Cook Jobs

About The Position

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 required.
• 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 Role model appropriate behavior to residents
• Ability to Supervise, coach, train, and provide constructive feedback to residents 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 differentiate between applications
• Understanding of Rethermalization of food process/procedures
• 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.
• Maintain regular and reliable attendance.
• Complete a felony disclosure form prior to employment and submit to a criminal background check.
• Successfully complete, within mandated timeframes, employee orientation and all other mandatory annual, in-service and other required training.
• Provide physical residential address and home telephone number to the Department of Corrections.
• Become familiar and comply with all Department policies and procedures and Collective Bargaining Agreements as applicable.
• Submit to drug testing in accordance with Collective Bargaining Agreement and agency policy.

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

• Participate in the preparation and service of all food on a shift
• Perform mathematical calculations by converting recipes to determine the appropriate quantity of food products required to meet menu requirements and populations to be served.
• Ensure adherence to appropriate portion control protocols.
• Check food product during and after preparation, ensuring appropriate quality standards are met and adequate quantity has been prepared.
• Understand and apply rethermalization of food process/procedures if appropriate.
• Practice and perform progressive cooking techniques for quality control and to decrease waste within the food service area.
• Follow basic safety practices to preclude hazards and accidents.
• Prepare special diets as required (medical or religious).
• Maintain and model the highest standards of personal hygiene.
• Keep work surfaces and equipment clean and in compliance with state and local Health Department sanitation standards.
• Follow basic safety practices to avoid hazards and accidents.
• Maintain and track knife and tool inventory.
• Perform ordering, inventory, storage, use and reporting tasks
• Maintain and organize accurate food inventories and ensure rotation of stock items to prevent spoilage and pilferage.
• Receive, store and distribute raw and prepared or prepackaged food products in accordance with required standards.
• Receive, store and use chemicals and cleaning supplies appropriately.
• Prepare and submit work orders/equipment repair orders.
• Monitor residents, ensure safe and secure operations
• Execute and maintain tool control processes according to DOC policy.
• Maintain key control per DOC policy.
• Ensure safe handling, operation, care, use and cleaning of kitchen equipment
• Other duties as assigned.

Benefits

• Flexible schedules
• Comprehensive compensation packages
• Training and development opportunities
• The fulfillment of public service
• 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