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APPROXIMATE ANNUAL SALARY -
$32,677.20 to
$47,606.40
PAY GRADE: 27
For more information on benefit and retirement programs, please see the sections below.
In order to receive consideration, applicants must indicate their availability for any work type, travel, and location requirements listed.
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Food Service Cook/Supervisors prepare and/or supervise quantity food preparation and serving according to standardized menus and recipes in an institutional setting.
Incumbents possess a degree of knowledge and proficiency sufficient to perform advanced-level work and may provide work direction and training to others.
Prepare special dietary meals for individuals/youth 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/youth 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.
In order to be qualified, you must meet the following requirements:
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Graduation from high school or equivalent education and three years of experience which involved preparation and serving of food according to standardized menus in a military, institutional, correctional, healthcare, hospitality, or other large quantity food service facility; OR one year of experience as an Food Service Cook/Supervisor I in Nevada State service; OR an equivalent combination of education and experience.
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Some positions in this series require agency specific food handling certification(s) at the time of application or within a set time frame as defined by the hiring agency. |
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A State of Nevada/FBI background check will be required of the selected applicant. |
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| The exam will consist of an application evaluation. It is essential that applications include detailed information with time frames regarding education and experience. The most qualified applicants will be contacted by the hiring agency for interview. The hiring agency may require specific skills related testing as part of the interviewing process. |
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