P/T COOK

Summary
Under general supervision, prepares large quantities of a variety of food including meats, fish, poultry, gravies, cereals, soups, vegetables and other foods. Uses various methods of cooking and seasoning and adheres to proper preparations methods. A wide degree of creativity and latitude is expected.

Primary Duties and Responsibilities

- Cooks food as directed in the operational menu plan for the facility food service operation. Ensures recipes are extended to the facility population requirements. Maintains accurate production records.

- Directs work, provides training and performs inspections of work performed by detainee food service staff.

- Conducts orientation and training programs for staff employees.

- Responsible for preparation scheduling and the quality assurance 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 relations.

- Performs other duties as assigned.

High school diploma or equivalent certification required.
College credits or relevant technical training courses in food service preparation and cooking preferred. Prior cooking and correctional food service training 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.
Must be able to communicate to all personnel the minimum production/service requirements of the job.