Cook

This position prepares and serves nutritious meals in compliance with USDA guidelines and the National School Lunch Program at the Fairfax County Juvenile Detention Center. Supports kitchen management in maintaining a safe, sanitary, and secure kitchen environment, as well as assisting with inventory, equipment maintenance, and cleaning duties.

Key Responsibilities:

• Prepare and serve three meals and snacks daily, ensuring proper portion sizes and adherence to dietary requirements.
• Assist in training new kitchen staff to follow kitchen protocols, safety procedures, and food preparation standards.
• Maintain accurate daily and monthly inventory records for all food items received and used.
• Ensure compliance with the safety, security, and sanitation procedures specific to the Juvenile Detention Center.
• Identify maintenance needs and report any equipment issues to kitchen management.
• Operate and maintain kitchen equipment, including ovens, fryers, steamers, and meat slicers, in accordance with safety standards.
• Follow USDA guidelines and National School Lunch Program requirements to ensure meals meet nutritional standards.
• Maintain accurate documentation related to meal preparation, food temperatures, and sanitation logs.
• Participate in cleaning and sanitizing kitchen equipment, dishes, and utensils to maintain a clean and safe working environment.

Estimates food consumption, requisitions and/or purchases food accordingly;

Assists and instructs personnel engaged in preparing and serving meals;

Maintains a safe and sanitary kitchen environment, ensuring compliance with state, and county health code requirements for food service establishments.

Prepares and/or assists in the preparation of food for cooking, cleans and peels vegetables, cuts and trims meats, etc.;

Prepares and/or assists in the preparation of soups, salads, sandwiches, desserts;

Aware of safety in use of kitchen equipment at all times;

Prepares dishes, pots and pans for washer and operates same;

Cleans counter units, working tables, sinks and food equipment;

Provides maintenance for cleanliness of kitchen and dining area floors; and ensures proper food safety handling of all food;

Keeps daily records of silverware/before and after meals;

Keeps daily records of meals served and their content;

Organizes store and rotates food items and supplies.

Knowledge of food groupings and nutritional values; Ability to order food with a view toward economy and future needs;

Ability to keep consumption records and make reports.

Knowledge of various cleaning tasks performed in a large kitchen operation;

Knowledge of Health Department and FDA standards;

Knowledge of operating a commercial dishwasher;

Knowledge in the operation of other modern kitchen equipment;

Knowledge of cleaning materials and methods for kitchen use;

Ability to understand and follow simple oral and written directions;

Ability to prepare daily reports using simple arithmetic;

Ability to communicate effectively; ability to work in large kitchen, follow instructions and manage time;

Ability to establish and maintain effective working relationships with senior participants and volunteers.

MINIMUM QUALIFICATIONS:
Any combination of education, experience and training equivalent to graduation from high school or GED issued by a state department of education; plus one year of experience in a small to medium size kitchen operation, specifically in food preparation.

CERTIFICATES AND LICENSES REQUIRED:
Serv-Safe (Required within 6 months of hire)
Certified Food Manager (CFM) (Required within 60 days)

NECESSARY SPECIAL REQUIREMENTS:

• This position is considered Emergency Service Personnel to ensure the continuity of essential operations and will be required to report to work during times designated countywide as approved for unscheduled leave regardless of the emergency situation (i.e., weather, transportation, other disaster).
• The appointee to the position will be required to complete the following to the satisfaction of the employer:
  • Criminal Background Investigation
  • Child Protective Services Registry Check
  • Sanction Screenings
  • Pre-employment Medical Evaluation
  • Tuberculosis Test

• At least one year of experience working in a locked facility is preferred but not required.
• Experience working in a commercial kitchen.
• Experience ordering food and kitchen supplies.
• Basic knowledge of Microsoft Word, Outlook, and Excel.