JAIL COOK 8171

DISTINGUISHING FEATURES OF THE CLASS

Under general supervision, an employee in this class performs routine cooking in the large production of meals at Suffolk County correctional facilities. Supervision is exercised over a number of inmates. Assignments follow set departmental policies and procedures, and menus are prepared by the Jail Head Cook. Follows direction from the Jail Head Cook as well as Sheriff’s Office sworn personnel. Does related work as required.

TYPICAL WORK ACTIVITIES

Supervises and assists in the preparation and cooking of food for the County Jails;

Maintains strict adherence to all rules and regulations of the secure facility regarding safety, security, contraband control and fraternization policies;

Maintains vigilance regarding personal standards of hygiene and sanitary conditions;

Maintains the kitchen and its operation in a safe, sanitary and secure manner;

Slices, cuts, grills, roasts, deep fries and seasons food;

Carves cooked meat and prepares salads;

Apportions food to food carts and trays, and helps serve food from a steam table;

Operates standard cooking equipment;

Supervises a number of inmates in maintaining the kitchen in a clean and sanitary condition;

Assists in the ordering of meat, vegetables and other related supplies;

Teaches the cooking trade to those inmates assigned;

Opens and closes the gate to admit and release inmates coming into the kitchen;

Prepares and serves menus in accordance with dietary laws where applicable.

FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS

Some knowledge of large scale food preparation and cooking methods; some knowledge of food values and nutrition; ability to operate standard cooking equipment and to use kitchen utensils for large scale food preparation; ability to supervise the work of inmates in a manner conducive to full performance; ability to maintain order and discipline among the inmates assigned; ability to keep records and make reports; ability to understand and follow written and oral instructions; physical condition commensurate with the demands of the position.

MINIMUM QUALIFICATIONS

Graduation from a standard senior high school or possession of a high school equivalency diploma, and six (6) months of experience in the preparation of food on a large scale.

R10/26/21

SUFFOLK COUNTY

Non Competitive