies in Riverside, Banning, and Indio.

The County of Riverside is looking for a few highly experienced cooks, capable of running a large industrial kitchen and prepare several hundred meals in a fast-paced environment. In this position, you will gain supervisory experience as well as valuable experience maintaining and running an industrial sized kitchen.

Work Environment: Work inside a correctional facility with exposure to inmates; extremes in temperature; heavy machinery, fire, heat, cleaning chemicals, slippery surfaces, noise and vibration, steam and hot water, cramped areas, and electrical appliances. Sometimes, food transportation by truck will be required.

Physical requirements: To perform the essential duties of this position, applicants must be able to perform physical tasks such as frequent lifting over 50 pounds, carrying objects weighing over 25 lbs; frequent bending, stooping, squatting or crawling. The position requires long periods of standing/walking, and the ability to speak and hear well enough to communicate clearly and understandably.

This is the experienced working level class in the Cook-Detention series. Incumbents work without immediate supervision and are required to perform the full range of cooking assignments. Positions are responsible for the preparation of food for assigned shifts, while supervising lower level food service personnel, inmates, or juveniles in semi-skilled kitchen tasks.
Responsibilities
  • Prepares, cooks, and seasons soups, meats, fish, poultry, vegetables, desserts, and other foods; substitutes meals when scheduled food supplies are not available.
  • Assists in ordering, receiving, checking, and storing foods and supplies.
  • Supervises food service workers, inmates, or juveniles assisting in food preparation, serving, and cleaning of kitchen facilities and equipment; maintains the security of the kitchen area and enforces disciplinary measures when needed; instructs and trains food service workers, inmates, or juveniles in the operation of equipment used in semi-skilled kitchen tasks.
  • May perform meat cutting and baking duties.
  • Prepares routine records and reports; will be required to work various shifts when other cooks are not available.
  • May prepare and submit documented incident reports.
RequirementsExperience: One year of large quantity cooking, and baking, experience in an institutional, military, large commercial kitchen, or similar setting which has developed skills in measuring and mixing ingredients according to recipes and number of persons to be served. Please note: For the purposes of this recruitment, "Large quantity cooking experience" is defined as regular experience preparing, from scratch, entire meals (protein, starch, and vegetables) for 350 or more people with little to no assistance.

Or

Experience: One year of experience in food service work within a detention facility that provided the knowledge, skills, and abilities below.

Or

Experience: Two years of experience in food service work in an institutional, military, or large commercial kitchen or similar setting that provided the knowledge, skills, and abilities below.

Knowledge of: The practices, methods, and equipment used in preparing, cooking, baking, and serving food in large quantities; behavior of persons in detention facilities; sanitation methods in cleaning and caring or equipment; storing and inventorying large quantities of food; common weights and measures; occupational hazards and safety precautions of kitchen areas and equipment.

Ability to: Prepare, cook, bake, and coordinate cooking processes so that nutritional meals are prepared and served on time; guide and instruct inmates and juveniles in semi-skilled food preparation, service, and cleaning tasks; read and understand recipes, labels, and instructions for food preparation; perform basic mathematical operations to determine the proportions of ingredients with a minimum of waste; cut, slice, and grind meat and poultry; follow oral and written directions; maintain personal cleanliness and neatness; maintain effective working relationships with inmates and juveniles; maintain effective security of kitchen equipment and utensils; prepare routine records and reports.

Shifts: Selected candidates must be able to work weekends and some holidays, as well as be available for shift rotations as follows: 2:00 A.M. - 11:30 A.M.; 10:00 A.M. - 7:30 P.M.; and 6:00 A.M. - 3:30 P.M.
Application Deadline12/31/2014

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Correctional Senior Food Service Worker
CompanySheriff's Department for The County of RiversideDate Posted06/26/2014
Contact InfoWith specific questions regarding this recruitment, contact Cameron Hacker at 951-955-5463 or by email at
Websitehttp://www.joinrsd.org/
DescriptionAre you looking to start a career in food service? Need the essential industrial kitchen experience, but lack a place to start? Our Senior Food Service Worker classification is a great entry level position that will teach you the ropes of working in, and running, a large scale food service operation.

At the County of Riverside, the Correctional Senior Food Service Workers are the backbone of the kitchen, and work hand in hand with our cooks to ensure thousands of meals are prepared, from scratch, and served on time every day. To round out your industrial kitchen experience, you will be introduced to, and trained on, proper food inventory and storage techniques, as well as gain valuable supervisory experience.

Work Environment: Work inside a correctional facility with exposure to inmates; extremes in temperature; heavy machinery, fire, heat, cleaning chemicals, slippery surfaces, noise and vibration, steam and hot water, cramped areas, and electrical appliances. Sometimes, food transportation by truck will be required.

Physical requirements: To perform the essential duties of this position, applicants must be able to perform physical tasks such as frequent lifting over 50 pounds, carrying objects weighing over 25 lbs; frequent bending, stooping, squatting or crawling. The position requires long periods of standing/walking, and the ability to speak and hear well enough to communicate clearly and understandably.
Responsibilities
  • Instructs and trains inmates in the operation of equipment used in food preparation, serving, cleanup, and other kitchen tasks; follows established rules and regulations to maintain the security of the kitchen area; prepares and oversees the preparation of vegetables, salads and salad dressings, and routine desserts and baked goods.
  • Participates in the cleaning of food preparation areas, kitchen equipment, dining rooms, and storerooms; observes and inspects the work to ensure adherence to safety and sanitation regulations and practices, and to ensure work is accomplished properly and efficiently.
  • Provides technical supervision and guidance to improve the quality and quantity of work performed; checks work in progress and upon completion to ensure assignees are following daily time schedules; fills in job completion charts at end of assigned shift.
  • May unload, lift, and carry foodstuffs from trucks and warehouse, and place them in designated areas.
RequirementsExperience: One year of experience in the preparation and serving of food that would have developed the knowledges and abilities listed below.

Knowledge of: The methods, practices, utensils, and equipment used in serving food and cleanup activities such as food and dish carts and dishwashers; the techniques, utensils, knives, and equipment used for chopping, slicing, mixing, and measuring foodstuff used in preparing food; sanitation methods and practices associated with food handling and maintaining cleanliness of kitchen and food serving areas and equipment; occupational hazards and safety precautions of kitchen and food service areas and equipment; the preparation and serving of food for special diets.

Ability to: Read, understand, and follow oral and written directions; write simple diet menu instructions; perform simple math calculations; be courteous and tactful with staff members; instruct and train inmates and others in the methods and techniques used in serving food and clean up activities; provide clear and concise oral instructions; maintain effective working relationships with others; prepare and keep simple records pertaining to food service quality control; lead and inspect the work of Inmate Workers; coordinate the Inmate Workers.

Shifts: Incumbents are expected to work weekends and holidays on a rotating shift 2:00 am - 11:30 am, 9:30 - 7:00 pm, and 6:00 pm - 3:30 am.
Application Deadline12/31/2014

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