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Under general direction, to plan, organize, and supervise the preparation, cooking, and serving of food to residents and employees of a State correctional culinary program in the Department of Corrections or the Department of the Youth Authority; to supervise the maintenance of culinary equipment, supplies, and work areas; to instruct culinary workers; to maintain order and supervise the conduct of inmates, wards, residents, or patients; to protect and maintain the safety of persons and property; may instruct, lead, or supervise inmates, wards, or resident workers; and to do other related work.
Employees in this class normally work under the direction of a Food Administrator II (Correctional Facility) or a Food Manager (Correctional Facility) and are in direct charge of the food production staff in a large State correctional culinary program, preparing and serving three meals a day for 500 or more residents and employees. In smaller correctional culinary programs, 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 (Correctional Facility) may be established. In such smaller correctional culinary programs, the Supervising Cook II (Correctional Facility) 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.
In the largest State correctional culinary programs preparing, cooking, and serving three meals a day for 1,500 or more residents and employees, the Supervising Cook II (Correctional Facility) is a shift supervisor who supervises at least five employees at the Correctional Supervising Cook (Correctional Facility) level.
The next lower class, Correctional Supervising Cook (Correctional Facility), includes positions responsible for all food production in a correctional culinary program feeding less than 250 residents and employees or for a shift in a medium-sized correctional culinary program feeding 250-499 residents and employees, or in a large correctional culinary program feeding 500 or more residents and employees; and supervises a crew (715) in the preparation, cooking, and serving of food.
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; maintains order and supervises the conduct of persons committed to the Departments of Corrections and the Youth Authority; prevents escapes and injury by these persons to themselves or others or to property; maintains security of working areas and work materials; and inspects premises and searches inmates, wards, residents, or patients for contraband, such as weapons or illegal drugs.
One year of experience in the California state service performing the duties of a Correctional Supervising Cook (Correctional Facility) or Supervising Cook I.
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 within food groups; principles of effective supervision; food accounting; use of purchase orders 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 sizes; 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 correctional facility; demonstrated supervisory ability; personal cleanliness; good sense of smell and taste; and freedom from communicable diseases.
Persons appointed to positions in this class must be reasonably expected to have and maintain sufficient strength, agility, and endurance to perform during stressful (physical, mental, and emotional) situations encountered on the job without compromising their health and well-being or that of their fellow employees or that of inmates.
Assignments during tour of duty may include sole responsibility for the supervision of inmates and/or the protection of personal and real property.