Food Service Lead from SOA/Dept of Corrections

• Lead prisoner kitchen workers in the preparation and production of meals for approximately 550 prisoners and 30 staff per meal at Spring Creek Correctional Center in the APS main kitchen. 
• Maintain security and control of prisoners in the absence of Correctional Officer staff.
• Ensure meat pulls are consistent with prepared menu, oversee actual preparation and serving of food to inmates and staff. 
• Ensure that all modified diets are properly prepared for each meal, which includes, but is not limited to, vegetarian, diabetic, allergy, disruptive inmate diets, religious diets, and other diets as prescribed by the Medical Department. 
• Ensure the proper baking and preparation of all breads and pastry items.

• Flexible work schedules.
• An opportunity to make a difference in people's lives.
• Career Development and training.
• Excellent benefits.
• Being part of a team consisting of a rewarding group of professionals.

• Food Service: Knowledge of preparing and serving food for consumption.
• Food Production: Knowledge of planning, growing, and harvesting of food for consumption using appropriate equipment and techniques.
• Oral and Written Communication: Expresses information (for example, ideas or facts) to individuals or groups effectively, taking into account the audience and nature of the information (for example, technical, sensitive, controversial); makes clear and convincing oral and written presentations; listens to others, attends to nonverbal cues, and responds appropriately.
• Compliance: Knowledge of procedures for assessing, evaluating, and monitoring programs or projects for compliance with Federal laws, regulations, and guidance.
• Interpersonal Skills: Shows understanding, friendliness, courtesy, tact, empathy, concern, and politeness to others; develops and maintains effective relationships with others; may include effectively dealing with individuals who are difficult, hostile, or distressed; relates well to people from varied backgrounds and different situations; is sensitive to cultural diversity, race, gender, disabilities, and other individual differences.

Minimum Qualifications

Competency Based Minimum Qualifications Instructions

This job class uses competency based minimum qualifications. Please ensure your application (through work history, volunteer experience (duties summary), training, education, licenses, certifications, etc.) supports how you have gained the knowledge, skills, abilities, and behaviors (competencies) and that you possess the minimum required competencies for the job class.

Competency Description

The competency description(s) listed below have been designed to promote a common understanding of the essential elements of the job class. They highlight the more general and customary knowledge, skills, abilities (KSAs), tasks, and behaviors used to describe the competency. They typically list expectations, as opposed to specific tasks, and are to be used only as parameters and guidelines. A competency’s description is not intended to exclusively define every KSA, task, and behavior needed to successfully meet the competency, but rather to provide the manager/agency with a broad reference of options as to how an applicant can meet the job expectation.

Vacancies in this job class are filled through Union referral, except for promotions, demotions, transfers, and emergency appointments. This job class is part of a series of competency-based class specifications created for career areas within the Labor, Trades, and Crafts Unit. The class specification identifies the levels of work and wage grades within the career area, the core and specific competencies of the career area, required work behaviors, certifications, and physical requirements. 

The competency specification for this job class is available at:  http://doa.alaska.gov/dop/fileadmin/Classification/pdf/LTC_Specs/FOODSERVICE.pdf  (Download PDF reader)