Food Service Coordinator (WCCF)
Corrections-Operations - Lakeview, OR

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These positions are with various institutions statewide, within the Oregon Department of Corrections . Currently there is one vacancy at the Warner Creek Correctional Facility in Lakeview. This recruitment will be used to establish a list of qualified applicants to fill the current vacancies.

This position is represented by American Federation of State, County, and Municipal Employees (AFSCME).

Duties & Responsibilities

The Corrections Food Service Coordinator coordinates, instructs, and directs inmates in the production and serving of meals and participates in the preparation of large volume cooking in a corrections institution setting.
  • Inmate Work Crews. Typical tasks: coordinates the work flow and assigns work to inmate workers; directs inmate crews to ensure job-related rules, policies, procedures, and security guidelines are enforced and discipline and order maintained; instructs and trains inmates on work techniques and procedures in safe, sanitary, and efficient operations of food preparation and service; assigns inmate work; evaluates work performance of inmates for training and assignment purposes; may interview and recommend crews; conducts searches of inmates and area to ensure absence of contraband; checks and signs inmate time cards; monitors area for cleanliness, sanitation, and order; directs the work crew in cleaning.
  • Food Preparation/Service. Typical tasks: directs, instructs, and coordinates inmate work crews who: prepare food according to predetermined menus; gather and combine ingredients required by standardized recipes; wash, slice, chop, grate, stir, knead, measure, mix, and weigh food products; cook food by boiling, grilling, steaming, deep frying, roasting or baking; cook various foods such as meats, casseroles, vegetables, starches, soups, salads, sandwiches, quick breads, dressings, sauces, and gravies; prepare desserts such as cobbler, cakes, custard, and gelatins; use commercial cooking equipment such as grills, steam-jacket kettle, slicers, mixers, and choppers; serve food on food lines according to established food portion control; may prepare food for distribution to institutional wards or food service tray lines; may bake items such as bread, donuts, cookies, and other pastries; may cut meats; employees in this class: adjust recipes for larger quantities and recipe changes to control food waste; suggest menu changes when necessary to obtain a better quality product; plans cooking schedules to have food ready at serving time but not too far in advance; may monitor the preparation of special and/or therapeutic diets such as low sodium or religious diets; may participate in the preparation of food.
  • Sanitation. Typical tasks: directs and coordinates inmate work crews who put food away in designated storage, clean stoves, grills, and countertops, and keep work area in sanitary condition at all times; controls dishwasher temperatures; rotates supplies in cooler and freezer to assure health standards are maintained.
  • Requisition Supplies. Typical tasks: conducts daily inventory of products and supplies for cooking operations; requests needed products and supplies from supervisor; checks supplies or food products at delivery to be sure they meet the type, quantity, and quality specified by purchase order; some employees may assist supervisor in ordering food items from vendors; directs inmates in the unloading and storage of food products and supplies.
  • Records. Typical tasks: keeps records of the amount of food prepared, served, or distributed (on cart slips), and amount left over; counts and records equipment, such as knives and chopping blades, and food items for inventory; records inmates work time.
Positions are located in food preparation areas of correctional institutions and require the willingness to work in the environment associated with the position's location and purpose and to enforce security procedures and guidelines to included searches of inmates and area for contraband.

Qualifications & Desired Attributes
  • A High School diploma, GED certificate, or other proof of education at same or higher level and three years of experience in a commercial food service facility; OR
  • An Associate's degree in Food Service Management, Foods and Hospitality Service, or a directly-related field.
Must obtain a Food Handlers Permit within 30 days of hire.

Transcripts must be attached to your online application to receive credit for education coursework.

Additional Information

To apply , click on the "Apply" link above.

Only complete applications will be considered. Be sure to answer all supplemental questions and attach all required documents. Qualified applicants whose responses most closely match the requirements for this position will be invited to interview.

Transcripts must be submitted to receive credit for education coursework at the time of application.


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The pay and benefits on all announcements may change without notice. During the current biennium ending June 30, 2013, DOC employees are required to take mandatory unpaid time off (furlough) days. A furlough is a temporary excused unpaid absence from work. At the time of hire, your manager will meet with you to determine the number of hours or furlough days you will be required to take.

Application Reference Number: DOC13-0343OC

Applicants may be subject to a Computerized Criminal History and Motor Vehicles check. Adverse background information may be grounds for disqualification.

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