Cook I, Community Corrections

CoreCivic•San Diego, CA

23h

About The Position

The Cook I, Community Corrections prepares approved menu meals for residents and staff in a residential setting. The role follows food-handling procedures and sanitary standards, prepares and serves meals according to the menu and designated schedule, and plans production to preserve food quality, temperature, and appearance within food-safety guidelines. The Cook may assist with or direct meal service, including portion control and proper serving procedures. The position also transports prepared meals to other community corrections locations using a company vehicle, distributes plates during late meal service, reviews food and refrigeration temperature logs, reports potential unsanitary conditions, and maintains and inspects kitchen and related work areas for cleanliness, maintenance, and compliance with applicable requirements.

Requirements

High school diploma, GED certification, or equivalent.
Meet all state and local government food-handling requirements.
Pass and obtain a food handler card within 30 days after the date of hire.
Valid driver's license.
At least 18 years of age.
Available to work any hours and any shift.

Nice To Haves

Experience in food service.
Good knowledge of volume food service operations, including safety and sanitation.

Responsibilities

Prepare approved menu meals for residents and staff.
Follow proper food-handling procedures, food-preparation methods, and sanitary standards.
Review the menu cycle, prepare food according to menus, and serve meals at designated times.
Plan food production around meal delivery and serving hours while preserving food quality, temperature, and appearance within food-safety guidelines.
Assist with or direct meal service according to the dining schedule and compliance standards, including portion control, temperature, and proper serving procedures.
Transport prepared meals by company vehicle to other community corrections locations.
Assist with loading and unloading food, secure items during transport, and deliver them within designated time frames.
Distribute food plates during late meal service.
Review temperature logs for food, refrigeration, and freezer units.
Report potential unsanitary conditions to supervisory staff.
Clean the kitchen after each meal preparation and promptly dispose of refuse in appropriate containers.
Inspect equipment and work areas, including the kitchen, storeroom, pantry, service areas, and dining areas, for maintenance and compliance with applicable policies, procedures, rules, standards, and health, sanitation, and safety laws.
Report inspection results as required.