Description :
â— Supervises and instructs food service staff including subordinate Food Service Workers and Cooks in standard preparation and cooking techniques utilized in the preparation of a variety of food items, proper use of various kitchen utensils and equipment, portioning and serving of food items, preparation and set up of meal facilities, and proper cleaning of dishes, pots, pans, equipment, kitchen work areas, and food storage areas.
â— Makes work assignments and inspects the work of food service staff and/or inmate workers while in progress, and upon completion, to ensure that the quality of food prepared is acceptable and meets established dietary guidelines.
â— Instructs food services staff and/or inmate workers in health and safety regulations and monitors compliance with those regulations.
â— Inspects food supplies received, rejects those supplies of poor or unacceptable quality, oversees the proper storage of supplies accepted and monitors the rotation of supplies to prevent spoilage.
â— Coordinates work station cooking activities with those of other kitchen units, ensuring that food items are prepared on time and that food to be served is maintained at proper temperatures.
â— Supervises the set up of meal facilities and oversees the serving of food in compliance with department policy and procedures and health and safety regulations.
â— Ensures that utensils and work areas are clean and ready for the next shift.
â— Requisitions food supplies based on daily/weekly menu plans, as needed.
â— Modifies recipes to meet changes in the number of servings and the substitution of recipe ingredients when other ingredients are unavailable.
â— Performs baking duties or work in the butcher shop, as needed.
â— Oversees the activities of a shift, as needed.
Requirements :
â— Completion of a certificate program* accredited by the American Culinary Federation Educational Institute (ACFEI) of at least 48 semester units in Culinary Arts from an accredited college AND two years experience in quantity food preparation and cooking of complete meals in an institutional, commercial, military, or similar establishment.