JOB
The Nevada Department of Corrections is hiring for a Food Service/Cook Supervisor 3 in Indian Springs. The Food Service/Cook Supervisor 3 will work in a correctional setting serving three meals daily to as many as 4,000 individuals: schedule, assign, coordinate and review work of a staff of up to 35 or more offenders on an assigned shift; monitor general security of the kitchen area and food items, provide training and orientation to new staff/offenders regarding agency policies and procedures, food preparation and service, as well as health and safety regulations.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.
EXAMPLE OF DUTIES
Graduation from high school or equivalent education and four years of experience which involved planning, preparation and serving of regular and special meals; following established menus; ordering food supplies; and maintaining records in an military, institutional, correctional, healthcare, hospitallity, or other large quantity food service facility. One year of the required experience must have been in a supervisory capacity; OR one year of experience as an Food Service Cook/Supervisor II in Nevada State service; OR an equivalent combination of education and experience.
SUPPLEMENTAL INFORMATION
Working knowledge of: supervisory techniques and practices. Ability to: train and supervise others in the preparation of three meals daily for over 500 individuals in an institutional or correctional setting; plan, organize and coordinate food preparation and bakery operations; schedule and assign food service and bakery duties to a large staff; and all knowledge, skills, and abilities required at the lower levels. 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: Susan Ashley -
[email protected]