Powered by NEOGOV
Class Title: Sheriff's Cook II
Class Code: 19471
Salary: $17.22 - $21.99 Hourly
$1,377.60 - $1,759.20 Biweekly
$2,984.80 - $3,811.60 Monthly
$35,817.60 - $45,739.20 Annually
 
Print Job Information

Email me when jobs like this become available

Description  Benefits
 
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:
Under general direction, positions are responsible for the preparation of food on a shift and for the security and supervision of inmates in the kitchen area. This class is distinguished from the class of Sheriff's Food Service Supervisor by the latter's supervisory responsibility for all food service personnel at a single institutional facility.
 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
 Representation Unit:
Craft, Labor & Trade
 Salary Range:
39
 Minimum Requirements:

Experience: 
Two years experience 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, which includes 12 months of supervision/lead worker responsibilities.

Substitution: 
A community college Certificate in Food Service Management, Institutional Cooking or a closely related field may be substituted for up to twelve months of the required (non-lead) experience.  A legible copy of the certificate must be submitted.

11/30/09