Job Number: 2032
Location: 5905 N. Classen Blvd
Supervisor: Food Services Manager
Email: [email protected]
Phone: 405-713-6654
Fax: 405-713-6443
Description
GENERAL PURPOSE:
Prepares, cooks, and serves food for residents and employees of the Detention Center. Cleans and maintains the Detention Center's Food Services kitchen.
SUPERVISION RECEIVED:
Works under the direct to general supervision of the Food Services Manager and/or the Lead Culinary Arts Specialist.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
The job duties listed are typical examples of the work performed by this job classification. Not all duties assigned to this position are included, nor is it expected that all duties will be assigned, since every assignment may vary.
Prepares and cooks all types of meat and foods.
Reads, interprets and follows menus.
Follows all safety and security procedures for the Food Services area. Completes Informational Reports documenting incidents involving the kitchen, personnel and/or residents.
Receives and rinses dirty serving plates and places them in the dishwasher, removes refuse from Food Services area to outdoor dumpster, sweeps, mops, and scrubs kitchen and storage areas. Washes and scours pots, pans, and other cooking utensils.
Serves food in a timely and organized manner. Food is served in a nutritionally appropriate amount and the presentation is appetizing.
Completes reports, checklists and paperwork associated with the operation of the kitchen and food services.
Establishes and maintains effective communication and professional relationships with Juvenile Bureau staff, Detention staff, and residents.
Incumbent is compliant with scheduled work hours, which may be altered based upon facility need.
NOTE:
The duties listed above are intended only as illustrations of the various types of
work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment of the position. This job description is subject to change by the employer as the needs of the employer and requirements of the job change.
Experience
Necessary Knowledge, Skills and Abilities:
Knowledge of practices and problems of food storage, preparation and cooking, recipe usage, standard weights and measures used in cooking, safety practices and principles in kitchens, and sanitation and personal hygiene.
Skill in cooking meats, vegetables, and desserts.
Ability to work independently and to follow verbal and written instructions.
Ability to use equipment and tools properly and safely and to perform manual tasks for extended periods of time.
Knowledge of food service organization and operation, safety hazards and precautions, proper sanitation methods, food storage methods, standard cooking weights and measures, food preparation, and the principles of supervision and training.
Ability to judge the quality of foodstuffs by visual and taste inspection, estimate quantity of foodstuffs needed, think clearly and exercise forceful initiative in emergency situations, and follow written and oral instructions.
Must be willing to serve as a positive role model for other staff and residents by being reliable and dependable and by maintaining a positive attitude.
Must have good organizational and time management skills.
Ability to communicate effectively both verbally and in writing.
Must be skilled in working cooperatively and in communicating effectively with others; in exercising mature judgment in dealing with people; in understanding and presenting ideas clearly and accurately; in reading and comprehending the English language.
Education Required
High school diploma or GED. One (1) year of commercial or institutional cooking experience preferred.
Special Requirements:
Current Food Handler’s Permit, or the willingness to obtain within 30 days.
Must have a telephone number where employee can be reached
Openings: 1
Salary: $3,250.00/Monthly
Hours per Week: 40
Work Days: Varies
Work Hours: Varies
Close Date: 12/31/2026
