SHERIFF’S OFFICE OF WORCESTER COUNTY

POSITION DESCRIPTION1

POSITION:  FT COOK                                                                                         NEPBA 515, grade 17   

Two open positions
11am-7pm working every other weekend , rotating days off
9:30am-5pm , work every weekend , rotating two days off during the week

 GENERAL STATEMENT OF DUTIES AND RESPONSIBILITIES: 1

    To prepare and direct preparation of food for the inmate population in the institution. 

II.    ESSENTIAL FUNCTIONS:2 

(a)    To prepare nutritionally balanced menus for inmate population 

(b)    To prepare meals for inmates on special diets per direction of facility physician 

(c)    To maintain log books and diet logs 

(d)    To substitute nutritionally-like foods in special and regular meals to provide variety 

(e)    To prepare side dishes and entrées for each meal 

(f)    To assist in tray and food service  

(g)    To maintain cleanliness of grill, vats, steamer, fry-o-later, range, oven and other appliances used in food preparation area 

(h)    To maintain records as directed regarding the meeting of dietary allowances recommended by the National Academy of Sciences 

(i)    To supervise storage of perishable and nonperishable foods 

(j)    To train and supervise the inmates assigned to work in the kitchen 

(k)    To monitor knives and all cooking utensils 

(l)    To communicate supply needs to or requisition supplies from the warehouse/vendors  
 

(m)    To maintain personal hygiene and attention to cleanliness 
     
(n)    To perform related duties as required 

                                                  
1    This job description does not constitute an employment agreement between the employer and employee and is subject to change by the employer as the needs of the employer and requirements of the job change. 
2    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:

                •    ServeSafe Certification
                •    Ability to lift 50lbs
                •    Massachusetts Driver’s License 
 

            C.  Knowledge, Ability an