BACKGROUND INFORMATION
Date of Study: March 27, 2019 – March 30, 2019
Collective Bargaining Identification: R15
Job Analysis Conducted By: Kisha Gunter, Office of Workforce Planning, Department of Corrections and Rehabilitation
Number of Incumbents: There are 19 incumbents in this classification per the State Controller’s Office Filled/Vacant Position Report dated 3/1/2018
EDITED TASK LISTING
NOTE: Each position within this classification may perform some or all of these tasks.
Task Statements:
1. Prepare all ingredients for entrees, desserts, beverages, etc. to produce meals utilizing Departmental guidelines, as needed.
2. Cook all ingredients for entrees, desserts, beverages, etc. to produce meals utilizing Departmental guidelines, as needed
3. Dispense various food items to feed the population utilizing Departmental guidelines, as needed.
4. Clean culinary utensils, equipment and the working area with the assistance of helpers to maintain food/health standards utilizing safety and sanitation guidelines, as mandated.
5. Maintain culinary utensils, equipment and the working area with the assistance of helpers to uphold food/health standards utilizing safety and sanitation guidelines, as mandated.
6. Assign work to employees and helpers from the resident population to assist with meal production and other duties within the kitchen utilizing Departmental policies/procedures, daily.
7. Give instruction and training to employees and helpers from the resident population to ensure a safe and healthful work environment utilizing Departmental policies/procedures, as needed.
8. Evaluate the performance of employees and helpers from the resident population to ensure proper productivity, safety/sanitation and compliance utilizing Departmental guidelines, as required..
9. Take appropriate action with employees and helpers from the resident population to promote good job performance utilizing verbal/written communication, on an ongoing basis.
10. Recommend appropriate action with employees and helpers from the resident population to promote good job performance utilizing verbal/written communication, on an ongoing basis.
11. Plan menus to ensure adequate nutrition following established guidelines, as required.
12. Inspect personnel and working areas to ensure a safe, clean, healthy environment utilizing safety/sanitation standards, on an ongoing basis.
13. Maintain safety/sanitation standards to ensure a safe, clean, healthy environment utilizing Departmental guidelines, on an ongoing basis
14. Report on the work progress of assistants to ensure duties are being completed in a timely manner, utilizing various logs and evaluations, as needed.
15. Keep records to track/document compliance with Hazard Analysis Critical Control Point (HACCP), utilizing forms (e.g., temperature logs, food usage worksheets, production logs, etc.), as required.
16. Requisition supplies to perform daily production of meals utilizing standardized forms, as needed.
17. Receive supplies to perform daily production of meals utilizing standardized forms, as needed.
18. Inspect supplies to perform daily production of meals utilizing standardized forms, as needed.
19. Store supplies to perform daily production of meals utilizing standardized forms, as needed.
20. Inventory supplies to perform daily production of meals utilizing standardized forms, as needed
21. Maintain order to prevent injury, theft and damage to state property utilizing Departmental policies/procedures, on an ongoing basis.
22. Supervise the conduct of persons committed to the Department of Corrections and Rehabilitation to prevent injury, theft and damage to state property utilizing Departmental policies/procedures, on an ongoing basis.
23. Prevent escapes and injury by persons committed to the Department of Corrections and Rehabilitation to themselves or others or to property to ensure public safety utilizing state mandates, on an ongoing basis..
24. Maintain security of working areas and work materials to ensure the safety of all employees/helpers and property utilizing state mandates, on an ongoing basis.
25. Act for the Supervising Cook in his/her absence to ensure the continued operation of the food service department, utilizing established policies/procedures, as needed.
Tasks highlighted in bold text are not currently on the SPB classification specification
EDITED KSAPC LISTING
NOTE: Each position within this classification may perform some or all of these KSAPCs.
Knowledge of:
K1. Basic knowledge of principles, procedures, and equipment used in the storage, care, preparation, cooking and dispensing of food in large quantity to properly feed the population.
K2. Basic knowledge of kitchen sanitation and safety measures used in the operation, cleaning, and care of utensils, equipment, and work areas to prevent injury, harm and foodborne illness.
K3. Basic knowledge of food handling sanitation (Hazard Analysis Critical Control Point Programs) to prevent injury, harm and foodborne illness.
K4. Basic knowledge of food values as well as nutritional and economical substitutions within food groups in order to comply with nutritional standards.
K5. Basic knowledge of principles of effective supervision and instructing and working with assistants and helpers from the resident population to prevent injury, harm and foodborne illness.
K6. Basic knowledge of Food Accounting and keeping records, and preparing reports to comply with standard operational procedures.
KSAPCs highlighted in bold text are not currently on the SPB classification specification
Ability to:
A1. Communicate at a level required for successful job performance.
A2. Prepare and cook all food groups and use appropriate equipment to provide properly prepared meals
A3. Judge food quality to ensure the palatability of meals served.
A4. Plan work schedules to ensure production needs are met.
A5. Prepare and follow menus, recipes, and formulas to ensure the palatability and consistency of meals served.
A6. Determine food quantities necessary for groups of varying size to ensure adequate portions are available and to minimize waste.
A7. Instruct and work with assistants and helpers from the resident population to maintain a safe and peaceful work environment.
A8. Keep records and prepare reports to track/document compliance with Hazard Analysis Critical Control Point Programs (HACCP).
A9. Analyze situations accurately and adopt an effective course of action to prevent potential issues.
A10. Listen and follow directions accurately to prevent injury, harm and foodborne illness.
A11. Safely use kitchen equipment to prevent injury or harm.
KSAPCs highlighted in bold text are not currently on the SPB classification specification
Personal Characteristics:
PC1. Sympathetic understanding of and willingness to work with the resident population of a State correctional facility to effectively perform your job duties
PC2. Personal cleanliness to prevent foodborne illness and set a good example for the resident population
PC3. Good sense of smell and taste to ensure the palatability of meals served
PC4. Freedom from communicable diseases to ensure healthful work environment.
KSAPCs highlighted in bold text are not currently on the SPB classification specification
Physical Characteristics:
PHC1. Have and maintain sufficient strength, agility, and endurance to perform during stressful (physical, mental, and emotional) situations encountered on the job without compromising their health and well-being or that of their fellow employees or that of inmates and youthful offenders
KSAPCs highlighted in bold text are not currently on the SPB classification specification