Supervised By:

Food Service Director Supervises:

Oversees the work of trustees

Position Summary:

Under the supervision of the Food Service Director, prepares and serves meals to residents of the county jail. Oversees and participates in the washing of dishes and cooking utensils. Cleans food service and preparation areas. Monitors the work of inmates who assist with food service preparation, delivery and clean-up operations.

Essential Job Functions:

An employee in this position may be called upon to do any or all of the following essential functions. These examples do not include all of the duties, which the employee may be expected to perform. To perform this job successfully, an individual must be able to perform each essential function satisfactorily. 1. Reviews menu plans to determine types and quantities of foodstuffs necessary for meals. Removes necessary food products from storage or cooler. 2. Plans cooking schedules so all meal items are ready at specific times. Maintains ongoing count of meals to be served and records cooking temperatures. 3. Performs and oversees preliminary food preparation activities such as washing and paring vegetables, fruits and other foodstuffs, following recipes and mixing ingredients. Controls inmates' use of all equipment, knives and other sharp utensils. 4. Prepares and cooks main course meats, vegetables, casseroles, and other items. Bakes cookies, brownies, cakes and other snacks and desserts. Prepares eggs, oatmeal, toast and other breakfast items. Prepares salads, sandwiches, and serves fruit and other items according to menu plan. 5. Oversees and participates in the portioning of food on serving trays for distribution. Ensures that appropriate temperature of foods is maintained in the serving process. 6. Prepares meals in accordance with medical and administrative recommendations for persons with special dietary or religious needs such as diabetic, food allergies, liquid, bland, vegan, Ramadan and other requirements. 7. Utilizes and maintains a variety of kitchen utensils and equipment such as steamers, ovens, stove top, skillet, mixer, grinder and slicers in the preparation of meals. Maintains and documents a constant check on knives and metal utensils. 8. Maintains sanitary and orderly cooking conditions by ensuring the proper cleaning and sanitizing of meal preparation areas, cooking utensils, dishes, appliances, food storage areas and floors. 9. Maintains an ongoing inventory of food supplies in storage, coolers and freezers. Removes food from freezer in accordance with menu plans. Monitors and documents temperatures of cooler and freezer. 10. Responsible for the training and overseeing of inmate workers in the production of meals, kitchen clean-up, dishwashing, sweeping and mopping floors and related cleaning tasks, and ensures that proper equipment and chemicals are used in the various cleaning operations. 11. Responsible for preparing sack lunches or other meals for work release inmates, and those in lockdown or on transport. 12. Labels and stores remaining food in proper containers after serving. 13. Opens or closes kitchen each day, including ensuring proper cleaning and sanitation of kitchen and all equipment, ensuring ovens and all equipment are turned on and off, and facility is secure. Ensures all knives and other utensils are accounted for and dirty towels and aprons are delivered from or to laundry. 14. Performs other duties as directed.

Required Knowledge, Skills, Abilities, and Minimum Qualifications:

The requirements listed below are representative of the knowledge, skills, abilities and minimum qualifications necessary to perform the essential functions of the position. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the job.

Requirements include the following:

• High school diploma or equivalent and one year of institutional cooking experience.
• The county, at its discretion, may consider an alternative combination of formal education and work experience.
• Michigan Vehicle Operator's License.
• Must obtain Serve Safe Certification after hire.
• Knowledge of nutritional meal planning and preparation for large groups.
• Knowledge of food safety, sanitation, preparation, and storage.
• Skill in preparing a variety of meals including preparing main course meats, vegetables, casseroles, salads, sandwiches, and desserts, ensuring sanitation and nutritional guidelines are followed.
• Skill in of the usage of a variety of industrial kitchen appliances, including ovens, blenders, slicers, utensils, and other kitchen equipment.
• Ability to establish effective working relationships and use good judgment, initiative and resourcefulness when dealing with county employees, contractors to the county, representatives of other governmental units, professional contacts, elected officials, trustees/inmates and the public.
• Some ability in the use of office equipment and technology, including, software database entry and the ability to learn data input applicable to the position.

Physical Demands and Work Environment:

The physical demands and work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to communicate in person and by telephone, read regular and small print, view and produce written and electronic documents, and enter data on a computer keyboard with repetitive keystrokes. The employee must be mobile in an industrial kitchen setting, stand and walk for prolonged periods of times, sit, stoop and kneel, use hands to finger, handle, or feel, and reach with hands and arms. The employee must lift or push/pull objects of up to 40 lbs. without assistance. Accommodation will be made, as needed, for employees required to lift or move objects that exceed this weight. The typical work environment of this job is an industrial kitchen setting where the employee is regularly exposed to hot surfaces, sharp knives, and food preparation and processing equipment. The noise level in the environment is moderate and sometimes loud.

Pay:

$17.24 - $20.69 per hour Expected hours: 24.0 per week

Benefits:

401(k) matching Paid time off

Work Location:

In person