Jail Kitchen Supervisor & Menu Planner

Hamilton County, Indiana; Noblesville (IN); On-site; USD 29,000 - 42,000; Full time

Job summary

County of Hamilton, Indiana is seeking a full-time Cook for the Jail to prepare and serve meals, supervise Jail Inmate workers, and keep the kitchen clean and compliant with local codes. You will report to the Director of Food Services and ensure accurate production sheets and meal counts.

A high school diploma or GED is required, with knowledge of sanitary food preparation and operation of kitchen equipment.

Qualifications

• High school diploma or GED.
• Knowledge of sanitary food preparation and large-quantity cooking.
• Ability to supervise jail inmate workers and enforce safety policies.
• Ability to work extended hours, including weekends.
• Ability to comply with drug-free workplace policies.

Responsibilities

• Prepares monthly menus and recipes, planning special meals for detainees with unique dietary needs.
• Supervises jail inmate workers in preparing and serving meals, adjusting quantities as needed.
• Ensures cleaning and sanitizing of all kitchen areas and compliance with sanitary codes.
• Maintains a weekly inventory and verifies deliveries; keeps storage areas clean and orderly.
• Provides production sheets and meal counts for each meal; safeguards knife and utensil inventory.
• Performs related duties and adheres to safety and security policies.

Skills

Teamwork

Communication

Attention to detail

Safety compliance

Education

High school diploma or GED

Tools

Dishwasher

Steamer

Food processor

Blender

Can opener

Scales

Meat slicer

Vertical cutter

Oven

Mixer

Grill

Job description

County of Hamilton, Indiana is seeking a full-time Cook for the Jail to prepare and serve meals, supervise Jail Inmate workers, and keep the kitchen clean and compliant with local codes. You will report to the Director of Food Services and ensure accurate production sheets and meal counts.

A high school diploma or GED is required, with knowledge of sanitary food preparation and operation of kitchen equipment.