Correctional Cook Supervisor - Maine State Prison, Warren.

Requirements

• In order to qualify, you must have four (4) years of training, education, and/or experience in large-scale food preparation, including at least one (1) year of supervisory experience.

Benefits

Additional Information

If you are a current State of Maine employee, please submit your application through the internal application process using the Find Jobs report in PRISM. Seasonal employees who do not have PRISM access should apply through the State's career page and indicate on the application that they have previously worked for the State. . Correctional Cook Supervisor - Maine State Prison, Warren. Grade 18: $26.04/hr to $33.51/hr (rate includes$1.00 Direct Care Stipend) Job Class Code: 5007 04000.0501 Open: June 26, 2026 Close: July 13, 2026 ________________________________________________________________________________ MDOC is destigmatizing corrections for the betterment of all Maine communities. Through the 'Maine Model of Corrections', we promote the safety of our staff and residents while reducing barriers to meaningful rehabilitative opportunities. We facilitate restorative justice practices that equip justice-involved residents and clients with the skills they need to become contributing members of society upon release, including treatment, education, and job training. We are committed to rebuilding lives and are searching for great team players, with a professional attitude and well-developed integrity and ethics, to join us in this mission. JOB DESCRIPTION This is maintenance and personal services work of a supervisory nature in directing and overseeing food service operations and kitchen security for a correctional facility. Responsibilities include securing the kitchen and all kitchen equipment, overseeing cooking and kitchen operations, supervising subordinate employees and inmates, keeping administrative records, and requisitioning supplies. Work is performed under limited supervision. Responsibilities include: Plans, coordinates, oversees, appraises, and directs the work activities of a large central correctional facility kitchen staff in order to ensure meals are prepared in a timely and effective manner and kitchen security is maintained. Plans menus which do not require the application of professional dietetic principles in order to provide nutritionally balanced meals to residents at minimum cost. Estimates food needs and initiates requisitions for food stuff in order to obtain items required to support the menu. Trains and instructs new employees and residents in their duties and coordinates cooking activities in order to ensure meals are properly prepared and ready to serve at scheduled times. Directs cooking activities such as cooking and carving meats and bakery operations in order to ensure coordinated food preparation and maximize cost and operational efficiency. Allocates required amounts of prepared food for distribution to segregation units and infirmary in order to ensure residents are provided proper nutrition. Oversees and inspects cleaning of kitchens and equipment in order to ensure established sanitary standards are met. Oversees filling of special menus such as diabetic, low calorie, and low fat in order to meet special dietary needs of residents. Oversees monitoring and control of residents in order to maintain discipline and security. Secures and controls kitchen knives, security keys, food, and other equipment in order to prevent pilferage and maintain security. Writes passes, escorts residents, and conducts head counts in order to ensure accountability of each resident. Performs shakedowns and personal searches of prisoners in order to ensure contraband is not brought into the kitchen and food, knives, and other equipment do not leave the kitchen. Prepares reports on resident conduct, work performance, and kitchen requirements in order to evaluate and document resident actions and work habits and inform superiors. KNOWLEDGES, SKILLS, AND ABILITIES REQUIRED: ( These are required to successfully perform the work assigned). -Knowledge of materials, methods, utensils, and equipment used in food preparation. -Knowledge of kitchen safety and sanitation requirements. -Knowledge of food values and nutrition. -Knowledge of menu planning and food preparation methods and techniques for large institutional meals. -Knowledge of kitchen supply needs and requisition processes. -Ability to cook, bake, and serve meals. -Ability to clean kitchen area and utensils. -Ability to stand for long periods of time under conditions of high temperature. -Ability to plan, direct, oversee, and coordinate the work of subordinate employees. -Ability to handle confrontations with residents. -Ability to make decisions under stress. -Ability to delegate authority. -Ability to recognize security breaches. A full description of the job plus all of the knowledge, skills and abilities' necessary for this work can be found on the Bureau of Human Resources website.

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