COOK II

State of Maryland; Maryland; On-site; USD 34,000 - 48,000; Full time

Job summary

State of Maryland is seeking a Cook at Clifton T. Perkins Hospital Center to perform the full range of food preparation duties in a state hospital setting.

The role may involve training and reviewing lower-level staff and working under the supervision of a Chef or designated food service staff member. Duties include cooking meats and vegetables, preparing salads and beverages, and potentially working weekends or holidays on one of two shifts.

Qualifications

• Three years of experience in food preparation in a public or governmental establishment.
• Experience cooking meats and vegetables and preparing salads and beverages.

Responsibilities

• Prepare meals in State hospitals or residential facilities.
• May train, assign and review the work of lower-level staff engaged in food production.
• Operate under supervision of a Chef or designated food service staff member.
• May require weekend/holiday shifts and potential call-in.

Skills

Food preparation

Team supervision

Job description

Main Purpose of Job

This position is the full performance level of food preparation work at State hospitals or residential facilities. This position may train, assign and review the work of lower-level employees engaged in food production. This position receives general supervision from a Chef or other designated staff member of the food service program. This position may be required to work on weekends and holidays, may be assigned to one of two shifts and may be subject to call-in. Work performed in the central kitchen may require this position to work in areas of extreme heat or cold temperatures. Positions in these classifications are evaluated using the classification job evaluation methodology. The use of this method involves comparing the assigned duties and responsibilities of a position to the job criteria found in the Nature of Work and Examples of Work sections of the class specification. The Cook I and Cook II are differentiated on the basis of degree of supervisory control exercised by the supervisor over these employees. The Cook I performs duties under close supervision at times and under general supervision at other times depending on the complexity of the specific duty being performed while this position performs the full range of duties and responsibilities under general supervision.

This position is the full performance level of food preparation work at State hospitals or residential facilities. This position may train, assign and review the work of lower-level employees engaged in food production. This position receives general supervision from a Chef or other designated staff member of the food service program. This position may be required to work on weekends and holidays, may be assigned to one of two shifts and may be subject to call-in. Work performed in the central kitchen may require this position to work in areas of extreme heat or cold temperatures. Positions in these classifications are evaluated using the classification job evaluation methodology. The use of this method involves comparing the assigned duties and responsibilities of a position to the job criteria found in the Nature of Work and Examples of Work sections of the class specification. The Cook I and Cook II are differentiated on the basis of degree of supervisory control exercised by the supervisor over these employees. The Cook I performs duties under close supervision at times and under general supervision at other times depending on the complexity of the specific duty being performed while this position performs the full range of duties and responsibilities under general supervision.

GRADE

ASTD8

LOCATION OF POSITION

Clifton T. Perkins Hospital Center

8450 Dorsey Run Rd.

Jessup, MD 20794

Minimum Qualifications

Education: None.

Experience: Three years of experience in food preparation at a public or governmental establishment, such as a restaurant, hospital or comparable institution involving the cooking of meats and vegetables and the preparation of salads and beverages.

Notes

• Candidates may substitute graduation from an accredited vocational/technical high school with a major in food service or a related field for up to two years of the required experience.
• Candidates may substitute U.S. Armed Forces military service experience as a non-commissioned officer in Culinary classifications or Food Services specialty codes in the Equipment Services and Facilities field of work on a year-for-year basis for the required experience.

Appropriate accommodations for individuals with disabilities are available upon request by calling: 410-767-1251 or MD TTY Relay Service 1-800-735-2258.

We thank our Veterans for their service to our country.

People with disabilities and bilingual candidates are encouraged to apply.

As an equal opportunity employer, Maryland is committed to recruitment, retaining and promoting employees who are reflective of the State's diversity.