Cook - AC

State of Washington•Snohomish County – Monroe, WA

3d•Onsite

About The Position

The Department of Corrections is seeking an energetic and qualified individual for the position of Cook A/C at Monroe Correctional Complex. The Monroe Correctional Complex (MCC) is a 1700 bed male and transgender all-custody level facility located 30 miles northeast of Seattle. Employing approximately 1000 staff, the complex consists of five major units: the Washington State Reformatory Unit (WSRU), Sky River Treatment Center (SRTC), a large mental health in patient treatment unit, Twin Rivers Unit (TRU), Intensive Management Unit (IMU), and the Minimum-Security Unit (MSU). Services provided at the Monroe Correctional Complex include custody and security, classification, education, incarcerated individual work programs, health care (both inpatient and outpatient), mental health care, sex offender treatment, food service, maintenance, personnel, recreation, volunteer services, religious services, library services, offender records, visiting and extended family visits. The Department of Corrections (DOC), as a partner in the criminal justice system, enhances public safety, administers criminal sanctions and programs in accordance with the law and provides leadership for the future of corrections in Washington State. Whether the work is inside a prison, in community corrections, or in an administrative office, the Washington State Department of Corrections professional staff experience a high degree of personal satisfaction knowing they are creating environments in which all incarcerated individuals can learn to make choices that contribute to a safer society. The goal of the Cook A/C position is to ensure the safe, and efficient delivery of high-volume meal services while maintaining strict sanitation and nutritional standards within a secured environment. The Department of Corrections (DOC) is seeking highly motivated and qualified individuals to fill permanent positions in Food Service. These positions are located at Monroe Correctional Complex in Monroe, Washington. The shift time for these positions are 4:10a.m. to 12:10p.m. and 10:30a.m. to 6:30p.m.

Requirements

High School diploma or equivalent and successful completion of a culinary arts program at an accredited community college or vocational 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 to differentiate between applications
Understanding of rethermalization of food process/procedures

Nice To Haves

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

Responsibilities

Participate in the preparation and service of all food on a shift.
Perform mathematical calculations, e.g., adding, subtracting, multiplying, and dividing, in converting recipes to determine appropriate quantity of food product required to meet menu requirements and population to be served.
Ensure adherence to appropriate portion control protocols.
Check food product during and after preparation, ensuring appropriate quality standards are met and that adequate quantity has been prepared.
Understand and apply rethermalization of food process/procedures if appropriate.
Practice and perform progressive cooking techniques used for quality control and to decrease waste within the food service area.
Follow 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.
Maintain and track knife and tool inventory.
Supervise and instruct offenders in general cooking, baking, meat cutting, and food preparation and service.
Supervise, train, and instruct offenders in general food services practices including receipt of goods, storage of goods, preparation, cooking, and serving of food.
Supervise and train offenders in preparing special diets (medical or religious) and preparing and setting up satellite trays or carts and serving lines.
Service of meals includes segregation trays, service of mainline, preparation and distribution of sack lunches, and lock down meals.
Supervise, coach, instruct, train, and provide constructive feedback to offenders in the safe handling, operation, care, use, and cleaning of kitchen equipment such as mixers, slicers, grills, and steam kettles.
In accordance with policy, train offenders in the preparation and serving of food, hygiene, Hazard Analysis and Critical Control Points (HACCP), use and care of equipment, and safety hazards (HAZMAT).
Maintain and model the highest standards of personal hygiene.
Schedule and organize daily work of offenders.
Participates in the scheduling of materials and offender workers to meet customer completion dates as directed.
Direct and assign I/I workers.
Verify order information to ensure production/service fulfillment accuracy.
As directed, coordinate raw material deliveries, finished goods delivery and support services.
Drive non-CDL truck for food and meal delivery as required.
Follow the established preventative maintenance schedule of equipment.
Monitor and verify SOP’s are followed (e.g. identify and report deficiencies, conduct in-process inspections, verify correct raw material usage).
Perform inventory and reporting tasks.
Maintain and organize accurate food inventories and rotate stock items to prevent spoilage and pilferage.
Receive, store, and distribute raw and pre-prepared or pre-packaged food products in accordance with required standards.
Complete, monitor, and maintain Hazard Analysis and Critical Control Points (HACCP) logs.
Prepare written reports, manually and by computer entry.
Prepare work orders and equipment repair orders.
Maintain proper record keeping for the DOC Safety Program.
Ensure I/I have access to current DOC Safety Program related manuals, policies, operational memorandums, procedures, and standards.
Within established timelines review and investigate accident reports to identify what caused the event and recommend preventative measures.
Participate in and/or conduct monthly Safety committee meetings.
Document safety and sanitation inspections, as required.
Supervise and monitor offenders.
Other duties as assigned