Directs preparation and service of food by inmates on an assigned shift in an adult correctional facility.

Supervises and instructs inmates in general cooking, baking, meat cutting, and food preparation and service; grades inmates on performance, progress and attitude; supervises apportionment and method of food service in dining areas;

Inspects kitchen, dining and food preparation areas to ensure proper food handling, sanitation, elimination of safety and security hazards and proper care, use and security of culinary equipment;

Checks food during and after preparation to ensure proper quantity, quality and seasoning;

Maintains order and discipline among inmates while they are working in food and dining area;

Assists in preparing menus and in determining amount of food to meet menu requirements;

Estimates and orders food supplies and equipment; supervises receiving, checking, storage and distribution of food supplies and equipment;

Issues food supplies and relocks storage rooms and refrigerators; makes daily inventory of dairy products;

Maintains records and prepares reports;

Performs other work as required.

Knowledge of: practices, methods and procedures of large scale food preparation and service; record keeping and report preparation.

Ability to: establish effective work methods and supervise and instruct inmates in general cooking and kitchen work; maintain security, order and discipline of inmates; estimate quantities and follow large scale recipes with a minimum of waste; cook a variety of foods; follow written and oral instructions.

There may be instances where individual positions must have additional licenses or certification. It is the employer’s responsibility to ensure the appropriate licenses/certifications are obtained for each position.

Persons legally authorized to work in the U.S. under federal law, including Deferred Action for Childhood Arrivals recipients, are eligible for employment unless prohibited by other state or federal law.

High school diploma or GED


Successful completion of a culinary arts program at a community college or vocational technical school.


High school diploma or GED


Two years of experience as a cook in a large-scale food operation, where at least 300 complete meals are prepared per day, e.g., institutions, restaurants, schools, and hospitals.


Two years of experience in a supervisory capacity.

Equivalent education/experience.