Cook 2 - Reentry (Non-permanent)

State of Washington•King County - Seattle - Pioneer Square, WA

2d•Onsite

About The Position

The Department of Corrections Reentry Division is looking to hire a full-time non-permanent Cook 2 and an On-Call Cook 2. These positions are based at Reynolds Reentry Center in Seattle, WA. The non-permanent Cook appointment may last up to 12 months; the working schedule is 4:00 a.m. - 2:00 p.m., Sunday-Wednesday. The Cook 2 is designated as an in-training position. Depending on qualifications, the selected candidate may be appointed at the Cook 1 level or directly at the Cook 2 level. This recruitment may be used to fill future non-permanent and permanent positions. This position contributes to the agency’s mission to improve public safety by positively changing lives by planning, ordering, preparing and serving the resident population at Reentry Centers with nutritionally appropriate, quality meals that meet the recommended daily allowance as specified in the Department’s certified meal plan. Meals for residents are prepared and served in a timely manner in accordance with the applicable state and federal regulations and within the budgetary requirements. This supports the Reentry Division purpose of providing individuals with tools and resources for targeted opportunities to successfully transition back into the community by ensuring residents have nutritionally balanced, healthy, and safe food available during their transition. Employees assigned to a permanent duty station in King County will receive a 5% premium pay calculated from their base salary. Our agency offers a free ORCA card to all employees whose permanent duty station is assigned in King, Pierce, and Snohomish counties.

Requirements

Two (2) years’ cooking experience in a large-scale food service or culinary operation.
Completion of a course in large-scale cooking may be substituted for one year of experience - OR – One (1) year as a Cook 1 in State service
Current food handler permit required.
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 Role model appropriate behavior to residents
Ability to Supervise, coach, train, and provide constructive feedback to residents 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 Rethermalization of food process/procedures
To qualify as a Cook 1 in-training: Current food handler permit
One year of experience in food preparation or cooking, in an institutional or commercial food service setting.
Completion of a course in large-scale cooking may be substituted for one year of experience.

Nice To Haves

High School Diploma or GED
Three (3) or more years’ cooking experience in a large-scale food service or culinary operation

Responsibilities

Participate in the preparation and service of all food on a shift: Perform mathematical calculations by converting recipes to determine the appropriate quantity of food products required to meet menu requirements and populations to be served.
Ensure adherence to appropriate portion control protocols.
Check food product during and after preparation, ensuring appropriate quality standards are met and adequate quantity has been prepared.
Understand and apply rethermalization of food process/procedures if appropriate.
Practice and perform progressive cooking techniques for quality control and to decrease waste within the food service area.
Follow basic safety practices to preclude hazards and accidents.
Prepare special diets as required (medical or religious).
Maintain and model the highest standards of personal hygiene.
Keep work surfaces and equipment clean and in compliance with state and local Health Department sanitation standards.
Follow basic safety practices to avoid hazards and accidents.
Maintain and track knife and tool inventory.
Perform ordering, inventory, storage, use and reporting tasks: Maintain and organize accurate food inventories and ensure rotation of stock items to prevent spoilage and pilferage.
Receive, store and distribute raw and prepared or prepackaged food products in accordance with required standards.
Receive, store and use chemicals and cleaning supplies appropriately.
Prepare and submit work orders/equipment repair orders.
Monitor residents, ensure safe and secure operations: Execute and maintain tool control processes according to DOC policy.
Maintain key control per DOC policy.
Ensure safe handling, operation, care, use and cleaning of kitchen equipment
Other duties as assigned.

Benefits

Flexible schedules
Comprehensive compensation packages
Training and development opportunities
The fulfillment of public service
Fourteen to twenty-five paid vacation days per year (depending on years of service and in accordance with the collective bargaining agreement [CBA] if a represented position)
Eight hours of paid sick leave per month
Eleven paid holidays per year (includes one personal holiday)
One personal leave day per year (in accordance with the CBA)
Flexible Spending Account (FSA)
Dependent Care Assistance Program (DCAP)
Deferred Compensation Program (DCP)
PERS: State employees are members of the Washington Public Employees’ Retirement System (PERS). New employees have the option of two employer-contributed retirement programs within PERS.