Job Description

COOK



Summary

Under general supervision, prepares large quantities of a variety of food including meats, fish, poultry, gravies, cereals, soups, vegetables and other foods.  Uses various methods of cooking and seasoning and adheres to proper preparations methods.  A wide degree of creativity and latitude is expected.



Primary Duties and Responsibilities

  • Cooks food as directed in the operational menu plan for the facility food service operation. Ensures recipes are extended to the facility population requirements. Maintains accurate production records.
  • Directs work, provides training and performs inspections of work performed by detainee food service staff.
  • Conducts orientation and training programs for staff employees.
  • Responsible for preparation scheduling and the quality assurance of all foods and supplies.
  • Responsible for placing orders for food and supplies as assigned by management. Checks in deliveries and takes inventory of food and supplies as required.
  • Ensures the sanitation and safety program is actively practiced in all areas of the department.
  • Assists management in maintaining a high-level of good client relations.
  • Performs other duties as assigned. 

 

Job Requirements



Minimum Requirements

  • High school diploma or equivalent certification required. 
  • College credits or relevant technical training courses in food service preparation and cooking preferred.  Prior cooking and correctional food service training preferred.
  • Minimum two (2) years prior experience in successfully managing and/or quantity food production experience in commercial, military, or institutional setting or an equivalent combination of work experience and training required.
  • Must be able to communicate to all personnel the minimum production/service requirements of the job. 

 

Equal Opportunity Employer