{"id":4580,"date":"2020-02-11T09:43:43","date_gmt":"2020-02-11T17:43:43","guid":{"rendered":"https:\/\/www.cdcr.ca.gov\/careers\/?p=4580"},"modified":"2020-02-11T09:46:57","modified_gmt":"2020-02-11T17:46:57","slug":"job-analysis-supervising-correctional-cook-department-of-corrections","status":"publish","type":"post","link":"https:\/\/www.cdcr.ca.gov\/careers\/2020\/02\/11\/job-analysis-supervising-correctional-cook-department-of-corrections\/","title":{"rendered":"JOB ANALYSIS: SUPERVISING CORRECTIONAL COOK, DEPARTMENT OF CORRECTIONS"},"content":{"rendered":"\n

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

Date\nof Study: <\/strong>January 9 – 11, 2017<\/p>\n\n\n\n

Collective\nBargaining Identification:<\/strong> S15<\/p>\n\n\n\n

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

Number\nof Incumbents:<\/strong> There are 146\nincumbents 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\nwithin this classification may perform some or all of these tasks.<\/em><\/strong><\/p>\n\n\n\n

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

1. Initiate the Progressive Discipline process to\ncorrect\/improve food service staff performance\/behavior or address issues of\nsubstandard performance by taking appropriate personnel action (e.g., formal\/informal\ncounseling, Employee Assistance Program, letter of instruction, and\/or\nrecommend further action, etc.), utilizing CCR-Title 15, Individual Development\nPlans, Probationary Reports, SPB and DPA guidelines, MOUs, DOM, etc., on a\ncontinuous basis.<\/p>\n\n\n\n

2. Oversee the food service staff and\ninmate\/youthful offender workers in the preparation, cooking and distribution\nof food for various dining facilities to provide a nutritionally adequate diet\nfor the inmates\/youthful offenders based on the standardized menu utilizing\nHACCP guidelines, standardized recipes, etc., on a continuous basis. <\/p>\n\n\n\n

3. Coordinate the preventative maintenance,\nrepair, and renovation of food service equipment with the Plant Operations\nDepartment to extend the life and proper functioning of the equipment, and\nmaintain the safety of staff and inmate\/youthful offender workers, utilizing\nthe Schedule 9, maintenance schedules, work orders, etc., as needed. <\/p>\n\n\n\n

4. Implement safe food handling practices (e.g.,\nproper hand washing, time\/temperature, label\/date, cross contamination, etc.),\nto prevent foodborne illness or death of the inmate\/youthful offender\npopulation, utilizing regulations and procedures (e.g., California Retail Food\nCode, HACCP, etc.), as mandated.<\/p>\n\n\n\n

5. Enforce safe food handling practices (e.g.,\nproper hand washing, time\/temperature, label\/date, cross contamination, etc.),\nto prevent foodborne illness or death of the inmate\/youthful offender\npopulation, utilizing regulations and procedures (e.g., California Retail Food\nCode, HACCP, etc.), as mandated.<\/p>\n\n\n\n

6. Monitor safe food handling practices (e.g.,\nproper hand washing, time\/temperature, label\/date, cross contamination, etc.),\nto prevent foodborne illness or death of the inmate\/youthful offender\npopulation, utilizing regulations and procedures (e.g., California Retail Food\nCode, HACCP, etc.), as mandated.<\/p>\n\n\n\n

7. Train staff and inmates\/youthful offenders in\nsafe food handling practices (e.g., proper hand washing, time\/temperature,\nlabel\/date, cross contamination, etc.), to prevent foodborne illness or death\nof the inmate\/youthful offender population, utilizing regulations and\nprocedures (e.g., California Retail Food Code, HACCP, etc.), as mandated.<\/p>\n\n\n\n

8. Assume the duties of the Assistant Correctional\nFood Manager (ACFM) in their absence for the continuous operation of the food\nservice department, utilizing the Food Service Handbook, California Retail Food\nCode, CCR-Title 15, DOM, etc., as needed.<\/p>\n\n\n\n

9. Supervise the conduct of inmates\/youthful\noffenders to prevent escapes, damage to state property, and physical assaults,\nutilizing tool control, personal alarm checks, and reporting of unusual\nbehavior\/activity, etc., as required.<\/p>\n\n\n\n

10. Inspect premises to identify and confiscate\ncontraband (e.g., drugs, weapons, alcohol, etc.), by visual inspection of\ngrounds within established law, policies\/procedures, etc., as required.<\/p>\n\n\n\n

11. Supervise staff in the training of\ninmates\/youthful offenders in cleaning and sanitizing cooking utensils,\nequipment, and work areas, to keep the food service area sanitary and orderly,\nutilizing cleaning supplies, and following laws, rules and regulations, under\nthe guidance of the supervisor.<\/p>\n\n\n\n

12. Train staff in the prevention of accidents and\ninjuries in the food service area to create a safe work environment by\nutilizing formal\/informal training and through direct observation as required\nby rules, regulations and procedures, on a continual basis.<\/p>\n\n\n\n

13. Supervise staff in the prevention of accidents\nand injuries in the food service area to create a safe work environment by\nutilizing formal\/informal training and through direct observation as required\nby rules, regulations and procedures, on a continual basis.<\/p>\n\n\n\n

14. Monitor staff in the prevention of accidents\nand injuries in the food service area to create a safe work environment by\nutilizing formal\/informal training and through direct observation as required\nby rules, regulations and procedures, on a continual basis.<\/p>\n\n\n\n

15. Monitor tool, key, and lock control to prevent\nphysical assaults that may result in injury or death and to prevent\ninmates\/youthful offenders access to unauthorized areas, utilizing the \u201cchit\u201d\nsystem, tool log, reports, etc. as necessary to maintain compliance with\ndepartmental rules, regulations, and procedures.<\/p>\n\n\n\n

16. Monitor food service area gates and doors, to\nprevent escape, theft, assaults, etc., while complying with departmental rules,\nregulations, and procedures, on a continual basis.<\/p>\n\n\n\n

17. Supervise food\nservice staff and inmates\/youthful offenders in food service areas to provide\ninformation, guidance, work assignments in the feeding of the inmate\/youthful\noffender population, utilizing government laws, rules and regulations, etc., on\na continuous basis.<\/strong><\/p>\n\n\n\n

18. Monitor food\nservice staff in the preparation, cooking, and dispensing of food to provide\nmeals for the inmate\/youthful offender population, utilizing policies and\nprocedures, etc. on a continuous basis.<\/strong><\/p>\n\n\n\n

19. Train food\nservice staff in the preparation, cooking, and dispensing of food to provide\nmeals for the inmate\/youthful offenders population, utilizing policies and\nprocedures, etc. on a continuous basis.<\/strong><\/p>\n\n\n\n

20. Evaluate and\nreview the performance of food service staff to make sure that performance\nstandards are met by providing recommendations for improvement and feedback\nregarding performance, etc., utilizing Departmental regulations, on a\ncontinuous basis. <\/strong><\/p>\n\n\n\n

21. Oversee the food\nservice staff in cleaning and sanitizing cooking utensils, equipment, and work\nareas, to keep the food service area sanitary and orderly, utilizing cleaning\nsupplies, and following laws, rules and regulations, under the guidance of the\nsupervisor.<\/strong><\/p>\n\n\n\n

22. Conduct safety\nand sanitation inspections of food service work areas to monitor compliance\nwith health and safety standards, utilizing Departmental guidelines and food\nservice inspection reports, as required.<\/strong><\/p>\n\n\n\n

23. Requisition food,\nsupplies and equipment from the institutional warehouse to maintain an adequate\nstock of food, supplies and equipment on hand, utilizing standardized menu, forms,\ninventory and population projections, as needed.<\/strong><\/p>\n\n\n\n

24. Order food,\nequipment and supplies from private vendors and state agencies to feed the\ninmates\/youthful offenders, utilizing the Food and Supplies Procurement System,\netc., as necessary.<\/strong><\/p>\n\n\n\n

25. Monitor the\nreceiving, inspecting and storing of food, equipment and supplies for quality,\nquantity, proper storage and proper temperatures utilizing HACCP guidelines, on\na continuous basis.<\/strong><\/p>\n\n\n\n

26. Monitor the\ninventory of food service supplies to make sure that supplies are within code,\nundamaged, non-infested, at a proper storage temperature, etc., utilizing\nDepartmental policies and procedures, on a continuous basis.<\/strong><\/p>\n\n\n\n

27. Develop menu\nsubstitutions to modify the Standardized Menu to provide a nutritionally balanced\/adequate\ndiet for the resident population utilizing the menu substitutions guidelines,\nas needed. <\/strong><\/p>\n\n\n\n

28. Prepare and\nreview written documents and reports to comply with Departmental policies and\nprocedures, utilizing personal computers and forms, as required.<\/strong><\/p>\n\n\n\n

29. Monitor staff and\ninmates\/youthful offenders to make sure personal hygiene standards and dress\ncode have been met utilizing visual observation, on a continuous basis.<\/strong><\/p>\n\n\n\n

30. Train and monitor\nstaff in the proper completion of inmate\/youthful offender required\ndocumentation to record hours worked and work performance utilizing Strategic\nOffender Management System (SOMS) and Ward Information System (WIN), etc., on a\ncontinual basis.<\/strong><\/p>\n\n\n\n

31. Train and monitor\nstaff to adhere to institution operational time schedules (e.g., work, school,\nmedical, recreational, etc.), utilizing time management, communication and\nDaily Movement Sheets, on a continual basis.<\/strong><\/p>\n\n\n\n

32. Supervise and\nmonitor staff in the serving of food to inmates\/youthful offenders to provide\ncorrect portions and quality meals utilizing the nutritional guidelines, on a\ncontinual basis.<\/strong><\/p>\n\n\n\n

33. Supervise\ninmates\/youthful offenders and staff in the preparation of materials for\nrecycling (e.g., cans, plastic bottles, cardboard, grease, etc.), to support\nthe department\u2019s recyclable program utilizing PPE, sorting bins, barrels,\nwater, etc., as required.<\/strong><\/p>\n\n\n\n

34. Respond in\nwriting to inmate\/youthful offender grievances to resolve complaints and comply\nwith Departmental regulations, utilizing standardized forms, formal\/informal\ntraining, and communication techniques, within designated timeframes.<\/strong><\/p>\n\n\n\n

35. Monitor staff in\nthe disposal of kitchen waste to maintain facility security and sanitary\nconditions, utilizing departmental procedures, health and safety regulations\n(i.e. California Retail Food Code and HACCP), as required.<\/strong><\/p>\n\n\n\n

36. Monitor and\nreview with staff members to resolve personal conflicts, utilizing available\nresources (e.g., Family Medical Leave Act, Employee Assistance Program, Catastrophic\nTime Banks, etc.), as necessary.<\/strong><\/p>\n\n\n\n

37. Communicate with\nstaff members to resolve personal conflicts, utilizing available resources\n(e.g., Family Medical Leave Act, Employee Assistance Program, Catastrophic Time\nBanks, etc.), as necessary.<\/strong><\/p>\n\n\n\n

38. Review and\nmonitor inmate\/youthful offender progressive discipline process performed by\nfood service staff by overseeing and approving\/denying disciplinary\nrecommendations, utilizing CCR-Title 15, formal\/informal training,\ncommunication, etc., as necessary. <\/strong><\/p>\n\n\n\n

39. Communicate with\nvarious facility personnel (e.g., supervisors, housing unit officers,\ncounselor\u2019s, etc.), to provide an accurate exchange of information regarding\ninmate\/youthful offender behavior, attitude, and attendance etc., utilizing\nwritten reports, personal computers, and verbal communication, as needed.<\/strong><\/p>\n\n\n\n

40. Monitor staff\nresponsible for the accountability of inmates\/youthful offenders to prevent\nescapes and maintain the safety and security of the institution by conducting\nfood service area inspection rounds, checking inmate\/youthful offender ID\ncards, time cards, medical ducat, etc., on a continual basis.<\/strong><\/p>\n\n\n\n

41. Maintain direct\nsight supervision over assigned inmates\/youthful offenders to detect, diffuse,\nand prevent escape, or physical assaults, utilizing tool control, personal\nalarm checks, and reporting of unusual behavior\/activity, etc., as required.<\/strong><\/p>\n\n\n\n

42. Lead and\nparticipate in weekly staff meetings to promote an exchange of information,\nshare policy and regulation updates, utilizing communication skills,\nsupervisory techniques, personal experience, etc., as necessary.<\/strong><\/p>\n\n\n\n

43. Document all\nformal\/informal training received by staff to comply with in-service training\n(IST) requirements, utilizing standard departmental forms and supervisory\nrecords, as necessary.<\/strong><\/p>\n\n\n\n

44. Generate monthly\nwork schedules for various shifts and relief, to assign staff duties and\nprovide coverage, utilizing personal computer, vacation schedules and current\ninstitutional needs, as required.<\/strong><\/p>\n\n\n\n

45. Reassign staff to\naccommodate vacancies that occur due to sick leave, vacations, mandated\ntraining, etc., utilizing staff seniority list for overtime, telephone contact,\netc., as necessary.<\/strong><\/p>\n\n\n\n

46. Coordinate\ncustody staff in the preparation and security of food items, to produce large\nquantities of sack lunch\/meals served during emergency situations (e.g.,\nlockdowns, power outages, extreme weather, etc.), utilizing communication\nskills, tact, and personal knowledge, as necessary.<\/strong><\/p>\n\n\n\n

47. Oversee meal\nproduction in multiple kitchens to meet institutional feeding requirements,\nutilizing personal experience, knowledge, organizational skills, departmental\npolicies\/procedures, on a daily basis.<\/strong><\/p>\n\n\n\n

48. Monitor and\ndocument special diet requirements (medical and religious) to protect the\nhealth of inmates\/youthful offenders and comply with legal mandates, utilizing\ndoctor\/dietitian and\/or chaplain orders, as needed. <\/strong><\/p>\n\n\n\n

49. Monitor serving\nlines to guarantee portion control, proper food presentation and HACCP\nguidelines are followed, utilizing direct sight supervision, on a daily basis.<\/strong><\/p>\n\n\n\n

50. Record daily\nevents within the food service area to communicate between shifts, utilizing a\nlogbook and\/or email, on a daily basis.<\/strong><\/p>\n\n\n\n

51. Calculate the\namount of food to purchase based on inmate\/youthful offender population to\nsatisfy the daily feeding requirements, utilizing budget allotment, the\nStandardized Menu, existing inventory etc., as necessary.<\/strong><\/p>\n\n\n\n

52. Write\njustifications for food service area equipment replacement (e.g., refrigerator,\ndishwasher machine, steam kettles, etc.), to maintain operational integrity,\nutilizing the Food and Supplies Procurement System, as needed.<\/strong><\/p>\n\n\n\n

53. Oversee the food\nservice needs for multiple fire camps to provide adequate meals to staff and\ninmates\/youthful offenders utilizing on-site visits, conducting menu and\nsanitation\/safety inspections, reviewing weekly food orders and maintaining\ninspection reports, as required. <\/strong><\/p>\n\n\n\n

54. Conduct hiring\ninterviews in the food service area to maintain operational efficiency,\nutilizing candidate eligibility lists, interviewing techniques, standardized\nquestions, etc., as needed.<\/strong><\/p>\n\n\n\n

55. Conduct\norientation for new staff to familiarize them with the safety and security of\nthe facility utilizing formal\/informal training, communication skills and the\nDepartment\u2019s policies\/procedures (e.g., post orders, physical tours, etc.), as\nnecessary.<\/strong><\/p>\n\n\n\n

56. Assist with\nconducting the post and bid process for staff assignments and scheduled Regular\nDays Off (RDO) to comply with MOU requirements by identifying available\npositions and approving assignments based on seniority, annually.<\/strong><\/p>\n\n\n\n

Tasks highlighted in bold text are not currently on the SPB\nclassification specification.<\/em><\/p>\n\n\n\n

EDITED KSAPC\nLISTING<\/strong><\/h3>\n\n\n\n

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

Knowledge of:<\/em><\/p>\n\n\n\n

K1. Comprehensive\nknowledge of the principles, procedures, and equipment used in the storage,\ncare, preparation, cooking (including baking), dispensing, and serving of food\nin large quantities to ensure quality control.<\/p>\n\n\n\n

K2. Comprehensive\nknowledge of kitchen sanitation and safety procedures used in the operation,\ncleaning, and care of utensils, equipment and work areas to prevent food\ncontamination, food borne illness, safety hazards and provide quality control.<\/p>\n\n\n\n

K3. Comprehensive\nknowledge of safe food handling procedures to prevent food borne illness. <\/p>\n\n\n\n

K4. Basic\nknowledge of food values and nutritional substitutions within food groups to\nprovide a nutritionally balanced\/adequate diet.<\/p>\n\n\n\n

K5. Basic\nknowledge of food accounting methods to maintain budget accountability and\nsufficient quantities on hand.<\/p>\n\n\n\n

K6. Basic\nknowledge of the use of purchase orders to buy food, supplies and equipment to\nensure timely delivery of sufficient quantities.<\/p>\n\n\n\n

K7. Comprehensive\nknowledge of training methods to determine training needs, evaluate training\nresults, develop a qualified workforce, provide opportunity for upward mobility\nand meet the needs of the food service department.<\/p>\n\n\n\n

K8. Comprehensive\nknowledge of principles of effective supervision to successfully manage all\naspects of the food service operations.<\/p>\n\n\n\n

K9. Basic\nknowledge of laws, rules and regulations governing supervision of\ninmates\/youthful offenders, including disciplinary actions, inmate\/youthful\noffender appeals, and work incentive programs to comply with penal codes, Title\n15, DOM, etc.<\/p>\n\n\n\n

K10.\nBasic knowledge of the Department’s Equal Employment Opportunity (EEO) Program\nobjectives and the processes available to meet the Department\u2019s EEO objectives\nas it relates to the supervision and management of personnel.<\/p>\n\n\n\n

K11.\nBasic knowledge of a manager’s role in the Equal Employment Opportunity (EEO)\nprogram regarding regulations, processes, and objectives to promote the\nDepartment\u2019s EEO policies and goals in making hiring decisions and to provide a\nharassment free work environment.<\/p>\n\n\n\n

K12. Comprehensive knowledge of methods of cutting and\npreparing food products to maintain portion control, quality control, and that\nadequate quantity is provided.<\/strong><\/p>\n\n\n\n

K13. Basic knowledge of computer usage (e.g., hardware,\nsoftware programs, etc.), to maintain accurate records, successfully\ncommunicate and contribute to the department\u2019s needs.<\/strong><\/p>\n\n\n\n

K14. Comprehensive knowledge of inventory control to know\nwhat supplies need to be ordered and what supplies are on hand.<\/strong><\/p>\n\n\n\n

KSAPCs highlighted in bold text are not currently on the\nSPB classification specification.<\/em><\/p>\n\n\n\n

Skill to:<\/em><\/p>\n\n\n\n

S1. Plan palatable and adequate menus and\nsubstitutions to provide a nutritionally balanced diet in compliance with the\nstandardized menu.<\/p>\n\n\n\n

S2. Plan, organize, and direct the work of others\nto provide quality services and products in the food service operation.<\/p>\n\n\n\n

S3. Adjust menus to meet increasing\/decreasing\npopulation counts to provide quality services and products in the food service\noperation.<\/p>\n\n\n\n

S4. Perform inventories and make requisitions based\non the current inventory to maintain sufficient quantities of food, equipment\nand supplies on hand. <\/p>\n\n\n\n

S5. Safely use appropriate food service equipment\nto prepare, cook, dispense, and serve food.<\/p>\n\n\n\n

S6. Judge food quality\nso that palatable, eye appealing food is served.<\/p>\n\n\n\n

S7. Prepare and appropriately cook all food groups\nto make sure nutritious meals are served.<\/p>\n\n\n\n

S8. Determine food quantities as necessary for\ngroups of varying size so that different dining facilities receive adequate\nquantities of food. <\/p>\n\n\n\n

S9. Direct the preparation of special diets to\nprovide inmates that have documented needs an adequate\/appropriate diet.<\/p>\n\n\n\n

S10. Plan food production schedule to provide timely\nfeeding, palatability and safety of food served.<\/p>\n\n\n\n

S11. Successfully communicate and exchange\ninformation to food service staff, inmate workers and others, for proper\ndirection.<\/p>\n\n\n\n

S12. Plan and conduct training information and direction\nto food service staff, inmate workers and others for the safe and efficient\noperation of the food service department.<\/p>\n\n\n\n

S13. Analyze situations accurately and adopt an\neffective course of action to provide quality services, safety and an efficient\nfood service operation.<\/p>\n\n\n\n

S14. Keep records and prepare reports to provide\ninformation and document compliance with various policies, procedures, laws and\nregulations.<\/p>\n\n\n\n

S15. Contribute to the Department’s Equal Employment\nOpportunity objectives to create and maintain a fair and equitable work\nenvironment free of harassment and discrimination.<\/p>\n\n\n\n

S16. Operate a\ncomputer to access, enter, update and retrieve information.<\/strong><\/p>\n\n\n\n

KSAPCs highlighted in bold text are not currently on the\nSPB classification specification.<\/em><\/p>\n\n\n\n

Ability to:<\/em><\/p>\n\n\n\n

A1. Lift up to 30 pounds to accomplish day-to-day\nactivities.<\/strong><\/p>\n\n\n\n

KSAPCs highlighted in bold text are not currently on the\nSPB classification specification.<\/em><\/p>\n\n\n\n

Personal Characteristics:<\/em><\/p>\n\n\n\n

PC1. Sympathetic understanding and willingness to\nwork with the inmate\/youthful population of a State correctional facility to\ngain their cooperation and respect to better perform the required duties of a\nSupervising Correctional Cook (DOC).<\/p>\n\n\n\n

PC2. Supervisory ability to direct, motivate, and\ninstruct food service staff and inmate workers and others in accordance with\nthe policies and procedures of the Department of Corrections and Rehabilitation\nto maintain the safety and security of the correctional facility.<\/p>\n\n\n\n

PC3. Maintain personal cleanliness and freedom from communicable\ndiseases for the health and safety of food service staff, inmate population and\nothers to perform the required duties of a Supervising Correctional Cook (DOC).<\/p>\n\n\n\n

PC4. Good sense of\nsmell and taste to provide quality meals.<\/p>\n\n\n\n

KSAPCs highlighted in bold text are not currently on the\nSPB classification specification.<\/em><\/p>\n\n\n\n

Physical Characteristics:<\/em><\/p>\n\n\n\n

PHC1. Reasonably expected to have and maintain\nsufficient strength, agility, and endurance to perform during stressful\n(physical, mental, and emotional) situations encountered on the job without\ncompromising his\/her health and well-being or that of their fellow employees or\ninmates\/youthful offenders.<\/p>\n\n\n\n

KSAPCs highlighted in bold text are not currently on the\nSPB classification specification.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

BACKGROUND INFORMATION Date of Study: January 9 – 11, 2017 Collective Bargaining Identification: S15 Job Analysis Conducted By: Kisha Gunter, […]<\/p>\n","protected":false},"author":134,"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-4580","post","type-post","status-publish","format-standard","hentry","category-job-analysis"],"yoast_head":"\nJOB ANALYSIS: SUPERVISING CORRECTIONAL COOK, DEPARTMENT OF CORRECTIONS - 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\/2020\/02\/11\/job-analysis-supervising-correctional-cook-department-of-corrections\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"JOB ANALYSIS: SUPERVISING CORRECTIONAL COOK, DEPARTMENT OF CORRECTIONS - 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