COOK 2 - East Wenatchee

State of Washington•Douglas County - East Wenatchee, WA

9d•Onsite

About The Position

The Department of Children, Youth, and Families (DCYF) is looking for a Cook 2 to provide food preparation and service at Canyon View, a Juvenile Rehabilitation staff secure community facility that serves male youth. The Cook 2 has direct oversight of all nutritional programming including: supervision of residents, kitchen maintenance, safety, inventory, and ensuring adherence to USDA and OSPI guidelines and requirements. The Opportunity: You will work on a two person team of cooks for a 14 bed minimum security juvenile facility and supervise and participate in the preparation of meals for residents, including supervision of residents, kitchen maintenance, safety, and inventory. Additionally, you will inspect the preparation of food to ensure the proper quantity, quality, and handling, and instruct and train employees/resident kitchen help in cooking, preparing, and handling food consistent with health requirements. This position is in a kitchen environment and you may stand for long periods of time, lifting, and conducting repetitive tasks. If you're passionate about feeding youth, then we'd love to meet you!

Requirements

Twelve months of demonstrated work experience OR six months of experience as a Cook 1.
The ability to take action to learn and grow.
The ability to take action to meet the needs of others.

Nice To Haves

Knowledge and understanding of the USDA requirements and guidelines.
Demonstrated competency in relating to clients from diverse backgrounds and cultural groups.
Experience working with OSPI preferred but not required.

Responsibilities

Prepare weekly cycle menus for residents using the Health E Pro Software.
Ensure all menus are USDA certified and follow the standards laid out by OSPI.
Ensure all yearly documentation is completed according to OSPI expectations.
Order and track inventory on a monthly basis.
Perform skilled cooking and baking duties.
Lead food preparation performed by staff during off times.
Instruct staff on a weekly basis through verbal and written communication.
Adjust food volume production based on demands and resident population.
Maintain written documentation of daily production records, daily meal counts, and inventory.
Ensure proper food handling and sanitation practices are met.
Ensure compliance with all applicable health and safety regulations.
Input Monthly Meal Cost Summary Data each month.
Perform basic data entry and retrieval functions using an electronic management information system.
Train and coach residents in Health Living and Culinary Skills.
Coach and supervise youth in completion of kitchen chores to meet health and safety guidelines.
Keep Safety Data Sheets up to date for chemicals used in kitchens and secure chemicals and protection devices.