Job Description

Prepares and serves meals, maintains the kitchen in compliance with health and sanitation.
1. Prepares cook chill menu items. Weighs/measures ingredients per recipes/formulas for each batch. Ensures proper labeling and refrigerated storage of food items.

2. Operates the Vegetable Room, Meat Room, and Ingredient Rooms. Prepares all food for the Dallas County Jails and juvenile facilities and ensures that proper safety and sanitation guidelines are followed. Utilizes can opening equipment, meat slicers, and cooking equipment.

3. Ensures the kitchen and surrounding areas are maintained in a clean, sanitary and organized manner at all times. Performs sanitation and cleaning of the kitchen including the equipment, utensils, coolers, floors, walls, and surroundings.

4. Reviews monthly and daily menu requirements and plans. Calculates from standard recipes, quantities of ingredients necessary to make required amounts of food items. Requisitions needed ingredients from the warehouse and ingredient room. Performs inventories.

5. Ensures foods are produced safely, in sufficient quantity, and meet quality standards for sensory and physical attributes. Stores cooked and uncooked food properly and ensures proper food rotation. Assists with the timely transport of food to the Lew Sterrett Kitchen and resolves problems with food shortages and unserviceable food. Reports problems or discrepancies to the Production Manager.

6. Maintains supplies, equipment, and utensils in accordance with manufacturer and Health Department guidelines. Documents and reports equipment and facility related problems and assists with coordinating preventive maintenance and repairs.

7. Performs other duties as assigned. Education, Experience and Training:
Graduation from an accredited high school/GED Program. Three (3) years food service experience or 45 hours of college required. Knowledge of cook chill technology and methods.

Special Requirements/Knowledge, Skills & Abilities:
Must possess and maintain Texas Department of Health Food Protection Management Certification within six (6) months of hire.

Physical/Environmental Requirements:
Must be able to lift heavy cooking utensils. May be exposed to extreme temperature such as freezers, heat from kitchen machinery, etc