| 1. | Prepares and cooks meats, vegetables, soups, gravies, potatoes and other foods. |
| 2. | Receives and inspects food to be cooked. |
| 3. | Apportions food to food carts or trays. |
| 4. | Replaces a cook of a higher level on a relief basis. |
| 5. | Performs cleaning activities in the care and maintenance of equipment and work area. |
| 6. | Supervises and instructs inmates in the preparation and serving of food and the cleaning of kitchen and dining areas. |
| 7. | Inspects inmates for contraband and maintains security at all times. |
| 8. | Performs duties as a correction officer on a temporary basis as required at the discretion of the Sheriff or his designated officer. |
| 1. | Some knowledge of the materials, methods and equipment used in institutional cooking and food preparation. |
| 2. | Ability to apply established security, safety and sanitation precautions and regulations. |
| 3. | Ability to learn the techniques, methods, and equipment used in butchering, cooking or baking. |
| 4. | Ability to follow oral and written instructions. |
| 5. | Ability to comprehend and follow standardized recipes. |
| 6. | Ability in the use and care of firearms. |
| 7. | Ability to instruct and supervise inmate food service workers and maintain security precautions. |