Lift up to 50 pounds in order to accomplish day-to-day work activities.

Promote and maintain confident and cooperative relations with others (inmates/wards and staff).

Push, pull heavy equipment, supplies and doors.

• Kitchen sanitation procedures in order to keep the food service areas clean and sanitized, to comply with laws, rules and regulations.
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• Kitchen safety measures in order to prevent accidents and injuries.
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• Food handling sanitation/Hazard Analysis Critical Control Point (HACCP) procedures in order to prevent food borne illness and cross contamination.
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• The California Retail Food Code food handling rules and regulations to maintain a safe environment.
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• Procedures and principles used in the storage and care of food in order to comply with laws, rules, regulations, keep the food supply safe and maintain a safe environment.
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• Procedures and principles used in the preparation and cooking of food in order to prepare safe and nutritious meals, complying with laws, rules and regulations.
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• Procedures and principles used in the dispensing of food in order to comply with laws, rules, regulations, and portion control.
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• Operating kitchen equipment (e.g., mixers, steam table, kettles, serving lines, hot carts, grill/griddles, etc.) used in the care, preparation, cooking and dispensing of food in order to prepare safe and nutritious meals, promote safety, and to accomplish the day-to-day activities.
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• Methods and procedures used in the cleaning and sanitizing of utensils, equipment and work areas in order to comply with laws, rules and regulations to prevent food borne illness.
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• General knowledge of weights and measures in order to provide the correct amount needed in a recipe to ensure quality control and consistency of product.
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• Food preparation and cooking of all food groups in order to provide meals to inmates/wards and staff.