On-Call Cook 1

State of Washington•Clark County – Vancouver, WA

1d•Onsite

About The Position

The Center for Deaf and Hard of Hearing Youth (CDHY) is seeking a qualified candidate to fill an on-call Cook 1 position. This is a school year-based position, not scheduled to work during annual school closures. The Nutrition Services department is offering weekly opportunities for shifts between 6:30 am and 6:30 pm daily. The Cook 1 works closely with the Food Service Manager and food service staff to provide quality breakfast, lunch, and dinner meals to students and school staff in the cafeteria at the Washington School for the Deaf (WSD) campus. This is a residential school environment, and we serve students who are deaf and hard of hearing following USDA guidelines and best practices.

Requirements

Food service training.
Ability to obtain a Washington State Food Handler’s Card.
At least 6 months experience cooking in a professional fast-paced food service environment.
Ability to accurately follow written and/or oral instructions.
Ability to adhere to state and federal guidelines, agency policies and supervisor directives.
Ability to lift up to 25 lbs. on a regular basis.
Able to work standing for the entire assigned shift.
Committed to working as a team member and maintaining positive relations with staff, students, parents, and the public.
Willing and able to work with little notice to cover for staff absences.

Nice To Haves

Ability to communicate in American Sign Language (ASL) is strongly preferred (must be willing to learn).

Responsibilities

Follow all food handling safety procedures.
Prepare up to 200 meals in accordance with published menus and USDA recipes and guidelines.
Provide meals for special diets, sports, field trips, and catering requests.
Regularly use and clean equipment such as the flat-top grill, steamers, convection ovens, gas ranges, meat slicer, steam kettles, and serving lines.
Work as a team member with other food service staff to serve nutritious meals to students in a friendly, safe, and relaxed atmosphere.
Evaluate prepared food for flavor, presentation, and temperature to ensure nutritional quality and safety.
Follow a rotating schedule to serve, clean, monitor, and wash dishes during meal services.