Food Service Specialist - CCC-L

Headquartered in Lincoln, Nebraska, the Nebraska Department of Correctional Services (NDCS) employs nearly 2,300 team members operating 10 institutions, which house approximately 5,200 inmates, statewide. The department's focus includes inmate programming and education, physical and behavioral health care, re-entry services, and community programs, and is accredited by the American Correctional Association (ACA). Candidates will model the NDCS Values of integrity, respect, compassion, growth, and excellence as we accomplish our mission, "Keep people safe."

Information about the Department can be found at: www.corrections.nebraska.gov. For more information call 402-471-0740. For Americans with Disabilities Act (ADA) accommodations, please contact ADA Coordinator Lisa Mathews at 402-479-5812, or lisa.mathews@nebraska.gov.

Location: Community Corrections Center-Lincoln, 2720 West Van Dorn, Lincoln, NE 68522 

Coordinate, train and manage inmates in the preparation and serving of food at a minimum custody level work release facility. 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. Work schedule is four (4) 10-hour days. 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 and assessed.

OTHER: Applicants accepting a job offer must pass the following pre-employment exams in this order: 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. 

Knowledge of: personal hygiene, kitchen equipment, supplies, and utensils; basic food stuffs 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 facility policies related to safety, security and conduct.