On-Call Cook 2 (Cook 1 In-Training) - Reentry Spokane

Cook 2 - On-Call

The Department of Corrections Reentry Division is looking to hire on-call Cook 2s. These positions are based at Brownstone and Eleanor Chase House Reentry Centers in Spokane, WA. These are on-call positions. The working hours and days vary. Depending on qualifications, the selected candidate may be appointed at the Cook 1 level or directly at the Cook 2 level. This recruitment may be used to fill future non-permanent and permanent positions. This position contributes to the agency's mission to improve public safety by positively changing lives by planning, ordering, preparing and serving the resident population at Reentry Centers with nutritionally appropriate, quality meals that meet the recommended daily allowance as specified in the Department's certified meal plan. Meals for residents are prepared and served in a timely manner in accordance with the applicable state and federal regulations and within the budgetary requirements. This supports the Reentry Division purpose of providing individuals with tools and resources for targeted opportunities to successfully transition back into the community by ensuring residents have nutritionally balanced, healthy, and safe food available during their transition.

The Mission of the Washington State Department of Corrections (DOC) is to improve public safety by positively changing lives.

As a Cook 2, some of your duties will include:

• 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

Required Qualifications:

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
• Follow written and oral instructions
• Write clearly, factually, and concisely
• Read, understand, estimate quantities and follow recipes with minimal waste
• Effectively communicate verbally
• Schedule and organize daily work
• Operate and demonstrate the safe handling and operation of kitchen equipment, e.g., mixers, ovens, choppers, slicers, grills, steam kettles
• Role model appropriate behavior to residents
• Supervise, coach, train, and provide constructive feedback to residents in general kitchen operational practices

Knowledge of:

• A variety of foods
• Alternate food preparation methods i.e., cook/chill and cook/freeze
• Basic arithmetic, e.g., adding, subtracting, multiplying, and dividing
• Food service practices, food preparation, and production methods and procedures
• Food service record keeping
• HACCP protocols, practices, and tools for food service

Understanding of:

• Weights and measures and differentiate between applications
• Rethermalization of food process/procedures

To qualify as a Cook 1 In-Training:

• 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.

Preferred Qualifications:

• High School Diploma or GED
• Three (3) or more years' cooking experience in a large-scale food service or culinary operation

Special Requirements/Conditions of Employment:

• 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.