Cook III

About the role

The state supported living centers serve people with intellectual and developmental disabilities who are medically fragile or who have behavioral problems. The centers provide campus-based direct services and supports at 13 centers located throughout the state.

Responsibilities

• Attends work on a regular basis and may be required to work a specific shift schedule or, at times, even a rotating schedule, extended shift and/or overtime in accordance with agency leave policy and performs other duties as assigned.
• Reviews menus to determine types and quantities of food to be prepared taking into account specialized diets and modified textures. Plans, tests and adjusts standardized recipes. Calculates food requirement estimates based on recipes. Reviews menus to determine types and qualities of food to be prepared for each meal. Oversees and evaluates the ongoing testing standardized recipes and makes necessary changes. Monitors records of food consumption to inform changes to recipes and menus.
• Serves as a lead worker providing direction to others. During the assigned shift, oversees adherence to Central Kitchen Operation Manual Procedures and ensures others follow proper food handling in accordance with food service procedures, state and federal food safety guidelines. Inspects dining, service, and food preparation areas, and food conveyors, for compliance with sanitation, safety, and health regulations. Ensure that kitchen area, equipment and utensils are cleaned, and leftovers are stored properly.
• Guides, trains and oversees other on the preparation, seasoning, cooking and assembling of food for regular and modified diets using proper equipment and utensils and in a manner that ensures sanitary conditions. Inspects for proper food handling and preparation techniques and assembly. Checks and tastes food during preparation for conformance to standards. Ensures adequate controls are maintained over food preparation quantities and portion sizes.
• Operates and maintains all food service equipment in a safe manner. Provides guidance, training and oversight to others to operate and maintain food service equipment in a safe manner to reduce the risk of employee injury and equipment breakage.
• Ensures others calculate the proper amounts of food to prepare and deliver to food service areas by using a standardized menu and recipe to ensure an adequate supply of food, to reduce the number of call backs from food service areas, and to provide accurate meals to residents.
• Oversees and participates in the distribution of food in a safe and sanitary manner according to the food service policies, including driving a delivery vehicle when needed. Instructs staff in setting up serving lines and serving food as appropriate. When needed, serves food, including for special diets, following food service procedures. Ensures that food is maintained at proper serving temperatures.
• Completes required records and reports such as equipment work orders and documentation notes on the subordinate cooks. Reports kitchen equipment in need of repair or replacement, or supplies needed using the designated protocol. Recommends changes to cooking and kitchen operations to improve operating efficiency to the designed supervisor.
• Maintains inventory of supplies and reviews requisitions for needed items. Coordinates the inspection of food items on arrival for quantity, quality, and temperature conditions. Ensures that perishables and frozen foods are stored under correct temperatures and conditions.
• Establishes and administers orientation and in-service training programs. Coordinates staff training on safety rules and regulations, sanitary procedures, food preparation and portion control, and the operations of food service equipment.
• Other duties as assigned include but are not limited to actively participating and/or serving in a supporting role to meet the agency’s obligations for disaster response and/or recovery or Continuity of Operations (COOP) activation. Such participation may require an alternate shift pattern assignment and/or location.

Qualifications

• One (1) year of food preparation work is required, including experience with hot and cold food preparation.
• 6 months experience cooking in a health care food service operation is preferred.
• Experience guiding, training or overseeing the work of others is preferred.
• Graduation from a standard high school or equivalent is preferred.