COOK - In-training​/COOK 2​/On-Call - Eleanor Chase and Brownstone Reentry Centers

Cook 1 – In‑Training / Cook 2 / On‑Call Position – Eleanor Chase House and Brownstone Reentry Centers

Location:

Spokane, Washington

DOC’s mission is to improve public safety by positively changing lives. We lead the nation with innovative, evidence‑based practices aimed at reducing recidivism and improving public safety. Our employees work with law enforcement officers, treatment providers, and community members to help incarcerated individuals make choices that contribute to a safer society.

The Department of Corrections Reentry Division is hiring multiple Cook 1‑in‑Training and Cook 2 positions. Selected candidates may be appointed at the Cook 1 level or directly at the Cook 2 level depending on qualifications.

• Cook 1 – In‑Training: $3,554.00 – $4,719.00
  On‑Call: $20.43 – $27.12 per hour
• Cook 2: $3,897.00 – $5,209.00
  On‑Call: $22.40 – $29.94 per hour

Benefits include:
Flexible schedules, comprehensive compensation packages, training and development opportunities, and the fulfillment of public service. Full benefits details are available on the DOC website.

• 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.
• Complete temperature logs in accordance with DOC and Department of Health requirements.
• Perform ordering, inventory, storage, use, and reporting tasks, including maintaining accurate food inventories, receiving, storing, and distributing raw and prepared foods, preparing work orders, and submitting invoices and receipts for payment processing.
• 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 (e.g., dishwashers, mixers, slicers, grills, steam kettles).
• Train and monitor residents in completing duty assignments in the kitchen/dining area.
• Monitor residents and maintain security while in the kitchen/dining area.
• Intervene in emergencies by calling for assistance, containing the incident, and assisting staff in the incident response.
• Monitor and intervene appropriately, including writing behavior reports or infractions when inappropriate resident behavior is displayed.
• Complete other tasks or duties assigned by the supervisor.

• Two (2) years of cooking experience in a large‑scale food service or culinary operation. A course in large‑scale cooking may substitute for one year of experience.
• Current food handlers permit.
• OR:
  One (1) year as a Cook 1 in State service.

• High School Diploma or GED equivalent.
• Three (3) or more years of cooking experience in a large‑scale food service or culinary operation.
• Current Food Handler’s permit.

• Ability to cook a variety of foods, follow instructions, write clearly, read and understand recipes, effectively communicate verbally, schedule and organize daily work, operate kitchen equipment safely, role model appropriate behavior to residents, supervise and coach residents.
• Knowledge of various foods, alternate preparation methods, basic arithmetic, food service practices, record keeping, HACCP protocols, tools.
• Understanding of weights and…