JAIL HEAD COOK 8179

DISTINGUISHING FEATURES OF THE CLASS

An employee in this class is responsible for the administration and operation of food service for the Suffolk County correctional facilities. Work involves responsibility for the requisitioning of food and equipment, the planning and preparation of meals, the maintenance of equipment, the economical operation of the kitchen and bakery, and supervision of a staff of Jail Cooks, a Jail Baker and a substantial number of inmates. The incumbent is expected to exercise independent judgment and initiative in the performance of duties and responsibilities. Work is reviewed through submission of reports to the Warden. Does related work as required.

TYPICAL WORK ACTIVITIES

Plans, directs and supervises the work of employees and inmates engaged in the preparation, cooking and distribution of food at Suffolk County correctional facilities;

Orders and maintains inventory for all meat, vegetables, foodstuffs and equipment;

Plans and prepares all menus in accordance with dietary rules set by the Board of Health, Department of Corrections and Department of Agriculture; maintains records of same;

Plans and prepares special menus in compliance with medical and religious standards;

Maintains kitchen and bakery equipment in proper working order;

Trains and instructs the cooks and baker in the preparation of daily menus and proper supervision of inmates in accordance with Correction Law;

Insures that the kitchens at both the Suffolk County correctional facilities and the County Honor Farm meet the sanitary rules as mandated by New York State Correction Law, the Department of Health and the Department of Agriculture;

Maintains accurate and complete records of incidents regarding inmates assigned to the kitchen, equipment used by the inmates and special diets prepared for inmates.

FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS

Thorough knowledge of the materials, methods and equipment used in large scale cooking; thorough knowledge of the operation of all standard kitchen equipment typical of a large institutional kitchen; thorough knowledge of the modern principles and practices in large scale kitchen management; thorough knowledge of the health hazards in large scale food preparation and the necessary precautionary measures; thorough knowledge of a large number of standard recipes; good knowledge of Correction Law as it relates to the supervision of inmates assigned to work in a correctional facility; good knowledge of the New York State Health Department Laws and Department of Agriculture Regulations as they pertain to correctional facilities; good knowledge of food values and nutrition; ability to plan, coordinate and supervise the work of a substantial number of employees and inmates

in a manner conducive to full performance and high morale; ability to judge food and food quantities; ability to maintain order and discipline among the inmates assigned to the kitchen and bakery; 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 four (4) years of experience in the preparation of food on a large scale; or,

Satisfactory equivalent combination of the above education and experience.

R08/13/87

SUFFOLK COUNTY

Non Competitive

RR01/17/97