Minimum Qualifications 3 years of experience in large food service operation, offering a full range menu serving at least 300 meals daily, including one year experience in the supervision of subordinate employees or working incarcerated individuals or patients. Completed academic work in a degree program for food management, or hotel management with a concentration in food preparation, may be substituted on a year for year basis, up to a maximum of 2 years, for the non-supervisory experience.
Duties Description Cook position prepares and cooks a variety of foods such as meats, fish, vegetables, fruits, salads, and baked goods in kitchen of a state facility. Incumbents prepare and cook, and usually supervise a kitchen staff in meal preparation and cooking and in cleaning of the kitchen and pantry areas. Incumbents use all cooking utensils and equipment found in kitchen such as blenders, bowls, grills, grinders, kettles, knives, measuring devices, mixers, ovens, and slicers. Must have served and cooked in a kitchen that serves over 300 meals a day.
Some positions may require additional credentials or a background check to verify your identity.