Napa County is recruiting to establish an Eligibility List for the position of Cook I/II – Extra Help in the Corrections Department. The eligibility list established from this recruitment will be used to fill current and future extra help vacancies as they occur over the next 12 months.

Currently there are two (2) Extra-Help Cook I/II position available in the Corrections Department.

Hourly Rate:

Cook I: $22.29 – $26.34

Cook II:  $24.38 – $28.77

This position will be filled at the Cook I or Cook II level, depending on qualifications.

The Cook I, working under general supervision, prepare, cook and serve a variety of food for regular and special diets daily within the facility.

The Cook II performs at the journey level and is responsible for coordinating cooking activities and providing lead supervision over other food service workers.

The Recruitment Process:

1. Applications will be accepted on a continuous basis until current vacancies are filled.

2. Review and scoring of supplemental questions will be completed by departmental subject matter experts (SME) periodically until the current vacancies are filled.  Those who successfully complete the SME review may be contacted for departmental interviews.

3.  Departmental interviews will take place at a date determined by the department.  Only the most qualified candidates will be referred to the department.

Estimate food preparation amounts for the purpose of meeting projected meal requirements and minimize waste; prepare standardized menus using various specialized equipment and cooking utensils, under the guidance of the supervisor for inmates/wards daily meals; evaluate prepared foods for flavor, appearance and temperature for the purpose of providing items that will be accepted by inmates/wards and staff and to meet required health and legal standards of operation; inspect food items and/or supplies for the purpose of verifying quantity and specifications of orders, assisting with inventory records and ensuring availability of items and/or complying with mandated health standards; maintain a sanitary environment, including work materials and food items, for the purpose of ensuring a safe and sanitary area and complying with required health and legal standards of operation; prepare food for cooking according to established recipes using the appropriate cutting tools and machines; weigh and measure ingredients for the preparation of meals in order to provide the correct amounts needed in recipes, to ensure quality control and consistency of products; works independently preparing food to ensure meals are served on time; clean kitchen and kitchen equipment to ensure safety and health codes are maintained; read menu to estimate food requirements and retrieve needed amounts from food storage area; prepare, cook and serve food and beverage items for the purpose of ensuring the delivery of items that meet mandated nutritional and health standards; take count of meals served and utensils used in serving food; adjust controls to regulate temperature of ovens, broilers, and grills to cook food; measures and mixes ingredients according to recipe, using a variety of kitchen utensils and equipment; cook food (e.g., bakes, roasts, broils and steams) meats, fish, vegetable and other foods for inmate/ward consumption; prepare meals for individuals requiring special diets; prepare food and beverage items (prepared and/or from scratch) for the purpose of providing an effective food and nutrition services program/meals for students and staff in accordance with established health/nutrition guidelines and in compliance with state and federal regulations and laws; clean kitchen equipment, dishes and utensils and maintain kitchen and dining area in a sanitary state; prepare documentation (e.g., records and reports) for the purpose of maintaining and providing required department and program record requirement.

KNOWLEDGE OF:

Kitchen sanitation procedures in order to keep the food service areas clean and sanitized, to comply with laws, rules and regulations.

Kitchen safety measures in order to prevent accidents and injuries.
Food handling sanitation/Hazard Analysis Critical Control Point (HACCP) procedures in order to prevent food borne illness and cross contamination.

The California Retail Food Code food handling rules and regulations to maintain a safe environment.

Procedures and principles used in the storage and care of food in order to comply with laws, rules, regulations, keep the food supply safe and maintain a safe environment.

Procedures and principles used in the preparation and cooking of food in order to prepare safe and nutritious meals, complying with laws, rules and regulations.

Procedures and principles used in the dispensing of food in order to comply with laws, rules, regulations, and portion control.

Operating kitchen equipment (e.g., mixers, steam table, kettles, serving lines, hot carts, grill/griddles, etc.) used in the care, preparation, cooking and dispensing of food in order to prepare safe and nutritious meals, promote safety, and to accomplish the day-to-day activities.

Methods and procedures used in the cleaning and sanitizing of utensils, equipment and work areas in order to comply with laws, rules and regulations to prevent food borne illness.

General knowledge of weights and measures in order to provide the correct amount needed in a recipe to ensure quality control and consistency of product.

Food preparation and cooking of all food groups in order to provide meals to inmates/wards and staff.

SKILL TO:

Cook all food groups in order to provide meals to inmates/wards, while practicing safe food procedures, etc.

Effectively communicate verbally in order to provide information and direction.

Communicate in written form in order to provide information and direction.

Follow directions in order to accomplish the day-to-day activities to ensure a safe and secure working environment.

Make simple arithmetical calculations to prepare reports (e.g., food inventory and food orders).

Abide by and adhere to safety policies and provision (e.g., wear personal alarm, carry whistle, etc.) applicable to specific work assignments.

ABILITY TO:

Lift up to 50 pounds in order to accomplish day-to-day work activities.

Promote and maintain confident and cooperative relations with others (inmates/wards and staff).

Push, pull heavy equipment, supplies and doors.

Special Qualifications:

Must be available to work irregular and/or rotating shifts i.e., evenings, weekends, and holidays, as required.

Pass a comprehensive background investigation.

Must follow all security, policies and procedures at all times.

Possession of California Food Handler’s Card is highly desirable.

Minimum Qualifications:

Must be 21 years of age to work in the Department of Corrections.

EXPERIENCE AND EDUCATION

To qualify for this classification, an individual must possess any combination of experience and education that would likely produce the required knowledge, skill and abilities. The required minimum qualifications are:

Cook I
Experience:
One year of experience in preparing, cooking, and serving meals in large quantities (up to 75 to 125 meals, two to three times per day).

Education:
Completion of formal or informal education sufficient to assure successful job performance.

COOK II
Experience:
Three years of experience in preparing, cooking and serving meals in large quantities (up to 75 to 125 meals, two to three times per day).Education:
Completion of formal or informal education sufficient to assure the ability to read and write at the level required for successful job performance.

ADA Accommodation
Applicants requiring accommodation during the application and/or selection process pursuant to the Americans with Disabilities Act (ADA) should contact County of Napa Human Resources at (707) 253-4303.