{"id":3101,"date":"2019-06-13T16:19:57","date_gmt":"2019-06-13T16:19:57","guid":{"rendered":"http:\/\/cdcr-migration.10upmanaged.com\/careers\/?p=3101"},"modified":"2023-09-08T16:38:46","modified_gmt":"2023-09-08T23:38:46","slug":"job-analysis-cook-specialist-ii-correctional-facility-cf","status":"publish","type":"post","link":"https:\/\/www.cdcr.ca.gov\/careers\/2019\/06\/13\/job-analysis-cook-specialist-ii-correctional-facility-cf\/","title":{"rendered":"JOB ANALYSIS: COOK SPECIALIST 2, CORRECTIONAL FACILITY (CF)"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\"><strong>BACKGROUND INFORMATION<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Date of Study: <\/strong>March 27, 2019 \u2013 March 30, 2019<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Collective Bargaining\nIdentification: <\/strong>R15<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Job Analysis Conducted By:<\/strong>\nKisha Gunter, Office of Workforce Planning,\nDepartment of Corrections and Rehabilitation<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Number of Incumbents: <\/strong>There are 19 incumbents in this classification per the\nState Controller\u2019s Office Filled\/Vacant Position Report dated 3\/1\/2018<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>EDITED TASK LISTING<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>NOTE:\nEach position within this classification may perform some or all of these\ntasks.<\/em><\/strong><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong><em>Task Statements:<\/em><\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">1.\n\u00a0Prepare all ingredients for entrees,\ndesserts, beverages, etc. to produce meals utilizing Departmental guidelines,\nas needed.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2.\n\u00a0Cook all ingredients for entrees,\ndesserts, beverages, etc. to produce meals utilizing Departmental guidelines,\nas needed<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3.\n\u00a0Dispense various food items to feed the\npopulation utilizing Departmental guidelines, as needed.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4.\n\u00a0Clean culinary utensils, equipment and\nthe working area with the assistance of helpers to maintain food\/health\nstandards utilizing safety and sanitation guidelines, as mandated. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">5.\n\u00a0Maintain culinary utensils, equipment\nand the working area with the assistance of helpers to uphold food\/health\nstandards utilizing safety and sanitation guidelines, as mandated. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">6.\n\u00a0Assign work to employees and helpers\nfrom the resident population to assist with meal production and other duties\nwithin the kitchen utilizing Departmental policies\/procedures, daily. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">7.\n\u00a0Give instruction and training to employees\nand helpers from the resident population to ensure a safe and healthful work\nenvironment utilizing Departmental policies\/procedures, as needed.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">8.\n\u00a0Evaluate the performance of employees\nand helpers from the resident population to ensure proper productivity,\nsafety\/sanitation and compliance utilizing Departmental guidelines, as\nrequired.. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">9.\n\u00a0Take appropriate action with employees\nand helpers from the resident population to promote good job performance\nutilizing verbal\/written communication, on an ongoing basis. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">10.\n\u00a0Recommend appropriate action with\nemployees and helpers from the resident population to promote good job\nperformance utilizing verbal\/written communication, on an ongoing basis. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">11.\n\u00a0Plan menus to ensure adequate nutrition\nfollowing established guidelines, as required.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">12.\n\u00a0Inspect personnel and working areas to\nensure a safe, clean, healthy environment utilizing safety\/sanitation\nstandards, on an ongoing basis. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">13.\n\u00a0Maintain safety\/sanitation standards to\nensure a safe, clean, healthy environment utilizing Departmental guidelines, on\nan ongoing basis<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">14.\n\u00a0Report on the work progress of\nassistants to ensure duties are being completed in a timely manner, utilizing\nvarious logs and evaluations, as needed. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">15.\n\u00a0Keep records to track\/document\ncompliance with Hazard Analysis Critical Control Point (HACCP), utilizing forms\n(e.g., temperature logs, food usage worksheets, production logs, etc.), as\nrequired. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">16.\n\u00a0Requisition supplies to perform daily\nproduction of meals utilizing standardized forms, as needed. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">17.\n\u00a0Receive supplies to perform daily\nproduction of meals utilizing standardized forms, as needed. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">18.\n\u00a0Inspect supplies to perform daily\nproduction of meals utilizing standardized forms, as needed. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">19.\n\u00a0Store supplies to perform daily\nproduction of meals utilizing standardized forms, as needed. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">20.\n\u00a0Inventory supplies to perform daily\nproduction of meals utilizing standardized forms, as needed<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">21.\n\u00a0Maintain order to prevent injury, theft\nand damage to state property utilizing Departmental policies\/procedures, on an\nongoing basis.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">22.\u00a0 Supervise the conduct of persons committed to\nthe Department of Corrections and Rehabilitation to prevent injury, theft and\ndamage to state property utilizing Departmental policies\/procedures, on an ongoing\nbasis. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">23.\u00a0 Prevent escapes and injury by persons\ncommitted to the Department of Corrections and Rehabilitation to themselves or\nothers or to property to ensure public safety utilizing state mandates, on an\nongoing basis.. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">24.\u00a0 Maintain security of working areas and work\nmaterials to ensure the safety of all employees\/helpers and property utilizing\nstate mandates, on an ongoing basis.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">25.\u00a0 Act for the Supervising Cook in his\/her\nabsence to ensure the continued operation of the food service department,\nutilizing established policies\/procedures, as needed. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Tasks\nhighlighted in bold text are not currently on the SPB classification\nspecification<\/em><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>EDITED KSAPC LISTING<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>NOTE: Each position within this classification may perform\nsome or all of these KSAPCs.<\/em><\/strong><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong><em>Knowledge of:<\/em><\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">K1.\n\u00a0Basic knowledge of principles,\nprocedures, and equipment used in the storage, care, preparation, cooking and\ndispensing of food in large quantity to properly feed the population. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">K2.\n\u00a0Basic knowledge of kitchen sanitation\nand safety measures used in the operation, cleaning, and care of utensils,\nequipment, and work areas to prevent injury, harm and foodborne illness.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">K3.\n\u00a0Basic knowledge of food handling\nsanitation (Hazard Analysis Critical Control Point Programs) to prevent injury,\nharm and foodborne illness. \u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">K4.\n\u00a0Basic knowledge of food values as well\nas nutritional and economical substitutions within food groups in order to comply\nwith nutritional standards. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">K5.\n\u00a0Basic knowledge of principles of\neffective supervision and instructing and working with assistants and helpers\nfrom the resident population to prevent injury, harm and foodborne illness. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">K6.\n\u00a0Basic knowledge of Food Accounting and\nkeeping records, and preparing reports to comply with standard operational\nprocedures. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>KSAPCs\nhighlighted in bold text are not currently on the SPB classification\nspecification<\/em><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong><em>Ability to:<\/em><\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">A1.\n\u00a0Communicate at a level required for\nsuccessful job performance. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A2.\n\u00a0Prepare and cook all food groups and use\nappropriate equipment to provide properly prepared meals<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A3.\n\u00a0Judge food quality to ensure the\npalatability of meals served. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A4.\n\u00a0Plan work schedules to ensure production\nneeds are met.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A5.\n\u00a0Prepare and follow menus, recipes, and\nformulas to ensure the palatability and consistency of meals served. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A6.\n\u00a0Determine food quantities necessary for\ngroups of varying size to ensure adequate portions are available and to\nminimize waste. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A7.\n\u00a0Instruct and work with assistants and\nhelpers from the resident population to maintain a safe and peaceful work\nenvironment. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A8.\n\u00a0Keep records and prepare reports to\ntrack\/document compliance with Hazard Analysis Critical Control Point Programs\n(HACCP).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A9.\n\u00a0Analyze situations accurately and adopt\nan effective course of action to prevent potential issues.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A10.\n\u00a0<strong>Listen\nand follow directions accurately to prevent injury, harm and foodborne illness.\n<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A11.\n\u00a0<strong>Safely\nuse kitchen equipment to prevent injury or harm.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>KSAPCs\nhighlighted in bold text are not currently on the SPB classification\nspecification<\/em><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong><em>Personal Characteristics:<\/em><\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">PC1.\n\u00a0Sympathetic understanding of and\nwillingness to work with the resident population of a State correctional\nfacility to effectively perform your job duties<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">PC2.\u00a0 Personal cleanliness to prevent foodborne\nillness and set a good example for the resident population<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">PC3.\u00a0 Good sense of smell and taste to ensure the\npalatability of meals served<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">PC4.\u00a0 Freedom from communicable diseases to ensure\nhealthful work environment.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>KSAPCs\nhighlighted in bold text are not currently on the SPB classification\nspecification<\/em><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong><em>Physical Characteristics:<\/em><\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">PHC1.\u00a0 Have and\nmaintain sufficient strength, agility, and endurance to perform during\nstressful (physical, mental, and emotional) situations encountered on the job\nwithout compromising their health and well-being or that of their fellow\nemployees or that of inmates and youthful offenders<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>KSAPCs\nhighlighted in bold text are not currently on the SPB classification\nspecification<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>BACKGROUND INFORMATION Date of Study: March 27, 2019 \u2013 March 30, 2019 Collective Bargaining Identification: R15 Job Analysis Conducted By: [&hellip;]<\/p>\n","protected":false},"author":43,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"hide_featured_image_on_mobile":false,"hide_featured_image_on_post_details":false,"footnotes":""},"categories":[2],"class_list":["post-3101","post","type-post","status-publish","format-standard","hentry","category-job-analysis"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>JOB ANALYSIS: COOK SPECIALIST 2, CORRECTIONAL FACILITY (CF) - CDCR Careers<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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