White County Government Center - Employment
COUNTY OF WHITE, INDIANA
8:30 a.m. - 5:00 p.m., Saturday/Sunday
LTC (Labor, Trades, Crafts)
To perform this position successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed in this document are representative of the knowledge, skill, and/or ability required.
White County provides reasonable accommodation to qualified employees and applicants with known disabilities who require accommodation to complete the application process or perform essential functions of the job, unless the accommodation would cause an undue hardship.
Incumbent serves as Cook for the White County Jail, responsible for preparing inmate meals and maintaining sanitary conditions in kitchen area.
Prepares and serves meals to detainees of facility according to established menus and schedules, retrieving trays, dishes, and utensils after meals as required.
Ensures proper guidelines for temperature of foods served and maintains sanitation of kitchen area in compliance with Health Department standards.
Checks all special food diets and prepares foods according to dietary restrictions.
Maintains temperatures of freezer, walk-in cooler, refrigerator, and dishwasher.
Preps foods/baked goods for next day meals, including removing meats, vegetables from freezer and refilling needed supplies.
Labels/dates foods and leftovers for later use.
Receives/verifies food deliveries from vendors, stocks supplies in appropriate storage areas, and rotates stock as appropriate.
Supervises trustees working in kitchen area.
Provides training and corrective instruction as needed.
Maintains/verifies inventory of knives and other kitchen supplies used on a daily basis.
Answers telephone in kitchen and takes messages in absence of Matron.
Operates a variety of appliances/equipment in performance of duties, such as commercial stove/oven, steamer, microwave, tilt skillet, dishwasher, slicers, food processor, mixer, toaster, coffee pot, garbage disposal, mop, broom, and other equipment as necessary.
Performs related duties as assigned.
JOB REQUIREMENTS AND DIFFICULTY OF WORK:
High school diploma or GED.
Possession of or ability to obtain required certifications and training, including, but not limited to, Professional Food Handler certification.
Knowledge of the principles of proper nutrition, sanitary food preparation, and Indiana State Board of Health standards, and ability to apply such knowledge to the preparation of large quantities of food.
Knowledge of and ability to properly operate commercial kitchen appliances/equipment, such as stove/oven, microwave, steamer, tilt skillet, dishwasher, slicers, food processor, mixer, toaster, coffee pot, garbage disposal, mop, broom, and other equipment as necessary.
Working knowledge of universal health precautions and bloodborne pathogens control, and ability to apply such knowledge to protect oneself against infection.
Ability to perform essential functions of the position without posing a direct threat to the health and safety of self and other individuals in the workplace.
Ability to physically perform assigned duties, including standing/walking for long periods, lifting/carrying objects weighing less than 25 pounds, pushing/pulling objects, reaching, crouching/kneeling/stooping, bending, and handling/grasping/fingering objects.
Ability to effectively communicate orally and in writing with co-workers, detainees, and food vendors, including being sensitive to professional ethics, gender, cultural diversities, and disabilities.
Ability to comply with all employer and Department policies and work rules, including, but not limited to, attendance, safety, drug-free workplace, and personal conduct.
Ability to provide public access to or maintain confidentiality of Department information and records according to state requirements.
Ability to competently serve the public with diplomacy and respect, including regular encounters with hostile/violent persons.
Ability to supervise trustee workers in performance of duties.
Ability to understand, memorize, retain, and carry out oral and written instructions.
Ability to work alone with minimum supervision and with others in a team environment, often under time constraints, and on several tasks at the same time.
Ability to apply knowledge of people/locations and plan/layout work assignments.
Ability to count/perform basic arithmetic operations, such as calculating correct portions of food to be served and ensuring appropriate quantities of food are stocked.
Ability to read/interpret kitchen appliance manuals, recipes, and cooking instructions.
Ability to regularly work weekends and occasionally work extended hours.
Incumbent performs cooking duties in compliance with dietary instructions and established procedures, receiving general supervision and applying knowledge learned on the job.
Some care and skill are required in the use and direction of kitchen equipment.
Work priorities and schedules are primarily determined by supervisor and a formal schedule.
Errors in work are usually detected or prevented through procedural safeguards and reference to appliance operating manuals.
Incumbent reports directly to Matron.
Incumbent’s duties involve moderate physical exertion, such as standing/walking for extended periods, working near extreme temperatures, lifting/carrying objects weighing less than 25 pounds, pushing/pulling objects, crouching/kneeling/stooping, bending, reaching, close/far vision, color/depth perception, hearing sounds/communication, and handling/grasping/fingering objects.
Incumbent performs duties in a kitchen within a jail and is regularly exposed to cleaning chemicals, fumes, hot ovens, and excessive noise.
Safety precautions, including the use of gloves and a hat, hairnet or visor, must be worn according to Department policy.
Incumbent works with detainees and is regularly exposed to the normal hazards of a jail environment, including potential physical harm to self or others.
Incumbent regularly works weekends and occasionally works extended hours.