COOK II

The State of New Hampshire, Department of Health and Human Services and New Hampshire Hospital have a Full-Time Vacancy for Cook II.

Summary:

Prepares all food items according to pre‑established menus, tally sheets and specified recipes. Also assists with assembling trays by serving the main entree position of the tray line service.

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. 

Other information:

MINIMUM QUALIFICATIONS:

Education/Experience: High school diploma or equivalent credential

License/Certification: None

Other Requirements: None

Trainee Option: Not applicable

PREFERRED QUALIFICATIONS: Two years of experience in food service, or prep cooking in a commercial food service operation.

AFTER-HIRE REQUIREMENTS: Completion of ServSafe certification within one year of employment.

CAREER ADVANCEMENT OPPORTUNITIES:

In-Band Advancement Available: ☐ Yes ☒ No Criteria:

Broad Group Level Advancement Available: ☐ Yes ☒ No Criteria:

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:

• Sets up the main entree position of tray line according to indicated patient menus and tally sheets.
• Accesses a computerized menu system to obtain recipes, tally sheets, and requisition forms.
• Follows standardized recipes, cooks and prepares food according to recipes production needs and food safety guidelines.
• Mixes and bakes ingredients according to recipes to produce cakes, muffins, etc.
• Slices meats and portions food items according to tally sheets.
• Sets up steam table according to menus requirements.
• Replenishes food items for tray line as needed during tray production times.
• Assists Chef in disassembling tray lines and in determining products to be saved.
• Assists Chef in recording overs/unders accurately.
• Cleans kitchen equipment, work areas, and supplies according to the cleaning schedule.
• Explains simple work procedures, provides general work instruction, and assists other food service employees in solving routine work problems.
• Prepares special items in compliance with therapeutic diets.
• In the absence of the Chef I, supervises and assigns work to Cook I’s and Food Service Worker II’s.
• Cashes out the cafeteria cashier and places the money in the safe for counting later.

Supervisors Workplace Safety Accountabilities

Ensures compliance with established hospital and departmental safety policies and procedures by:

• Completing competency-based review, when applicable.
• Providing on the spot reinforcement/training on safety issues; referring staff to formal training programs, as appropriate; and recording safety related initiatives for annual reporting.

Total Commitment to Quality

 Participates in the formulation of the mission, philosophy, goals, and objectives for the Department. Carries out the 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 assigned staff.

For further information please contact Erika Flattery, Food Services Supervisor II at Erika.l.flattery@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:

HMO or POS Medical and Prescription Drug Benefits:

The actual value of State-paid health benefits and the amount of employee health benefit contributions may vary depending on the type of plan selected and the bargaining unit with which a position is associated.

See this link for details on State-paid health benefits:

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

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

Other 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)

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

EOE

TDD Access: Relay NH 1-800-735-2964

Salary : $16 - $21