Jail Cook

Essential Functions This position description is not intended to be all-inclusive. Employee may perform other essential and nonessential functions as assigned or apparent to meet the ongoing needs of the department and organization. Regular attendance and punctuality are essential requirements of this position.

• Performs cooking, menu planning, purchasing, scheduling, daily supervision of inmate workers, cleaning duties and other related work as required.
• Prepares and serves meals so that the nutritional needs of the prisoners are met by preparing large quantities of food, following menus; anticipates and accommodates the nutritional requirements of inmates with special dietary needs. Prepares and follows dietary orders for special diets, such as liquid, soft, diabetic, allergy and religious.
• Records, orders and purchases groceries and supplies to stock shelves, refrigerator and freezer, which includes meeting with wholesale food distributors to determine the costwise purchase of merchandise. Stocking must be done following the first in/first out procedure.
• Estimates consumption and verifies inventory to determine ingredients required for preparation by applying knowledge of quantity food service and experience in serving food to large groups to ensure an ample inventory.
• Directs inmate workers to ensure they accomplish their designated tasks in an appropriate and timely manner. Maintains all knives and other sharp objects in a safe and secure location, not accessible to inmate workers. Detect inmate behavior and body language that could lead to unsafe work conditions.
• Performs duties consistent with standards of sanitation so that prepared food is safe to consume. This is accomplished by monitoring, cooking and serving meals in accordance with health and sanitation laws and regulations.
• Cleans work area so that sanitation and safety standards are upheld by sweeping, mopping, washing, dusting and sanitizing storage and work areas. Must pass annual MN Dept of Corrections, MN Dept of Health and MN Fire Marshal inspections.
• Washes and sanitizes dishes, silverware and kitchen equipment, utensils and appliances so that all are in top working order and meet health and safety standards at all times.
• Operates all kitchen equipment properly and safely to prepare and serve required menu.
• Inventory tools twice daily and store in a locked area. Report any shortages immediately to jail staff. Tools are any item that by design have a high potential for use as escape devices or weapons or as aids in the manufacture or creation of devices that can be used to defeat facility security.
• Completes daily logs including number of meals served for breakfast, lunch, dinner and a daily total; food served at each meal and temperatures of freezer, refrigerator and food.
• Minimizes wasted food and beverages so that operational budgets remain realistic by developing appropriate portion control while serving meals.
• Attends training and meetings as needed. Performs other related duties as assigned or apparent.