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Douglas County  2420
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CORRECTIONS COOK
Pay Range M25

INTRODUCTION

This classification will perform advanced food preparation duties within a correctional facility; inventory and purchase supplies; supervise kitchen operations.

EXAMPLES OF PRINCIPAL DUTIES

(Duties assigned to this classification include, but are not limited to, the following examples. However, any one position may not perform all listed tasks.)

1. Prepare meals according to prepared menus and recipes; make adjustments to them. Check supplies for next day’s menus.

2. Maintain inventory of food and kitchen supplies; order food supplies from vendors upon determining best prices.

3. Establish and maintain kitchen record keeping.

4. Supervise kitchen operations and support staff of correctional facility inmates; and are involved in selecting, training, and evaluating inmates; interpret policy and procedure. Ensure sanitary condition of kitchen and that State requirements are met.

KNOWLEDGE, SKILLS AND ABILITIES REQUIRED OF THIS POSITION

Knowledge: Thorough knowledge of materials and methods used in preparation of food in an institutional setting or on a large scale basis; thorough knowledge of food inventory, determining needs, and ordering supplies for defined time periods; thorough knowledge of appropriate sanitary measures observed in kitchen operations; considerable knowledge of nutrition and appropriate food substitution to prepared menus, correct serving portions, and special dietary meals; considerable knowledge of use of kitchen equipment. Ability to: Communicate effectively both in written and oral form; prepare and/or plan meals in accordance with approved menus and recipes; inventory stock and order to have necessary supplies available; remain calm and use good judgment during confrontational or high pressure situations; estimate time and materials and manage time efficiently; make decisions independently in accordance with established policies and procedures, establish new policies when applicable, and use initiative and judgment in completing tasks and responsibilities; supervise kitchen operations and support staff or inmates; courteously meet and deal effectively with employees, inmates, vendors and the public.

Education, experience and training: Four years of progressively responsible work experience in volume cooking in an institution or restaurant that includes supervisory experience OR any equivalent combination of experience or training.

SUPERVISORY CONTROLS OF THE POSITION

Work is performed with general direction from corrections lieutenant who establishes general policy and program objectives. Employees on the basis of past experience and training independently perform recurring work assignments. For unusual situations not covered by policy and procedure, supervisor is available. Periodic reviews of work performance are conducted in terms of program requirements and expected results.

This classification supervises kitchen operations and inmates in varying degrees and has final accountability for work performed within the kitchen.

GUIDELINES

Work is performed within established department policies and procedures, state and county statutes, rules, regulations and ordinances; kitchen/food handling policy and procedures; prepared menus, recipes, cookbooks, and kitchen equipment manuals. Employee uses considerable judgment interpreting guidelines and contributes to modification of existing guidelines by recommending changes or adapting guidelines to problems encountered. Employee can make alterations to menu.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

Regular and consistent attendance is required.  Works in a kitchen/food handling environment with exposure to kitchen equipment, hot water, steam and heated cooking equipment. Physical demands may require bending, carrying and lifting up to 60 pounds, gripping with fingers and hands, hearing voice conversations, pulling, pushing, reaching, standing and walking.

 
   
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