Comes down to extra attention, awareness and supervision to details and movements within a confined institutional kitchen
Officer (Ancien employé) – Agassiz, BC – 9 mars 2019
A typical start day is to boost up your prep talk and be prepared to make precise work delegation to inmates with clear instructions and timing for 3 meals in terms of serving time.
Supervise intensively like a hawk and cross reference everything and check from time to time to correct kitchen ethics, foodsafe and foods abuses in terms of stealing as well as hiding utensils and kitchen wares.
The hardest part of the job is to coordinate meal tasks, foods preparation and cooking time with unskillful inmates and to train them to produce volume on-time and portioning right at steamlines during 40 minutes meals time.
Timing is crucial and equally important to manage special diet meals, religious meals for inmates that required health attention.
However, it is quite satisfying when inmates learn the skills, serve it right for their foods and complete their duties on schedule. This is no easy job to do, given the facts that there are restrictions of movement inside the kitchen and limited access to utensils, knives, wraps, foils and each food kind and proteins.
It is all about management at the front line plus lots of logged reports and mentoring. At the end of the day, most likely tired, rush to fresh air and feel accomplished...and that's on a daily basis, hence challenging and good pay for 12 hours.