Sheriffs Office Jail- Head Cook

LA PLATA COUNTY Sheriff’s Office Jail - Head Cook: Performs institutional cooking work involving the preparation of a variety of foods in large volume in accordance with State & Federal health standards; prepares food & monitors food quality; performs dietary planning, menu prep, & ordering supplies. Applicants must have solid professional knowledge of workplace safety, mgmt & supervisory skills for large & diverse inmate worker population, & experience in inventory control in a kitchen setting. Applicants must be age 21 or over & have a HS diploma or GED; have 1 year experience in institutional or large volume cooking or, any combination of education, training & experience that provides the required knowledge, skills, & abilities. Applicants must pass a Sheriff’s background investigation. Starting wage $23.11/hour. Full Time with medical, dental, vision, retirement, 38+ paid vacation/holiday days, 13+ paid sick days & paid parental leave benefits. We are an Equal Opportunity Employer, Gender/Minority/Veterans/Disabled.

CLASS TITLE: HEAD COOK

GRADE: L09

DEPARTMENT: SHERIFF

FLSA STATUS: N

REPORTS TO: LIEUTENANT - DETENTION

DATE: 03/13

JOB SUMMARY: Performs skilled food service and supervisory work in an institutional setting involving the preparation of large volumes and varieties of food; supervises kitchen workers in the preparation and serving of a variety of food; prepares dietary and food supply records and reports.

ESSENTIAL JOB FUNCTIONS: Essential functions may include any of the following tasks, knowledge, skills and other characteristics. The list that follows is not intended as a comprehensive list; it is intended to provide a representative summary of the major duties and responsibilities. Incumbent(s) may not be required to perform all duties listed, and may be required to perform additional, position-specific tasks. Reasonable accommodations, as defined under the American with Disabilities Act, will be made when possible Supervises and participates in the preparation, cooking, and serving of food; interviews and hires staff; plans, schedules and assigns work to staff; establishes priorities; instructs and trains in correct methods; checks and approves work; reviews and evaluates employee performance. Coordinates cooking activities in order to have meals ready to serve at scheduled times; participates and leads in skilled cooking activities as needed. Plans work schedules; ensures that personnel are properly uniformed and maintains proper standard of personal cleanliness and kitchen sanitation. Follows standard recipes for food preparation; tests cooked foods to determine if properly cooked and seasoned. Monitors facilities to ensure safety and sanitation of the environment and prepares reports regarding the same. Identifies and works to avoid potentiality litigious situations regarding food service. Operates in accordance with all applicable state, county, and federal health codes. Evaluates cooking methods, times and temperatures to avoid over or under production. Evaluates the cost of convenience foods versus cost of labor involved in food preparation. Orders groceries and supply items to ensure needs of the Food Services Unit are met; orders perishable items, fresh fruits, vegetables, meats, dairy products, and bread items for delivery. Coordinates and receives storing and handling of food deliveries; reviews invoices for accuracy; stores items properly to prevent spoilage; rotates food items for freshness. Conducts monthly inventory duties to include counting all items stocked at both facilities. Processes and files all invoices according to the month purchased; updates current prices with previous ones and notes changes in inventory sheets. Coordinates, evaluates and plans menus; reviews inventories, purchasing practices, delivery schedules, prices, previous menus and recipes, foodstuffs supplied by USDA. Plans menus by considering color, texture, flavor, size, temperature and shape of food, religious and special diets required for specific inmates. Monitors menu for variety to ensure food items and food combinations are not repeated too often. Adjusts menus giving consideration to foods in season and plentiful and foods that are considered a "good buy"; modifies menus to reduce sugar, fats and salt. Calculates menus according to nutrition guidelines, and plans and prepare quantities that will serve meal requirements; records calculations on production record sheets and documents quantities of food prepared for the number of students and staff. Monitors costs of recipes and menus to ensure compliance with the food budget. Supervises and assists in cleaning of work areas and equipment. Performs other related duties as assigned. Regular and predictable attendance is required.

MATERIAL AND EQUIPMENT USED: Oven and Steam Table Mixer Grill Food Processor Fryer Slicer Dishwasher Stove Can Opener Various Kitchen Utensils Knives Toaster

MINIMUM QUALIFICATIONS REQUIRED:

Education and Experience: High School diploma or GED; and, Three years experience in institutional or large volume cooking; or, Any combination of education, training and experience which provides the required knowledge, skills, and abilities to perform the essential functions of the job.

Licenses and Certifications: Food Handler's Certification. First Aid and CPR Certification.

KNOWLEDGE, SKILLS, AND ABILITIES:

Knowledge of: The preparation and handling of foods under strict sanitary conditions. Foods and seasonings. Cuts of meat and their cooking characteristics. Materials, methods, and equipment used in preparing food on a large scale. The care and cleaning of kitchen and cafeteria equipment. Health, sanitary, and safety practices involved in food preparation. Recordkeeping, report preparation, filing methods and records management techniques. Standard business arithmetic, including percentages and decimals. Administration of staff and activities, either directly or through subordinate supervision.

Skill in: Skill in the use and care of kitchen utensils and equipment. Using tact, discretion, initiative and independent judgment within established guidelines. Organizing work, setting priorities, meeting critical deadlines, and following up assignments with a minimum of direction. Using mathematics. Communicating clearly and effectively, orally and in writing. Planning, organizing, assigning, directing, reviewing and evaluating the work of staff. Selecting and motivating staff and providing for their training and professional development.

Ability to: Ability to schedule and coordinate a variety of kitchen and cafeteria activities. Ability to test quality of food by taste and smell. Ability to calculate, plan and prepare menus. Ability to present food in an attractive and palatable manner. Ability to prepare and maintain accurate and complete records. Ability to establish and maintain effective working relations with a variety of individuals. Ability to read and interpret documents such as safety rules, operation and maintenance instructions, procedure manuals, and so forth.

Working Conditions & Physical Demands: While performing the essential functions of this position the employee is frequently exposed to extreme cold, extreme heat, fumes or airborne particles, work near moving mechanical parts, toxic or caustic chemicals, and risk of electrical shock. While performing the essential functions of this job the employee is frequently required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, stoop, kneel, crouch, or crawl, speak and hear, and lift and/or move up to 25 pounds. While performing the essential functions of this job the employee is occasionally required to lift and/or move up to 50 pounds. The incumbent's working conditions are typically loud.