JOB REQUIREMENTS: Position Summary Cook 1: This entry-level position
performs quantity cooking in a food service program. Cooks at this level
receive training in nutrition, cooking techniques, food quality, safety
and sanitation. The position prepares and monitors high-quality food
items, using appropriate methods to preserve nutrient content and
produce an appealing flavor and appearance, proper texture and
consistency. The incumbent also prepares food for special diets and
guides the work of food service assistants. Cook 2: This objective-level
position independently performs the same functions as Cook 1. The
incumbent applies expertise in nutrition, cooking techniques, and food
quality, safety and sanitation standards and is responsible for
maintaining compliance with these standards. The position also guides
the work of team members at the Cook 1 level. Job Details The position
is scheduled to work the core hours of 6:00 a.m. to 2:30 p.m., 40 hours
per week, every other weekend. Incumbent must work varying hours, and
overtime as required. Ability to volunteer for additional shifts. Job
duties require the ability to perform work that is medium to heavy in
nature; push carts weighing up to 500 pounds; lift and carry equipment
and supplies weighing up to 50 pounds; stand and/or walk, up to 100% of
an eight-hour shift; twist, stoop, bend, reach, climb stairs, and move
in tight spaces between hot and moving equipment; perform tasks
requiring manual dexterity; and distinguish colors, taste and smell.
(These physical requirements cover the major and essential job function
demands of the position but are not necessarily representative of all
duties to which this position may be assigned to perform.) Due to the
nature of the positions, WDVA will conduct background checks on
applicants prior to an offer of employment. Employment in this position
is contingent upon passing a pre-employment tuberculosis (TB) skin test.
A 12-month probationary period is required. ** OTHER EXPERIENCE
AND QUALIFICATIONS: Required qualification that will be reviewed in the
first step of the process is having experience in: Food preparation and
general cooking In addition to the qualification reviewed in the first
step of the process, qualifications that will be reviewed in the next
steps are experience in: Following food safety and sanitation
standards Following and using recipes, units, and measurements\
Communicating as a member of a team\ With quantity cooking With
independent time management/workload planning Using standard recipes and
adjusting recipes Interpreting and preparing therapeutic diets
Completion of a food safety training course (e.g. ServSafe
Certification) Items marked with an asterisk () are the minimum
requirements. ** APPLICATION INSTRUCTIONS: Apply Online:
https://wj.wi.gov/ Qualified females, minorities, and special disabled
veterans and other veterans are encouraged to apply.
