Knowledge of: The principles and procedures used in the storage, care, preparation, cooking (including baking), dispensing, and serving food in various quantities to make sure quality products are provided in the food service operation. The equipment used in the storage, care, preparation, cooking (including baking), dispensing, and serving food in various quantities to make sure quality products are provided in the food service operation. Kitchen sanitation and safety measures used in the operation, cleaning, and care of utensils, equipment and work areas to make sure quality products are provided in the food service operation (i.e., California Retail Food Code). Safe food handling procedures (i.e., Hazard Analysis Critical Control Point [HACCP]), to prevent food-borne illnesses in the food service operation. Nutritional food values as well as appropriate substitutions within food groups to make sure proper nutrition is provided to the inmates/wards. The principles of supervision to effectively supervise inmates/wards in the performance of duties. Food accountability to provide an adequate supply of meals. Training methods to provide direction to inmates/wards to allow for the safe and efficient operation of the food service program. Equal Employment Opportunity regulations and objectives to support the department’s equal employment opportunity policies and goals in making inmate/ward hiring and employment decisions. Computer usage (e.g. hardware, software programs, etc.), to maintain accurate records, communicate effectively and contribute to the department’s needs. Weights and measures to provide the correct amount needed in a recipe, quality control, and consistency of product. Inventory control to know what supplies need to be ordered and what supplies are on hand. Requisitioning various supplies (e.g., paper towels, cleaning supplies, etc.), to maintain a sufficient store of required items. Safe food handling procedures (e.g., food temperature danger zones, proper hand washing techniques, proper food storage, etc.), to assist with the efficient operation of the food service program. Basic safety practices (e.g., inmate/ward accountability, tool, key and lock control) to allow for the safety and security of the institution.
Ability to: Judge food quality to provide healthy food products for consumption. Prepare and cook all food groups to provide quality products. A3 Plan, organize, and direct the work of inmate/wards to provide quality products. Prepare reports and record keeping to provide information and documentation to assist in the efficient operation of the food service program. Keep inventories and make requisitions to provide information and documentation to assist in the efficient operation of the food service program. Use appropriate equipment to provide a safe and efficient operation of the food service program. Determine food quantities necessary for groups of varying sizes to assist in the efficient operation of the food service program. Direct the preparation of various diets to allow for proper delivery of designated food items to inmates/wards. Plan food production to support the safe and efficient handling of food service products. Plan and conduct in-service training to inmates/wards to provide for the safe and efficient operation of the food service program. Accurately evaluate situations and take effective action or make a recommendation for the safe and efficient operation of the food service program. Communicate effectively (e.g., written, verbal, etc.), to exchange information and/or provide direction to inmates/wards and staff. Effectively comprehend and contribute to the department’s Equal Employment Opportunity Program objectives to create and maintain a fair and equitable work environment. Judge food quality to provide palatable and adequate meals. Lift up to 50 pounds to accomplish daily assignments. Use computers and/or software programs to maintain accurate records, communicate effectively and contribute to the department’s needs. Follow recipes to create a consistently safe and nutritious meal using proper ingredients. Use culinary equipment appropriately to maintain a safe work environment. Supervise and direct inmates/wards to complete their daily assignments.
Willingness to create and promote an equitable and inclusive workplace where diversity is celebrated and valued.