Food Technologist Jobs in Las Vegas, NV

***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 Department of Corrections is hiring for a Food Service Cook/Supervisor 3 based at Florence McClure Women’s Correctional Center in Las Vegas. This position will prepare and/or supervise quantity food preparation and serving according to standardized menus and recipes in an institutional setting. This position supports the Food Service Manager in the day-to-day culinary operations that serve three meals daily to an inmate population of approx. 900 with attention to nutritional/dietary needs and safe food handling/health code requirements. The Food Service Cook/Supervisor 3 will review the master menu to determine food quantities required for specified recipes and anticipated populations, extend recipes as required, order food, conduct inventories and create necessary reports, monitor/control costs and minimize waste. Incumbent will monitor the security of the general kitchen area and food, provide training and orientation to new staff and inmates regarding agency policies and procedures, food preparation and service, to ensure compliance with health, sanitation and safety regulations.

Essential Qualifications

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.

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/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 or correctional setting serving three meals daily to over 500 individuals; order and obtain food and kitchen supplies; schedule, assign, coordinate and review work of a staff of 20 or more inmates on an assigned shift; monitor security of the general kitchen area and food; provide training and orientation to new staff/inmates 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: 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 – q.ashley@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.