Coordinate, train and manage inmates in the preparation and serving of food. Coordinate sanitation, safety and food storage.

Examine inventory and store food products. Record and report food purchases and consumption. Duties include prolonged standing and walking.

Overtime, voluntary and mandatory, includes weekends, holidays and double shifts.

REQUIREMENTS: Must be at least 18 years of age. Coursework, training and/or experience in the food service industry, or related field, to include food preparation, baking and/or kitchen operations

PREFERRED: Bilingual skills in English and Spanish are desired.

OTHER: Shift work; weekend and holiday work required. Applicants accepting a job offer must pass the following pre-employment exams in this order: the medical exam, and at a randomly announced time, pass a drug test. Once at the Staff Training Academy, must successfully complete the fully paid NE Corrections Training Program.

Must be able to work a shift assignment including weekends and holidays. Knowledge of: personal hygiene, kitchen equipment, supplies and utensils; basic food items such as fruits, vegetables, bakery goods, meats and poultry food sanitation; kitchen and dining room safety practices; cooking of meats, soups, and vegetables; food preparation; baking; facility sanitation and safety standards for cleaning, eating and cooking utensils; cooking equipment; handling and storage of toxic, caustic, and chemical products; planning and preparation of medical and religious special diets.

The State of Nebraska Food Service Sanitation Manual; facility specific security and emergency procedures; food service preparation and production techniques of bulk food products for a large number of consumers; and agency and institutional policies related to safety, security and conduct.

Also understand and enforce rules governing the conduct of inmates; train and supervise in all aspects of kitchen and dining room operations; communicate effectively with inmates/offenders and co-workers; prepare and supervise the preparation of complex and difficult recipes; alter menus to accommodate needs and food items on hand; take inventory and order food items and supplies; keep records; and interact and supervise inmate/offender workers and general population in a professional manner that is consistent with departmental policy.