I. _GENERAL STATEMENT OF DUTIES AND RESPONSIBILITIES_: To prepare, deliver and direct preparation of food for the inmate population in the institution or for special events within the culinary program. II. _ESSENTIAL FUNCTIONS_:[1] (a) To prepare meals for inmates on special diets per direction of facility physician (b) To maintain log books and diet logs (c) To substitute nutritionally-like foods in special and regular meals to provide variety (d) To prepare side dishes and entrées for each meal (e) To assist in tray and food service (f) To maintain cleanliness of grill, vats, steamer, fry-o-later, range, oven and other appliances used in food preparation area (g) To supervise storage of perishable and nonperishable foods (h) To monitor knives and all cooking utensils (i) To communicate supply needs to or requisition supplies from the warehouse through the Senior Cook or Executive Chef. (j) To maintain personal hygiene and attention to cleanliness (k) To perform related duties as required (l) To ensure delivery of all meals are completed either by hand or delivery box truck which requires a valid Massachusetts driver’s license. The delivery of all meals must fall within the 14 hour window between each meal to keep the ACA standard. ------------------------------------------------------------------------ [1]The essential functions or duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position. _III. MINIMUM QUALIFICATIONS_: / A. _Education and Experience_:/ High school graduate; educational courses in food management and production preferred. Minimum of two (2) years of experience as cook in institutional setting; or any equivalent combination of education and experience. Culinary degree and background preferred. B. /_Special Requirements_/: o ServSafe Certification o Ability to lift 50 lbs. o Massachusetts Driver’s License C. /_Knowledge, Ability and Skill_/: · Working knowledge of health, safety and sanitary practices involved in the preparation, cooking and serving of food. · Knowledge of large-scale food production · Knowledge of nutrition and modified diets · Ability to follow standardized recipes, production sheets and menus in accurately preparing food and to adjust recipes or substitute ingredients as necessary · Ability to operate a box truck for food delivery and operate all kitchen equipment · Ability to understand and follow oral and written instructions D. /_Physical Qualification_s/: · Good physical condition, including strength and ability in the handling of bulky or heavy food related stock items · May be required to lift items up to 50 lbs. · May require standing for extended periods of time · Possible exposure to elevated temperatures in kitchen during meal preparation · Ability to operate a box truck with lift gate for all food deliveries IV. _JOB ENVIRONMENT_: Kitchen setting in prison environment V. _SUPERVISION RECEIVED_: Works under the general supervision of the Senior Cook and Executive Chef VI. _SUPERVISION EXERCISED_: None. Job: Food Services* *Organization: Sheriff's Dept Worcester *Title: *Cook Location: Massachusetts-West Boylston-5 Paul X Tivnan Requisition ID: 240005CB