Under general direction, to plan, organize, and supervise the preparation, cooking and serving of food to residents and employees of a State institution; to supervise the maintenance of culinary equipment, supplies, and work areas; to instruct culinary workers; may instruct, lead or supervise inmates, wards or resident workers; and do other related work.
Employees in this class normally work under the direction of a Food Administrator II or a Food Manager and are in direct charge of the food production staff in a large institution preparing and serving three meals a day for 500 or more residents and employees. In smaller institutions serving three meals a day for between 250 and 500 residents and employees where there is no Food Administrator or Food Manager, a position of Supervising Cook II may be established. In such smaller institutions, the Supervising Cook II functions in accordance with the food control program, has broader planning and coordinating responsibilities, is in direct charge of food production and serving staff, meat shop, and bakery, and receives technical guidance from the Departmental Food Administrator. The next lower class, Supervising Cook I, includes positions responsible for all food production in an institution of less than 250 population or for a shift in a larger State institution with 250 or more residents and employees.
Plans menus in accordance with the established food allowance and determines amount of food to be prepared; assigns work, supervises, and gives instruction and training to employees and helpers from the resident population, evaluates their performance and takes or recommends appropriate action; apportions the food to the various dining rooms; supervises the maintenance of culinary utensils and equipment and the cleaning of various storage, working, and dining areas; supervises garbage disposal; makes inspections and maintains food handling practices and standards of safety and sanitation; requisitions, receives, inspects, stores, and inventories supplies; acts for the Food Manager or Food Administrator in his/her absence keeps records and prepares reports.
One year of experience performing the duties of a Supervising Cook I in the California state service.
Experience: Two years of experience in a supervisory capacity over cooks and allied workers with responsibility for supervising, planning, and scheduling the preparation; cooking, and serving of meals for at least 250 persons a meal. and
Education: Equivalent to completion of the eighth grade.
Knowledge of: Principles, procedures, and equipment used in the storage, care, preparation, cooking (including baking), dispensing, and serving of food in large quantities; kitchen sanitation and safety measures used in the operation, cleaning, and care of utensils, equipment, and work areas; food handling sanitation; food values as well as nutritional and economical substitutions with food groups; principles of effective supervision; food accounting, use of purchase order for food and equipment; training methods; methods of cutting and preparing meat; department's Affirmative Action Program objectives; a manager's role in the Affirmative Action Program and the processes available to meet affirmative action objectives.
Skill in: Preparation and cooking of all food groups; judging food quality.
Ability to: Plan palatable and adequate menus; plan, organize, and direct the work of others; maintain appropriate records and prepare reports; keep inventories and make requisitions; use appropriate equipment; determine food quantities necessary for groups of varying size; direct the preparation of special diets; plan food production to schedule; plan and conduct in-service training programs; analyze situations accurately and adopt an effective course of action; effectively contribute to the department's affirmative action objectives.
Sympathetic understanding of and willingness to work with the resident population of a State institution; demonstrated supervisory ability; personal cleanliness; good sense of smell and taste; and freedom from communicable diseases.