Overview
Position Title:Culinary Coordinator
Company:City Of Carson City
Location:Carson City, NV
Job Description:
This is a full-time, FLSA non-exempt position with the Sheriff’s Office. Under general supervision, plans, coordinates, supervises and participates in meal planning, preparation and distribution in a detention facility.
Responsibilities:
- Plans, organizes, assigns, coordinates, and evaluates the work of assigned staff.
- Recommends selection of staff; trains staff in work procedures; recommends discipline as required.
- Coordinates the day-to-day operation of an institutional kitchen, including the preparation and distribution of meals and snacks.
- Inventories and orders food and supplies and maintains inventory control.
- Plans menus for meals and snacks that are nutritious and appealing and in accordance with established nutritional and special dietary guidelines and state and federal regulations.
- Oversees inmates and personally participates in the preparation, cooking and portioning of meals; supervises inmates in the proper, safe and effective cleaning and laundry services.
- Inspects the kitchen, storeroom, refrigerators and serving areas to ensure safe and sanitary conditions.
- May drive a personal or City motor vehicle in order to pick up supplies.
- Purchases supplies in an efficient and cost-effective manner; negotiates with vendors to ensure purchase of quality products at a reasonable rate; monitors expenditures and manages assigned budget.
- Receives food and supplies, unpacks and stores in the appropriate location.
- Maintains records of food and supplies used, meals served, etc.; prepares periodic and special reports.
- Monitors and maintains the security of facilities and equipment.
- Contributes to the efficiency and effectiveness of the unit’s service to its customers by offering suggestions and directing or participating as an active member of a work team.
- Uses standard office equipment, including a computer, in the course of the work.
- Demonstrates courteous and cooperative behavior when interacting with the public, inmates and City staff; acts in a manner that promotes a harmonious and effective workplace environment.
Requirements:
- Principles and practices of employee supervision, including selection, work planning, organization, performance review and evaluation, and employee training and discipline.
- Nutritional and menu planning guidelines, including state and federal regulations.
- Inventory control and record keeping principles and practices.
- Safe work practices and sanitation related to food preparation and service.
- Principles, methods and equipment used in high volume meal preparation in an institutional setting.
- Safe work practices and sanitation related to food preparation and service.
- Detention security procedures and techniques.
- Business arithmetic.
- Office administrative practices and procedures.
- Correct business English, including spelling, grammar and punctuation.
- Techniques for dealing with a variety of individuals from various socio-economic, ethnic and cultural backgrounds.