CORRECTIONS COOK

DISTINGUISHING FEATURES OF THE CLASS:

The Corrections Cook performs a variety of moderately difficult volume food preparation tasks. The incumbent

is responsible for the supervision and training of inmates/juveniles assigned to the foodservice for work detail.

Training is provided in food services, which consist of food preparation, food safety, and sanitation. The

incumbent is responsible for the full range of kitchen duties normally encountered in a jail or correctional food

service.

ESSENTIAL FUNCTIONS:

 Demonstrate and maintain proper work ethic with inmates/juveniles assigned to kitchen that do not violate

PREA or department policies.

 Communicate and supervise appropriately classified inmates/juveniles in foodservice.

 Follow policies pertaining to safety and security when working within secured areas of the Department of

Rehabilitation and Supervision.

 Prepare and direct preparation of regular and special diet foods according to prescribed menus and recipes.

 Follow established schedules in cooking, baking, sanitation, and related activities pertaining to Food Code

guidelines.

 Monitor inventory par levels of food and nonfood items on hand determined by recipes and menus used within

the food service.

 Perform other related duties as assigned.

REQUIRED KNOWLEDGE, SKILL AND ABILITY:

 Knowledge of methods, materials, and practices of volume food preparation.

 Knowledge of sanitary methods used in food preparation and related activities.

 Knowledge of inventory and ordering methods.

 Knowledge of safety protocol requirements working within a correctional facility.

 Ability to adhere to the Department of Rehabilitation and Supervision safety protocol.

 Ability to prepare palatable meals according to specified menu and schedule with a minimum of waste.