Cook 2 (Cook 1 in-training) - REENTRY Seattle

No detailed description available.

• 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
• 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

• Two (2) years’ cooking experience in a large-scale food service or culinary operation
• 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

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

The State of Washington Department of Corrections is an equal opportunity employer and does not discriminate on the basis of race, creed, color, national origin, sex, marital status, sexual orientation, gender identity, gender expression, age, honorably discharged veteran, veteran status, genetic information, or the presence of any sensory, mental or physical disability or the use of a trained guide dog or service animal by a person with a disability.