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Jurisdiction: Schuyler County Jurisdictional Class: Non-Competitive Revised: March 7, 2006; Updated: January 23, 2019 COOK, SHERIFF'S DEPARTMENT DISTINGUISHING FEATURES OF THE CLASS: This is routine work involving responsibility for providing meals to the inmates of the county jail. Supervises the storage and care of food and supplies. Responsible for menu planning, purchasing of food and supplies, preparation and cooking meals. Work is performed under general supervision of the Sheriff with considerable responsibility to exercise independent judgment in emergencies. Supervision may be exercised over other kitchen personnel such as trustees in the county jail. Does related work as required. TYPICAL WORK ACTIVITIES: Supervises and participates in the preparation and serving of food; Supervises the storage and appropriate care of foods and supplies; Supervises and participates in the cleaning of the kitchen, serving, storage and dining areas; Supervises the use of equipment; Plans menus with attention to nutritional value; Submits requisitions for foods and supplies; Maintains simple records on food and supplies received and used; Responsible for making regular security inspections, checking locking devices of kitchen and reports findings to appropriate personnel in the Sheriff's department. FULL PERFORMANCE KNOWLEDGE, SKILLS, ABILITIES, AND PERSONAL CHARACTERISTICS: Good knowledge of the methods of preparation, cooking and baking food in large quantities; Working knowledge of modern cooking utensils, appliances and equipment; Working knowledge of cleaning methods and of the use of cleaning materials and equipment; Ability to plan menus with knowledge of nutritional requirements; Ability to make independent decisions on order of tasks and methods used; Ability to maintain records; Ability to follow oral and written instructions; Ability to follow recipes; Ability to plan with a view to economy and efficiency in the use of supplies, equipment and food; Ability to give directions to kitchen help; Physical condition commensurate with the demands of the position. MINIMUM QUALIFICATIONS: One year of full time, or part time equivalent, paid or volunteer experience cooking for moderately large groups. **DEFINITION: Moderately large scale is defined as the preparation, cooking and serving of food for more than thirty (30) people on a daily basis, either in an institutional setting or in a restaurant.