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Employer: Franklin County
Division: Jail
Job Title: Part-Time Cook
Salary: $9.86 Hourly


Job Description:

Position Title:     Part-Time Cook

Department:        Jail

 

Position Summary:

This position is responsible for the daily operation of the general kitchen area.  Duties include cooking meals, cleaning kitchen, planning meals, maintaining calendar of cycle menus, supervising kitchen helpers, ordering daily supplies of food, and maintaining inventory of kitchen.

Part-Time Position (less than 1000 hours annually)

Non-benefit eligible position

How to Apply:  Complete On-Line Application at www.HRePartners.com.

Base Rate:  $9.86 per hour

Date Opened:  Thursday, September 28, 2017

Date to Close:  Until Filled

Hours:  Hours vary. Some nights, weekends, and holidays hours may be required.

Questions regarding this job announcement shall be directed to the Human Resources Department at 785-229-3444 or via e-mail at humanresources@franklincoks.org.

Additional Information: 

          High School Diploma or GED required. 1-2 years food service related experience required.  A valid driver’s license required.

          Plans, prepares, reviews, and/or changes menus, interprets recipes, modifies diet plans and proper portion control in accordance with approved policy required.  Checks the quantity and quality of received products, works with vendors to insure appropriate credits when necessary required.

          Keeps records, monitors budget, and prepares reports required.  Maintains security of working areas and work materials required.  Skill in cooking meals, cleaning kitchen, planning meals, maintaining calendar of cycle menus, supervising kitchen helpers required.

Ability to establish and to maintain effective working relationships with all employees, officials, and the public required.

          Franklin County conducts background checks and drug screening on all potential candidates.

          Anyone with a disability who needs a reasonable accommodation related to a selection process is requested to contact the Human Resources Department at 785-229-3444 at least two days prior to the scheduled test or interview.

          Duties listed on the job description are intended only as illustrations of the various types to work performed.  Omission of specific statements of duties does not exclude them if the work is similar, related, or a logical assignment to the position.  The attached job description does not constitute an employment agreement and is subject to change as the County’s needs and requirements of the job change.

          The State of Kansas and Franklin County are At-Will Employment jurisdictions. The County is an Equal Opportunity Employer.  Applicants and/or employees with a disability as defined in the Americans with Disabilities Act may request accommodation to perform the position’s functions.  Requests should be directed to the Human Resources Director.

Franklin County is an Equal Employment Opportunity Employer.

This position may be filled or closed to further application without notice.

 


Franklin County, Kansas Job Description

  Title:          Cook

  Grade:       10

  Reports To:        Jail Administrator

  FLSA:        Non-Exempt

  Department:      Jail

  Modified Date:   09/2017

 

JOB SUMMARY:

This position is responsible for the daily operation of the general kitchen area.  Duties include cooking meals, cleaning kitchen, planning meals, maintaining calendar of cycle menus, supervising kitchen helpers, ordering daily supplies of food, and maintaining inventory of kitchen.

 

ESSENTIAL FUNCTIONS:

  • Cooks and prepares daily meals for prisoners;
  • Plans and develops recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of meals to be prepared daily;
  • Orders or requisitions food or other supplies needed to ensure efficient operation;
  • Estimates amounts and costs of required supplies, such as food and ingredients;
  • Checks the quantity and quality of received products, works with vendors to insure appropriate credits when necessary;
  • Checks the quality of raw or cooked food products to ensure that standards are met;
  • Monitors sanitation practices to ensure that employees follow standards and regulations;
  • Supervises or coordinates activities of other workers engaged in food preparation;
  • Inspects supplies, equipment, or work areas to ensure conformance to established standards;
  • Plans, prepares, reviews, and/or changes menus, interprets recipes, modifies diet plans and proper portion control in accordance with approved policy;
  • Supervises the maintenance of culinary utensils and equipment and the cleaning of various storage and work areas;
  • Makes inspections and maintains food handling practices and standards of safety and sanitation;
  • Keeps records, monitors budget, and prepares reports;
  • Maintains security of working areas and work materials;
  • Prepares special meals for meetings as requested by Sheriff;
  • Purchases supplies and materials for the kitchen.

 

SECONDARY FUNCTIONS:

  • Performs other related duties as required.

 

SUPERVISORY FUNCTIONS:

  • None.

 

MINIMUM QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

KNOWLEDGE OF:

  • Raw materials, production processes, quality control, costs, and other techniques for maximizing materials;
  • Principles, procedures, and equipment used in the storage, care, preparation, cooking (including baking), dispensing, and serving of food in large quantities;
  • Sanitation and safety measures used in the operation, cleaning, and care of utensils, equipment, and work areas;
  • Food values as well as nutritional and economical substitutions within food groups;
  • Safe handling techniques;
  • Safety and security requirements.

 

SKILL IN:

  • Planning palatable and adequate menus; planning, organizing, and directing the work of others;
  • Keeping records; preparing reports and memorandums; communicating at a level required for successful job performance;
  • Using appropriate equipment; judging food quality; determining food quantities necessary for groups of varying sizes;
  • Cooking meals, cleaning kitchen, planning meals, maintaining calendar of cycle menus, supervising kitchen helpers;
  • Ordering daily supplies of food, and maintaining inventory of kitchen;
  • Leading, motivating, directing and mentoring others;
  • Balancing and budgeting, measuring and preparing estimates;
  • Being organized and prioritizing items to meet assigned schedules/events.

 

ABILITY TO:

  • Plan and prepare food in large quantities, as well as quality;
  • Perform mathematical calculations used in determining the number of servings in a given amount of food, modifying recipes, and determining food costs and projections.;
  • Keep inventories and make requisitions
  • Oversee cleaning of kitchen. In addition, oversees washing of kitchen utensils and equipment according to sanitary methods;
  • Determine work procedures, prepare work schedules, and expedite work-flow for inmate and/or employee workforce;
  • Operate personnel computer including but not limited to e-mail, word processing, spreadsheets, and databases software;
  • Establish and to maintain effective working relationships with all employees, officials, and the public;
  • Work independent of others.

 

CERTIFICATIONS, LICENSES, REGISTRATIONS:

  • Valid driver’s license.

 

REQUIRED EDUCATION/OR EXPERIENCE:

  • High School Diploma or GED;
  • or one year to two years food service related experience and/or training;
  • or equivalent combination of education and experience.

 

PREFERRED EDUCATION/OR EXPERIENCE:

  • Associate's degree or equivalent from two-year college or technical school in food services management, human nutrition, dietetics, or hotel, restaurant and institution management;
  • or two to three years food service related experience and/or training;
  • or equivalent combination of education and experience.

 

PHYSICAL CONDITIONS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and talk or hear;
  • The employee is frequently required to walk;
  • The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl or smell;
  • The employee must occasionally lift and/or move up to 25 pounds;
  • Specific vision abilities required by this job include close vision, distance vision, color vision and peripheral vision.

 

WORKING CONDITIONS:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  While performing the duties of this job --

  • The employee is occasionally exposed to moving mechanical parts; fumes; toxic or caustic chemicals;
  • The employee is occasionally exposed to outside weather conditions; risk of electrical shock;
  • The noise level in the work environment is usually moderate;
  • The employee may be exposed to dangerous situations.

 

The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this job.  They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of personnel so classified in this position.

 

 



Vacancy Number: FR2017-40

Open Date: 9/28/2017 12:00:00 AM
Close Date: