<p>Position: Cook</p> <p>Opening Date: 7/1/2024 Closing Date: Until Filled</p> <p>Salary: $37,044/year</p> <p>Department: St. Joseph Probate Court Location: JJC</p> <p>Status: Full Time Job Category: LTC (Labor, Trades and Crafts)</p> <p>FLSA Status: Non-exempt</p> <p>Description:</p> <p>Incumbent serves as a Cook for the St. Joseph Probate Court/JJC, responsible for preparing meals for inmates, staff, and guests.</p> <p>This position is full time, non-exempt, and is covered under the Saint Joseph County Employee Policy Manual.</p> <p>Hours: 5:00 a.m. - 1:00 p.m.</p> <p>Shift includes working alternating Tuesdays, Thursdays, weekends and holidays</p> <p>Essential Functions:</p> <p>Prepares food indicated on menus provided for detainees and employee food service and special functions in accordance with production schedules; schedules food preparation to meet serving times; assures that food is delivered to the serving areas in proper size containers, portion sizes, attractively displayed and at required temperatures; estimates food requirement to eliminate waste and leftovers. Properly stores, labels and dates usable leftovers; ensures food is held and stored in compliance with applicable standards of the Indiana State Board of Health and local health code; checks equipment and cooking area often to make sure they meet safety and sanitation requirements. Reports repair and maintenance needs to the Kitchen Director; requisitions daily food supplies, ensuring food supplies are safe-guarded; attends meetings and training sessions as required, including food and detention safety issues; performs related duties as assigned.</p> <p>Skills:</p> <p>Knowledge of the principles of proper nutrition and sanitary food preparation, and ability to apply such knowledge to the preparation of large quantities of food; knowledge of safety precautions and use of various industrial kitchen equipment, including slicer, fryer, grill, oven, steamer, steam kettle, and mixer; ability to supervise other kitchen staff and trustees, ensuring schedules and meal plans are followed appropriately; ability to meet all departmental hiring requirements, including passage of a drug test and obtaining safety and sanitation certification; ability to take inventory and prepare purchase orders to ensure adequate quantities are stocked; ability to provide public access to or maintain confidentiality of department information and records according to state requirements; ability to comply with all employer and department policies and work rules, including, but not limited to, attendance, safety, drug-free workplace, and personal conduct; ability to effectively communicate orally and in writing with co-workers, vendors, trustees, and the public, including being sensitive to professional ethics, gender, cultural diversities and disabilities. ability to operate standard office and cleaning equipment, including computer, copy machine, fax machine, telephone, mop, and broom; ability to work alone with minimum supervision and with others in a team environment; ability to work on several tasks at the same time and work rapidly for long periods, occasionally under time pressure; ability to understand, memorize, retain, and carry out written or oral instructions and present findings in oral or written form; ability to work weekends, occasionally work extended hours, evenings, and occasionally travel out of town for food shows, sometimes overnight.</p> <p>Qualifications:</p> <p>Education: High school diploma or GED required, with minimum of two years culinary experience in an institutional setting preferred. Must be familiar with all facets of food, meal preparation, safety standards, and sanitary procedures.</p> <p>Direct Report: The cook reports directly to the Food Service Supervisor</p>