HEAD COOK (#FG7 )

$27.07-$34.23 hourly / $4,692.00-$5,933.00 monthly / $56,305.60-$71,198.40 yearly

Under direction, plans, supervises and assists with the preparation, cooking and serving of food to residents and employees of a County institution; and does other work as required.

Positions in this class are distinguished from the lower class of Cook by the responsibility for supervising and training employees in the latter class and for preparing meals that are prepared according to established guidelines.

Supervises, instructs and trains employees and inmates; prepares, cooks and dispenses food in quantity; cleans and maintains utensils, equipment and work areas; makes inspections and develops and maintains appropriate food handling practices; may order, receive, inspect, store and inventory food supplies; supervises garbage disposal as required; plans menus in accordance with established nutritional guidelines and food allowance and determines amount of food to be prepared; keeps records and processes reports.

Knowledge of:

Thorough knowledge of:

• Principles, methods and equipment used in the care, preparation, cooking and serving of food in institutional settings.
• Kitchen sanitation and safety measures and the operation, cleaning and care of utensils, equipment and work areas.

Working knowledge of:

• Food values including nutritional and economical substitutes.

Some knowledge of:

• Principles and practices of supervision.

Ability to:

• Plan, organize and direct the work of subordinates and inmates assigned as kitchen helpers.
• Prepare, cook and serve a variety of attractive and nutritious foods in large quantities.
• Keep food accounting records.
• Prepare written reports.
• Determine food quality and quantity necessary for groups of varying sizes.
• Establish and maintain an effective working relationship with others.
• Practice security measures. Lift items weighing up to 60 pounds from floor level, such as boxes of produce.
• Stand and walk for long periods with intermittent breaks.
• Work alone for long periods.

Education and Experience: Any combination of education and experience, which would provide the required knowledge and abilities, is qualifying, unless otherwise specified. A typical way to obtain the knowledge and abilities would be:

Two years of experience cooking meals in a large institutional or commercial kitchen. Some of the required experience must include supervisory or lead work experience.

Special Requirements/Conditions:

License Requirement: Possess and maintain a valid California class C driver license.

Background Investigation: Ability to pass a full background investigation.

Special Working Conditions: Exposure to the possibility of burns and/ or bodily injury; infections which might cause chronic disease or death; variable temperatures; electrical hazards; insect bites or stings; chemical irritants; high levels of noise; and potentially hostile inmates.

Other Special Requirements: Availability to work a flexible schedule, including evenings, weekends, holidays and on an emergency, as needed basis. Candidates working in juvenile detention facilities are subject to the State of California Board of State and Community Corrections Title 15 - Minimum Standards for Juvenile Facilities and must pass a pre-employment medical evaluation and physical examination that meet the requirements of Title 15, Article 3.