Job Specification

Purpose of Position :

To participate in the coordination and supervision of cook-chill/re-therm and regular meal preparation and delivery in a correctional facility; to supervise and instruct subordinate cooks and offender helpers in the institutional kitchen, ensure meals are prepared to Ministry standards in a timely manner and to ensure Ministry standards of cleanliness, hygiene, safety and security are maintained.

Duties / Responsibilities :

The incumbent coordinates and supervises foodservice meal preparation and delivery in a correctional facility and provides direction and supervision to subordinate cooks and inmate helpers by:

1. Overseeing and participating in the preparation/assembly of cook-chill/retherm meals, including complete meals,
restricted diets, salads, snacks, and beverages through standard volume cooking and baking methods, ensuring
proper handling (receiving, storage, assembly, distribution, portion control) and timely production and service of meals.

2. Supervising and instructing subordinate staff and inmate helpers/resident workers in general cooking, baking techniques, observing their food preparation and demonstrating techniques.

3. Maintaining shift and work schedules for inmate helpers/resident workers.

4. Maintaining a daily food item inventory of supplies required for pre-determined menus and making alterations or substitutions for food items not immediately available.

5. Ordering/purchasing supplies and equipment; assisting in receipt and storage of replacement supplies, adhering to
standard stock rotation principles.

6. Advising supervisor of equipment requirements includes those needing repair or replacement.

7. Instructing staff in the importance of, and maintenance of, a variety of logs, such as daily shift/meal logs, count reports, receiving documents and food item substitutions.

8. Overseeing orientation and providing supervision, instruction and direction to inmate helpers/resident workers, observing their food preparation, ensuring proper correctional security and control, which includes writing various reports, identifying/reporting breaches of institutional regulations, counselling inmate helpers/resident workers, explaining duties and consequences of non-performance and providing input into inmate helper's/resident worker's behavioural performance reports.

9. Ensuring the overall safety and security of the institution, as well as security of cooking ingredients, utensils, kitchen equipment and work area; preparing area security search reports/logs.

10. Overseeing/maintaining proper sanitary conditions in the kitchen area by instructing and supervising staff and
inmate helpers/resident workers, ensuring that standards of cleanliness and hygiene are maintained by closely observing the cleaning and sanitizing of food service floors, sinks, equipment and appliances; instructing in proper techniques.

11. Ensuring staff follows guidelines of Hazard Analysis Critical Control Point Program (HACCP) in the receipt, preparation, storage, assembly and distribution of food items, ensuring proper controls are followed and documented and requirements of the program are met, providing direction to inmate helpers/resident workers.

12. Assisting the Food Service Manager in the overall food service operation.

13. Assuming the duties and responsibilities of the Food Service Manager during the Manager's absence.

*Supervises inmate helpers for majority of working time. Salary note for CRA applies.

Staffing and Licencing :

- Cook's certificate issued by appropriate Ministry or demonstrated equivalent level of knowledge and experience necessary to be eligible to write certificate examination.

- Current First Aid and Heartsaver Certificates.

Knowledge :

Job requires:

- Thorough knowledge of large volume cooking/baking principles, cook-chill/re-therm and standard cooking and 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, and order supplies.

- Thorough knowledge of proper use of kitchen equipment and tools to prepare food and meals, and ability to instruct subordinate cooks and inmate helpers/resident workers in their proper use.

- Ability to provide supervision, instruction and direction to subordinate cooks and inmate helpers/resident workers in cooking methods and principles of kitchen cleanliness and sanitation; and appraise performance.

- Ability to supervise inmates/residents in close quarters and assist in evaluating performance.

- Knowledge of relevant parts of legislation such as the Public Health Act, Health Protection and Promotion Act, Food Safety Code of Practice for Canada's Food Service Industry, Occupational Health & Safety Act, Workplace Hazardous Materials Information System (WHMIS), Workplace Discrimination and Harassment Policy (WDHP), and institutional security practices/procedures to oversee and 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 institution.

- Basic knowledge of computers as required, including, but not limited to inputting data on supplies used, track restricted diets, record equipment problems or to order or purchase supplies and equipment.

- 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 inmate helpers in the use of kitchen cooking utensils and food preparation appliances, and equipment, e.g. cutting vegetables, etc.

- Organizational and motivational skills to oversee and coordinate work of others to produce meals in a food service operation.

- Oral communication skills, tact and diplomacy to instruct subordinate cooks and inmate helpers, to address quantity and/or quality problems with food, to explain equipment problems to service providers, and to counsel inmate helpers/resident workers.

- Written communication skills to prepare reports on inmate behaviour and performance, equipment problems, complete log entries, etc.

- Basic computer skills to use necessary computer systems within the institution as required.

- Analytical skills to recognize and report malfunctioning equipment/appliances, workplace hazards, and shortage of food supplies so that corrective action can be taken and substitutions made in absence of supervisor and to ensure service delays are avoided.

- Problem-solving skills to observe and manage or report any potential problems in food quality, sanitation, security and hygiene control, and analyse performance of inmate helpers/resident workers.

Freedom of Action :

Job requires working in accordance with large volume cooking/baking/re-therm methods to provide food services, which comply with food preparation standards, and to provide supervision to subordinate cooks and inmate helpers/resident workers. Work is performed from detailed instructions regarding approved menus and portion control, as stated in Ministry Food Service standards and guidelines. Job requires working in accordance with institutional policies and procedures with regard to security standards and relevant legislation governing food preparation procedures, sanitation and safety requirements, e.g., Occupational Health and Safety Act, municipal by-laws, Public Health Act, Health Protection and Promotion Act, environment waste management, etc. Tasks must be completed at scheduled times, i.e. meals prepared for established meal periods. Job requires working under general daily supervision and may work independently on early/late shifts and weekends/holidays, ordering supplies, making substitutions to meals due to shortages, late delivery or other problems in absence of Manager. Job requires referring to Manager any unusual problems that arise regarding the preparation of food, timeliness of meal preparation, e.g. spoiled supplies, etc.