This is skilled cooking and limited supervisory work in a Metro-Dade County correctional institution.

Employees in this class are responsible for the performance of skilled cooking tasks and related supervision in the large-scale production of meals in a County correctional institution kitchen. Emphasis of the work is on the performance of a variety of skilled cooking tasks, directing inmate labor assisting in various food service activities to meet serving deadlines, ensuring proper portioning of food items, providing continuous training to kitchen trustees, operating standard cooking equipment, and supervising cleaning tasks to meet established sanitary requirements. Supervision is exercised over kitchen trustees assisting in various phases of food service operations. Supervision is received from a supervisory cook who supervises food preparation, serving functions and cleaning activities.

ILLUSTRATIVE TASKS

Directs inmate labor in tray make-up, loading food carts, use of steam trays and rethermalization units; ensures proper handling, packaging and storage of food items; meets serving deadlines.

Operates standard cooking utensils and equipment including mixing machines, food choppers, wrapping machines, tray conveyors, and slicing machines.

Trains cooks and inmates working as kitchen trustees on preparation of meals to meet deadlines for tray line and cafeteria; ensures proper portioning of food items to avoid conflicts among inmates over uneven portions.

Discusses menu changes or utilization of leftovers with immediate supervisor.

Exercises caution and control in supervising inmates working as kitchen trustees to avoid injuries, inmate escapes, theft of food items, and prevent contraband from entering the area.

Prepares salads and sandwiches, and slices meats; assists in the preparation of meats, various gravies, sauces, and baking; prepares special dishes for inmates with special dietary considerations.

Requisitions food items and supplies for cooking operations.

Participates in portioning and distribution of soups, starches and vegetables for a variety of breakfast, lunch and dinner menus.

Supervises inmates in cleaning kitchen items including utensils, food trays and rethermalization units to meet American Correctional Association sanitation standards.

Performs related work as required.

KNOWLEDGES, ABILITIES, AND SKILLS

Knowledge of modern methods and equipment used in a large-scale food service operation.

Knowledge of standard and fancy recipes and cooking methods for various types of breakfast, luncheon and supper menus.

Knowledge of supervisory principles and practices.

Knowledge of American Correctional Association food regulations.

Knowledge of sanitary requirements and the potential hazards in food preparation.

Knowledge of food menus, general nutrition and modified diets, and portion control.

Ability to follow written instructions in menus and recipes and perform skilled cooking.

Ability to supervise a group of inmates working as kitchen trustees in accordance with correctional policies and regulations.

Ability to follow and transmit precise verbal and written instructions.

Ability to use and operate a variety of institutional food service utensils and equipment.

Ability to work under conditions of high temperature and stress.

Ability to meet serving deadlines in a large-scale food service operation.

Skill in cooking.

NEW 10-93