COOK (CORRECTIONAL OFFICER)

Responsibilities: This position prepares large quantities food including meats, fish, poultry, gravies, cereals, soups, and vegetables by using a variety of cooking methods and seasoning and adheres to proper preparations methods.

Primary Duties and Responsibilities: Cooks food as directed in the operational menu plan for the facility food service recipes are extended to the facility population requirements. Maintains accurate production records. Directs work, provides training and performs inspections of work performed by Resident food service staff. Supervises resident voluntary workers. Conducts orientation and training programs for staff employees. Prepares schedules and ensures the quality 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 other duties as assigned.

Minimum Requirements: High school diploma or equivalent. College credits or relevant technical training courses in food service preparation or cooking 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. Prior cooking and correctional food service training preferred. Must be able to communicate to all personnel the minimum production/service requirements of the job. Must be at least twenty-one (21) years of age or older.