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| Class Title: | Sheriff's Cook I |
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| Class Code: | 19470 |
| Salary: |
$14.51 - $18.52 Hourly $1,160.80 - $1,481.60 Biweekly $2,515.07 - $3,210.13 Monthly $30,180.80 - $38,521.60 Annually |
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| Positions in this series supervise the serving, delivery, and preparation of meals on an assigned shift at a Sheriff's Department institutional facility. Positions perform related duties as required. | ||
| Distinguishing Characteristics: | ||
| This is the trainee level of the series. Incumbents in this class work under close supervision while receiving training and acquiring the necessary knowledge and skills to progress to the Sheriff's Cook level. | ||
| Examples of Duties: | ||
| Duties may include, but are not limited to, the following: 1. Supervise and train inmates in the preparation and serving of meals; ensure that food is served at the proper temperature and at a palatable and equitable manner; monitor the serving of special diets. 2. Coordinate the serving of meals in numerous locations within the facility, including dining rooms, the infirmary, detention center pods and special security areas. 3. Make recommendations for menu substitutions; determine quantities of food to prepare. 4. Ensure the constant control of all kitchen tools, equipment and utensils. 5. Maintain security and discipline in and oversees the general cleanliness of the food preparation and service areas; supervises inmates in dishwashing and other clean up tasks. 6. Supervise inmates and prepare meals in the field while on search and rescue assignments. 7. Pull and organize ingredients for the preparation of each meal; may assist in the preparation of breads and desserts. 8. Prepare records and reports. 9. May be required to deliver food to outlying stations. 10. Provide vacation and temporary relief as required. wss/02-15-77 rev.: jkr/12-11-97 rev: krr/09-00 |
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| Representation Unit: | ||
| Craft, Labor & Trade | ||
| Salary Range: | ||
| 32 | ||
| Supplemental Information: | ||
| Incumbents in the class of Sheriff's Cook I are eligible for promotion to Sheriff's Cook II upon meeting the minimum qualifications and receipt of satisfactory work progress report. Employees must qualify for promotion to Sheriff’s Cook II within twelve (12) months of hire or be terminated. | ||
| Minimum Requirements: | ||
| Option A: One (1) year of recent experience (within the last five (5) years) as a banquet cook, cafeteria cook, military cook or other similar institutional cook performing large quantity cooking, preparing single recipes in batches to serve 300 persons or more at a time. Option B: Two (2) years of recent experience (within the last five (5) years) as a banquet cook, cafeteria cook, military cook or other similar institutional cook performing large quantity cooking, preparing single recipes in batches to serve 100 persons or more at a time. Option C: Three (3) years recent (within the last five (5) years) paid experience, performing as a lead cook in a restaurant, hospital, school, convalescent home, fast food or similar environment. Option D: A community college Certificate in Food Service Management, Institutional Cooking or a closely related field. All experience must be full-time or equivalent. Part-time experience will be prorated. 10/6/08 |
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