STATE OF CONNECTICUT EXECUTIVE BRANCH JOBS

Assistant Cook (Part-Time)

Recruitment #190313-2220TC-001

Introduction

 

The State of Connecticut, State Department of Education invites applicants to apply for a part-time Assistant Cook position withinThe Connecticut Technical Education and Career System.  This position is located at Wright Technical Education and Career School in Stamford, CT.  The Connecticut Technical Education and Career System (CTECS) serves approximately 11,200 full-time, high school students.  In a high school environment, the incumbent will be responsible for performing a full range of Assistant Cook duties.  The hours are 9:00am - 2:00pm, Monday - Friday, during the school year.

Selection Plan

PLEASE NOTE:  Due to the volume of applications anticipated, the Bureau of Human Resources is unable to provide confirmation of receipt or status during the recruitment process. Updates will be provided through your JobAps portal account.  Interviews will be limited to candidates whose experience and training most closely meet the requirements of the position.  For all other inquiries, please contact Ryan Howe at ryan.howe@ct.gov; 860-713-6675.

PURPOSE OF JOB CLASS (NATURE OF WORK)

This class is accountable for performing a full range of basic tasks in the preparation and cooking of food.

EXAMPLES OF DUTIES

Performs a variety of basic tasks in preparing soups, salads, meats, vegetables, desserts, beverages, nourishments, etc.; cleans, washes, polishes pots, pans, dishes, silverware, kitchen equipment, floors, walls, etc.; operates kitchen machines and equipment; may participate in serving food and packing food for delivery; may receive training in the preparation of food on a large scale; may prepare food in the absence of the cook; assists with the receiving and storage of food; may assist in the preparation of production records; performs related duties as required.

KNOWLEDGE, SKILL AND ABILITY

Some knowledge of simple food preparation; some knowledge of liquid and dry weights and measures; some interpersonal skills; some oral and written communication skills; ability to follow instructions and learn routines; some mathematical ability.

MINIMUM QUALIFICATIONS

Any experience and training which would provide the knowledge, skills and abilities listed above.

PREFERRED QUALIFICATIONS

Preference will be given to those who has:

  • At least two (2) years of food service experience in a school that operates under the USDA National School breakfast and lunch programs.
  • Current certification in the safe preparation and serving of food or other appropriate doumentation attesting to the applicant's knowledge of health and safety requirements in food service. 
  • Knowledge of institutional food service equipment use and proper bulk and individual plate cooking techniques are required. 
  • ServSafe Food Protection manager Certification Examination Certificate, which must include the certification number, exam form number, date of examination, and date of expiration.

PHYSICAL REQUIREMENTS

  1. Incumbents in this class must have adequate physical strength, stamina, physical agility and visual and auditory acuity, and must maintain such physical fitness as to be able to perform the duties.
  2. Incumbents must be free from communicable diseases.
  3. A physical examination may be required.

WORKING CONDITIONS

Incumbents in this class may be required to lift moderate to heavy weights; may be exposed to risk of injury from equipment and utensils used in the kitchen and from patients/clients.