Cook Supervisor
Duties:
Primary responsibility is to provide supervision and instruction to 25-30 inmate workers who are assigned the duties of cooks, butchers, bakers, dining and dish workers, vegetable preparation workers, and pot and pan washers.
Provides continual training to the inmate workers in order to update their knowledge in all phases of production, presentation, and sanitation of food items. Oversees the receiving, storing, and issue of all food and non-food items.
Responsible for security operations such as key control, yeast control, knife and blade control, inmate accountability and conducts routine contraband searches throughout the work area.
Along with all other correctional institution employees, incumbent is charged with responsibility for maintaining security of the institution. The staff correctional responsibilities precede all others required by this position and are performed on a regular and recurring basis.
Qualifications:
To be considered for the position, you must meet the following qualification requirements.
Applicants must have had sufficient training and experience to show their ability to perform the duties of the position.
Qualifications will be determined by comparing your application to the responses to the Applicant Assessment Questions against the guidelines found in the Job Qualification System for Trades and Labor Occupations, WS-7404 series.
To qualify for this position, you MUST meet the Barely Acceptable level on both screen-out elements (Ability to supervise) and (Aptitude for work with prisoners); receive at least one half of the total possible points; AND you must furnish detailed information on your resume to support your assessment responses to demonstrate that you clearly possess the experience and skills to successfully perform the duties of this position at the journeyman level. Failure to specifically identify skills equivalent to a journeyman in this field may result in your score being lowered or in being found ineligible for this vacancy.
Level of Work:
- Independently prepare all types of meats, poultry, seafood, vegetables, fruits, sauces, and gravies for regular and modified diet menus.
- Prepare, cook, season, and portion food for all meals by following standardized recipes.
- Plan and prepare or coordinate the preparation of entire meals.
- Make substitutions and adjustments in food preparation procedures and seasoning.
Skill and Knowledge:
- Thorough knowledge of the full range of food preparation principles including the techniques and procedures necessary to develop new or revise current recipes.
- Knowledge of procedures related to cooking in large quantities.
- Cooks at this level are required to have a knowledge of special and modified diets such as high protein, low cholesterol, low fat, calorie restricted, and sodium restricted diets.
AND
Selective Factor:
Applicants applying for this position MUST also possess the following Selective Factor. In the event that you do not possess the Selective Factor, you will be found ineligible for the position.
- Applicant must possess an approved Food Protection Manager Certification from a provider accredited by the American National Standards Institute (ANSI).