Senior Food Service Cook

About the Role

Under general supervision, the Senior Food Service Cook prepares, bakes, and cooks food; performs a wide variety of duties involving the operation of kitchens in County institutions, including menu planning, food ordering, food storage, and maintenance of sanitary conditions; and assists in the supervision of a food service facility.

Knowledge and Abilities

• Principles and practices of leadership, mentoring, and training
• Menu modifications for special diets
• Formulas and methods of preparing and serving a variety of food in large quantities, including recipe conversion
• Principles of menu planning
• Operation of commercial cooking equipment
• ServSafe and Hazard Analysis and Critical Control Point (HACCP) practices and procedures, including proper food safety, food handling, and sanitation procedures

Abilities

• Lead and train staff in proper methods of food handling, food preparation, and cooking techniques
• Plan, coordinate, assign, and review the work of staff
• Provide work direction and instruction
• Follow and/or adjust formulas for food preparation in large quantities
• Plan and carry out the work of a given menu to produce the required food at the right time
• Order food and supplies in the right quantity to meet menu requirements
• Prepare quantities of food required with minimal waste
• Maintain personal hygiene and comply with regulated health and uniform standards
• Read, write, and speak English at a level necessary for satisfactory job performance
• Establish and maintain effective working relationships
• Learn to use computer programs essential to the food service operation

Employment Qualifications

Minimum Qualifications

Either:

• One year of full-time paid experience employed by the County of Sacramento in the class of Food Service Cook.

Or:

• Two years of full-time paid cooking experience in a commercial or institutional kitchen.

Education Substitution

Education or training from an accredited college, training school, business school, or occupational training program directly related to cooking and/or food service may substitute for up to one (1) year of the required experience in the second pattern. The basis for determining equivalency is:

• 30 semester units (45 quarter units) equal one year of experience.
• Completion of training courses without semester unit values: 15 clock hours of class equal one (1) semester unit.

Note: If the word “experience” is referenced in the minimum qualifications, it means full-time paid experience unless stated otherwise. Part-time paid experience may be accumulated and pro-rated to meet total experience requirements.

General Qualifications

Criminal History and Background Checks

The County may access criminal history information on candidates who have accepted a conditional offer of appointment consistent with applicable laws. The County shall not consider candidates with convictions that relate to or impact their ability to perform job duties unless mitigating circumstances exist. Candidates may be fingerprinted, and a background check may include:

• Personal and professional reference checks
• Credit history checks (where authorized)
• Social Security Number verification
• Professional license/registration verification
• Military service information
• Driving history

License Requirement

A valid California Driver License, Class C or higher, may be required at the time of appointment. Failure to obtain or maintain the appropriate license may result in personnel action. Individuals who do not meet this requirement due to disability will be reviewed on a case-by-case basis.

ServSafe Certificate

Some positions may require obtaining and maintaining a ServSafe Food Protection Manager certificate within six (6) months of appointment. Failure to comply may result in personnel action.

Physical Requirements

Some positions may require the ability to:

• Stoop and turn to lift items from floor level
• Stand for extended periods on hard surfaces

The following may be performed with assistance as needed:

• Lift items weighing up to 20 pounds above one's head
• Lift and carry items weighing up to 50 pounds to one's shoulder
• Push and pull wheeled carts requiring up to 50 pounds of exertion force

Individuals who do not meet these requirements due to disability will be reviewed on a case-by-case basis.

Working Conditions

Some positions may require:

• Working in areas without heating or air conditioning throughout a normal workday
• Working with inmates or interacting with mental health patients
• Working weekends, nights, and holidays
• Immersing hands and lower arms in hot water; may be sprayed with hot water

Other Requirements

• All positions require tuberculin clearance.

Probationary Period

The probationary period for this classification is six (6) months.