COOK 2 (COOK 1 IN-TRAINING) | REENTRY SEATTLE

Description

Duties

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

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.

Supplemental Information

• A background check including criminal record history will be conducted prior to a new hire.  Information from the background check will not necessarily preclude employment but will be considered in determining the applicant’s suitability and competence to perform in the position.
• Employees may work directly with or near incarcerated individuals in a potentially hazardous setting. Please consider this when deciding whether to apply. 
• We are committed to maintaining a drug and alcohol-free work environment, and our employees are expected to comply with all state and federal laws. A pre-employment drug test may be administered as part of the selection process, and applicants who test positive for any controlled substances, will be disqualified from consideration. 

• Oleoresin Capsicum (OC) is an aerosol pepper spray made available as a means of self-defense and/or de-escalation. Applicants with sensitivities or allergies are encouraged to ask about the level of exposure they could expect in this position. 

• Animal care projects are a common component of most Washington State prisons, including dog and cat programs. Applicants with animal sensitivities or allergies are encouraged to ask about the level of exposure they could expect in this position.
• Tuberculosis (TB) is a priority health issue for DOC employees. The successful candidate may be required to provide valid proof of a baseline TB skin test within 60 days from the date of hire.   When positive tests result, further information, testing and treatment will also be required. Employment is not contingent upon test results.

• 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 and so much more!