Correctional Cook I

Position Description

Interviews are scheduled for August 31st, 2026

Under direction, to prepare a variety of foods for the County jail population; to assist with the supervision of trustees; care for equipment, utensils, supplies and work areas; do related work as required.

Example of Duties

• Assists with the supervision of trustees and personally participates in the food preparation and food services activities in the County jail.
• Assists with the planning of the general menu and writes menu sheets.
• Supervises and assists trustees engaged in preparing meals.
• Cuts and prepares all types of meat, fowl and fish.
• Prepares and cooks vegetables, salads, desserts and other foods and beverages.
• Establishes quality controls, sanitary and procedural standards and policies and inspects food served to prisoners for compliance with established standards.
• Maintains kitchen in compliance with sanitary standards.
• Cares for and maintains equipment.
• Requisitions, inspects and supervises the storage of groceries, fresh fruit and vegetables, dairy products, meat and other food supplies.
• Keeps records of accounts related to food service operations.
• Plans and supervises trustees in the planting and maintenance of a large garden.
• Prepares garden vegetables for preserving.
• May occasionally escort prisoners as directed.

Minimum Qualifications

Knowledge of: Techniques and methods for preparing food in quantities; equipment and utensils used in preparation, cooking and serving food; food storage methods; kitchen sanitation and methods of cleaning and caring for kitchen equipment; and kitchen safety practices. Ability to: Direct the work of trustees engaged in food preparation; order food and supplies in proper quantities; prepare designated quantities of food with a minimum of waste; organize work to meet meal schedules; plan and supervise the maintenance of a large garden; and prepare and preserve vegetables. Education, Training, and Experience: Equivalent to graduation from high school and one (1) year of responsible experience cooking food in large quantities in an institution or commercial kitchen.