Cook III/Supervisor (CBM)

Position(s): Cook III/Supervisor- 1st Shift/Days off-S/S (0050005) Salary: Based upon Education/Experience Job Location: This position is located at 1000 E. 24th St KCMO 64108 . Why You’ll Love This Position The Missouri Department of Mental Health is dedicated to the prevention, treatment, and public understanding of mental illness and developmental disabilities. By joining our team, YOU can make a difference in the lives of those impacted by a mental illness or developmental disability so they have the opportunity to pursue their dreams, live their lives to the fullest, and be a valued member of their communities. If you have a desire to impact patients’ lives by providing nutritionally sound meals, this is a great opportunity for you! You will have the support and resources to develop professionally and succeed in your career as a Cook/Supervisor. This individual will be responsible for preparing and serving breakfast, lunch, and dinner menu entrees and also function as a Lead Supervisor having direct oversight of employees. The State of Missouri also offers excellent benefits!! Reporting to the Food Service Manager, the Ideal Candidate will This is senior-level supervisory work directing and participating in large-scale food preparation in a facility kitchen. Have at least 2 years of experience cooking in a commercial or institutional environment. This description may not include all of the duties, knowledge, skills, or abilities associated with this classification. Directs the operation of a small to moderate size facility kitchen, or serves as a shift supervisor in a large facility kitchen. Supervises and evaluates lower-level employees, Food Service Helpers, offenders, and/or other helpers; monitors performance and work habits to ensure promptness and efficiency. Prepares work schedules reflecting shifts, days, and hours of work. Plans menus as necessary and ensures adequate quantities of food items are on hand for preparation of meals. Participates in long-range planning and requisitioning of food items and equipment to ensure adequate supplies. Participates in skilled cooking and carving or preparing or directing preparation of meats, vegetables, desserts, salads, and rolls or similar bread items; instructs lower-level employees in measuring, mixing, seasoning, adjusting heat, garnishing, and serving of food items. Allocates required amounts of prepared food for distribution to outlying dining rooms. Supervises the cleaning of kitchens and equipment to maintain standards of safety and sanitation. Plans and supervises utilization of leftover food items. Exercises independence in the supervision of cooking activities; receives general direction from a Food Service Manager, Dietitian, or other designated administrative supervisor. Performs other related work as assigned. Demonstrates regular and predictable attendance; arrives to work on time, returns from lunch on time and minimizes unscheduled absences. Minimum Qualifications All you need for success No disciplinary action in the previous 12 months. One or more years of experience as a Food Service Worker (Cook II); and possession of a high school diploma/GED. OR Three or more years of commercial, industrial, or institutional cooking experience including one or more years in a supervisory capacity; and possession of a high school diploma or proof of high school equivalency. (Earned credit hours from an accredited college or university which included 15 earned credit hours in food preparation, Dietetics, Nutrition, Foods and Nutrition, Food Service Management, or a closely related area may substitute on a year-for-year basis for the required general experience at a rate of 30 earned credit hours for one year.) Preferred Qualifications ServSafe Certified or a Kansas City Health Dept. “Food Handler Permit” preferred. Have at least 2 years of experience cooking in a commercial or institutional environment. Work under minimal supervision, providing oversight at the direction of management. Orientate, train, assign and monitor the work and productivity of employees. Demonstrate the ability to prioritize tasks and exhibit flexibility to take on additional responsibilities as needed. Focus on quality, service, and problem resolution to ensure patient satisfaction. Follow procedures and policies utilizing tools, equipment, and techniques to meet position requirement. Possess strong computer, time management and communication skills. Comprehensive knowledge of materials, methods, and equipment used in preparing food on a large scale, and the use and care of utensils and equipment. Intermediate knowledge of modern principles and practices of kitchen management. Intermediate knowledge of food values, nutrition, and special diets. Intermediate knowledge of food safety and sanitation regulations. Ability to supervise, plan, and coordinate the work of a large number of employees, offenders, and/or other helpers engaged in the various operations of food preparation and service. Ability to plan menus not requiring the application of professional dietetic principles. Ability to read and follow recipes. Ability to maintain standards of safety and sanitation. Ability to establish and maintain effective working relationships with employees, offenders, and others. Ability to communicate effectively. Ability to work long hours while standing and under conditions of high temperature. If You Have Questions About This Position Please Contact Human Resources View phone number on click.appcast.io. Fax your resume to View phone number on click.appcast.io or email View email address on click.appcast.io or complete an application in person at the address listed above. The State of Missouri is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. #J-18808-Ljbffr State of Missouri