Institutional Cook Orange County

THE DIVISION  
The Inmate Services Division includes Commissary Operations, Food Services and Correctional Programs. The Division provides quality products, professional services, and nutritional meals for the County’s inmate population in a fiscally responsible manner. It is also responsible for offering rehabilitative opportunities and re-entry programs aiding in successful community reintegration. This Division consists of more than 150 personnel and 400 volunteers working with a variety of County/community stakeholders. The staff, volunteers and stakeholders assure that the Sheriff’s Department meets or exceeds Title 15 of the Minimum Jails Standards by providing support services, including meals, commissary, educational, vocational, religious, recreational, and re-entry transition programs to foster rehabilitation and reduce recidivism of inmates once they leave the Sheriff’s custody.  

The Food Services Unit operates a total of five kitchens, three inmate dining halls, three warehouses, and prepares over 3.8 million meals annually. Utilizing approximately 81 professional staff members along with inmate kitchen crews, Food Services provides three nutritionally balanced meals to each inmate housed at the County's five jail facilities. In addition, Food Services prepares special medical diets ordered by Correctional Medical Services staff for inmates with special dietary needs as well as religious diets, court ordered meals, cold bag meals for inmates attending court, County inmate work crews, and emergent operations situations. These meals must meet or exceed the requirements set forth by the California Board of Corrections Title 15, the National Academy of Sciences Recommended Daily Allowances, and the California Retail Food Code. The Food Services' Public Health Nutritionist analyzes all menus to ensure the Sheriff stays in compliance with the above mentioned guidelines and provides similar nutritional services for the Probation Department.  

THE OPPORTUNITY
The Institutional Cook supervises paid staff and in some assignments is required to direct or train inmates and juveniles in the preparation, cooking and serving of food. In addition, the position prepares, cooks and serves food; checks menu for items to be prepared; estimates number of persons to be served; makes substitutions on the menu when foods indicated are unavailable; determines quantities of ingredients to be used for the number of servings to be prepared; assists in ordering, receiving, checking and storing foods and supplies; reports suspected violations of institutional rules and submits reports of inmate or juvenile ward violations of rules and regulations to a designated authority; prepares records and reports; inspects food preparation areas to see that sanitary procedures are observed and ensures that proper techniques and procedures are being used by persons engaged in food service activities. The position may also perform meat cutting and baking duties. Incumbents work rotating schedules including weekends, holidays, nights and on an emergency basis as needed. 

DESIRABLE QUALIFICATIONS 
The ideal candidate will possess the following:

• Experience working in the institutional food service industry (e.g. correctional facility, hospital, cafeteria, military facility, hotel, banquets/catering)
• Six (6) months of lead/supervisory experience 
• The ability to detect odors and other indicators of food spoilage, push, pull and steer food carts

MINIMUM QUALIFICATIONS 
General Knowledge of:

• Practices, methods, and equipment used in preparing, cooking, and serving large quantities of food in an institutional, large commercial kitchen or similar setting
• Common weights and measures used in cooking
• Food handlers' sanitation and safety practices 

Some Knowledge of: 

• Basic principles of supervision
• Fundamentals of dietetics
• Behavior of persons in detention facilities 
• Sanitation methods in cleaning and caring of equipment 
• Practices of ordering, storing and inventorying large quantities of food
• Occupational hazards and safety precautions of kitchen areas and equipment 

Ability to: 

• Supervise and train paid staff and/or oversee and train jail inmates or youths in the preparation, cooking and serving of food
• Direct the preparation of and/or prepare, large quantities of food 
• Coordinate cooking processes so that nutritional meals are prepared and served on time
• Add, subtract, multiply, and divide up to four-digit numbers and fractions
• Read and understand recipes, instructions, and labels
• Prepare and maintain work and food preparation activity records and reports; inventory supplies and equipment
• Maintain the security of kitchen equipment and utensils
• Read, write, speak, comprehend, and communicate in English

Education and Experience:
One (1) year of experience preparing and cooking large quantities of food in a correctional facility, hospital, cafeteria, military facility, hotel, banquets/catering or similar setting; must include six (6) months of lead/supervisory experience.
 
License/Certification:
Some assignments may require possession of a valid California Food Handler Certification by date of appointment.
 
Some assignments may require possession of a valid California Driver License, Class C or higher, by date of appointment.

Please click here to view class spec/job description.

Martin Rivera