Cook I-II (STATEWIDE - see counties listed)

Application Process

Click on the title below to review minimum qualifications:

Title: COOK I
COOK II

To Apply:

Send Resume and/or other materials as directed under Contact Information.
EASe Application

Contact Information
Corrections - Office of Personnel
Central Hiring Unit
2729 Plaza Drive
Jefferson City, MO 65102
doc.employment@doc.mo.gov
Fax: (573) 526-7666

Additional Information:

Job Posting Number:
14765

Opening Date:
1/3/2019

Closing Date:
2/19/2019

Number of Vacancies:
25

Agency:
Corrections

Location:
Missouri Department of Corrections - Food Service

County:
AUDRAIN, BUCHANAN, CALLAWAY, CLINTON, COLE, COOPER, DEKALB, FRANKLIN, JACKSON, LIVINGSTON, MISSISSIPPI, MONITEAU, NODAWAY, PIKE, RANDOLPH, ST. FRANCOIS, ST. LOUIS, State-Wide, TEXAS, WASHINGTON, WEBSTER

City:
Statewide

State:
MO

Zip Code:
65102

Job Type:
Full-Time

Shift:
Day, Evening, Night

Salary Range:
Negotiable


Job Definition:
Cook I This is entry-level work involving the preparation and cooking of food in a facility kitchen.
Cook II This is mid-level work involving the preparation and cooking of food in a facility kitchen.

Job Description:
Cook I Prepares one or several parts of a major meal such as an entree, vegetable, salad, or dessert.
Assists in the preparation of meals by measuring ingredients, mixing, boiling, frying, monitoring cooking temperatures, etc.
Prepares breakfasts on an independent basis by cooking eggs and meat, and preparing cereals, coffee, and similar items.
Directs and assists lower-level employees, offenders, and/or other helpers in the preparation and serving of foods, and the cleaning of utensils and work areas.
Receives direction from higher-level cooks who provide specific instruction and review.
Performs other related work as assigned.
Cook II Supervises the preparation of meals during a shift, or assists in the preparation of meals in a large facility kitchen.
Instructs and evaluates lower-level employees, offenders, and/or other helpers in the preparation of meals.
Prepares a major part of a meal in a large institutional kitchen on an independent basis; cooks vegetables and meats, carves meats, bakes pastries, and makes salads.
Prepares meals on a household or small group basis; develops menus which comply with the rules of nutrition in preparing well-balanced meals.
Maintains standards of safety and sanitation in the kitchen by supervising and participating in the cleaning of utensils, equipment, and work areas.
Requisitions and obtains supplies and menu items; ensures quality and quantity of food, supplies, and equipment.
Exercises independence in the completion of work; receives general direction from a higher-level Cook, Food Service Manager, or other designated administrative supervisor.
Performs other related work as assigned.

Knowledge, Skills, and Abilities:
Cook I Introductory knowledge of materials, methods, and equipment used in preparing food on a large scale, and the use and care of utensils and equipment.
Introductory knowledge of food values and nutrition.
Introductory knowledge of food safety and sanitation regulations.
Ability to cook large quantities.
Ability to read and follow recipes.
Ability to comprehend and follow instructions.
Ability to maintain standards of safety and sanitation.
Ability to work with and supervise employees, offenders, and/or other helpers in the preparation of food.
Ability to establish and maintain effective working relationships with employees, offenders, and others.
Ability to communicate effectively.
Ability to work long hours while standing and under conditions of high temperature.
Cook II Intermediate knowledge of materials, methods, and equipment used in preparing food on a large scale, and the use and care of utensils and equipment.
Intermediate knowledge of food values and nutrition.
Intermediate knowledge of food safety and sanitation regulations.
Ability to plan menus not requiring the application of professional dietetic principles.
Ability to read and follow recipes.
Ability to cook large quantities and/or plan and prepare meals on a household scale.
Ability to supervise and instruct employees, offenders, and/or other helpers in the preparation of food.
Ability to maintain standards of safety and sanitation.
Ability to establish and maintain effective working relationships with employees, offenders, and others.
Ability to communicate effectively.
Ability to work long hours while standing and under conditions of high temperature.

Qualifications:
Cook I One or more years of experience as a Food Service Helper with the Missouri Uniform Classification and Pay System.
OR
Six or more months of commercial, industrial, or institutional cooking experience.
(15 earned credit hours from an accredited college or university in food preparation, Dietetics, Nutrition, Foods and Nutrition, Food Service Management, or a closely related area may substitute for the required experience.)
Cook II One or more years of experience as a Cook I with the Missouri Uniform Classification and Pay System.
OR
Two or more years of commercial, industrial, or institutional cooking experience.
(Earned credit hours from an accredited college or university which included 15 earned credit hours in food preparation, Dietetics, Nutrition, Foods and Nutrition, Food Service Management, or a closely related area may substitute on a year-for-year basis for the required experience at a rate of 30 earned credit hours for one year.)