{"id":3193,"date":"2019-06-13T18:05:49","date_gmt":"2019-06-13T18:05:49","guid":{"rendered":"http:\/\/cdcr-migration.10upmanaged.com\/careers\/?p=3193"},"modified":"2019-06-13T18:05:49","modified_gmt":"2019-06-13T18:05:49","slug":"job-analysis-correctional-supervising-cook-correctional-facility","status":"publish","type":"post","link":"https:\/\/www.cdcr.ca.gov\/careers\/2019\/06\/13\/job-analysis-correctional-supervising-cook-correctional-facility\/","title":{"rendered":"JOB ANALYSIS: CORRECTIONAL SUPERVISING COOK, CORRECTIONAL FACILITY"},"content":{"rendered":"\n

BACKGROUND INFORMATION<\/strong><\/h2>\n\n\n\n

Date of Study: <\/strong>December 6, 2016 \u2013 December 9, 2016<\/p>\n\n\n\n

Collective Bargaining\nIdentification: <\/strong>U15<\/p>\n\n\n\n

Job Analysis Conducted By: <\/strong>Kisha Gunter, Office of Workforce Planning, Department\nof Corrections and Rehabilitation<\/p>\n\n\n\n

Number of Incumbents: <\/strong>There\nare 806.10 incumbents in this classification per the State Controller\u2019s Office\nFilled\/Vacant Position Report dated 12\/2016.<\/p>\n\n\n\n

EDITED TASK LISTING<\/strong><\/h2>\n\n\n\n

NOTE: Each position within this classification may perform\nsome or all of these tasks.<\/em><\/strong><\/p>\n\n\n\n

Task Statements:<\/strong><\/em><\/h3>\n\n\n\n

1.\n Assign work to inmate\/ward workers to\nfeed the general population utilizing food service equipment (e.g., steam\nkettles, ovens, grilles, blast chillers, retherm ovens, etc.), and the\nDepartmental Operational Manual [DOM], Hazard Analysis Critical Control Point\n[HACCP] guidelines, and standardized recipes, etc., under the guidance of the\nsupervisor, on a daily basis.<\/p>\n\n\n\n

2.\n Make recommendations to improve work procedures\nand performance, to increase quality of service and job safety, utilizing\npersonal experience, knowledge, current regulations, policies\/procedures, etc.\nunder the guidance of the supervisor, as needed.<\/p>\n\n\n\n

3.\n Train inmate\/ward workers in proper food\npreparation techniques, food service operations and job safety, to implement\nthe feeding program, utilizing personal experience, On the Job Training (OJT),\nHACCP guidelines, standardized recipes, etc., under the guidance of the\nsupervisor, on a daily basis.<\/p>\n\n\n\n

4.\n Evaluate the work performance of the\ninmates\/wards to ensure quality standards and services, identify training\nneeds, initiate corrective actions, etc., utilizing rating guides, incentive\nprogram, evaluation forms, etc., under the guidance of the supervisor, as\nneeded.<\/p>\n\n\n\n

5.\n Supervise inmates\/wards in the\npreparation, cooking and dispensing of food, to ensure quality meals, utilizing\nknowledge, cooking skills, portion control, policies, procedures, etc., under\nthe general guidance of the supervisor, on a daily basis.<\/p>\n\n\n\n

6.\n Weigh and measure ingredients for the\npreparation of meals, to accurately follow standardized recipes and ensure\nquality control and consistency of product, utilizing safe food practices,\nweighing and measuring devices, etc., on a daily basis.<\/p>\n\n\n\n

7.\n Direct inmate\/ward workers to distribute\nfood to the various dining facilities (e.g., medical facilities, satellite\nkitchens, etc.), utilizing food carts, under the general guidance of the\nsupervisor, on a daily basis.<\/p>\n\n\n\n

8.\n Maintain constant tool, key, and lock\ncontrol, to prevent physical assaults that may result in injury or death and\ninmates\/wards access to unauthorized areas, utilizing the \u201cchit\u201d system, tool\nlog, missing tool report, correctional awareness, etc., per departmental rules,\nregulations, and procedures.<\/p>\n\n\n\n

9.\n Train and supervise inmates\/wards in\ncleaning and sanitizing cooking utensils, equipment, and work areas, to keep\nall food service areas sanitary and orderly, utilizing cleaning supplies, and\nfollowing laws, rules and regulations (e.g., Food Service Handbook, Safety Data\nSheets [SDS], etc.), under the general guidance of their supervisor, on a daily\nbasis.<\/p>\n\n\n\n

10.\n Prevent accidents and injuries of staff\nand\/or inmates\/wards (e.g., wet floor signs, verbal warnings, use of personal\nprotective equipment [PPE], etc.), in the food service facilities, to create a\nsafe work environment, by utilizing formal\/informal training and through direct\nobservation as required by rules, regulations and procedures (e.g., Injury\nIllness Prevention Program [IIPP], DOM, etc.), on a daily basis.<\/p>\n\n\n\n

11.\n Implement and follow safe food handling\npractices (e.g., proper hand washing, time\/temperature, label\/date, cross\ncontamination, etc.), as mandated by rules, regulations and procedures (e.g.,\nFood Service Handbook, HACCP, etc.), to prevent foodborne illness or death of\nstaff and\/or the inmate\/ward population, as required.<\/p>\n\n\n\n

12.\n Monitor food temperatures to make sure\nthat foods are served or stored safely, by utilizing food thermometers and\ndocumenting temperatures on various logs and reports, in compliance with HACCP\nguidelines.<\/p>\n\n\n\n

13.\n Receive, take inventory, inspect, and\nstore various supplies (e.g., food, chemicals, paper products, etc.), to\nmaintain an adequate supply of food and other items for inmates\/wards and\nstaff, utilizing the Food Service Handbook and HACCP, on a daily basis.<\/p>\n\n\n\n

14.\n Requisition food, supplies and equipment\nfrom the institutional warehouse, to ensure adequate stock are on hand,\nutilizing computers, weekly menus, and forms on a weekly basis.<\/p>\n\n\n\n

15.\n Supervise and escort inmates\/wards in\nthe disposal of kitchen waste, to maintain facility security and sanitary\nconditions, utilizing the Food Service Handbook, as mandated.<\/p>\n\n\n\n

16.\n Prepare written documents (e.g., HACCP\nlogs, inmate\/ward timekeeping, rule violation reports, etc.), in order to\ncomply with Departmental policies\/procedures, laws, rules and regulations\n(e.g., Federal School Lunch and Breakfast Programs, California Code of\nRegulations – Title 15, etc.), utilizing CDCR forms, computers, etc., as\nrequired.<\/p>\n\n\n\n

17.\n Maintain constant vigilance over the\nfood service areas, to detect, diffuse, and prevent incidents that may result\nin injury or death, utilizing direct sight supervision, tool, equipment, and\nlock control, personal alarm checks, reporting of unusual behavior\/activity,\nand securing kitchen items that could be used as potential weapons (e.g.,\nknives, can lids, openers, pens, paper clips, etc.), as mandated.<\/p>\n\n\n\n

18.\n Maintain direct sight supervision over\nassigned inmates\/wards to detect, diffuse, and prevent incidents that may\nresult in injury or death, utilizing, tool, equipment, and lock control,\npersonal alarm checks, reporting of unusual behavior\/activity, and securing\nkitchen items that could be used as potential weapons (e.g., knives, can lids,\nopeners, pens, paper clips, etc.), at all times.<\/p>\n\n\n\n

19.\n Search and inspect premises to identify\ncontraband (e.g., drugs, weapons, alcohol, food, tools, etc.), by visual\ninspection of inmates\/wards and grounds, all within established law,\npolicies\/procedures, etc., as mandated.<\/p>\n\n\n\n

20.\n Train inmates\/wards in the proper\noperation of food service area equipment (e.g., dish machines, mixers, steam\nkettles, ovens, etc.), to provide a safe working environment by conducting\nregular safety meetings, observation and inspection of the workplace as\nrequired by rules, regulations and procedures (e.g., IIPP, Food Service\nHandbook, etc.), on a continual basis.<\/p>\n\n\n\n

21.\n Supervise inmates\/wards in the cleaning\nof food service areas used by inmate\/wards and\/or staff, to maintain sanitary\nconditions, utilizing cleaning schedules, towels, brushes, squeegees, and\nvarious chemicals, as required by the Food Service Handbook and SDS, on a daily\nbasis.<\/p>\n\n\n\n

22.\n Train and supervise inmate\/wards in the\nimplementation of safe food handling practices (e.g., proper hand washing,\ntime\/temperature, label\/date, cross contamination, etc.), to prevent foodborne\nillness or death of staff and\/or the inmate\/ward population, as mandated by\nrules, regulations and procedures (e.g., Food Service Handbook, ServSafe,\netc.), as required.<\/p>\n\n\n\n

23.\n Monitor food service area equipment\n(e.g., ovens, refrigerators, grills, mixers, slicers, etc.), to maintain\nserviceability, as well as safety and security of the facility, utilizing\ninspections, work orders, preventive maintenance program, etc., on a daily\nbasis.<\/p>\n\n\n\n

24.\n Perform\nrecipe conversion to adjust to the population (e.g., inmates\/wards, staff,\ncadets, etc.), using standardized recipes, calculators, the Daily Movement\nSheet (DMS), etc., under the general guidance of their supervisor, on a daily\nbasis.<\/strong><\/p>\n\n\n\n

25.\n Follow\nspecial diet requirements (medical and religious) to protect the\nhealth\/religious rights of the inmate\/ward utilizing doctor\/dietitian orders\nand\/or chaplain approvals, to comply with mandated procedures, on a daily\nbasis.<\/strong><\/p>\n\n\n\n

26.\n Prepare\nand serve special diet meals (medical and religious), to comply with\ndoctor\/dietitian orders and\/or chaplain approvals, by utilizing proper\nequipment (e.g., diet slips, calorie charts, serving utensils, etc.), on a\ndaily basis.<\/strong><\/p>\n\n\n\n

27.\n Maintain\ndirect sight supervision over assigned inmates\/wards, to supervise completion\nof their daily tasks and eliminate theft of food and equipment in the food\nservice facilities, utilizing formal\/informal training, acquired knowledge, and\ncorrectional awareness, to maintain compliance with departmental rules,\nregulations and procedures, at all times.<\/strong><\/p>\n\n\n\n

28.\n Supervise\ninmates\/wards in the quick-chill process, to safely preserve prepared food\nitems and provide quality meals, utilizing blast chillers, temperature logs,\nthermometers, etc., in compliance with HACCP guidelines, on a daily basis.<\/strong><\/p>\n\n\n\n

29.\n Supervise\ninmates\/wards in the preparation and security of food items (e.g., meat,\ncheese, fruit, drink, snack, condiments, etc.), to produce large quantities of\nbag lunch\/meals, served daily and during emergency situations (e.g., lockdowns,\npower outages, extreme weather, etc.), utilizing direct sight supervision,\npopulation counts and menus, as required.<\/strong><\/p>\n\n\n\n

30.\n Make\nsure assigned inmates\/wards adhere to their medical restrictions (e.g.,\nlifting, standing, bending, medication, etc.), to comply with specific medical\norders (e.g., \u201cblue slips\u201d, chrono form, etc.), utilizing departmental rules\nand regulations, as directed by medical personnel.<\/strong><\/p>\n\n\n\n

31.\n Inspect\ninmates\/wards to make sure personal hygiene standards and dress code (e.g.,\ngrooming, cleanliness, etc.), have been met, utilizing effective communication,\nbasic supervision, personal observation skills, the Food Service Handbook and\nCalifornia Code of Regulations – Title 15, on a daily basis.<\/strong><\/p>\n\n\n\n

32.\n Communicate\nwith various facility personnel (e.g., supervisors, housing unit officers,\nSenior Youth Correctional Counselor\u2019s, etc.), to provide an accurate exchange\nof information regarding inmate\/ward behavior, attitude, and attendance etc.,\nutilizing telephones, written reports, computers, and verbal communication, on\na daily basis.<\/strong><\/p>\n\n\n\n

33.\n Identify\npotential workers for the food service areas by communicating with facility\npersonnel (e.g., inmate\/ward assignment office, counselors, etc.), and\nconducting inmate\/ward interviews, to allow for proper job placement, utilizing\ninterview techniques, communication skills, departmental rules, and\npolicies\/procedures, with the assistance of the direct supervisor, as needed.<\/strong><\/p>\n\n\n\n

34.\n Supervise\ninmates\/wards in the preparation of materials for recycling (e.g., cans,\nplastic bottles, cardboard, grease, etc.), to support the department\u2019s\nrecyclable program, utilizing PPE, sorting bins, barrels, etc., as required.<\/strong><\/p>\n\n\n\n

35.\n Maintain\nproduction records, to document the number of meals served and justify\nreimbursement under the Federal School Lunch and Breakfast Programs, utilizing\ndaily meal count summary and menus, on a daily basis.<\/strong><\/p>\n\n\n\n

Tasks\nhighlighted in bold text are not currently on the SPB classification\nspecification<\/em><\/p>\n\n\n\n

EDITED KSAPC LISTING<\/strong><\/h2>\n\n\n\n

NOTE: Each position within this classification may perform\nsome or all of these KSAPCs.<\/em><\/strong><\/p>\n\n\n\n

Knowledge of:<\/strong><\/em><\/h3>\n\n\n\n

K1.\n Comprehensive knowledge of the\nprinciples and procedures used in the storage, care, preparation, cooking\n(including baking), dispensing, and serving food in various quantities to make\nsure quality products are provided in the food service operation.<\/p>\n\n\n\n

K2.\n Comprehensive knowledge of the equipment\nused in the storage, care, preparation, cooking (including baking), dispensing,\nand serving food in various quantities to make sure quality products are\nprovided in the food service operation.<\/p>\n\n\n\n

K3.\n Advanced knowledge of kitchen sanitation\nand safety measures used in the operation, cleaning, and care of utensils,\nequipment and work areas to make sure quality products are provided in the food\nservice operation (i.e., California Retail Food Code).<\/p>\n\n\n\n

K4.\n Advanced knowledge of safe food handling\nprocedures (i.e., Hazard Analysis Critical Control Point [HACCP]), to prevent\nfood-borne illnesses in the food service operation.<\/p>\n\n\n\n

K5.\n Basic knowledge of nutritional food\nvalues as well as appropriate substitutions within food groups to make sure\nproper nutrition is provided to the inmates\/wards.<\/p>\n\n\n\n

K6.\n Comprehensive knowledge of the\nprinciples of supervision to effectively supervise inmates\/wards in the\nperformance of duties.<\/p>\n\n\n\n

K7.\n Basic knowledge of food accountability\nto provide an adequate supply of meals.<\/p>\n\n\n\n

K8.\n Comprehensive knowledge of training\nmethods to provide direction to inmates\/wards to allow for the safe and\nefficient operation of the food service program.<\/p>\n\n\n\n

K9.\n Basic knowledge of Equal Employment\nOpportunity regulations and objectives to support the department\u2019s equal\nemployment opportunity policies and goals in making inmate\/ward hiring and\nemployment decisions.<\/p>\n\n\n\n

K10.\n Basic\nknowledge of computer usage (e.g. hardware, software programs, etc.), to\nmaintain accurate records, communicate effectively and contribute to the\ndepartment\u2019s needs.<\/strong><\/p>\n\n\n\n

K11.\n Advanced\nknowledge of weights and measures to provide the correct amount needed in a\nrecipe, quality control, and consistency of product.<\/strong><\/p>\n\n\n\n

K12.\n Comprehensive\nknowledge of inventory control to know what supplies need to be ordered and\nwhat supplies are on hand.<\/strong><\/p>\n\n\n\n

K13.\n Comprehensive\nknowledge of requisitioning various supplies (e.g., paper towels, cleaning\nsupplies, etc.), to maintain a sufficient store of required items.<\/strong><\/p>\n\n\n\n

K14.\n Comprehensive\nknowledge of safe food handling procedures (e.g., food temperature danger\nzones, proper hand washing techniques, proper food storage, etc.), to assist\nwith the efficient operation of the food service program.<\/strong><\/p>\n\n\n\n

K15.\n Comprehensive\nknowledge of basic safety practices (e.g., inmate\/ward accountability, tool,\nkey and lock control) to allow for the safety and security of the institution.<\/strong><\/p>\n\n\n\n

KSAPCs\nhighlighted in bold text are not currently on the SPB classification\nspecification<\/em><\/p>\n\n\n\n

Ability to:<\/strong><\/em><\/h3>\n\n\n\n

A1.\n Judge food quality to provide healthy\nfood products for consumption.<\/p>\n\n\n\n

A2.\n Prepare and cook all food groups to\nprovide quality products. A3 Plan, organize, and direct the work of\ninmate\/wards to provide quality products.<\/p>\n\n\n\n

A4.\n Prepare reports and record keeping to provide\ninformation and documentation to assist in the efficient operation of the food\nservice program.<\/p>\n\n\n\n

A5.   Keep\ninventories and make requisitions to provide information and documentation to\nassist in the efficient operation of the food service program.<\/p>\n\n\n\n

A6.\n Use appropriate equipment to provide a\nsafe and efficient operation of the food service program.<\/p>\n\n\n\n

A7.\n Determine food quantities necessary for\ngroups of varying sizes to assist in the efficient operation of the food\nservice program.<\/p>\n\n\n\n

A8.\n Direct the preparation of various diets\nto allow for proper delivery of designated food items to inmates\/wards.<\/p>\n\n\n\n

A9.\n Plan food production to support the safe\nand efficient handling of food service products.<\/p>\n\n\n\n

A10.\n Plan and conduct in-service training to\ninmates\/wards to provide for the safe and efficient operation of the food\nservice program.<\/p>\n\n\n\n

A11.\n Accurately evaluate situations and take\neffective action or make a recommendation for the safe and efficient operation\nof the food service program.<\/p>\n\n\n\n

A12.\n Communicate effectively (e.g., written,\nverbal, etc.), to exchange information and\/or provide direction to\ninmates\/wards and staff.<\/p>\n\n\n\n

A13.\n Effectively comprehend and contribute to\nthe department\u2019s Equal Employment Opportunity Program objectives to create and\nmaintain a fair and equitable work environment.<\/p>\n\n\n\n

A14.\n Judge food quality to provide palatable\nand adequate meals.<\/p>\n\n\n\n

A15.\n Lift\nup to 50 pounds to accomplish daily assignments.<\/strong><\/p>\n\n\n\n

A16.  Use\ncomputers and\/or software programs to maintain accurate records, communicate\neffectively and contribute to the department\u2019s needs.<\/strong><\/p>\n\n\n\n

A17.\n Follow\nrecipes to create a consistently safe and nutritious meal using proper\ningredients.<\/strong><\/p>\n\n\n\n

A18.\n Use\nculinary equipment appropriately to maintain a safe work environment.<\/strong><\/p>\n\n\n\n

A19.\n Supervise\nand direct inmates\/wards to complete their daily assignments.<\/strong><\/p>\n\n\n\n

KSAPCs\nhighlighted in bold text are not currently on the SPB classification\nspecification<\/em><\/p>\n\n\n\n

Personal Characteristics:<\/strong><\/em><\/h3>\n\n\n\n

PC1.\n Sympathetic understanding of and\nwillingness to work with inmates\/wards to accomplish daily assignments.<\/p>\n\n\n\n

PC2.\n Personal hygiene\/cleanliness to maintain\na safe and healthy work environment.<\/p>\n\n\n\n

PC3.\n Supervisory abilities necessary to\ndirect the work of inmates\/wards in daily assignments.<\/p>\n\n\n\n

PC4.\n Possess a good sense of smell and taste\nto provide a palatable meal.<\/p>\n\n\n\n

PC5.\n Freedom from communicable diseases to\nmaintain a safe and healthy work environment.<\/p>\n\n\n\n

KSAPCs\nhighlighted in bold text are not currently on the SPB classification\nspecification<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

BACKGROUND INFORMATION Date of Study: December 6, 2016 \u2013 December 9, 2016 Collective Bargaining Identification: U15 Job Analysis Conducted By: […]<\/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-3193","post","type-post","status-publish","format-standard","hentry","category-job-analysis"],"yoast_head":"\nJOB ANALYSIS: CORRECTIONAL SUPERVISING COOK, CORRECTIONAL FACILITY - CDCR Careers<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cdcr.ca.gov\/careers\/2019\/06\/13\/job-analysis-correctional-supervising-cook-correctional-facility\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"JOB ANALYSIS: CORRECTIONAL SUPERVISING COOK, CORRECTIONAL FACILITY - 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