CALIFORNIA INSTITUTION FOR WOMEN



CALIFORNIA INSTITUTION FOR WOMEN

SUPERVISING CORRECTIONAL COOK, CF

DUTY STATEMENT

WORK HOURS: REGULAR HOURS 0500-1300 OR 1130-1930

LINE OF SUPERVISION: Direct Supervisor: Correctional Food Manager I

Indirect Supervisor: Correctional Business Manager I

Definition:

Under the direction of the Correctional Food Manager I, the Supervising Correctional Cook (SCC) must have the ability to perform in a supervisory manner in this class. The position requires the ability to plan organize and make effective decisions, to direct and control the work of others. As a supervisor, the understanding of and proper attitudes are necessary for effective supervision, including proper employee relations.

This position has the responsibility for supervising the Correctional Supervising Cooks (CSC), Material Stores and Supervisor I (MSSI), and the inmate crews assisting with the food preparation, cooking, assembling, serving, receiving, storing, and cleaning, while maintaining good relations with the CSCs, custody staff and inmate workers in the Culinary Department and satellite locations.

The position also requires the ability to plan and prepare menus, work schedules, production schedules, cleaning schedules, food orders, work orders, employee and inmate performance reports, ensure compliance of health standards, and sanitation practices, train employees and inmates on the proper procedures required of their jobs/positions, and acts for the Assistant Correctional Food Manager or Correctional Food Manager I in his or her absence.

The SCC will conduct daily inspections of dining room hand sanitizers at 0500 hours before breakfast meal service and at 1600 hours before dinner meal service, in all three dining rooms located in Village Cafeteria (VC) kitchen. The SCC will ensure the hand sanitizers are operational and contain enough hand sanitizing solution for each meal. A work order will be submitted for non-operational hand sanitizers. The sanitizer log will be initialed upon completion of inspection.

The SCC will verify the kosher luncheon meat and fruit juices are placed in the kosher refrigerator for thawing three days before they are to be served to the inmates for breakfast, lunch, and dinner. Every Sunday, kosher juice and luncheon meat will be placed in the appropriate kosher refrigerator for Friday, Saturday, and Sunday meals. Every Friday, kosher juice and luncheon meats will be placed in the appropriate kosher refrigerator for Monday, Tuesday, Wednesday, and Thursday meals. The kosher menu will be initialed by SCC on Sunday and Friday indicating compliance. As-served menu will be turned in weekly to the Food Manager for review.

This position must also supervise the maintenance and proper use of equipment. Maintain order and supervise the conduct of inmates, protect the safety of persons and property and does other work as required.

Duties:

45% Supervises up to 10 CSC positions and through them inmate workers, including cooks, commissary, line servers, pot and pan washers, dishwashers, and general work crews within food service areas. Maintains open dialogue with culinary custodial and housing unit staff. Ensures CSCs and inmate crews prepare food according to the Heart Health Menu guidelines and proper serving sizes are provided to the inmate population. SCC ensures CSCs and inmate crews follow the Hazard Analysis Critical Control Points Handbook for all sanitation and safety procedures. Maintains a cleaning schedule for culinary areas and assigns cleaning tasks to each employee supervising inmates.

25% Enforces the Inmate Work Training Incentive Program. Ensures all inmates stay in their assigned work area and are dressed and groomed properly in accordance with all established sanitation requirements. Document any non compliance. Determines quantity of individual food items needed to meet quarterly menu requirements. Directs vendors and support deliveries for food required for standardized menu. Ensures standardized menus are being utilized.

25% Directs and ensures proper maintenance of all culinary equipment including recommendations for new equipment within fiscal budgets. Supervises proper storage and control of equipment issued to any inmate to ensure accountability and inventory counts are conducted. Instructs and trains employees and inmates on the proper use of equipment and tools. Conducts audits and monitors inmate work reports and timekeeping records. Ensures records reflect the exact reporting time of each inmate.

5% Attends In-Service Training and obtains On-The-Job-Training as required. Attends the weekly Correctional Food Manager’s meetings and performs other duties and assist others as needed.

GENERAL RESPONSIBILITIES CONT:

You are responsible for the safe custody and security of all inmates under your supervision. You must notify Central Control of all suspected escapes. Work Crew Supervisors of all suspected escapes. Work Crew Supervisors must be neat, courteous and professional in their dealings with inmates, parolees, fellow employees and any member of the public with which you encounter. Crew Supervisors must not use indecent, abusive, profane or otherwise improper language while on duty. You must be courteous, fair and impartial in dealings with inmates. The California Department of Corrections (CDC) policy specifically forbids any activity associated with or that promotes acts of sexual conduct, including sexual harassment between inmates/parolees and CDC Staff.

“It is the policy of the California Institution for Women (CIW) that all staff, regardless of their classification is responsible to account for all inmates under their supervision. Anytime an inmate cannot be located or fails to report to her State Assignment within 15 minutes, the inmate’s Unit Officer, Unit Sergeant, and your immediate supervisor are to be contacted immediately. You are to check the Daily Movement Sheet (DMS) to ensure the inmate has not been transferred, given an assignment change or been issued a priority ducat; however, after 15 minutes the absence must be reported."

All CIW staff are required to have 40 hours IST/OJT training annually. A minimum of eight hours is to be formal classroom training. The remaining hours of training may be formal IST, Out Service Training, OJT or any combination thereof. (See DOM Subsection 320210.13)

It is the responsibility of all staff to ensure sensitive/confidential information is adequately secured from inmate access. Briefcase, purses, billfolds, etc. that may contain sensitive/confidential information will be placed in a locked or secured area. Prior to leaving your work area, you will ensure all sensitive/confidential material including computer files/disks are secured in a locked cabinet or desk, all computers and monitors are turn off. Personal items or information must not be in eyesight or reach of inmates. You are not to introduce any sensitive/confidential information into the institution, except for official State business.

INMATE SUPERVISORY RESPONSIBILITIES: The Supervising Correctional Cook is responsible for supervising inmate’s conduct, maintaining time cards, completing performance evaluations, and taking appropriate corrective action when established procedures are not followed.

Inmate’s access or entry into areas that may contain sensitive/confidential information will be strictly controlled. Inmates will be under direct/constant supervision whenever allowed access to an office/work area that may contain such information. Prior to authorizing an inmate entry into an office or area, you will ensure security procedures are enacted. All sensitive/confidential materials will be secured in a locked cabinet or desk computer programs will be exited and monitors turned off (unless privacy screens are utilized,), and briefcases, purses, lunchboxes, etc. will be placed in locked or secure areas.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met of 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 of the job.

The following is a definition of the on-the-job time spent in physical activities:

Constantly: Involves 2/3 or more of workday.

Frequently: Involves 1/3 to 2/3 of workday.

Occasionally: Involves 1/3 or less of workday.

N/A: Activity or condition is not applicable.

Standing: Frequently- to watch and supervise culinary staff and inmates involved in performing duties, including food preparation, cooking, cleaning, and all other assigned duties.

Walking: Frequently– to move throughout the work areas providing direction and supervision to culinary staff and inmate crews, taking inventories and inspecting premises.

Sitting: Frequently-to prepare distribution schedules, work schedules, performance reports, inmate timecards, reports, supply orders, and other documentation for a minimum of two hours per day.

Lifting: Occasionally-to handle paperwork supplies weighing up to five pounds, individual items and cases/bags of food and supplies weighing up to 55 pounds. When inmate crews are not available, the worker will frequently lift individual cases/bags of food and supplies weighing 55 pounds.

Carrying: Occasionally-to move items listed above. When inmate crews are not available, the worker will frequently carry the items noted for short distances and may use a pallet jack or carts.

Bending/Stooping: Occasionally-to demonstrate procedures to culinary staff and inmate crews, inventory items, inspect work areas for cleanliness and contraband. When inmate crews are not available, the worker will bend frequently to load food and supply items for distribution to other areas of the institution.

Reaching in front of body: Occasionally-to move individual bags of food and supplies and to demonstrate proper procedures to inmate crews, and inspect premises. When inmate crews are not available, the worker will reach in front of their body constantly to complete paperwork, move food, supplies, and carts, and stir and dish out food in kettles.

Reaching Overhead: Occasionally-to reach items stored on upper shelves and conduct inspections.

Climbing: Occasionally-to climb up and down stairs at the dock.

Balancing: Occasionally-to maintain footing on wet floors.

Pushing/Pulling: Occasionally-to move carts loaded with food and supplies, carts loaded with food, pallet jacks loaded with up to 3000 pounds of food or supplies. When inmate crews are not available, the worker will frequently push and pull on the carts, pallet jacks, and individual boxes being moved.

Kneeling/Crouching: Occasionally-to inspect the area for cleanliness and contraband, reach items on lower shelves, and inventory items.

Crawling: Occasionally-to inspect the area for cleanliness and contraband.

Fine Finger Dexterity: Frequently-to prepare timecards, performance reports, food orders, production records, behavior reports, work schedules, inventories, and other reports utilizing handwriting, computer keyboard, and or typewriter.

Hand/Wrist Movement: Frequently-to prepare and handle paperwork, move food and supply items, demonstrate procedures to culinary staff and inmate crews, and inspect areas, and to lock and unlock control doors. When inmate crews are not available, the worker will participate in all facets of work that includes hand and wrist movement.

Driving Carts/Trucks/Pallets Jacks: Occasionally- to move pallets of food and supplies driving electric cart, food service truck, and pallet jack.

Hearing/Speech: Constantly-to supervise, communicate, and instruct culinary staff and inmates, react to alarms, and maintain security.

Sight: Constantly-to prepare paperwork, supervise culinary staff and inmates, drive truck or electric cart, maneuver forklift, maintain security, maintain sanitation, and proper food quantity and quality.

Taste: Necessary to test the quality of food products.

Smell: Necessary to test the quality of food products, smell for dangerous odors including natural gas, mildew, rodents, and contraband like cigarettes and marijuana.

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters when performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.

The following is a definition of the on-the-job time spent in exposure to the environmental conditions listed:

Constantly: Involves 2/3 or more of workday.

Frequently: Involves 1/3 to 2/3 of workday.

Occasionally: Involves 1/3 or less of workday.

N/A: Activity or condition is not applicable.

Fumes or Dust: Occasionally-due to cleaning solution fumes.

Temperature Extremes: Occasionally-to go into a refrigerator or freezer, kitchen temperatures can be hot and humid during summer and cold during winter.

Working Surfaces: Constantly-while walking on concrete and tile floors which are frequently wet due to sanitation procedures.

Risks of Electrical Shock: Occasionally-due to age of facilities and the proximity of electrical equipment to water supplies.

Toxic or Caustic Chemicals: Occasionally-due to use of oven cleaners, bleach, cleansers, and other cleaning agents used.

Noise or Vibration: Constantly-due to noise from rolling food carts, mixers, alarms, dishwashers, and inmate crews.

Work in High Precarious Places: N/A

Bloodborne Pathogens: Occasionally-may experience blood exposure in inmate populations with some incidents of hepatitis and HIV. Universal precautions will be practiced at all times.

Hazards: Constantly-must exercise extreme diligence when working with inmates, as their behavior may be unpredictable.

Inmate workers may be utilized in the performance of some of these duties; however, the employee must be able to meet the physical demands as described because inmate workers are not always available. Some or all inmate workers are not available during periods of lockdown or times of institutional emergencies.

I HAVE READ, UNDERSTOOD AND

RECEIVED A COPY OF THE ABOVE DOCUMENT

EMPLOYEE SIGNATURE______________________DATE: _____________

SUPERVISOR SIGNATURE: ___________________DATE:______________

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