Assistant Cook I/II

Assistant Cook Positions

The Assistant Cook I is the entry-level classification in this series and performs the routine, lesser skilled tasks within the food service operation of the Sheriff's Department. This individual works under immediate supervision and assists in the preparation and service of food to staff and inmates and cleans kitchen utensils, equipment and work areas. This position is also subject to overtime, standby, callback, shift, weekend, and holiday assignments. Performs related duties as assigned. The Assistant Cook II functions in a lead capacity and performs a variety of tasks within the food service operation of the Sheriff's Department. This individual assists in the preparation and service of food to staff and inmates and provides training to the Assistant Cook I. The Level II also maintains records and reviews and interprets documentation. This position is also subject to overtime, standby, callback, shift, weekend, and holiday assignments. Performs related duties as assigned.

Application Deadline: September 23, 2026, at 5 p.m. Written Examination: Tentatively the week of October 05, 2026.

Typical Tasks

ASSISTANT COOK I

• Clean and prepare vegetables and fruits;
• Operate kitchen equipment including microwave, coffee machines, blender, mixers, and meat slicer;
• Prepare sandwiches, coffee, custards, and gelatins;
• Serve food in a cafeteria setting;
• Prepare meals in accordance with the therapeutic diet manual;
• Perform a variety of cleaning and custodial work such as washing dishes, pots, pans, and kitchen utensils; loads, unloads, operates and cleans dishwasher, mop floors, cleans and sanitizes all kitchen surfaces and refrigerator walls and floors, and disposes of garbage in compactor or dumpsters;
• Store, rotate, and distribute food and supplies;
• Prepare and serve between meal nourishment; and
• Transport food to appropriate destinations, which may require loading and unloading.

ASSISTANT COOK II

• Confer with Food Service Supervisor regarding duties, standards, procedures, and other matters relating to food service;
• Check menus for all meals according to diet sheet;
• Prepare daily tallies of food orders and record on production sheet;
• Check trays that have been filled on tray line for attractiveness and accurate compliance with instructions on diet sheets;
• Load trays on carts to be taken to destination;
• Assist in staff scheduling and instruction regarding proper methods of performing duties; proper operation of kitchen equipment; arrangement and appointment of food on trays, and sanitation and safety standards;
• Designated in charge of all Food Service Operations in the absence of the Food Service Director, Food Service Supervisor or Dietitian;
• Provide Food Service Supervisor with input for Assistant Cook I evaluations;
• Assist cook/chill kettle, in bakery, in prep room, and with catering events; and
• Fill in for Assistant Cook I where necessary.

Minimum Qualifications (Knowledge, Skills, Abilities, Education/Experience)

ASSISTANT COOK I KNOWLEDGE

• Methods, procedures, materials and equipment involved in the large scale preparation and storage of food;
• Use and care of kitchen utensils and equipment;
• Principles and practices of sanitation and personal hygiene as applied to food preparation and service, cleaning of kitchen equipment, utensils, walls, and floors;
• Principles and practices of safety as related to cleaning food preparation and service;
• Basic math skills sufficient to maintain a simple inventory and make calculations for amount of food to prepare; and
• Proper temperatures regarding preparation and service of food.

SKILLS/ABILITIES

• Follow simple verbal and written instructions;
• Read English in a manner sufficient to understand instructions regarding therapeutic diets, production work sheets and recipes;
• Work for long periods of time under fluctuating temperature conditions;
• Lift, carry and/or push supplies and equipment weighing a maximum of 50 pounds;
• Maintain a composed and professional attitude while working with patients, inmates, and others in a secure and orderly fashion;
• Learn the methods and procedures involved in the large scale preparation of food and special or modified diets;
• Utilize and handle kitchen equipment rapidly and efficiently;
• Work with various cleaning supplies;
• Prepare, arrange, and serve large quantities of food in an appetizing and attractive manner;
• Lift, bend, stoop, stand, and reach overhead, push, pull, squat, twist, and turn;
• Learn to use a pallet jack; and
• Properly measure and record food amounts.

ASSISTANT COOK II KNOWLEDGE

• Nutrition and dietetics necessary for basic menu planning and special needs diets;
• Basic math skills sufficient to maintain a simple inventory and make calculations for amount of food to prepare;
• Maintain inventory records and properly measure food amounts and compute caloric content;
• Methods, procedures, materials and equipment involved in the large scale preparation and storage of food;
• Principles and practices of sanitation, personal hygiene, and safety as applied to food preparation and service;
• Use and care of kitchen utensils and equipment; and
• Operation of kitchen equipment such as dishwasher, ovens, compactor, coffee machines, blenders, meat slicer, and mixers.

SKILLS/ABILITIES

• Follow oral and written instructions;
• Read English in a manner sufficient to understand instructions regarding therapeutic diets, production work sheets and recipes;
• Work for long periods of time while standing under fluctuating temperature conditions;
• Lift, carry and/or push supplies and equipment weighing a maximum of 50 pounds;
• Maintain a composed and professional attitude while working with inmates and others in a secure and orderly fashion;
• Write simple reports relating to inmate diet needs and maintain production records;
• Physically operate a variety of kitchen equipment;
• Deliver inventory to outlying facilities; and
• Lift, bend, stoop, stand, and reach overhead, push, pull, squat, twist, and turn.

EDUCATION/EXPERIENCE ASSISTANT COOK I

• High school graduate or General Educational Development (GED) equivalency; AND
• Pass a thorough background investigation.
• No felony convictions. Must be of good moral character and must not have been convicted of a crime for which the punishment could have been imprisonment in a Federal penitentiary or State prison.

ASSISTANT COOK II

• One (1) year of experience working in a large food/dietary service department in an institutional facility; AND
• No felony convictions.
• Must be of good moral character and must not have been convicted of a crime for which the punishment could have been imprisonment in a Federal penitentiary or State prison.

Application and Selection Procedures

APPLICATION PROCEDURES/FINAL FILING DATE Applications cannot be submitted later than 5:00 p.m. on the final filing date. Make your online application as complete as possible so a full and realistic appraisal may be made of your qualifications. Resumes will not be accepted in lieu of a completed application. Attaching your resume and cover letter are an optional feature for those who wish to do so in addition to completing the required application. Information on your resume and cover letter will not substitute for the education, work experience and required fields on the County application. The online County application is the primary tool used to evaluate your job qualifications.

EXAMINATION PROCESS Most County recruitments consists of the steps detailed below and are governed by Merit Principles. The examination process ensures that all applicants are given the same opportunity to gain employment within Stanislaus County.

Application Review and Screening. Applications are carefully screened based on information provided. Those who submit incomplete applications that lack relevant qualifications or do not submit all required documents will not be invited to move on.

Written Examination. Applicants will