COOK II

GRADE ASTD8 LOCATION OF POSITION Clifton T. Perkins Hospital Center 8450 Dorsey Run Rd. Jessup, MD 20794 Main Purpose of Job This position is the full performance level of food preparation work at State hospitals or residential facilities. This position may train, assign and review the work of lower-level employees engaged in food production. This position receives general supervision from a Chef or other designated staff member of the food service program. This position may be required to work on weekends and holidays, may be assigned to one of two shifts and may be subject to call-in. Work performed in the central kitchen may require this position to work in areas of extreme heat or cold temperatures. Positions in these classifications are evaluated using the classification job evaluation methodology. The use of this method involves comparing the assigned duties and responsibilities of a position to the job criteria found in the Nature of Work and Examples of Work sections of the class specification. The Cook I and Cook II are differentiated on the basis of degree of supervisory control exercised by the supervisor over these employees. The Cook I performs duties under close supervision at times and under general supervision at other times depending on the complexity of the specific duty being performed while this position performs the full range of duties and responsibilities under general supervision. MINIMUM QUALIFICATIONS Education: None. Experience: 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. Notes: 1. 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. 2. 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. SELECTION PROCESS Applicants who meet the minimum (and selective) qualifications will be included in further evaluation. The evaluation may be a rating of your application based on your education, training and experience as they relate to the requirements of the position. Therefore, it is essential that you provide complete and accurate information on your application. Please report all related education, experience, dates and hours of work. Clearly indicate your college degree and major on your application, if applicable. For education obtained outside the U.S., any job offer will be contingent on the candidate providing an evaluation for equivalency by a foreign credential evaluation service prior to starting employment (and may be requested prior to interview). Complete applications must be submitted by the closing date. Information submitted after this date will not be added. Incorrect application forms will not be accepted. Resumes will not be accepted in lieu of a completed application. Candidates may remain on the certified eligible list for a period of at least one year. The resulting certified eligible list for this recruitment may be used for similar positions in this or other State agencies. BENEFITS STATE OF MARYLAND BENEFITS Appropriate accommodations for individuals with disabilities are available upon request by calling: View phone number on click.appcast.io or MD TTY Relay Service View phone number on click.appcast.io. We thank our Veterans for their service to our country. People with disabilities and bilingual candidates are encouraged to apply. As an equal opportunity employer, Maryland is committed to recruitment, retaining and promoting employees who are reflective of the State's diversity. #J-18808-Ljbffr