Assistant Chef

Job Description

• Prep and prepare meals in accordance with cycle menu to both inmates and staff.
• Provides immediate supervision of inmates
• Maintain and organize supporting documentation to satisfy standard compliance.
• Prepare, serve and document medical diets
• Ensure adequate health protection for all inmates and staff and for all working in the food service area.
• Maintain serve safe food manager certification to adhere to local, state and federal requirements
• Must maintain CPR, AED and first responder certification.
• Must maintain annual training requirements for support/professional staff with daily inmate contact.
• Performs area contraband searches, writes disciplinary tickets, takes inmate counts and other custody related functions
• Issues and controls kitchen tools, equipment and food supplies for food preparation.
• Maintains security procedures by unlocking food storage units, equipment and security controlled tools.
• Manage food stock within applicable safety guidelines
• Organize, communicate and when applicable prepare any approved religious diets or celebrations.
• Maintain record of meals served
• Must have knowledge of inmate motivation and problems associated with institutional life.
• Provide equipment and safety training.
• The correctional chef will be required to prepare and serve food to all areas of the facility in the event of an emergency or lockdown situation.
• Work with the correctional head chef in menu development and cost saving measures.
• Maintain inventory of dry and cold storage.
• Oversee the weekly meat utilization list to make sure appropriate amounts of food is thawed for corresponding meals.
• Responsible for consistent portion control of all menu items
• Will record temperatures and monitor all facets of the kitchen operation to ensure health safety for the facility.
• Takes responsibility for the operation of the kitchen, including ordering and decision making and providing immediate supervision over inmates during any absence of the Correctional Head Chef.

• Exposure to heat, mechanical equipment and usual cooking area conditions.
• Duties involve potential risk associated with working in a jail setting with inmates.

• Regularly required to stand and walk; talk and hear; lift and carry; push and pull with force; and maintain balance
• Occasionally required to climb and stoop; reach with hands and arms; and occasionally lift and/or move boxes of 50-100pounds of food or equipment
• Manual dexterity required in performing duties
• Specific vision abilities required by the position include close vision, distance vision and peripheral vision; reading of written, printed or computer screen data