COOK II

The State of New Hampshire; Concord (NH); On-site; USD 22,000 - 29,000; Full time

Benefits offered by this job

Health insurance

Dental plan

Life insurance

Flexible leave plan

Wellness program

Job summary

The State of New Hampshire is seeking a Cook II for our Concord facility on the 2nd shift. This full-time role performs semi-skilled food preparation in a large-scale kitchen, following established menus and recipes, with opportunities for trainee status at a lower pay rate.

Must maintain sanitation standards and work under supervision. Responsibilities include setting up stations, assisting with meal trays, coordinating with staff, and ensuring timely service.

Qualifications

• High school diploma or equivalent required.
• Ability to tolerate heat, steam, and cleaning chemicals.
• Ability to stand for long periods and lift moderate weights.
• Ability to work weekends, holidays, and varied shifts.

Responsibilities

• Prepares and cooks a variety of food items according to recipes and menus.
• Washes, cuts, and portions ingredients and readies them for meal service.
• Helps with meals meeting dietary or therapeutic requirements per guidelines.
• Coordinates with kitchen staff to ensure on-time meal prep and service.
• Monitors food temperatures and maintains food safety standards.
• Rotates stock and manages inventory to prevent waste and spoilage.

Skills

Stamina

Multi-tasking

Teamwork

Food safety basics

Education

High school diploma or equivalent

Job description

For assistance, contact the State of New Hampshire - Division of Personnel Monday through Friday 8:00 AM - 4:00 PM EST 603-271-3261 or [e-mail]

Job Title: COOK II

Employment Type: Full-Time, 2nd Shift

Location: 36 Clinton St., Concord, NH 03301, US:NH:CONCORD

Post Date: 10/27/2026

Close Date: 12/02/2026

Pay Range: USD 15.930-20.800

Pay Rate: $15.93/hour - $20.80/hour. This position offers a Trainee Status* at the following pay rate: $15.31 per hour.

*Candidates hired at a Trainee Status must meet minimum qualifications within one (1) year of hire date.

*See total compensation information at the bottom of announcement.

Summary

Performs semi-skilled food preparation and service in a large-scale institutional kitchen. Follows established menus and recipes while working with greater independence to prepare meals, support task coordination, and ensure quality and timely service while maintaining sanitation standards and supporting safe, efficient kitchen operations. Performs work under general supervision.

YOUR EXPERIENCE COUNTS

Each additional year of approved formal education may be substituted for one year of required work experience and/or each additional year of approved work experience may be substituted for one year of required formal education.

MINIMUM QUALIFICATIONS

Education/Experience: High school diploma or equivalent credential

License/Certification: None

Other Requirements:

• Ability to tolerate exposure to heat, steam, and cleaning chemicals
• Ability to stand for extended periods, lift moderate weights, and perform repetitive tasks
• Ability to work weekends, holidays, and varied shifts to support staffing needs
• Ability to maintain a neat and clean appearance and practice personal hygiene

Trainee Option

Candidates with at least a 10th grade education or equivalent may be considered and hired in ‘trainee status’ for this position.

PREFERRED QUALIFICATIONS

Demonstrated ability to follow written and verbal instructions, perform tasks in a fast-paced, structured environment and to work effectively as part of a team.

AFTER-HIRE REQUIREMENTS

None

CAREER ADVANCEMENT OPPORTUNITIES

In-Band Advancement Available: Yes No

Broad Group Level Advancement Available: Yes No

DISCLAIMERS

The supplemental job description lists the essential functions of the position and is not intended to include every job duty and responsibility specific to the position. An employee may be required to perform other related duties not listed on the supplemental job description provided that such duties are characteristic of that job title.

When applicable, the work of an employee in trainee status in this position shall be overseen by a fully qualified individual. An employee in trainee status shall meet the minimum qualifications within the period of time specified on the SJD, not to exceed one year of being hired into this position.

Responsibilities (Standard)

• Prepares and cooks a variety of food items in accordance with standardized recipes and established menus, ensuring proper taste, appearance, and portioning.
• Performs and guides others in performing routine food preparation tasks, including washing, cutting, and portioning ingredients, and ensuring readiness for meal service.
• Prepares and assists with meals that meet special dietary or therapeutic requirements, following prescribed guidelines.
• Coordinates with other kitchen staff to support timely meal preparation and service, and kitchen organization.
• Monitors and records food temperatures during storage, preparation, and service and ensures compliance with food safety standards.
• Ensures proper storage and rotation of food supplies in accordance with established procedures (e.g., First In, First Out) and identifies low stock levels.
• Cleans and sanitizes kitchen equipment, utensils, and work areas, and ensures sanitation standards are consistently maintained by self and others.
• Operates standard kitchen equipment safely and efficiently and identifies or reports malfunctions or safety concerns.
• Assists with inventory activities, including stock checks and notifying supervisors of supply needs.
• Follows and reinforces adherence to facility policies and procedures, including those related to safety, sanitation, and security.

Responsibilities (Agency/Position-Specific)

• Sets up steam table and replenishes food items for tray line as needed during tray line production times.
• Assists in disassembling tray line and in determining products to be saved. Assists Cook 3 and Supervisors record waste percentages accurately.

Total Commitment to Quality

Participates in the formulation of the mission, philosophy, goals, and objectives for the Department. Carries out same by acting as an agent of the Department within the hospital. Supports the organizational mission, philosophy, goals, and objectives as demonstrated by a positive leadership presence in unit based, departmental, hospital wide, or in public meetings/committees.

Participates in the process of continuous quality improvement by supporting unit based quality improvement activities. Demonstrates commitment to customer service values in professional conduct and by promoting such values in other staff.

Benefits

The State of NH total compensation package features an outstanding set of employee benefits, including:

• HMO or POS Medical and Prescription Drug Benefits
• Dental Plan at minimal cost for employees and their families ($500-$1800 value)
• Flexible Spending healthcare and childcare reimbursement accounts
• State defined benefit retirement plan and Deferred Compensation 457(b) plan
• Work/life balance flexible schedules, paid holidays and generous leave plan
• $50,000 state-paid life insurance plus additional low-cost group life insurance
• Incentive-based Wellness Program (ability to earn up to $500)

Value of State's share of Employee's Retirement: 12.87% of pay

See this link for details on State-paid health benefits: https://www.das.nh.gov/hr/benefits.aspx

Total Compensation Statement Worksheet: https://www.das.nh.gov/jobsearch/compensation-calculator.aspx

Want the specifics? Explore the Benefits of State Employment on our website: https://www.das.nh.gov/hr/documents/BenefitBrochure.pdf

https://www.das.nh.gov/hr/index.aspx

Contact

For further information please contact Erika Flattery, Food Services Supervisor II at [e-mail] and 603-271-5698.

You may also contact Human Resources at [e-mail].

Equal Opportunity Employment

EOE

TDD Access: Relay NH1-800-735-2964