Cook (County)

Cook (County)

Rate of pay: $18.49/hr

Type: Permanent, full-time position

Schedule: Work 4 days on, 2 days off.

Hours: Alternating shifts of 4am-12:30pm and 9am-5:30pm.

Note: Appointment pending pre-placement drug screen and thorough background check.

Minimum qualifications: Either:

• Graduation from high school, or higher, or possession of a high school equivalency diploma and one (1) year of full-time paid experience, or its part-time equivalent, in food preparation; OR

• Graduation from a post-secondary vocational/technical institute with a certificate in culinary arts, food service/preparation or a closely related field; OR

• An equivalent combination of education and experience as defined in (1) and (2) above.

Special requirements for appointment:

• Must possess a valid NYS driver's license at the time of appointment and maintain such license for the duration of employment.

• Criminal background investigation and drug screening.

Distinguishing features of the class:

Under general supervision an employee of this class performs routine cooking in the large production of meals in a correctional facility. Work is performed under the general direction of the Cook-Manager I following set departmental policies and procedures. While overall staff supervision and menu planning is carried out by a higher-level food service supervisor, oversight is exercised over inmate helpers. Does related work as required.

Typical work activities: (Illustrative only)

• Prepares and serves meals in the county jail and other meals as required;
• Prepares and cooks meat, fish, poultry, soups, vegetables, cereals, desserts, salads and other food;
• Bakes cakes, pies, rolls and a variety of other pastries;
• Apportions food to food carts and trays;
• Operates standard cooking equipment;
• Supervises the proper storage of food;
• Oversee inmate helpers and participates in maintaining the kitchen in a clean and sanitary condition;
• Assigns inmate helpers to kitchen tasks in preparation of foods and cleaning of facilities;
• Oversees and assists in the training of inmate helpers;
• Accounts for all silverware, dishes, foodstuffs and supplies;
• Keeps simple related records;
• Does routine diet changes when in charge of kitchen;
• Does quality assurance monitoring.