Cook I/II

Butte County • Oroville, CA

10d • Onsite

About The Position

This classification is scheduled to receive a 5% COLA effective July 2027. This vacancy resides in the Juvenile Hall Division in the Probation Department. This recruitment is for level I and level II. The salary range for level I is $1,454.40 -$1,949.60 biweekly ($18.18 -$24.37 per hour). The salary range for level II is $1,528.80 - $2,048.80 biweekly ($19.11 - $25.61 per hour). FLSA: Non-Exempt. Under immediate or general supervision, prepares and provides institutional meals following federal and state nutritional guidelines. Receives immediate (Cook I) or general supervision (Cook II) from Food Services Supervisor. Exercises no direct supervision over staff. Cook I: This is the entry-level classification in the Cook series. Initially under close supervision, incumbents learn kitchen and County procedures. As experience is gained, close supervision and frequent review of work lessen as an incumbent demonstrates skill to perform the work independently. Positions at this level usually perform most of the duties required of the positions at the II-level but are not expected to function at the same skill level and usually exercise less independent discretion and judgment in matters related to work procedures and methods. Work is usually supervised while in progress and fits an established structure or pattern. Exceptions or changes in procedures are explained in detail as they arise. Cook II: This is journey-level classification in the Cook series. Positions at this level are distinguished from the I-level by the performance of the full range of duties as assigned, working independently, and exercising judgment and initiative. Positions at this level receive only occasional instruction or assistance as new or unusual situations arise and are fully aware of the operating procedures and policies of the kitchen unit. Incumbents may assume specialized responsibility. This class is distinguished from the Food Services Supervisor in that the latter performs the more complex work assigned to the series and serves in a supervisory capacity over assigned cook staff. Positions in the Cook class series are flexibly staffed; positions at the II-level may be filled by advancement from the I-level; progression to the II-level is dependent on (i) management affirmation that the position is performing the full range of duties assigned to the classification; (ii) satisfactory work performance; (iii) the incumbent meeting the minimum qualifications for the classification including any licenses and certifications; and (iv) management approval for progression to the II-level.

Requirements

• Knowledge of the principles of inventory control.
• Knowledge of proper sanitation practices and personal hygiene regulations.
• Knowledge of equipment maintenance techniques and practices.
• Ability to use proper techniques, practices and services in food preparation.
• Ability to prioritize multiple tasks, projects and demands.
• Ability to work within deadlines to complete assignments.
• Ability to interact with people of different social, economic, and ethnic backgrounds.
• Ability to follow and effectively communicate verbal and written instructions.
• Ability to work independently and as a team member.
• Ability to establish and maintain effective working relations with co-workers.
• Equivalent to completion of the twelfth (12th) grade.
• Cook I: One (1) year of cooking experience.
• Cook II : Two (2) years of relevant institutional cooking experience equivalent to the County’s class of Cook I.
• Must have completed a ServSafe Certification or comparable food safety certificate course for food service workers, or successfully obtain certification within one month from the start date employment.

Nice To Haves

• A position assigned to this class may require possession of a valid California Driver's License.

Responsibilities

• Prepares, cooks and serves a variety of meals to inmates; adheres to recipes and nutritional guidelines for menu planning; arranges breakfast, lunch and dinner plans for next day meals.
• Monitors the kitchen procedures and sanitation practices to assure established security and sanitation regulations are followed.
• Coordinates kitchen activities to meet daily production demands.
• Serves in the cafeteria as required; follows and enforces established portion size, sanitation practices, and inmate relations’ rules.
• Inventories various produce, meats, vegetables, canned goods, dairy products and other foods and kitchen items; receives and stocks supplies.
• Maintains clean and sanitary conditions in facility in order to assure the highest degree of cleanliness of food production and service areas.
• Provides clear instructions to staff; fosters spirit of teamwork among inmate kitchen staff.
• Performs other related duties as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED