Cook, Ac

State of Washington•Spokane County - Airway Heights, WA

5d•Hybrid

About The Position

The Washington State Department of Corrections Airway Heights Corrections Center is seeking dedicated cooks to join their team as an AC Cook! The goal of this position is to improve public safety by providing oversight for the vocational training, direction, and supervision of an incarcerated individual work crew. The candidate of choice will provide incarcerated individuals needed vocational and job skills training to become better prepared and equipped to find meaningful and productive employment upon their transition back into the community. Under the supervision of an AC Cook, incarcerated individuals attain job skills and training in the preparation, cooking, serving, and storage of food, receiving and unloading trucks, and receiving instruction in the appropriate use of equipment. This supports the vision of working together for safer communities by providing individuals with tools, resources and opportunities that will farther their knowledge, skills and abilities.

Requirements

High School diploma or equivalent AND Successful completion of a culinary arts program at an accredited community college or vocation technical school OR High School diploma or equivalent AND Two years of experience as a cook in a food service establishment
Ability to Cook a variety of foods
Ability to Follow written and oral instructions
Ability to Write clearly, factually, and concisely
Ability to Read, understand, estimate quantities and follow recipes with minimal waste
Ability to Effectively communicate verbally
Ability to Schedule and organize daily work
Ability to Operate and demonstrate the safe handling and operation of kitchen equipment, e.g., mixers, ovens, choppers, slicers, grills, steam kettles
Ability to Maintain security, order, and discipline of offenders supervised
Ability to Role model appropriate behavior to offenders
Ability to Supervise, coach, train, and provide constructive feedback to offenders in general kitchen operational practices
Knowledge of A variety of foods
Knowledge of Alternate food preparation methods i.e., cook/chill and cook/freeze
Knowledge of Basic arithmetic, e.g., adding, subtracting, multiplying, and dividing
Knowledge of Food service practices, food preparation, and production methods and procedures
Knowledge of Food service record keeping
Knowledge of HACCP protocols, practices, and tools for food service
Understanding of Weights and measures and differentiate between applications
Understanding of Re-thermalization of food process/procedures
Observation - Observes and strategizes personal action based on environmental conditions and human behavior.
Technology - Learns and utilizes computer-based applications in the performance of job duties.
Stress Tolerance - Remains calm and rational while handling difficult situations to include, but not limited to, volatile, threatening or other crisis/emergency situations. Appropriately intervenes in response to threats.
Professional Standards - Knows and applies relevant law, policy, procedure, and practice. Adheres to established productivity standards and timelines. Identifies own training needs and proactively seeks training opportunities.
Adaptability - Incorporates new information into an existing framework of understanding. Accepts change and supports the Agency through changes in law, policy, and procedure.

Nice To Haves

Successful completion of classes relating to food safety and food service sanitation
Ability to problem solve on short notice

Responsibilities

Participating in the preparation and service of all food on a shift which could include: Performing mathematical calculations, to figure out the right amount of food to serve, Ensure adherence to appropriate portion control so you don’t run out of food. Each item has a portion size, Checking food temperatures during and after preparation and make sure the food is held to temperature on the serving line, Following basic safety practices to preclude hazards and accidents such as slipping on wet floors or where food has been spilled, possible cuts from knives, and being burned from steam, hot foods, stove, hot grease, and water
Maintaining and tracking all tools controls from four cages within the kitchen
Supervise and instruct incarcerated individuals in general cooking, baking, meat cutting, and food preparation and service which could look like: Supervising, training and instructing incarcerated individuals in general food services practices including receipt of goods, storage of goods, preparation, cooking, and serving of food
Supervising and training offenders in preparing special diets (medical or religious) and preparing and setting up satellite trays or carts and serving lines
Serving meals including segregation trays, service of mainline, preparation and distribution of sack lunches, and lock down meals
Supervising, coaching, instructing training and providing constructive feedback to incarcerated individuals in the safe handling, operation, care, use, and cleaning of kitchen equipment such as mixers, slicers, grills, steam kettles
In accordance with policy, training incarcerated individuals in the preparation and serving of food, hygiene, Hazard Analysis and Critical Control Points (HACCP), use and care of equipment, and safety hazards (HAZMAT)
Performing inventory and reporting tasks
Supervising and monitoring incarcerated individuals
Ensuring areas remain locked at all times