Cook 2 | On-Call
About The Position
The Washington State Department of Corrections Reentry Division is seeking a dedicated cook to join the Wenatchee Valley Reentry Center as a Cook 2! The goal of this position is to plan, order, prepare and serve the resident population at Reentry Center with nutritionally appropriate, quality meals that meet the recommended daily allowance as specified in the Department's certified meal plan. The candidate of choice will ensure 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. You may also maintain and organize accurate food inventories and ensure rotation of stock items to prevent spoilage and pilferage, while also receiving ,storing and distributing raw and prepared or prepackaged food products in accordance with required standards. 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. This position has an in-training option and may be filled at the Cook 1 level with a one-year training plan. If appointed as a Cook 1, the employee will be required to successfully complete a twelve-month in-training plan before advancing to a trial service Cook 2. We are looking for teammates who share our vision of public service, committed to an equitable and inclusive culture that fosters and inspires excellence, while promoting innovation, engagement, and safety, leading to better outcomes for our incarcerated population, our agency, and our community.
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
- Ability to:
- Cook a variety of foods
- Follow written and oral instructions
- Write clearly, factually, and concisely
- Read, understand, estimate quantities and follow recipes with minimal waste
- Effectively communicate verbally
- Schedule and organize daily work
- Operate and demonstrate the safe handling and operation of kitchen equipment, e.g., mixers, ovens, choppers, slicers, grills, steam kettles
- Role model appropriate behavior to residents
- Supervise, coach, train, and provide constructive feedback to residents in general kitchen operational practices
- Knowledge of:
- A variety of foods
- Alternate food preparation methods i.e., cook/chill and cook/freeze
- Basic arithmetic, e.g., adding, subtracting, multiplying, and dividing
- Food service practices, food preparation, and production methods and procedures
- Food service record keeping
- HACCP protocols, practices, and tools for food service
- Understanding of:
- Weights and measures and differentiate between applications
- 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
- Participating in the preparation and service of all food on a shift to include:
- Performing mathematical calculations by converting recipes to determine the appropriate quantity of food products required to meet menu requirements and populations to be served
- Ensuring adherence to appropriate portion control protocols
- Checking food product during and after preparation, ensuring appropriate quality standards are met and adequate quantity has been prepared
- Understanding and applying rethermalization of food process/procedures if appropriate
- Practicing and performing progressive cooking techniques for quality control and to decrease waste within the food service area
- Following basic safety practices to preclude hazards and accidents
- Preparing special diets as required (medical or religious)
- Maintaining and modeling the highest standards of personal hygiene
- Keeping work surfaces and equipment clean and in compliance with state and local Health Department sanitation standards
- Following basic safety practices to avoid hazards and accident
- Maintaining and tracking knife and tool inventory
- Performing ordering, inventory, storage, use and reporting tasks
- Monitoring residents, ensuring safe and secure operations
- Other duties as assigned
Benefits
- Remote/telework/flexible schedules (depending on position)
- Up to 25 paid vacations days a year
- 8 hours of paid sick leave per month
- 12 paid holidays a year
- Generous retirement plan
- Flex Spending Accounts
- Dependent Care Assistance
- Deferred Compensation and so much more!
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What This Job Offers
Career Level
Entry Level
Industry
Administration of Economic Programs
Education Level
High school or GED
Number of Employees
5,001-10,000 employees
