The County of Santa Cruz is seeking experienced cooks to work in an extra help (temporary) capacity for the Probation Department.
Salary: $27.64 - 34.35 / Hour
Includes $2.00 / Hour Extra Help Differential
Closing Date: Friday, January 17, 2025
For more information or to apply online please visit: www.santacruzcountyjobs.com
THE JOB: Under general supervision, the person in this position is responsible for preparing, cleaning up, cooking and serving attractive and nutritious meals for detained young people and employees of the County Juvenile Hall; caring for equipment, utensils, supplies and work areas; and performing other work as required. The current vacancies are for extra-help (temporary) employment. The list established from this recruitment will be used to fill the current vacancies and any future extra-help (temporary) vacancies during the life of the eligible list.
THE REQUIREMENTS: Any combination of training and experience that would provide the required knowledge and abilities is qualifying. A typical way to obtain these knowledge and abilities would be:
One year of experience cooking meals in a large institutional or commercial kitchen.
Special Requirements/Conditions: License Requirement: Possession of a valid California Class C Driver License (upon appointment). Background Investigation: Ability to pass a full background investigation. Special Working Conditions: Exposure to the possibility of burns and/or bodily injury; infections which might cause chronic disease or death; variable temperatures; electrical hazards; insect bites or stings; chemical irritants; high levels of noise; and potentially hostile detained young people. Other Special Working Requirements: Availability to work a flexible schedule, including evenings, weekends, holidays and on an emergency, as needed basis. Candidates working in juvenile detention facilities are subject to the State of California Board of State and Community Corrections Title 15 – Minimum Standards for Juvenile Facilities and must pass a pre-employment medical evaluation and physical examination that meet the requirements of Title 15, Article 3.
Knowledge: Working knowledge of methods and equipment used to care for, prepare, cook and serve food in an institutional setting or commercial kitchen; kitchen sanitation and safety measures; and operation, cleaning and care of utensils, equipment and work areas.
Ability to: Prepare, cook and serve a variety of attractive and nutritious meals for approximately 30 people; assure adequate food is prepared to feed the daily population; understand and follow recipes and written and oral instructions; keep simple records; work cooperatively with others; lift items weighing up to 60 pounds from floor level, such as boxes of produce; practice security measures; work alone for long periods; and stand and walk for long periods with intermittent breaks.