Initial Posting Date:

01/05/2026

Application Deadline:

01/15/2026

Agency:

Department of Corrections

Salary Range:

$5105 - $6118

Position Type:

Employee

Position Title:

Corrections Food Service Coordinator (Salem) Permanent and Limit Duration/Job Rotation opportunity

Job Description:

Corrections Food Service Coordinator – Permanent and Limit Duration/Job Rotation opportunity

Oregon State Correctional Institution (Salem) 

Oregon Department of Corrections

We have two exciting opportunities for a Corrections Food Service Coordinator at the Oregon State Correctional Institution (OSCI) in Salem, Oregon: one permanent position and one limited-duration position, which may also be filled as a job rotation for current state employees. The limited-duration/job rotation assignment is expected to last approximately 12 months, and current state employees applying for the job rotation must attach their supervisor’s approval. All qualified and interested candidates are encouraged to apply.

The Corrections Food Service Coordinator coordinates, instructs, and directs Adults in Custody (AIC) in the production and serving of meals and participates in the preparation of large volume cooking in a corrections institution setting.

These positions are represented by American Federation of State, County, and Municipal Employees (AFSCME). These positions may be eligible for Police & Fire (P&F) benefits through Public Employees Retirement System (PERS), as defined by statute.

About the Job – Your Role

The Corrections Food Service Coordinator coordinates, instructs, and directs Adults in Custody (AIC) in the production and serving of meals and participates in the preparation of large volume cooking in a corrections institution setting.

Adults in Custody Work Crews

Typical tasks: coordinates the work flow and assigns work to Adult in Custody (AIC) workers; directs AIC crews to ensure job-related rules, policies, procedures, and security guidelines are enforced and discipline and order maintained; instructs and trains AICs on work techniques and procedures in safe, sanitary, and efficient operations of food preparation and service; assigns AIC work; evaluates work performance of AICs for training and assignment purposes; may interview and recommend crews; conducts searches of AICs and area to ensure absence of contraband; checks and signs AIC time cards; monitors area for cleanliness, sanitation, and order; directs the work crew in cleaning.

Food Preparation/Service

Typical tasks: directs, instructs, and coordinates AIC work crews who: prepare food according to predetermined menus; gather and combine ingredients required by standardized recipes; wash, slice, chop, grate, stir, knead, measure, mix, and weigh food products; cook food by boiling, grilling, steaming, deep frying, roasting or baking; cook various foods such as meats, casseroles, vegetables, starches, soups, salads, sandwiches, quick breads, dressings, sauces, and gravies; prepare desserts such as cobbler, cakes, custard, and gelatin; use commercial cooking equipment such as grills, steam-jacket kettle, slicers, mixers, and choppers; serve food on food lines according to established food portion control; may prepare food for distribution to institutional wards or food service tray lines; may bake items such as bread, donuts, cookies, and other pastries; may cut meats; employees in this class: adjust recipes for larger quantities and recipe changes to control food waste; suggest menu changes when necessary