On-Call Cook - REENTRY Bellingham

Overview

Cook 2 - On-Call

Bellingham Reentry Center | Bellingham, WA
Reentry Division

Salary Range
:
Cook 1 $ 20.43/hr - $27.12/hr;
Cook 2 $ 22.40/hr - $29.94/hr this is an on-call/temporary position based at Bellingham Reentry Center.

Description

The Department of Corrections Reentry Division is looking to hire an On-Call Cook 2. The Cook 2 position is designated as an in-training role. Depending on qualifications, the selected candidate may be appointed at the Cook 1 level or directly at the Cook 2 level. This recruitment may be used to fill future non-permanent and permanent vacancies.

This position contributes to the agency’s mission to improve public safety by planning, ordering, preparing and serving nutritionally appropriate, quality meals for residents at Reentry Centers, in accordance with the department’s certified meal plan and regulatory requirements. Meals are prepared and served in a timely manner within budget and safety guidelines, supporting residents with nutritionally balanced food during their transition back into the community.

Application Process

To be considered for this position, apply directly eers.wa.gov. Please include the following in your application package:

• A current resume
• A letter of interest
• Three professional references (phone number and e-mail address for each)

Incomplete applications may disqualify you from the selection process. The information provided must support your Supplemental Questions.

About The Agency

DOC’s mission is to improve public safety by positively changing lives. Our employees work to reduce recidivism and collaborate with law enforcement, treatment providers, and community members to support incarcerated individuals in making safer life choices.

DOC Offers

• Flexible schedules
• Comprehensive compensation packages
• Training and development opportunities
• Public service fulfillment

Duties

We are seeking teammates who are committed to public service and an equitable, inclusive culture that fosters excellence, innovation, engagement, and safety. As a Cook 2, duties include:

• Participate in the preparation and service of all food on a shift.
• Perform recipe calculations to determine quantities needed for menu requirements and resident populations.
• Ensure adherence to portion control and quality standards; monitor food during and after preparation.
• Apply rethermalization procedures when applicable; practice progressive cooking techniques to control waste and ensure safety.
• Prepare special diets as required (medical or religious).
• Maintain high personal hygiene standards and keep surfaces and equipment clean per health regulations.
• Maintain knife and tool inventory; monitor storage and sanitation.
• Follow safety practices to prevent hazards and accidents.

Ordering, Inventory, Storage, Use and Reporting

• Maintain accurate inventories and rotate stock to prevent spoilage and pilferage.
• Receive, store and distribute raw, prepared, or prepackaged foods; handle chemicals and cleaning supplies appropriately.
• Submit work orders for equipment repair as needed.

Monitoring Residents, Safe and Secure Operations

• Maintain tool and key control per DOC policy.
• Ensure safe handling, operation, and cleaning of kitchen equipment.

* Other duties as assigned.

Qualifications

Required Qualifications

• Two (2) years of cooking experience in a large-scale food service or culinary operation. Completion of a course in large-scale cooking may substitute for one year of experience.
• OR One (1) year as a Cook 1 in State service.

Ability To

• Current food handler permit required.
• Cook a variety of foods; follow written and oral instructions; write clearly and concisely.
• Read, understand, estimate quantities and follow recipes with minimal waste.
• Communicate effectively; schedule and organize daily work.
• Operate and safely handle kitchen equipment (mixers, ovens, choppers, slicers, grills, steam kettles).
• Model appropriate behavior to residents; supervise and coach residents in kitchen practices.

Knowledge Of

• Various foods; alternative preparation methods (cook/chill, cook/freeze); basic arithmetic; food service practices and HACCP.

Understanding Of

• Weights and measures; rethermalization processes.

In-Training (Cook
1) Qualifications

• Curr…