Assistant Cook I/II

TENTATIVE RECRUITMENT SCHEDULE
Application Deadline: September 23, 2026, at 5 p.m.
Written Examination: Tentatively the week of October 05, 2026

• Clean and prepare vegetables and fruits;
• Operate kitchen equipment including microwave, coffee machines, blender, mixers, and meat slicer;
• Prepare sandwiches, coffee, custards, and gelatins;
• Serve food in a cafeteria setting;
• Prepare meals in accordance with the therapeutic diet manual;
• Perform a variety of cleaning and custodial work such as washing dishes, pots, pans, and kitchen utensils; loads, unloads, operates and cleans dishwasher, mop floors, cleans and sanitizes all kitchen surfaces and refrigerator walls and floors, and disposes of garbage in compactor or dumpsters;
• Store, rotate, and distribute food and supplies;
• Prepare and serve between meal nourishment; and
• Transport food to appropriate destinations, which may require loading and unloading.

• Confer with Food Service Supervisor regarding duties, standards, procedures, and other matters relating to food service;
• Check menus for all meals according to diet sheet;
• Prepare daily tallies of food orders and record on production sheet;
• Check trays that have been filled on tray line for attractiveness and accurate compliance with instructions on diet sheets;
• Load trays on carts to be taken to destination;
• Assist in staff scheduling and instruction regarding proper methods of performing duties; proper operation of kitchen equipment; arrangement and appointment of food on trays, and sanitation and safety standards;
• Designated in charge of all Food Service Operations in the absence of the Food Service Director, Food Service Supervisor or Dietitian;
• Provide Food Service Supervisor with input for Assistant Cook I evaluations;
• Assist cook/chill kettle, in bakery, in prep room, and with catering events; and
• Fill in for Assistant Cook I where necessary.

• Methods, procedures, materials and equipment involved in the large scale preparation and storage of food;
• Use and care of kitchen utensils and equipment;
• Principles and practices of sanitation and personal hygiene as applied to food preparation and service, cleaning of kitchen equipment, utensils, walls, and floors;
• Principles and practices of safety as related to cleaning food preparation and service;
• Basic math skills sufficient to maintain a simple inventory and make calculations for amount of food to prepare; and
• Proper temperatures regarding preparation and service of food.

• Follow simple verbal and written instructions;
• Read English in a manner sufficient to understand instructions regarding therapeutic diets, production work sheets and recipes;
• Work for long periods of time under fluctuating temperature conditions;
• Lift, carry and/or push supplies and equipment weighing a maximum of 50 pounds;
• Maintain a composed and professional attitude while working with patients, inmates, and others in a secure and orderly fashion;
• Learn the methods and procedures involved in the large scale preparation of food and special or modified diets;
• Utilize and handle kitchen equipment rapidly and efficiently;
• Work with various cleaning supplies;
• Prepare, arrange, and serve large quantities of food in an appetizing and attractive manner;
• Lift, bend, stoop, stand, and reach overhead, push, pull, squat, twist, and turn;
• Learn to use a pallet jack; and
• Properly measure and record food amounts.

• Nutrition and dietetics necessary for basic menu planning and special needs diets;
• Basic math skills sufficient to maintain a simple inventory and make calculations for amount of food to prepare;
• Maintain inventory records and properly measure food amounts and compute caloric content;
• Methods, procedures, materials and equipment involved in the large scale preparation and storage of food;
• Principles and practices of sanitation, personal hygiene, and safety as applied to food preparation and service;
• Use and care of kitchen utensils and equipment; and
• Operation of kitchen equipment such as dishwasher, ovens, compactor, coffee machines, blenders, meat slicer, and mixers.

• Follow oral and written instructions;
• Read English in a manner sufficient to understand instructions regarding therapeutic diets, production work sheets and recipes;
• Work for long periods of time while standing under fluctuating temperature conditions;
• Lift, carry and/or push supplies and equipment weighing a maximum of 50 pounds;
• Maintain a composed and professional attitude while working with inmates and others in a secure and orderly fashion;
• Write simple reports relating to inmate diet needs and maintain production records;
• Physically operate a variety of kitchen equipment;
• Deliver inventory to outlying facilities; and
• Lift, bend, stoop, stand, and reach overhead, push, pull, squat, twist, and turn.

• High school graduate or General Educational Development (GED) equivalency; AND
• Pass a thorough background investigation.
• No felony convictions. Must be of good moral character and must not have been convicted of a crime for which the punishment could have been imprisonment in a Federal penitentiary or State prison.

• One (1) year of experience working in a large food/dietary service department in an institutional facility; AND
• No felony convictions.
• Must be of good moral character and must not have been convicted of a crime for which the punishment could have been imprisonment in a Federal penitentiary or State prison.