JOB TITLE: RGSO Jail Cook

MUSTS: Must have two (2) years of food handling and/or training in food handling. Must be at least 18 years of age and possess a valid Colorado Driver s License. Must have a minimum of a High School Diploma or General Education Diploma (GED) with dietary knowledge. Must be able to pass a background check and drug test (including marijuana). Must also be able to obtain a ServSafe Food Handler s Certificate within three (3) months of employment and a Food Manager Certificate within one (1) year of employment. Physical Requirements: Ability to detect hazardous situations and odors; use of hands and fingers to write legible reports and to utilize safety gear; Must be able to lift equipment as necessary, upward of 50 pounds and be able to pull or drag an additional 150 pounds.

SKILLS: Knowledge of food preparation techniques, as well as comprehension of food service sanitation, food storage, and inventory procedures. Capability of operating kitchen equipment, ovens and food processing or other machines safely. Exemplify leadership skills and order as well as ability to train others. Attentive to detail including the ability to observe multiple activities and quickly identify inappropriate inmate conduct. Comprehension of basic computer skills using MS Office and email as well as ability to communicate effectively verbally and in writing. Awareness of detecting hazards and how to correct problems to ensure a safe working environment. Ability to enforce regulations with firmness, tact and impartiality while working with inmates. Aptitude to read and accurately interpret measurements and recipes as well as skill to read and take appropriate action with exposure to chemicals.

DUTIES: Performs institutional cooking work, involving the preparation of a large volume and variety of foods and desserts for 30 plus inmates and staff. Duties may include, but are not limited to the following as other duties may be assigned: Compiles weekly menus, prepares and serves lunch and dinner.

Keeps daily meal log and number of meals served assisting in determining the cost per meal to stay within budget requirements.

Orders and receives supplies from different distributors/vendors on a weekly basis and rotates all supplies as received. Operates, monitors, cleans, and maintains kitchen equipment and overhead vents with assistance from trustees as required by state standards.

Follows standard recipes for preparation of food. Required to follow nutritional guidelines and obtain recipes for inmates with specific health problems and needs (e.g. diabetic recipes).

Performs related work as requested by supervisor.

Must follow the guidelines in washing, rinsing and sanitizing all equipment and food contact surfaces used in food preparation.

Leads, trains, assign duties, monitors inmate workers in a direct-contact environment; reports any concerns to Kitchen Supervisor or Jail Commander.

Supervises operation and use of a variety of kitchen and cooking equipment such as blenders, food choppers, mixers, grinders, slicers, knifes, craters, fryers, stoves, ovens, grills, and steam tables.

Follows departmental policies and procedures.

Adheres to Laws, regulations, and policies governing the direction of food preparation.

Plans and prepares balanced meals from approved menus.

Plans cooking schedules so that the food will be ready at specified times.

Records meal counts.

Cleans kitchen, including freezer, oven, storage room, etc.

Checks and receives weekly food delivery.

Supervises the measuring, cutting, and mixing of food quantities.

Checks for storage of food at proper temperature and refrigeration.

Supervises cleaning and sanitizing of kitchen equipment, counters, and appliances.

Performs basic computer activities in processing work orders, computing recipes, etc.

Performs related duties as business necessitates per RGSO policy and pr cedure 904.

Work Environment: While performing the duties of this job, the Employee may be exposed to outside weather conditions; frequently exposed to moving mechanical parts; occasionally exposed to wet and/or humid conditions; precarious places; fumes or airborne particles; toxic or caustic chemicals; and exposed to cooking and backing services.

WAGES: $16.27-$16.91/hour. Depending on experience. Paid Bi-Weekly.

BENEFITS: Full package of benefits to be discussed further with the Employer.

JOB TO START: As soon as a qualified applicant is hired.