Cook

GENERAL STATEMENT OF

DUTIES AND RESPONSIBILITIES:

1

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

• (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.

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.

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

• Working knowledge of health, safety and sanitary practices involved in the preparation, cooking and serving of food.
• Knowledge of large‑scale food production
• Knowledge of nutrition and modified diets
• Ability to follow standardized recipes, production sheets and menus in accurately preparing food and to adjust recipes or substitute ingredients as necessary
• Ability to operate a box truck for food delivery and operate all kitchen equipment
• Ability to understand and follow oral and written instructions

• Good physical condition, including strength and ability in the handling of bulky or heavy food related stock items
• May be required to lift items up to 50 lbs.
• May require standing for extended periods of time
• Possible exposure to elevated temperatures in kitchen during meal preparation
• Ability to operate a box truck with lift gate for all food deliveries

Kitchen setting in prison environment

Works under the general supervision of the Senior Cook and Executive Chef

None.