Cook Ii

County of Shasta
Full Time $39,912 - $50,928 Per year CA Shasta County Probation Department - Adult Probation Office, 1600 Court St, Redding, CA 96001, United States Apply before 5/22/2024 5:00


Shasta County offers all the amenities of the big city while retaining a comfortable small-town atmosphere.  With its natural beauty, affordable housing, excellent educational system, abundance of recreational opportunities, and excellent quality of life, Shasta County is a great place to live, work, and raise a family.


The Probation Department conducts pre-sentence investigations, prepares pre-sentence reports, and makes placement recommendations for juveniles and adults accused of felonies. Following sentencing, the department monitors all individuals given terms of probation. The major divisions and "core" functions of the department are adult and juvenile intake, and adult and juvenile supervision.

The Shasta County Juvenile Rehabilitation Facility (JRF) is a 24-hour secure detention facility administered by the Probation Department. The JRF is responsible for the care, custody, and control of youth and transitional aged youth up to twenty-five years of age. Our mission is accomplished by ensuring staff serve as role models and project an appearance, attitude and behavior which creates an atmosphere conducive to positive change, and by working closely with our community partners to deliver research driven programs targeting the individual needs of our population.


Under direction, to perform cooking and related kitchen duties at an adult or juvenile rehabilitation  center; to supervise kitchen helpers; to order supplies and keep records; instruct and assist inmates in laundry operation; and to perform related work as required.

SPECIAL NOTE: An individual will be required to pass a background investigation relevant to working in a law enforcement office or facility prior to be hired.


This is a journey-level cook class used at Juvenile Rehabilitation Center and the County Jail facilities. The Cook II differs from the Cook I class in that the Cook II works in a security facility; must train and supervise trusties/wards as kitchen and laundry help; places orders for perishable goods such as produce and dairy products; bakes much of the bread and pastries used. The Cook II at the Juvenile Rehabilitation Center is the relief cook.


Prepares, cooks and dispenses soups, meats, dairy and poultry products, fish and vegetables according to standardized menus and special diets; trains and coordinates the activities of trusties/wards in food preparation; bakes bread and pastries; orders perishable goods such as produce and dairy products; maintains inventory records; rotates stock; supervises the cleaning of the kitchen and the equipment; plans and supervises the processing of laundry including the receiving, marking and sorting of laundry articles; establishes work schedules; enforces safety practices; inventories and requisitions supplies; maintains a record of all laundry items and supplies; writes incident reports as necessary; performs other duties as required.


Any combination of education and experience sufficient to directly demonstrate possession and application of the following:

Knowledge of: Cooking and baking utensils and equipment; methods used in preparing large quantities of food; baking bread and pastries; how to prepare special diets; safety and sanitation principles applicable to the preparation and serving of food; methods of portion control; safety procedures and precautions related to the operation of laundry equipment; Proper use and preparation of soaps, bleaches, starches, scouring, brightening, and other washing solutions used in the laundry.

Ability to: Read and prepare standard and special diet menus; arrange food preparation sequence in order to serve meals on schedule; properly and safely operate and clean a variety of food preparation equipment and appliances; plan and schedule work to make efficient use of all laundry equipment and to meet work schedules; adjust standard recipes according to varying number of servings; use methods and procedures required in the preparation of large quantities of food; train and supervise trusties/wards in food and laundry preparations; follow security procedures; maintain accurate inventory and records.

These standards are typically attained with two years of experience preparing and cooking food and baking in an institutional or commercial kitchen. One year working in an institutional or commercial laundry may be required for some assignments.


  • Possession of an appropriate California driver license may be required for some positions.