Cook II

State of Maryland•Baltimore County, MD

4d•Onsite

About The Position

Join Us in Making a Difference at DJS! The Maryland Department of Juvenile Services (DJS) is dedicated to transforming young lives, creating safer communities, and fostering equitable systems. We are seeking passionate individuals for our Cook II role, so join our team and make a meaningful impact on youth and the community at DJS! The is main purpose of this position is to prepare and cook food according to the Food Service Administrator/Manager or the DJS menus using standardized recipes and production sheets while adhering to food safety/sanitation requirements established by HACCP- based standard operating procedures. Maintenance of the kitchen and work area in a clean and orderly manner. This relates to the mission by providing safe, nutritious meals for youth housed at a residential program.

Requirements

Three years of experience in food preparation at a public or governmental establishment, such as a restaurant, hospital or comparable institution involving the cooking of meats and vegetables and the preparation of salads and beverages.
Candidates may substitute graduation from an accredited vocational/technical high school with a major in food service or a related field for up to two years of the required experience.
Candidates may substitute U.S. Armed Forces military service experience as a non-commissioned officer in Culinary classifications or Food Services specialty codes in the Equipment Services and Facilities field of work on a year-for-year basis for the required experience.

Nice To Haves

Three years of experience in the preparation of food involving the cooking of meats and vegetables and the preparation of salads and beverages in an institutional setting such as hospitals, nursing homes, universities, or correctional facilities.
Possession of a ServSafe Certification
One year of experience in the Federal Child Nutrition Program.
HS Diploma or GED is preferred

Responsibilities

Preparation of food requires the use of both simple and complex standardized recipes for a quantity food service operation.
Adherence to food safety/sanitation practices according to HACCP-based standard operating procedures.
Ready available to work unscheduled times and overtime due to staff shortages and emergencies.
Delivery of food to the food service line.
Check the tray line periodically to keep the service line supplied with food.
Maintenance of kitchen and work area in a clean and orderly manner.
Requisitions and assembles food items daily as needed to prepare recipes for menu items.
Uses FIFO procedures for requisition of food.
Measures or weighs food as needed to follow standardized recipes.