Maine Department of Corrections

On-the-job Training

• Safe Working Practices and Techniques
  • Adheres to employee dress code and health department standards of appearance
  • Practices good personal hygiene
  • Implements and practices sanitation and cleanliness in the kitchen and service area
  • Inspects environment for conformance with sanitary laws and health code regulations
  • Understands and uses proper cleaning of worktable, stoves, refrigerators, and all other equipment
  • Ensures that food is cooked to correct temperature
  • Understands and uses proper food storage for refrigeration and deep freeze; monitors holding temperatures
• Communication
  • Uses effective communication - oral, written; understands and uses kitchen vernacular
  • Communicates in print and electronically
  • Shares information with managers and peers
  • Provides coaching to peers by demonstrating workplace standards; processes and requirements
• Basic Food Preparation
  • Uses correct knife technique
  • Seasons and prepares food per menu specifications
  • Understands and uses appropriate technique for baking
  • Understands and uses appropriate technique for roasting
  • Understands and uses appropriate technique for broiling
  • Understands and uses appropriate technique for steaming
  • Understands and uses appropriate technique for pan sauté
  • Understands and uses appropriate technique for deep frying
  • Understands and uses appropriate technique for grill work
  • Carves and trims meats for both hot and cold service
  • Preparation and application of standard sauces, stocks, and dressings
  • Preparation of various vegetables, salads, and fruits
  • Monitors food preparation process
• Occupational Skills
  • Applies proper knife technique; attentive to blade sharpness
  • Cleans and maintains all small wares; calibrates ovens and thermometers
  • Matches tools and equipment to task
  • Sets mise en place
  • Prepares foods for volume food production
  • Uses proper quantity cooling methods in accordance with industry practice
  • Prepares hot and cold food for service by applying recommended times and temperatures
  • Stores cooked and uncooked food according to regulations and at safe temperatures
  • Reheats prepared food to proper temperatures and according to standards
  • Serves prepared food
  • Prepares food items consistently per menu specifications; able to follow recipes
  • Understands and implements portion controls
  • Performs prep work per facility specifications
  • Identifies prep deficiency; implements action plan to correct
  • Performs re-stocking duties per established specifications
  • Assists with inventory management
  • Cleans and sanitizes work area
  • Assembles and garnishes appropriately
• Product Identification / Storage
  • Knowledge of specifications for raw materials including meats, poultry, seafood, and produce
  • Routinely performs quality inspections to ensure freshness
  • Knowledgeable in quality control and food cost to maximize efficient use of raw materials
  • Knowledge of proper receiving controls
  • Stores food per established guidelines / FIFO / temperature
  • Identifies multiple causes of waste that can occur in flow of product from back door to delivery to service
• Seafood
  • Select equipment and tools appropriate to recipe
  • Assess quality and freshness of seafood by evaluating firmness, color, smell, texture, and fat content
  • Prepare seafood according to recipe
  • Hold and serve at safe temperature
• Meat & Poultry
  • Select equipment and tools appropriate to recipe
  • Follow recipe by determining amount, volume, ingredients, and method of preparation
  • Assess quality and freshness of product
  • Prepare recipe
  • Hold and serve at safe temperature
• Fruits and Vegetables
  • Select and prepare fruits and vegetables according to recipe instructions
  • Assess for freshness and quality
  • Use a variety of cooking methods including blanching, boiling, stewing, roasting, braising, stir-fry, and poaching
  • Identify and prepare salads
• Starches and Grains from Scratch
  • Select equipment and tools appropriate to recipe
  • Follow recipe by determining amount, volume, ingredients, and method of preparation
  • Select starches and grains to accompany meal
  • Prepare recipe according to specification sheet
• Dairy and Eggs
  • Select eggs and dairy products per specifications, ensuring freshness and product conformity; absence of dirt or cracks; appropriate size, grade, and variety;
  • Prepare by cutting, chopping, grating, melting, separating etc. in accordance with established recipes and production methods
  • Hold and serve at safe temperatures
• Sandwiches
  • Follow recipe by determining amount, volume, ingredients, and methods of preparation
  • Select ingredients that conform to recipe, identifying quality and freshness of ingredients, portion size, and appearance
  • Prepares hot and cold sandwiches, including wraps, filled, fancy, open-faced, and deli
• Sauces, Stocks, and Soups
  • Follows recipe by determining amount, volume, ingredients, and methods of preparation
  • Select appropriate equipment and tools
  • Identify and select ingredients
  • Prepare ingredients by washing, peeling, measuring, and cutting in accordance with established standards
  • Cool and store according to established protocols
  • Prepare basic soups by cooking ingredients according to sequence to ensure uniform cooking and in accordance with production sheets, facility policies, and procedures
  • Maintain appropriate serving temperature; adhere to established portion sizes
  • Identify and prepare various thickening agents to achieve desired consistencty
• Baked Goods
  • Follow recipe by determining amount, volume, ingredients, and methods of preparation
  • Select appropriate ingredients and tools
  • Prepares ingredients using standardized methods including rolling, measuring, melting, combining, kneading, proofing, etc.
  • Prepares breads, doughs, biscuits
  • Prepares quick breads and desserts
  • Prepares sauces, creams, and puddings
  • Finishes product with appropriate glaze, topping, and decorations
  • Holds and serves at safe temperature and with identified portion
• Special Diets
  • Prepares meals according to specified therapeutic diet including gluten free, allergens, intolerances, reduced sodium, diabetic, renal, and other prescribed diets
  • Prepares food for diverse diets including cultural, religious, and ethnic practices
  • Adheres to nutritional prescriptions