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.

Food Service Managers plan, organize and supervise the quantity ordering, receiving, storage, preparation, and service of food in a correctional, residential, instructional or similar setting.

Incumbents function as first-line supervisors who train, supervise and evaluate the performance of assigned staff; assign and review work; and initiate disciplinary action. NDOC is seeking a full-time Food Service Manager 2 for the Florence McClure Women's Correctional Center facility in Las Vegas, NV. Food Service Managers plan, organize and supervise the quantity ordering, receiving, storage, preparation, and service of food in a correctional setting.

Food Service Managers are responsible for managing, coordinating, supervising, and overseeing the operation of a large correctional food service serving three meals daily for the inmate population. Food Service Managers supervise overall culinary operations, evaluate the need for equipment repair, supervise the bakery operation, ensure custody/safety measures are followed in the culinary, directly supervise and evaluate subordinate Institutional Cook staff, participate in staff recruitment efforts, prepare food service reports to account for materials used and costs involved and submit budget estimates. Incumbents provide accounting to the Warden relative to the food budget associated with feeding the offender population. Requires working knowledge of: high volume institutional food management practices; food service management; special diets such as low sodium, diabetic, low or high fiber diets and others; food inventory control techniques; budgeting related to food services management; fire and safety hazards common to food preparation; methods, materials and equipment used in a high volume food service facility; health, safety and sanitation regulations and procedures related to quantity food service; supervisory techniques and practices; and food storage and rotation. Ability to identify staff training needs and provide instruction. Experience in a correctional facility preferred. 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.

In order to be qualified, you must meet the following requirements: