Supervising Correctional Cook
Posted on May 18, 2019 by VENTURA YOUTH CORRECTIONAL FACILITY
Prepared Date: November 1, 2013 SUMMARY: Under the direction of the Assistant Correctional Food Manager, the Supervising Correctional Cook, is responsible for the planning, organizing and supervising the preparation, cooking, distribution, serving and clean up of meals for the youth population. The Supervising Correctional Cook, supervises the maintenance of food service equipment, supplies and work areas; provides assignment, instructions and training to staff and instructs, leads and supervises youths and maintains order. Due to limit of youth labor the Supervising Correctional Cook shall be able to perform all essential functions and physical requirements as stated below. 45% - Plans, directs, coordinates and supervises the preparation, cooking, serving and clean up of meals for the youth population. Assigns work duties and supervises the daily operations of food services. Supervises and monitors food production, quality control, safe food handling, sanitation, safety and security. Supervises the sanitation and maintenance of food services equipment, supplies and work areas. Maintains and enforces proper tool control. 25% - Provide counseling and guidance to youth workers in respect to work performance, job assignments, attitude and behavior. Train, instruct, lead, and work along with staff and youths in the preparation, cooking, serving and clean up of meals for the youth population by following all state and federal laws, rules and regulations and to assure HACCP guidelines are being met. Train, document, and monitor all equipment operations including the assembly, disassembly, cleaning, sanitation, accountability, inspection and documentation of any maintenance needed. 15% - Daily keep records and prepare reports to include the following but not limited to: Monitor staff 998's, complete performance evaluations, safety and sanitation inspections, production worksheets, HACCP documentation, cleaning schedules, refrigerator and freezer temperatures, storeroom temperature, final food cooking temperatures, dish machine temperature, ph levels, tool control, National School Lunch Program daily count and production records, work orders for repair or maintenance of equipment, and daily notes on assigned youth's work performance, attitude and behavior. 10% - Responsible for the sight supervision and maintaining order and conduct of staff and youths. Responsible for having a positive attitude for the health and safety of all staff and youth and for ensuring that all operations are performed in compliance with all rules and regulation and for practicing safety while performing all assigned duties. 5% - Other related duties as required - attend in-service training, and other work as assigned.
Click "Apply Now" To Apply On Your Website Category: Restaurant & Food Service , Keywords: Kitchen Supervisor