Job Specification

Purpose of Position :

To prepare, cook and serve meals for an offender population of approximately (& offenders and staff on an assigned shift; to train, instruct and supervise offender cooks and helpers; to assume duties of the Food Service Officer, in absences. NOTE: Supervises, trains and instructs residents for a major portion of work time. Ensure their custody, safety and welfare according to Salary Note K-1 (Custodial Responsibility Allowance).

Duties / Responsibilities :

To prepare, cook and serve meals for an offender population and staff on an assigned shift by: 1. Under the general supervision of the Food Service Supervisor, performs kitchen and meal preparation, on an assigned shift by: • following prescribed menus and work schedules in preparing meals daily for offenders totally (?) and staff; • preparing , chopping, trimming and cutting meats and vegetables; • cooking food by frying, roasting, boiling, steaming, stewing, etc; • baking cakes, pies, puddings etc; • making salads and preparing salad plates; • portioning food and ensuring proper control; • serving or supervising the serving of meals ensuring that they are kept hot or cold as required; • checking temperatures of ovens and observing that all equipment is functioning properley; • reporting defective equipment to Food Service Supervisor, weighing and issuing ingredients according to menus and recipes as advised by the Food Service Supervisor of the number being catered for; 2. Instructs and supervises inmate cooks and helpers by: • supervising the work of (?) to (?) offender cooks and helpers by assigning duties in the preparation of food, the laying of tables, etc; • training and instructing offenders in general cooking and kitchen procedures in the form of an appreniceship in all phases including preparation, cooking, baking, portioning and serving; • supervising offender helpers in the cleaning up after meals, in the scouring and cleaning of utensils and in generally maintaining clean sanitary conditions; • issuing knives and like equipment to offenders and ensuring security; • ensuring good conduct and industry of offenders assigned to shift, as well as their safety and security; • taking charge of the security keys controlling entry and exit to the kitchen (only upon occasion) and by so doing being responsible for the security of the kitchen; marking and reporting daily conduct and industry for Review and Parole purposes; • reminding offenders of rules and regulations, warning in minor misconduct and laying charges in major misconduct; • assuming duties of Food Service Supervisor in absences as required. Salary Note K-1: Incumbent supervises offender (s) for a major portion of working time. Incumbent trains and instructs offenders engaged in beneficial labour and ensures the custody, safety and welfare or offenders.

Staffing and Licencing :

Possession of Journeyman Chefs Certificate as issued by the Ministry of Colleges and Universities, or sufficient acceptable experience in volume cooking. Current First Aid and Heartsaver Certificates.

Knowledge :

Job requires knowledge of general cooking methods and procedures, food preparation and storage procedures and methods, portion control standards and knowledge of Ministry Food Service Guidelines to prepare a variety of foods, volume meals and restricted diets.Job requires knowledge of proper use of kitchen equipment and tools to prepare food and meals, and to instruct helpers in their proper use. Job requires ability to provide instruction and direction to offender helpers in cooking methods and principles of kitchen cleanliness and appraise performance; supervise offenders in close quarters and evaluate performance. Job requires knowledge of relevant parts of legislation such as the Public Health Act, Health Protection and Promotion Act, Sanitation Code for Canada's Food Industry, Occupational Health & Safety Act, Workplace Hazardous Materials Information System (WHMIS) and institutional security practices /procedures to ensure compliance with standards of food preparation and storage, sanitation, food safety, proper equipment operation/utilization and to maintain the safety and security of the kitchen facility and offender helpers.Job requires knowledge of food safety practices acquired through recognized training programs, such as, Servsafe and National Sanitation Training Program.

Skills :

Job requires physical coordination, dexterity and accuracy in movement when using, demonstrating and instructing offender helpers in the use of kitchen cooking utensils and food preparation appliances, and equipment, i.e. cutting vegetables, etc.Job requires oral communication skills, tact and diplomacy to deal with and to instruct inmate helpers, to address quantity and/or quality problems with fresh foodstuffs, pre-packaged meals and to explain equipment problems to service providers. Job requires written communication skills to prepare reports on inmate behaviour and performance, and to write up reports on equipment problems, complete log entries, etc. Job requires analytical and problem-solving skills to recognize and report malfunctioning equipment/appliances, workplace hazards and shortage of food supplies so that corrective action can be taken and service delays are avoided.Job requires analytical skills to observe and report any potential problems in food quality, sanitation and hygiene control, evaluate performance of offender helpers.

Freedom of Action :

Job requires working in accordance with institutional policies and procedures with regard to security standards and relevant legislation governing sanitation and safety requirements. Work is performed from detailed instructions regarding approved menus and portion control, as stated in Ministry Food Service standards and guidelines.Tasks must be completed at scheduled times, i.e., meals prepared for established meal periods. Job requires working under general daily supervision of Food Service Supervisor and may work independently on early/late shifts and weekends/holidays. Job requires referring to Food Service Supervisor any problems that arise regarding the preparation of food or the timeliness of thawing/heating meals, such as substituting part of meal in absence of supervisor.