Cook County Jobs in California (NOW HIRING)

Position/Program Information TYPE OF RECRUITMENT: We encourage applications from anyone. POSITIONS WILL BE ASSIGNED TO PITCHESS DETENTION FACILITY AND NORTH COUNTY CORRECTIONAL FACILITY FIRST DAY OF FILING: The application filing period will begin on Thursday, July 9, 2026, at 8:00 A.M. (PT) - Continuous

We will keep accepting applications until the position is filled. The application window may close unexpectedly once we have enough qualified candidates. EXAM NUMBER: J6399W JOIN OUR TEAM Click here to view a video about Food Services Bureau career opportunities: https://www.youtube.com/watch?v=uj-yCqcgx2o&t=3s Check Out Our Outstanding Benefits Los Angeles County offers one of the strongest public-sector benefits packages in the nation

https://hr.lacounty.gov/benefits/ Why work for us. With more than 10 million residents, Los Angeles County is the most populous county in the nation. As the largest employer in Southern California, over 116,000 employees in more than 38 Departments, we provide vital public services as diverse as law enforcement, property assessment, public health protection, water conservation, cultural activities and many more

We are dedicated professionals committed to preserving the dignity and integrity of the workplace as well as protecting the rights of each employee. The County has more than 2,300 different job descriptions, offering a lifetime of opportunities and careers. We offer one of the strongest public-sector benefits packages in the country.

Join us and discover a rich selection of health care options, robust retirement plans and the flexibility to work, relax, and rejuvenate to reach your fullest personal and professional potential. Essential Job Functions Supervises the work of food service staff and/or inmate workers by overseeing the setting up of meal facilities; overseeing the serving of food; planning work; assigning work; advising; monitoring; motivating; training; supporting; coaching; counseling; disciplining; approving/auditing employees' work products; and evaluating work performance to ensure: a) products/services are delivered in an efficient and cost-effective manner and b) compliance with department policy and procedures and health and safety regulations. Leads the work of food service staff and/or inmate workers by assigning work; inspecting the work; providing guidance and technical expertise; aligning work projects with work priorities; monitoring, reviewing, and evaluating work projects; and training, coaching, and mentoring to ensure work is in compliance with department policy and procedures and health and safety regulations.

Cooks large quantity meals by using standard preparation and cooking techniques; preparing of a variety of food items; properly using various kitchen utensils and equipment; portioning and serving food items; preparing and setting up meal facilities; properly cleaning dishes, pots, pans, equipment, kitchen work areas, and food storage areas; etc. to feed staff and correctional inmates. Instructs food services staff and/or inmate workers in health and safety regulations by observing and communicating with food services staff and/or inmate workers; demonstrating how to sanitize stations; providing training videos on food handling; providing opportunities to participate in food handling activities; etc.

to ensure compliance with those regulations. Ensures quality assurance by inspecting food supplies received; rejecting those supplies of poor or unacceptable quality; overseeing the proper storage of supplies accepted; monitoring the rotation of supplies to prevent spoilage; etc. to ensure that the quality of food prepared is acceptable and meets established dietary guidelines.

Coordinates workstation cooking activities with those of other kitchen units by organizing general inmate meals and/or medical diets; communicating with other facilities; communicating with food service staff; preparing food for two or more facilities; etc. to ensure that the quality of food prepared is acceptable and meets established guidelines (dietary, health, safety, etc.). Ensures that utensils and work areas are clean and ready for the next shift by inspecting utensils and work areas; when necessary...cleaning utensils and work areas; logging in daily duties; logging in water, refrigerator, freezer temperatures; etc

to: a) update next shift; b) account for all utensils; c) ensure smooth transition into the next shift. Modifies recipes to meet changes in the number of servings and the substitution of recipe ingredients when other ingredients are unavailable by asking supervisor if there are any menu changes; checking to see if supplies are in-stock; communicating with supervisor regarding out-of-stock supplies and meal modifications; beginning prepping and cooking; etc. to meet the dietary needs of inmates and staff.

For more information, please view the classification specification: Class Specifications | SENIOR COOK | Class Spec Details Requirements REQUIREMENTS TO QUALIFY: OPTION A: Completion of a certificate program accredited by the American Culinary Federation Educational Institute (ACFEI) of at least 48 semester units in Culinary Arts from an accredited college* -AND- two years' experience in quantity food preparation and cooking of complete meals** in an institutional, commercial, military, or similar establishment***. OPTION B: Two years' journey level**** experience in quantity food preparation and cooking of complete meals** in an institutional, commercial, military, or similar establishment***. LICENSE A valid California Class C Driver License or the ability to utilize an alternative method of transportation when needed to carry out job-related essential functions.

PHYSICAL CLASS Physical Class III - Moderate: This class requires that the incumbent stand or walk most of the time with bending, stooping, squatting, twisting, reaching, working on irregular surfaces, occasional lifting of objects weighing over 25 pounds, and frequent lifting of 10-25 pounds. SPECIAL REQUIREMENT INFORMATION *To receive credit for your education, include a legible copy of all relevant official documents, including your official degree/certificate or official letter and official transcripts from an accredited institution, email it to sheriffexamsunit@lasd.org, or fax it to (323) 415-2580 at the time of filing, or within seven (7) days of filing your application. The document should show the date the degree was conferred and be in English

If not in English, then translation is required. International degrees must be evaluated for equivalency to U.S. standards and indicate the number of units and unit system

Documents marked as unofficial will not be accepted. For more information on our standards for educational documents, please visit: https://file.lacounty.gov/SDSInter/dhr/070812_PPG123.pdf **Experience in fast food service is not considered as qualifying for this position. "Quantity food preparation and cooking of complete (breakfast, lunch, and dinner) meals" covers experience in preparing and cooking many food items

Examples include soups, meats, vegetables, and others. ***"Similar establishment" refers to establishments such as correctional facilities, hospitals, hotels, restaurants, and universities. ****Journey level experience is defined as possessing the required knowledge, skills, and training to perform a full-range and diversity of work independently and reliably.

Positions at this level operate with fairly significant freedom from day-to-day supervision and need little or no guidance on such matters as selecting appropriate problem-solving methods and techniques, locating appropriate regulation, or applying proper procedures to carry out work. WITHHOLD INFORMATION No withhold will be allowed. Required experience/education must be fully met at the time of filing and clearly indicated on the application.

DESIRABLE QUALIFICATIONS Credit will be given to applicants who possess DESIRABLE qualifications and indicate so on their employment application at the time of filing. An Associate's or Bachelor's Degree in Culinary Arts or a related field from an accredited college*. Full-time work experience*****: monitoring and arranging food inventory based on freshness and expiration dates; cooking complete (breakfast, lunch, and dinner) large quantity meals; preparing and cooking complete (breakfast, lunch, and dinner) meals in accordance with health and safety regulations; ensuring that the utensils and work areas are clean; modifying food items, as necessary, to meet changing demands/needs; preparing food items for the next shift or day.

*****Full-time work experience is evaluated on the basis of a 40-hour work week. Culinary experience in institutional establishments (e.g., hospitals, correctional facilities, universities, schools, etc.) Culinary experience in commercial establishments (e.g., nursing homes, restaurants (other than fast food service), hotels, catering businesses, etc.) Culinary experience in military establishments (e.g., Army, Navy, etc.) A valid formal culinary certification(s) (e.g., ServSafe Food Manager Certification, CFC - Certified Fundamentals Cook, CEPC - Certified Executive Pastry Chef, and Certified Fundamentals Pastry Cook (CFPC), etc.) completed within the last five (5) years. Supervisory/Acting Supervisory****** experience training employees; motivating employees; promoting employee safety; handling employee grievances; monitoring and reviewing the work of employees; documenting and implementing disciplinary action; directing and evaluating the performance of employees; planning, assigning, and delegating assignments to employees; participating in employee hiring, appointment, and termination processes

******Supervisory experience refers to providing direct administration and technical supervision to include planning, assigning, and reviewing work of staff (typically three (3) to ten (10) employees), evaluating employee performance, approving leaves of absence, counseling, and recommending discipline. SUPPLEMENTAL QUESTIONNAIRE As part of this application process, applicants will be required to complete a supplemental questionnaire. The questionnaire contains a pre-investigative questionnaire which will be used as part of the background investigation process to ensure applicants meet the standards set forth by the Los Angeles County Sheriff's Department.

Applicants who fail the pre-investigative questionnaire will be disqualified and will have to wait three (3) months from the date of the disqualification in order to reapply. Additional Information EXAMINATION CONTENT This assessment type will evaluate the training, experience, education, and desirable qualifications you list on the supplemental questionnaire and assign a score based on a standardized scoring system. This part of the assessment is worth 100% of your total score and assesses: Specialized Formal Education (i.e., related to Culinary Arts or a related field) Work Duties Types of Establishments Culinary Certifications Supervisory/Acting Supervisory Experience APPLICANTS MUST RECEIVE A PASSING SCORE OF 70% OR HIGHER ON THE ASSESSMENT TO BE ADDED TO THE ELIGIBLE REGISTER

VETERAN'S CREDIT If you are a veteran, you could receive military service credit. It adds 10% more points to the total passing score. Please attach your form DD214 with your application or email it to sheriffexamsunit@lasd.org promptly

This allows us to review it and include veteran's credit if you qualify before the list is available. ELIGIBILITY AND VACANCY INFORMATION Applicants who passed the assessment are placed on the eligible register in the order of their score group for a period of six (6) months. Applications will be processed as they are received and added to the list accordingly.

We will use this list to fill vacancies within the Los Angeles County Sheriff's Department, Custody General & Specialized Division, Custody Food Services at Pitchess Detention Facility and North County Correctional Facility. NO PERSON MAY COMPETE IN THIS EXAMINATION MORE THAN ONCE EVERY SIX (6) MONTHS. SPECIAL INFORMATION AS PART OF THE HIRING INTERVIEW PROCESS, CANDIDATES MUST SUCCESSFULLY PASS THE CUSTODY FACILITY SECURITY CLEARANCE.

UPON SUCCESSFUL CLEARANCE, A TOUR WILL BE PROVIDED. CANDIDATES MUST COMPLETE A DETAILED BACKGROUND INVESTIGATION, INCLUDING A LIVE SCAN FINGERPRINT SEARCH. Examples of disqualifying factors include: Any felony convictions; job related misdemeanor convictions; certain serious traffic convictions or patterns of traffic violations (3 moving violations in one year; failure to appear; at fault accidents; suspended license; driving under the influence); poor credit history; poor employment history; substance abuse; anyone on probation.

ZERO TOLERANCE POLICY IF HIRED The Los Angeles County Sheriff's Department (Department) has a "zero tolerance" policy for its employees for the following: use of narcotics, controlled substances, and/or prescription drugs without a prescription. Any employee found in violation of this policy will be subject to discharge. AVAILABLE SHIFT: Any Shift APPOINTEES MUST BE WILLING TO WORK ANY SHIFT, INCLUDING EVENINGS, NIGHTS, WEEKENDS, AND HOLIDAYS.

WORK CONDITIONS The Los Angeles County Sheriff's Department operates seven (7) days a week, 24-hours a day. Appointees MUST be willing to work: at the following Sheriff's Department jail facilities within Los Angeles County: Pitchess Detention Facility and North County Correctional Facility. various shifts, including days, nights, weekends, and holidays.

in a jail facility where you will be working with and monitoring the work of inmates. APPLICATION AND FILING INFORMATION We only accept applications filed online. Applications submitted by U.S

mail, fax, or in person are not accepted. Apply online by clicking on the "Apply" green button at the top right of this posting. This website can also be used to get application status updates.

Your application and supplemental questionnaire must be submitted electronically. Please fill out the application completely. Provide relevant job experience including employer's name and address, job title, beginning and ending dates, number of hours worked per week, and description of work performed.

We may verify information included in the application at any point during the examination and hiring process, including after an appointment has been made. Falsification of information could result in refusal of application or rescission of appointment. Copying verbiage from the Requirements or class specification as your work experience will not be sufficient to demonstrate meeting the requirements.

Doing so may result in an incomplete application and may lead to disqualification. We will send notification...