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

Employees in this class are responsible for the supervision of skilled cooks and unskilled inmates serving as kitchen trustees in the large-scale production of meals in a County correctional institution kitchen. Responsibilities include supervising the cooking portion of meal preparation, meeting serving deadlines, ensuring equal portions and the quality of food servings, employing precautionary measures to ensure compliance with proper sanitary requirements, estimating food needs, requisitioning food supplies and related equipment, planning a variety of standard menus, and coordinating work with cooks on subsequent shifts. Supervision is exercised over skilled cooks and kitchen trustees engaged in various phases of food service operations. Supervision is received from a food service supervisor who reviews work for effectiveness in food preparation, serving functions and cleaning activities.

ILLUSTRATIVE TASKS

Plans, schedules and arranges work flow for a large number of skilled cooks and inmates serving as unskilled kitchen trustees in a County correctional institution kitchen; schedules operations to meet serving deadlines.

Supervises the cooking portion of food preparation; roasts meats or prepares special dishes as required; ensures recipes are followed to avoid under/over cooking and/or food loss through improper preparation.

Employees precautionary measures to guard against health hazards and ensures compliance with proper sanitary requirements.

Provides continuous training for new inmates working in a kitchen trustee capacity; exercises caution and control in supervising inmates to avoid injuries, inmate escapes, theft of food items, and prevent contraband from entering the area.

Estimates food needs for standard menus; requisitions food supplies and equipment and maintains related records; streamlines grand-scale food preparations for an economical and efficient operation.

Coordinates planning with cooks on subsequent shifts; discusses preparation of special menus with food service supervisors.

Provides advice and assistance to skilled cooks in food preparations.

Supervises kitchen trustees in cleaning food service areas associated with cooking to maintain standard American Correctional Association sanitary requirements.

Ensures the use of proper fire safety procedures for a large correctional facility kitchen and precautionary measures governing inmates during emergency situations.

Makes recommendations regarding hiring, discipline and promotion of subordinates; authorizes leave and overtime; evaluates and rates employee performance.

Performs related work as required.

KNOWLEDGES, ABILITIES, AND SKILLS

Considerable knowledge of modern methods and equipment used in large-scale food service operations.

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

Considerable 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 the preparation of special therapeutic diets.

Ability to supervise skilled cooks and kitchen trustees in accordance with correctional policies and regulations.

Ability to estimate quantities of food supplies required for large-scale food preparation.

Ability to plan and schedule food service operations to achieve goals in food preparation and in meeting serving deadlines.

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.

Skill in cooking.

NEW 10-93