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Under direction, in the Department of Corrections and Rehabilitation, either (1) in a small State correctional culinary program, to plan, organize, supervise, and assist with the preparation, cooking, and serving of food to residents and employees; or (2) in a medium-sized State correctional culinary program, to have charge of a shift and to supervise and assist with the preparation, cooking, and serving of food to residents and employees; or (3) in a large correctional culinary program, to supervise a large crew in the preparation, cooking, and serving of food to residents and employees; 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 in a small correctional culinary program normally work under the general administrative direction of a Business Manager or Food Administrator and are in direct charge of cooks and allied workers preparing and serving three meals a day for residents and employees.
Employees in this class in a medium-sized correctional culinary program normally work under the supervision of a Supervising Cook II (Correctional Facility) or Supervising Correctional Cook and have charge of a shift where they supervise and assist cooks and allied workers with the preparation, cooking, and serving of food to residents and employees.
Employees in this class in a large correctional culinary program normally work under the general supervision of either a Supervising Cook II (Correctional Facility) in juvenile facilities, or a Supervising Correctional Cook in adult institutions, supervising a crew in the preparation, cooking, and serving of food to residents and employees. Incumbents may also have shift responsibility.
Employees in the next higher class of Supervising Cook II (Correctional Facility) normally work under the direction of a Food Administrator II (Correctional Facility) or Food Manager (Correctional Facility) in juvenile facilities, or under an Assistant Correctional Food Manager in adult institutions, and are in direct charge of the food production staff in correctional culinary programs. The class of Supervising Cook II (Correctional Facility) may also be used in smaller correctional culinary programs where there is no Food Administrator or Food Manager.
In the larger State correctional culinary programs preparing, cooking, and serving three meals a day for residents and employees, the Supervising Cook II (Correctional Facility) or Supervising Correctional Cook is a shift supervisor who supervises at least five employees at the Correctional Supervising Cook (Correctional Facility) level.
The next lower class of Cook Specialist II (Correctional Facility) prepares, cooks, and dispenses food for the residents and employees of a State correctional facility and supervises, instructs, and works with employees and helpers from the resident population.
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; prepares, cooks, and dispenses food and serves as lead cook on a shift; apportions the food to the various dining rooms; supervises the maintenance of culinary utensils and equipment and the cleaning of various storage and work areas; makes inspections and maintains food handling practices and standards of safety and sanitation; requisitions, receives, inspects, stores, and inventories supplies; supervises garbage disposal; as required, plans menus in accordance with the established food allowance, ensures compliance with standardized CDCR menus and recipes, and determines the amount of food to be prepared; as required, acts for the Supervising Cook II (Correctional Facility) or Food Administrator I (Correctional Facility) in his/her absence; keeps records and prepares reports; maintains order and supervises the conduct of persons committed to the Department of Corrections and Rehabilitation; prevents escapes and injury by these persons to themselves or others or to property; maintains security of working areas and work materials; inspects premises and searches inmates, wards, residents, or patients for contraband, such as weapons or illegal drugs.
Experience: One year of experience in the California state service performing the duties of a Cook Specialist II (Correctional Facility) or a Cook Specialist II.
Experience: Two years of experience in a supervisory capacity over cooks and other food service workers with responsibility for supervising and assisting with the preparation, cooking, and serving of various food items. and
Education: Equivalent to completion of the twelfth 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 (Hazard Analysis Critical Control Point Programs); 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 and a manager's/supervisor's responsibility for promoting equal opportunity in hiring and employee development and promotion, and for maintaining a work environment that is free of discrimination and harassment.
Ability to: Plan palatable and adequate menus; plan, organize, and direct the work of others; keep records; prepare reports and memorandums; communicate at a level required for successful job performance; keep inventories and make requisitions; use appropriate equipment; judge food quality; determine food quantities necessary for groups of varying sizes; prepare and cook all food groups; direct the preparation and distribution of special diets; plan food production to schedule; plan and conduct in-service training programs; and analyze situations accurately and take effective action and effectively promote equal opportunity in employment and maintain a work environment that is free of discrimination and harassment.
Sympathetic understanding of and willingness to work with the resident population of a State correctional facility; 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 and wards.
Assignments during tour of duty may include sole responsibility for the supervision of inmates and/or the protection of personal and real property.