$2,000 hiring bonus! $15.48/hour PLUS $3/hour facility differential for hours worked. The Nebraska Department of Correctional Services (NDCS) is seeking candidates for the Food Service Specialist position at the Nebraska Correctional Center for Women.

Information about the Department can be found at: www.corrections.nebraska.gov. For more information call 402-362-8833. For Americans with Disabilities Act (ADA) accommodations, call 402-479-5812.

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 food preparation, baking and/or kitchen operations in the food service industry or related field.

PREFERRED: Bilingual skills in English and Spanish are desired and assessed.

OTHER: Shift work; weekend and holiday work required. 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.

Must be able to work a shift assignment including weekends and holidays. 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 institutional policies related to safety, security and conduct.