Pay Range GC11
This classification serves as part-time / on-call or relief cook and performs complex food preparation and servicing duties within a correctional; operate kitchen equipment; clean kitchen work areas. This classification oversees the work of inmates when in the kitchen.
EXAMPLES OF PRINCIPAL DUTIES
(Duties assigned to this classification include, but are not limited to, the following examples. Any one position my not perform all listed duties.)
As relief cook, prepare meals according to prepared menus and recipes; oversee work of inmates assigned to kitchen duty; clean work area and kitchen equipment; ensure sanitary conditions of kitchen is met; check supplies for next day menus.
KNOWLEDGE, SKILLS AND ABILITIES REQUIRED OF THIS POSITION
Knowledge of: Considerable knowledge of materials and methods used in preparation of food in an institutional setting or on a large-scale basis; considerable knowledge of food inventory, determination of needs and ordering supplies for defined time period; considerable knowledge of appropriate sanitary measures observed in kitchen operations; reasonable knowledge of nutrition and appropriate food substitution to prepared menus, correct serving portions, and special dietary meals; reasonable knowledge of and skill and ability to operate kitchen equipment. Ability to: Communicate effectively in both oral and written forms; prepare and/or plan meals in accordance with approved menus and recipes; inventory stock and order to have necessary supplies available; maintain records and statistical data; make decisions independently in accordance with established policies and procedures, and use initiative and judgment in completing tasks and responsibilities; direct kitchen operations including the use by support staff, inmates and/or juveniles; courteously meet and deal effectively with other employees, inmates, juveniles, vendors, state agencies and public.
Education, experience and training: Two years progressively responsible work experience in volume cooking in an institution or restaurant OR any satisfactory equivalent combination of experience and training.
SUPERVISORY CONTROLS OF THE POSITION
This classification works with supervision from a corrections cook or sergeant. Recurring routine assignments are independently performed by employee on basis of past experience. Employees estimates time and materials and manages time efficiently. Employee uses initiative and judgment in completing routine assignments and interpretation of general administrative or operational policies and procedures is sometimes necessary. Significant deviations require prior approval. Work is checked at completion of projects. Employees may or may not work in proximity of supervisor.
Work is performed within established departmental policy and procedures, prepared menus, recipes, cookbooks and equipment manuals. Work is performed according to specific guidelines; cooks use some judgment in determining appropriate procedure and choosing substitutes as needed in prepared menu.
PHYSICAL DEMANDS AND WORK ENVIRONMENT
Regular and consistent attendance is required. Work is performed in a kitchen environment which includes bending, carrying and lifting up to 60 pounds, hearing alarms and voice conversation, gripping with hands, standing, pulling, pushing, reaching and walking. Employees are working in hot environment with kitchen equipment, hot water, steam, and heated cooking equipment. This position may require a reasonable amount of driving.