COOK III

State of New Hampshire

New Hampshire

On-site

USD 25,000 - 32,000

Full time

8 days ago

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Benefits offered by this job

Trainee Status

Job summary

State of New Hampshire Hospital in Concord is seeking a Cook III for full-time 1st shift to lead kitchen operations and ensure quality, safety, and timely meal service for residents and patients.

Responsibilities include supervising staff, preparing meals per standardized recipes, and maintaining sanitation and inventory. Trainee status is available with progression based on minimum qualifications within one year.

Qualifications

Education/experience: equivalent combination after high school.
Must have at least 6 months in large-quantity cookery.
Includes knowledge of food safety and sanitation standards.

Responsibilities

Prepares and cooks a full range of food items per recipes and menus.
Guides daily food preparation activities and coaches junior staff.
Resolves routine timing and substitutions issues in kitchen operations.
Monitors temperatures, sanitation, and cleanliness of kitchen areas and equipment.
Oversees storage, handling, rotation, and inventory of supplies.

Skills

Food safety

Team leadership

Cooking techniques

Education

High school diploma or equivalent

2 years education/experience combo

Job description

State of New Hampshire Job Posting

Department of Health & Human Services

New Hampshire Hospital

36 Clinton St. Concord, NH 03301

COOK III

Full-Time, 1st Shift

Position #16391

$17.81/hour - $23.39/hour

This position offers a Trainee Status* at the following pay rate: $17.19 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

Serves as a team lead with responsibility for assigned kitchen functions or meal service areas, contributing to the quality, safety, and timeliness of food service operations. Directly impacts workflow and team efficiency, and the health, safety, and satisfaction of residents, patients, or patrons. Addresses routine operational issues and ensures compliance with established standards.

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: Equivalent combination of 2 years of education and experience after completion of high school. Education and experience must be in culinary arts, large-quantity cookery, food service, or a related field, and include at least 6 months in large-quantity cookery.

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 an equivalent combination of 1+ years of relevant education and experience after completion of high school, including at least 6 months in large-quantity cookery, may be considered and hired in ‘trainee status’ for this position.

Preferred Qualifications

Intermediate knowledge of food preparation techniques, large-scale cooking methods, and kitchen operations. Understanding of food safety, sanitation standards, and specialized or therapeutic diets. Ability to apply prior training and experience to perform a range of semi-independent cooking tasks. Skill in coordinating workflow and guiding entry‑level staff.

After-Hire Requirements

ServSafe Food Handler certification within 1 year of hire and maintenance of current certification

Career Advancement Opportunities

In-Band Advancement Available: No
Criteria: None
Broad Group Level Advancement Available: No
Criteria: None

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

Prepares and cooks a full range of food items in accordance with standardized recipes and established menus, ensuring quality, consistency, and proper portion control. Prepares and monitors special dietary or therapeutic meals in compliance with prescribed guidelines.
Serves as a working team lead by guiding daily food preparation activities, supporting workflow coordination, and helping ensure readiness for meal service. Provides general direction and coaching to lower-level kitchen staff, including assigning tasks and checking work for adherence to established standards.
Applies established food preparation procedures, resolves routine issues related to timing, menu item substitutions, and kitchen operations, and escalates more complex concerns as needed.
Monitors and records food temperatures and sanitation practices and ensures compliance with food safety standards, while maintaining cleanliness of kitchen areas, equipment, and utensils.
Oversees proper food storage, handling, and rotation; assists with inventory tracking and stock replenishment; and identifies and orders routine supplies or products as needed.
Operates standard kitchen equipment and performs basic troubleshooting, reporting issues as appropriate.
Adheres to and reinforces facility policies related to safety, sanitation, and security. Identifies and addresses compliance issues and escalates to supervisor when appropriate.
Coordinates daily kitchen operations through verbal communication, written logs, and reporting tools, regularly collaborating with supervisors and diverse personnel to support efficient and timely meal service.

Detailed Tasks (Agency/Position-Specific)

Sets up steam table and replenishes food items for tray line as needed during tray line production times.
Ensures completion of temperature logs, waste logs, pre-service checklists, tally sheets, portion control logs, opening/closing checklists, and employee cleaning assignment sheets.
Secures cash register tills in safe.

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.

For further information please contact Laura Yeager-Meyer, Supervisor, Laura.J.Yeager-Meyer@dhhs.nh.gov and 603-271-5698.

You may also contact Human Resources at NHH-HR@dhhs.nh.gov

Total Compensation Information

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