Jail Cook Job Summary

To efficiently prepare and cook a variety of foods in large quantities by following menus, standardized recipes, and Department of Corrections guidelines.

Supervision Received

Employees working in this job class work under general supervision and usually receive some instruction with respect to details of most assignments, but are free to develop their own work sequences within established procedures, methods, and policies. They are often physically removed from their supervisor and are only subject to periodic supervisory checks.

 

Supervision Exercised

No formal supervisory authority over staff. However, this position oversees inmate workers assigned to work in the jail kitchen.

 

Essential Functions

This position description is not intended to be all-inclusive. Employee may perform other essential and nonessential functions as assigned or apparent to meet the ongoing needs of the department and organization. Regular attendance and punctuality are essential requirements of this position.

 

1. Performs cooking, menu planning, purchasing, scheduling, daily supervision of inmate workers, cleaning duties and other related work as required.
2. Prepares and serves meals so that the nutritional needs of the prisoners are met by preparing large quantities of food, following menus; anticipates and accommodates the nutritional requirements of inmates with special dietary needs. Prepares and follows dietary orders for special diets, such as liquid, soft, diabetic, allergy and religious.
3. Records, orders and purchases groceries and supplies to stock shelves, refrigerator and freezer, which includes meeting with wholesale food distributors to determine the costwise purchase of merchandise. Stocking must be done following the first in/first out procedure.
4. Estimates consumption and verifies inventory to determine ingredients required for preparation by applying knowledge of quantity food service and experience in serving food to large groups to ensure an ample inventory.
5. Directs inmate workers to ensure they accomplish their designated tasks in an appropriate and timely manner. Maintains all knives and other sharp objects in a safe and secure location, not accessible to inmate workers.
6. Performs duties consistent with standards of sanitation so that prepared food is safe to consume. This is accomplished by monitoring, cooking and serving meals in accordance with health and sanitation laws and regulations.
7. Cleans work area so that sanitation and safety standards are upheld by sweeping, mopping, washing, dusting and sanitizing storage and work areas.
8. Washes and sanitizes dishes, silverware and kitchen equipment, utensils and appliances so that all are in top working order and meet health and safety standards at all times.
9. Operates all kitchen equipment properly and safely to prepare and serve required menu.
10. Makes a daily count of all knives and other utensils and report shortages immediately to jail staff.
11. Completes daily logs including number of meals served for breakfast, lunch, dinner and a daily total; food served at each meal and temperatures of freezer, refrigerator and food.
12. Minimizes wasted food and beverages so that operational budgets remain realistic by developing appropriate portion control while serving meals.
13. Attends training and meetings as needed.

 

• Performs other related duties as assigned or apparent.

 

Minimum Qualifications

High School Diploma or GED required, plus two or more years experience working in a commercial food service operation. Requires knowledge of the Minnesota Department of Health standards in the handling, storing, preparation and service of food. Must be willing to work flexible hours, days, evenings, weekends, and/or fill-in shifts as assigned.

 

Certified Food Manager certificate preferred, but not required at time of hire. If certificate is not held at time of hire, is required to obtain within 6 months of hire.

 

*Minnesota rule 4626.2020, list of recognized food protection managers certification examinations.

 

Must be willing to work early morning, day, weekend, and holiday shifts as assigned.

 

Valid Minnesota driver’s license required. Employment reference checks, a criminal background check, and pre-employment physical and drrug test will be performed as part of the pre-employment process.

 

Knowledge, Skills, and Abilities Required

 

Knowledge of:

1. County and departmental policies, procedures, and practices.
2. Federal, State, and local laws, rules, and regulations relevant to the work performed in this position.
3. Food preparation as it relates to cooking in large quantities; cost accounting and current market prices; sanitation standards sufficient to maintaining a safe and clean food preparation area; operation procedures for all kitchen equipment; to use time efficiently and maintain proper safety precautions; sanitation standards as it relates to washing utensils, dishes, silverware and work area; hazards and safety precautions involved in using dish washing equipment and other equipment; menu demands as it relates to preparing the quantity of food that is needed; current Health Department standards as they apply to food service

 

Skill in:

1. Communication and interpersonal skills as applied to interaction with coworkers, supervisor, and inmates sufficient to exchange or convey information and to receive work direction.
2. Preparing reports and record keeping to provide information and documentation.
3. Reading, writing, and speaking English proficiently.
4. Preparing and serving a variety of meals designed to satisfy a large number of prisoners; plan and prepare quality foods to accommodate special diets and religious preferences; effectively communicate with co-workers, supervisors and inmate workers; schedule, menu plan and coordinate a food service program; safe operation of kitchen equipment; organizational skills to accomplish the vast daily duties of running the kitchen.
5. Maintaining proper inventories.
6. Effectively organizing and prioritizing work.

 

Ability to:

1. Present a positive attitude in the workplace, promote a spirit of teamwork and cooperation, and be able to treat others with respect, honesty, and consideration.
2. Meet health inspection requirements for Department of Corrections and Aitkin County Health Department; be tactful, yet firm when dealing with prisoners; follow menu plans, perform routine cleaning and kitchen duties; prepare and follow oral and written instructions; maintain cleanliness and neatness in appearance and working habits; maintain the necessary records as required by the department; locate and operate fire extinguisher.
3. Read and interpret menus and recipes and prepare meals accordingly.
4. Strong physical ability to lift up to 50 pounds in order to accomplish day-to-day activities, as well as the ability to stand for long periods of time (6-8 hours), push, pull, bend, and perform repetitive motions.

 

Language Skills

Intermediate Skills - Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write reports and correspondence. Ability to speak effectively before groups of customers or employees of the organization.

 

Mathematical Skills

Basic Skills – Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

 

 

Reasoning Skills

Intermediate Skills – Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

 

Computer Skills

To perform this job successfully, an individual should be proficient at using the following software:

 

County Payroll Software, E-time, Microsoft Word, Excel, and Outlook.

 

Ability to Travel

In rare situations, may be required to travel for training or vendor presentations, meetings, or errands.

 

To perform the job successfully, an individual should consistently demonstrate the following competencies (definitions attached or available upon request):

 

Ethics, attendance/punctuality, safety and security, dependability, problem solving, customer service, interpersonal skills, oral communication, teamwork, quality management, cost consciousness, diversity, organizational support, judgment, motivation, planning/organizing, professionalism, quality, quantity, adaptability, and initiative.

 

Work Environment

The noise level in the kitchen work environment is moderate to loud.

 

Equipment and Tools

Computer, copier, fax, telephone, printer, 10-key calculator, shredder, commercial slicer, mixer, grinder, food processor, dish washer, convection oven, conventional oven, gas range and grill, garbage disposal, and other job-related tools and equipment, county-owned vehicles, and personal vehicle (requires proof of insurance on file).

 

Physical Activities/Requirements

Climbing, balancing, stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, carrying, use of feet, hands and fingers to operate objects and equipment, grasping, talking, hearing, seeing, and repetitive motions. Must have the ability to lift and/or carry up to 50 pounds.

 

While performing the duties of this job, the employee performs medium work, exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

 

Working safely is a condition of employment. Aitkin County is a drug-free workplace.

 

Disclaimer

The above statements are intended to describe the general nature and level of the work being performed by employees assigned to this job classification. This is not an exhaustive list of all duties and responsibilities. Aitkin County reserves the right to amend and change responsibilities to meet organizational needs as necessary. This job description does not constitute an employment agreement between the employer and employee.

 

 

Reasonable Accommodation Notice

The County is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, the County will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.

 

05/13/2014

Our Vision: We strive to be a county of safe, vibrant communities that place value on good stewardship of local resources.

Our Mission: Aitkin County’s mission is to provide outstanding service in a fiscally responsible manner through innovation and collaboration with respect for all.

Our Core Values: Collaboration, Innovation, Integrity, People-Focused, Professionalism

 

Substitute LLCC Cook Job Summary

To efficiently prepare and cook a variety of foods in large quantities for visiting schools, rental groups, and summer camp participants.  May occasionally perform housekeeping and light custodial duties.  Hours are primarily afternoons, evenings, and weekends.

Supervision Received 

Employees working in this job class work under general supervision and usually receive some instruction with respect to details of most assignments, but are free to develop their own work sequences within established procedures, methods, and policies. They are often physically removed from their supervisor and are only subject to periodic supervisory checks.  

The Food Service Coordinator assigns tasks to this position, monitors progress and work flow, checks the work product for timeliness and correctness or soundness, and provides input into supervisor’s actions. This position may also receive limited work direction from the Utility Maintenance Custodian related to custodial and housekeeping duties.

Supervision Exercised

No formal supervisory authority.

Essential Functions 
This position description is not intended to be all-inclusive. Employee may perform other essential and nonessential functions as assigned or apparent to meet the ongoing needs of the department and organization. Regular attendance and punctuality are essential requirements of this position.

1.    Prepares, cooks, and serves food in accordance with health standards.
a.    Prepares and serves complete meals, including those with special dietary needs and food allergies, in accordance with departmental policies and procedures. 
b.    Ensures the proper and safe handling of food. 
c.    Works within planned projections in regards to food portions, food requirements and costs, and minimizes waste and spoilage.
d.    Provides friendly and exceptional customer service to all students and guests.
e.    Assists Food Service Coordinator with menu planning, recipe building, purchasing, stocking shelves, taking inventory, and other control procedures.

2.    Ensures that all areas of the kitchen, dining hall, and storeroom are clean and sanitized according to health regulations.
a.    Washes and sanitizes dishes and kitchen equipment. 
b.    Sweeps floors, mops, scrubs, sanitizes surfaces, and removes garbage.
c.    Launders linens. 

3.    Performs housekeeping, custodial, and light custodial duties. 
a.    Cleans buildings so they are safe, sanitary, and attractive by washing windows, sweeping, mopping, vacuuming, washing and dusting. 
b.    Secures buildings when necessary by locking doors and windows.. 
c.    Removes garbage and recycling materials from buildings. 
d.    Purchases supplies and run errands as needed. 

4.    Other: Technology
a.    Utilizes email daily for efficient food service planning and communication with staff.
b.    Answers phones promptly and professionally and takes accurate messages when the main office is closed.
c.    Attend conferences and continuing education courses as needed.

●    Performs other related duties as assigned or apparent.
●    Gives direction and delegates tasks to the dishwasher and/or kitchen assistant.

Minimum Qualifications
High School Diploma or GED required, plus two or more years experience working in a commercial food service operation. Requires knowledge of the Minnesota Department of Health standards in the handling, storing, preparation and service of food. Certified Food Manager preferred*. Must be willing to work flexible hours, days, evenings, weekends, and/or fill-in shifts as assigned. 

*Minnesota rule 4626.2020, list of recognized food protection managers certification examinations.

Valid Minnesota driver’s license required. Employment reference checks, a criminal background check (including FBI fingerprint check), and pre-employment physical will be performed as part of the pre-employment process.

Knowledge, Skills, and Abilities Required

Knowledge of:
1.    County and departmental policies, procedures, and practices. 
2.    Principles, procedures, and equipment used in the storage, care, preparation, cooking (including baking), dispensing, and serving food in various quantities to ensure quality services are provided.
3.    Kitchen sanitation and safety measures used in the operation, cleaning, and care of utensils, equipment and work areas to ensure quality services are provided.
4.    Safe food handling procedures to ensure prevention of food-borne illnesses.
5.    Nutritional food values as well as appropriate substitutions within food groups to ensure proper nutrition is provided to participants.
6.    Basic knowledge of food accounting and budgeting, to ensure budget accountability and food and equipment purchasing to ensure the efficient operation of the kitchen.
7.    Special meal preparations for food allergies and special dietary requests.
8.    Environmentally friendly, natural, and sustainable food practices and options.
9.    Safe handling of hazardous cleaning chemicals and use of personal protective equipment.
10.    Proper use of custodial and maintenance equipment and supplies.
11.    Basic computer skills, especially in Google and web-based applications (Gmail, Calendar, Docs, Sheets, and Drive, internet) to communicate effectively, maintain accurate records, complete trainings, research recipes, and efficiently contribute to the organization’s needs.  

Skill in:
1.    Communication and interpersonal skills as applied to interaction with coworkers, supervisor, and guests sufficient to exchange or convey information and to receive work direction.
2.    Being comfortable with feedback and challenge, as well as an ability to positively interact with diverse groups of people and effectively meet their needs.
3.    Judging food quality to ensure health food products for consumption.
4.    Preparation and cooking of all food groups to ensure quality services are provided.
5.    Preparing reports and record keeping to provide information and documentation.
6.    Maintaining proper inventories.
7.    Using appropriate equipment to provide a safe and efficient operation of the food service program.
8.    Planning food production and determining food quantities necessary for groups of varying sizes.
9.    Team building skills and a willingness to assist co-workers throughout the facility as needed with answering phones, cleaning, maintenance, grounds keeping, and other similar tasks.
10.    Reading, writing, and speaking English proficiently. 
11.    Effectively organizing and prioritizing work.

Ability to:
1.    Read and interpret menus and recipes and prepare meals accordingly.
2.    Present a positive attitude in the workplace, promote a spirit of teamwork and cooperation, and be able to treat all staff and guests with respect, honesty, and consideration. 
3.    Be flexible and work with interruptions in a positive manner, in an environment with multiple staff, students, and adults present. 
4.    Problem-solve under pressure, and use logical reasoning in situations in which no established procedures exist.
5.    Read and interpret menus and recipes and prepare meals accordingly.
6.    Strong physical ability to lift up to 50 pounds in order to accomplish day-to-day activities, as well as the ability to stand for long periods of time (6-8 hours), push, pull, bend, and perform repetitive motions.

Language Skills 
Intermediate Skills - Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write reports and correspondence. Ability to speak effectively before groups of customers or employees of the organization.

Mathematical Skills 
Basic Skills – Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

Reasoning Skills 
Intermediate Skills – Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Computer Skills
To perform this job successfully, an individual should be proficient at using the following software: 
                                 
County Payroll Software, E-time, Microsoft Word, Excel, and Google: Gmail, Calendar, Docs, Sheets, and Drive.

Ability to Travel
Occasional travel for running errands or to attend training.

Competencies
To perform the job successfully, an individual should consistently demonstrate the following competencies (definitions attached or available upon request):

Ethics, attendance/punctuality, safety and security, dependability, problem solving, customer service, interpersonal skills, oral communication, teamwork,  quality management, cost consciousness, diversity, organizational support, judgment, motivation, planning/organizing, professionalism, quality, quantity, adaptability, and initiative.

Work Environment
The noise level in the kitchen work environment is moderate to loud.

Equipment and Tools
Computer, telephone, printer, calculator, large commercial convection ovens, mixers, and dishwasher, multiple kitchen tools and equipment, hand tools, power tools, brooms, mops, floor care equipment, garden tools, other custodial, maintenance, and grounds keeping equipment, and County-owned vehicles.

Physical Activities/Requirements
Climbing, balancing, stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, carrying, use of feet, hands and fingers to operate objects and equipment, grasping, talking, hearing, seeing, and repetitive motions. Must have the ability to lift and/or carry up to 50 pounds.

While performing the duties of this job, the employee performs medium work, exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

Working safely is a condition of employment. Aitkin County is a drug-free and alcohol-free workplace.

Disclaimer
The above statements are intended to describe the general nature and level of the work being performed by employees assigned to this job classification. This is not an exhaustive list of all duties and responsibilities. Aitkin County reserves the right to amend and change responsibilities to meet organizational needs as necessary. This job description does not constitute an employment agreement between the employer and employee.

Reasonable Accommodation Notice
The County is an Equal Opportunity Employer.  In compliance with the Americans with Disabilities Act, the County will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.

12/12/2019



________________________________________
Our Vision: We strive to be a county of safe, vibrant communities that place value on good stewardship of local resources.
Our Mission: Aitkin County’s mission is to provide outstanding service in a fiscally responsible manner through innovation and collaboration with respect for all.
Our Core Values: Collaboration, Innovation, Integrity, People-Focused, Professionalism