Cook I/II

Butte County; Oroville (CA); On-site; USD 38,000 - 40,000; Full time

Job summary

Butte County Juvenile Hall Division within the Probation Department is seeking Cook I and II to prepare and serve meals following strict nutritional guidelines. Positions advance from I to II based on performance and certification, with duties spanning kitchen operations, sanitation, and inmate interaction.

Cook I requires 1 year of cooking experience; Cook II requires 2 years in institutional cooking. A California Driver's License and ServSafe or equivalent certification are required or must be

Qualifications

• Equivalent to completion of the twelfth grade.
• Cook I: 1 year of cooking experience.
• Cook II: 2 years of relevant institutional cooking experience.
• Must have a valid California Driver's License.
• ServSafe Certification or comparable food safety certificate, or obtain certification within one month from start date.

Responsibilities

• Prepares, cooks and serves a variety of meals to inmates, adhering to recipes and nutritional guidelines.
• Monitors kitchen procedures and sanitation practices to meet regulations.
• Coordinates kitchen activities to meet daily production demands.
• Inventories produce, meats, vegetables, canned goods and kitchen items; receives and stocks supplies.

Skills

Sanitation knowledge

Inventory control

Equipment maintenance

Interpersonal skills

Education

Twelfth grade or equivalent

Cook I: 1 year cooking experience

Cook II: 2 years institutional cooking experience

Job description

This classification is scheduled to receive a 5% COLA effective July 2027.

This vacancy resides in the Juvenile Hall Division in the Probation Department.

This recruitment is for level I and level II.

The salary range for level I is $1,454.40 -$1,949.60 biweekly ($18.18 -$24.37 per hour).

The salary range for level II is $1,528.80 - $2,048.80 biweekly ($19.11 - $25.61 per hour).

FLSA: Non-Exempt

DEFINITION

Under immediate or general supervision, prepares and provides institutional meals following federal and state nutritional guidelines.

SUPERVISION RECEIVED AND EXERCISED

Receives immediate (Cook I) or general supervision (Cook II) from Food Services Supervisor. Exercises no direct supervision over staff.

CLASS CHARACTERISTICS

Cook I: This is the entry-level classification in the Cook series. Initially under close supervision, incumbents learn kitchen and County procedures. As experience is gained, close supervision and frequent review of work lessen as an incumbent demonstrates skill to perform the work independently. Positions at this level usually perform most of the duties required of the positions at the II-level but are not expected to function at the same skill level and usually exercise less independent discretion and judgment in matters related to work procedures and methods. Work is usually supervised while in progress and fits an established structure or pattern. Exceptions or changes in procedures are explained in detail as they arise.

Cook II: This is journey-level classification in the Cook series. Positions at this level are distinguished from the I-level by the performance of the full range of duties as assigned, working independently, and exercising judgment and initiative. Positions at this level receive only occasional instruction or assistance as new or unusual situations arise and are fully aware of the operating procedures and policies of the kitchen unit. Incumbents may assume specialized responsibility. This class is distinguished from the Food Services Supervisor in that the latter performs the more complex work assigned to the series and serves in a supervisory capacity over assigned cook staff.

Positions in the Cook class series are flexibly staffed; positions at the II-level may be filled by advancement from the I-level; progression to the II-level is dependent on (i) management affirmation that the position is performing the full range of duties assigned to the classification; (ii) satisfactory work performance; (iii) the incumbent meeting the minimum qualifications for the classification including any licenses and certifications; and (iv) management approval for progression to the II-level.

Typicalfunctions may include any of the following tasks, knowledge, abilities, and other characteristics. The list that follows is not intended as a comprehensive list; it is intended to provide a representative summary of the major duties and responsibilities. Incumbent(s) may not be required to perform all duties listed, and may be required to perform additional, position-specific tasks.

• Prepares, cooks and serves a variety of meals to inmates; adheres to recipes and nutritional guidelines for menu planning; arranges breakfast, lunch and dinner plans for next day meals.
• Monitors the kitchen procedures and sanitation practices to assure established security and sanitation regulations are followed.
• Coordinates kitchen activities to meet daily production demands.
• Serves in the cafeteria as required; follows and enforces established portion size, sanitation practices, and inmate relations’ rules.
• Inventories various produce, meats, vegetables, canned goods, dairy products and other foods and kitchen items; receives and stocks supplies.
• Maintains clean and sanitary conditions in facility in order to assure the highest degree of cleanliness of food production and service areas.
• Provides clear instructions to staff; fosters spirit of teamwork among inmate kitchen staff.
• Performs other related duties as assigned.

Knowledge of:

• Knowledge of the principles of inventory control.
• Knowledge of proper sanitation practices and personal hygiene regulations.
• Knowledge of equipment maintenance techniques and practices.

Ability To:

• Use proper techniques, practices and services in food preparation.
• Prioritize multiple tasks, projects and demands.
• Work within deadlines to complete assignments.
• Interact with people of different social, economic, and ethnic backgrounds.
• Follow and effectively communicate verbal and written instructions.
• Work independently and as a team member.
• Establish and maintain effective working relations with co-workers.

Education and Experience:

Any combination of training and experience that would provide the required knowledge, skills, and abilities is qualifying. A typical way to obtain the required qualifications would be:

Equivalent to completion of the twelfth (12th) grade; and

Cook I: One (1) year of cooking experience.

Cook II: Two (2) years of relevant institutional cooking experience equivalent to the County’s class of Cook I.

Certifications and Licenses:

• A position assigned to this class may require possession of a valid California Driver's License.
• Must have completed a ServSafe Certification or comparable food safety certificate course for food service workers, or successfully obtain certification within one month from the start date employment.

PHYSICAL DEMANDS

• Mobility to work in an institutional kitchen facility; stand, and walk on level, uneven, or slippery surfaces; frequently reach, twist, turn, kneel, bend, stoop, squat, crouch, grasp and make repetitive hand movement in the performance of daily duties; to climb and descend, to operate varied hand and power kitchen equipment.
• Strength and stamina to perform medium to heavy physical work; to lift, carry, push, and pull materials and objects averaging a weight of 50 pounds or heavier weights, in all cases with the use of proper equipment and/or assistance from other staff.
• Vision to inspect and operate equipment and read printed materials.
• Standing in and walking between work areas is frequently required.
• Finger dexterity is needed to operate cleaning equipment.

WORKING CONDITIONS

• Work is performed in a smoke-free jail environment and detention facilities, and requires shift work. Work involves intense concentration on activities going on around one’s location on a constant basis throughout the entire work shift. Work occasionally involves personal danger, and exposure to hazardous, uncontrollable and life-threatening situations can occur.
• Work is performed in the kitchen, cafeteria, food storage areas, and dish room; will be exposed to extremes in temperatures, steam, fumes, and odors from cooking.

EQUIPMENT AND TOOLS UTILIZED

• Personal computer and standard office equipment; specialized kitchen related tools, knives, mixers, slicers, thermometer, disposals and freezers, refrigerators.

Disaster Service Worker

All Butte County employees are designated Disaster Service Workers through state and local law (California Government Code Section 3100-3109). Employment with the County requires the affirmation of a loyalty oath to this effect. Employees are required to complete all Disaster Service Worker related training as assigned, and to return to work as ordered in the event of an emergency.