Class Specification for CORRECTIONAL CENTER COOK II

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NASSAU COUNTY

Title

CORRECTIONAL CENTER COOK II

Code

470155 WHP

CLASS SPECIFICATION

Page

1 of 2

GENERAL STATEMENT OF DUTIES
Assists Correctional Center Kitchen Supervisor and performs general cooking duties, and supervises inmates in the preparation and serving of food at the Nassau County Correctional Center (NCCC); performs related duties as required.

COMPLEXITY OF DUTIES
Under general supervision, the duties require the use of judgment in assisting with planning, organizing, and assigning the work of subordinates and directing the activities of inmates engaged in cooking food in the NCCC.

TYPICAL DUTIES

* 1. Assists in planning and assigning the work of subordinate cooks.

* 2. Prepares and cooks meats, vegetables, soups, gravies, potatoes, and other foods.

* 3. Supervises and instructs inmates in the preparation and serving of food, and in cleaning kitchens and dining areas.

* 4. Inspects dining area, kitchen, and equipment for cleanliness and sanitation.

* 5. Inspects inmates for contraband and maintains security at all times.

* 6. Assists in taking inventory of foodstuffs and supplies.

* 7. Performs duties as a Correction Officer on a temporary basis, as required, at the discretion of the Sheriff or his designated officer.

8. Maintains records and prepares reports, as required.

*ADA ESSENTIAL FUNCTIONS

FULL PERFORMANCE KNOWLEDGES, SKILLS, AND ABILITIES

1. Considerable knowledge of the materials, methods, and equipment used in institutional cooking and food preparation.

2. Knowledge of safety and sanitary precautions and regulations.

3. Ability to prepare and cook meats, vegetables, soups, gravies, potatoes, and other foods.

4. Ability to instruct and supervise inmate food service workers and maintain security precautions.

5. Ability to maintain simple records, prepare reports, and follow oral and written instructions.

6. Ability to learn the use and care of firearms.

7. Ability to establish and maintain effective working relationships with associates.

8. Ability to express oneself effectively both orally and in writing.

MINIMUM QUALIFICATIONS
Training and Experience
Completion of eighth grade education
and
Three years of satisfactory experience preparing and cooking food in an institution or large commercial establishment.

Necessary Special Requirement
Candidates must satisfy established physical, medical, and psychological standards.

7/7/67
242/00
Revised 5/12/75, 5/1/84, 4/25/00

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*	1.	Assists in planning and assigning the work of subordinate cooks.
*	2.	Prepares and cooks meats, vegetables, soups, gravies, potatoes, and other foods.
*	3.	Supervises and instructs inmates in the preparation and serving of food, and in cleaning kitchens and dining areas.
*	4.	Inspects dining area, kitchen, and equipment for cleanliness and sanitation.
*	5.	Inspects inmates for contraband and maintains security at all times.
*	6.	Assists in taking inventory of foodstuffs and supplies.
*	7.	Performs duties as a Correction Officer on a temporary basis, as required, at the discretion of the Sheriff or his designated officer.
	8.	Maintains records and prepares reports, as required.

1.	Considerable knowledge of the materials, methods, and equipment used in institutional cooking and food preparation.
2.	Knowledge of safety and sanitary precautions and regulations.
3.	Ability to prepare and cook meats, vegetables, soups, gravies, potatoes, and other foods.
4.	Ability to instruct and supervise inmate food service workers and maintain security precautions.
5.	Ability to maintain simple records, prepare reports, and follow oral and written instructions.
6.	Ability to learn the use and care of firearms.
7.	Ability to establish and maintain effective working relationships with associates.
8.	Ability to express oneself effectively both orally and in writing.