SENIOR COOK

Salary : $47,961.84 - $64,628.88 Annually
Location : Los Angeles County, CA
Job Type: Full time
Job Number: J6399T
Department: SHERIFF
Opening Date: 11/19/2024
Closing Date: Continuous

Position/Program Information
FIRST DAY OF FILING

NOVEMBER 20, 2024 AT 8:00 A.M. (PT)
THE FILING PERIOD MAY BE SUSPENDED AT ANY TIME WITHOUT PRIOR NOTICE. THIS EXAMINATION MAY REOPEN AS THE NEEDS OF THE SERVICE REQUIRE.
NO APPLICATIONS WILL BE ACCEPTED OUTSIDE OF THE OFFICIAL APPLICATION FILING PERIOD, NO EXCEPTIONS.

EXAM NUMBER

J6399T
TYPE OF RECRUITMENT

OPEN COMPETITIVE JOB OPPORTUNITY

REASONS TO JOIN OUR TEAM:

Check Out Our Outstanding Benefits.
Los Angeles County offers one of the strongest public-sector benefits packages in the nation.

• Flexible Benefit Plans - The County provides each employee with a monthly "benefit allowance" they can use to pay for benefits, allowing employees to choose among a variety of pre-tax and after-tax benefits that include Medical and Dental coverage, Group Life Insurance, Accidental Death and Dismemberment Insurance, Health Care Spending Accounts, Long-term Disability Health Insurance, Subsidized Dependent Care Spending Accounts.
• Robust Retirement Packages - Contributory-defined benefit plan, optional tax-deferred income plans that may include a County matching contribution up to 4% of employee's salary.
• Generous Maternity and Family Leave Benefits.
• Thirteen (13) paid holidays per year.

For more information on employee benefits, please visit
DEFINITION
Under general supervision, supervises food service workers and subordinate cooks and participates in the performance of quantity food preparation and cooking duties at a County facility.

CLASSIFICATION STANDARDS
Positions allocable to this class typically report to a Head Cook and are responsible for participating in and supervising the work of subordinate cooks, food service workers, contract employees and/or inmate workers engaged in all phases of food preparation and cooking in a County facility. Incumbents provide technical direction and training to less experienced cooks and food service workers in the standard techniques of quantity food preparation utilized in the mixing, cooking, baking, and serving of complete meals in an institutional environment. Incumbents must possess the written and verbal communication skills necessary to follow daily/weekly meal plans and to supervise and monitor the work of staff, ensuring that food items are prepared properly and on time. Positions at this level must be experienced in modifying standardized recipes according to the needs of the facility or ingredients available. These positions provide training to subordinate staff in the safe use and care of kitchen equipment, overseeing the operation, breakdown, and cleaning of standard and specialized food service equipment and providing instruction in proper sanitation methods, as well as health and safety regulations. Incumbents must have the ability to stand or walk for long periods of time, and may be required to bend, stoop, squat, and reach. Positions assigned to either the Sheriff's or Probation Departments are required to work in a custody/detention facility and are distinguished by their responsibility for supervising inmate workers.

Essential Job Functions

Supervises the work of food service staff and/or inmate workers by overseeing the setting up of meal facilities; overseeing the serving of food; planning work; assigning work; advising; monitoring; motivating; training; supporting; coaching; counseling; disciplining; approving/auditing employees' work products; and evaluating work performance in order to ensure: a) products/services are delivered in an efficient and cost-effective manner and b) compliance with department policy and procedures and health and safety regulations.

Leads the workof food service staff and/or inmate workers by assigning work; inspecting the work; providing guidance and technical expertise; aligning work projects with work priorities; monitoring, reviewing, and evaluating work projects; and training, coaching, and mentoring in order to ensure work is in compliance with department policy and procedures and health and safety regulations.

Cooks large quantity mealsby using standard preparation and cooking techniques; preparing of a variety of food items; properly using various kitchen utensils and equipment; portioning and serving food items; preparing and setting up meal facilities; properly cleaning dishes, pots, pans, equipment, kitchen work areas, and food storage areas; etc. in order to feed staff and correctional inmates.

Instructs food services staff and/or inmate workers in health and safety regulations by observing and communicating with food services staff and/or inmate workers; demonstrating how to sanitize stations; providing training videos on food handling; providing opportunities to participate in food handling activities; etc. in order to ensure compliance with those regulations.

Ensures quality assurance by inspecting food supplies received; rejecting those supplies of poor or unacceptable quality; overseeing the proper storage of supplies accepted; monitoring the rotation of supplies to prevent spoilage; etc. in order to ensure that the quality of food prepared is acceptable and meets established dietary guidelines.

Coordinates workstation cooking activitieswith those of other kitchen units by organizing general inmate meals and/or medical diets; communicating with other facilities; communicating with food service staff; preparing food for two or more facilities; etc. in order to ensure that the quality of food prepared is acceptable and meets established guidelines (dietary, health, safety, etc.).

Ensures that utensils and work areas are clean and ready for the next shiftby inspecting utensils and work areas; when necessary cleaning utensils and work areas; logging in daily duties; logging in water, refrigerator, freezer temperatures; etc. in order to: a) update next shift; b) account for all utensils; c) ensure smooth transition into the next shift.

Modifies recipes to meet changes in the number of servings and the substitution of recipe ingredients when other ingredients are unavailable by asking supervisor if there are any menu changes; checking to see if supplies are in-stock; communicating with supervisor regarding out-of-stock supplies and meal modifications; beginning prepping and cooking; etc. in order to meet the dietary needs of inmates and staff.
Requirements

MINIMUM REQUIREMENTS
OPTION A:Completion of a certificate program accredited by the American Culinary Federation Educational Institute (ACFEI) of at least 48 semester units in Culinary Arts from an accredited college -AND- two years' experience in quantity food preparation and cooking of complete meals in an institutional, commercial, military, or similar establishment .

OPTION B:
Two years' journey level experience in quantity food preparation and cooking of complete meals in an institutional, commercial, military, or similar establishment .
LICENSE
A valid California Class C Driver License or the ability to utilize an alternative method of transportation when needed to carry out job-related essential functions.

PHYSICAL CLASSPhysical Class - III - Moderate: This class requires that the incumbent stand or walk most of the time with bending, stooping, squatting, twisting, reaching, working on irregular surfaces, occasional lifting of objects weighing over 25 pounds, and frequent lifting of 10-25 pounds.

SPECIAL REQUIREMENT INFORMATION
In order to receive credit for the degree or certificate, you MUST include a legible copy of the official transcripts AND official degree, or official letter from the accredited institution which shows the completed semester/quarter units of coursework in the areas of specialization at the time of filing, or within seven (7) calendar days from the date of filing your online application. Please submit documentation to and indicate your name, the exam title, and the exam number. Failure to provide the required documentation will result in application rejection. Unofficial transcripts will not be accepted to meet the education requirement.
Experience in fast food service is not considered as qualifying for this position. "Quantity food preparation and cooking of complete (breakfast, lunch, and dinner) meals" refers to experience preparing and cooking a variety of food items, including soups, meats, vegetables, and other foods.

"Similar establishment" refers to establishments such as correctional facilities, hospitals, hotels, restaurants, and universities.

Journey level experience is defined as possessing the required knowledge, skills, and training to perform a full-range and diversity of work independently and reliably. Positions at this level operate with fairly significant freedom from day-to-day supervision and need little or no guidance on such matters as selecting appropriate problem-solving methods and techniques, locating appropriate regulation, or applying proper procedures to carry out work.
DESIRABLE QUALIFICATIONS
Credit will be given to applicants, who possess DESIRABLE qualifications and indicate so on their employment application at the time of filing.
An Associate's or Bachelor's Degree in Culinary Arts or a related field from an accredited college click apply for full job details