WDVA Cook 2, Full-Time Permanent, Washington Veterans Home

State of Washington • Kitsap County - Port Orchard, WA

2d • Onsite

About The Position

The Washington State Department of Veterans Affairs is hiring a full-time, permanent Cook 2 at the Washington Veterans Home. The role prepares dinner meals five days a week for approximately 350 residents, staff, and visitors, including regular and modified diets and special items for residents. The Cook 2 coordinates preparation activities and works with other food service staff and the Dietary Manager to provide sufficient quantities while minimizing waste and maintaining freshness and quality through batch cooking.

The position monitors food quality, storage and production practices, holding temperatures, cooling, and reheating to comply with food safety regulations. It also trains and instructs employees on recipes and monitors kitchen, dish room, and preparation-area operations to ensure HACCP compliance, safe work practices, effective use of time, cooperative teamwork, and respectful service to residents. Ongoing cleaning and sanitation duties cover food service areas and other listed spaces, including food preparation and storage areas, dish room, restrooms, lounge, halls, doors, walls, loading dock, and garbage areas.

The scheduled hours are 11:30 a.m. to 8:00 p.m., Tuesday through Saturday. The position is not eligible for telework and is based at the Washington Veterans Home. It is represented by the Washington Federation of State Employees. The role includes a supplemental basic shift premium for eligible hours at 24/7 facilities, currently scheduled to expire June 29, 2027; the premium does not apply to overtime hours.

Requirements

• Two years of relevant cooking experience in a large-scale food service or culinary operation; completion of a course in large-scale cooking may substitute for one year of experience, and education and experience may be combined year for year; OR one year as a Cook 1 in State service.
• High school diploma or GED.
• Ability to demonstrate thorough knowledge of food sanitation and safety practices orally and in writing.
• Experience in a supervisory or lead role in a food service setting.
• Dependability, teamwork, and communication skills.
• Ability to perform simple arithmetic calculations.
• Ability to work productively with staff and residents from diverse backgrounds.
• Ability to follow policies and procedures.
• Ability to maintain quality, safety, and/or infection-control standards.
• Basic computer-use competency.
• Ability to take action to learn and grow and to meet the needs of others.
• Pass a DSHS BCCU background check before beginning services and every two years thereafter, in accordance with WDVA policy.
• Comply with annual tuberculin screening requirements.
• Complete required medical evaluation, respirator fit testing and training, and use respiratory protection as required by applicable standards; be able to wear a respirator, medical gloves, gowns, eye protection, and other required personal protective equipment.
• Ability to push or pull with sufficient strength and walk, sit, and bend without restriction during the workday.
• Maintain regular and reliable attendance and be willing to work frequent week and evening outreach events.
• Complete employee orientation and required annual, in-service, and other training within mandated timeframes.
• Become familiar with and comply with DVA policies, procedures, and applicable collective bargaining agreements.
• Sign the employee confidentiality statement.
• Maintain a valid Washington State food worker card.
• Candidates offered employment must have work authorization that does not require employer visa sponsorship now or in the future.

Nice To Haves

• Degree or certificate in culinary arts.
• ServeSafe certification.
• 12 months of experience with a geriatric population and/or in a healthcare institutional setting.
• Experience working with residents with dementia and/or mental health diagnoses.
• Ability to organize and prioritize multiple projects and meet deadlines in a time-sensitive environment.
• Understanding of professional boundaries.
• Knowledge of therapeutic diet planning, preparation and serving of special diets, and sanitary food-handling methods.

Responsibilities

• Prepare dinner meals five days per week for approximately 350 residents, staff, and visitors.
• Schedule preparation activities to ensure sufficient quantities of regular and modified-diet foods.
• Coordinate with Cook 1 and FSW Leads to provide adequate food for serveries while avoiding waste.
• Ensure required special items for residents are prepared.
• Use batch-cooking techniques to maintain freshness and product quality.
• Monitor prepared food for acceptable quality and report when recipes or production methods need modification.
• Monitor food storage, production and holding temperatures, cooling, and reheating to ensure food safety and regulatory compliance.
• Work with PSS1, FSM1, and the Dietary Manager to ensure correct products and quantities are used.
• Train and instruct other employees in the use of recipes.
• Monitor kitchen, dish room, and preparation-area operations for HACCP compliance, safe work practices, and effective use of staff time.
• Promote cooperative work among staff and ensure residents are treated respectfully and their needs are met.
• Continuously clean and sanitize work areas and food service department spaces, including preparation and storage areas, dish room, restrooms, lounge, halls, doors, walls, loading dock, and garbage areas.

Benefits

• Eligible employees assigned to qualifying 24/7 facilities may receive a supplemental basic shift premium of $1.00 per hour for each hour of basic shift premium, through June 29, 2027; it does not apply to overtime hours.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED