The State of Connecticut, Department of Mental Health and Addiction Services (DMHAS) seeks qualified individuals for the position of Head Cook, Position # CV 25240. This position is located at Connecticut Valley Hospital, Battell Kitchen, Middletown, CT. This is a full-time, thirty-seven and one half (37 1/2) hours per week position. The Schedule is: Sunday, Monday, Tuesday: 5:00 a.m. to 6:00 p.m.
Please ensure that your application is complete. You will be unable to make revisions once you submit your application into the JobAps system.
If selected for further consideration you may be required to provide your last two (2) Service Ratings.
Questions regarding this position should be directed to Deb Robinson, DMHAS HR, (860) 262-5819 or Deborah.A.Robinson@ct.gov.
In order to be considered for this job opening, you must be a current State of CT employee of the Department of Mental Health and Addiction Services, who has permanent state status*, and meet the Minimum Qualifications as listed on the job opening. You must specify your qualifications on your application.
*For employees in the classified service, permanent status is obtained after successful completion of a working test period. For employees in the unclassified service, permanent status is obtained after serving in a position for at least six months (full-time or full-time equivalent).
PURPOSE OF JOB CLASS (NATURE OF WORK)
This class is accountable for acting as a working supervisor for food service employees engaged in the preparation and cooking of food.
EXAMPLES OF DUTIES
Plans kitchen workflow and determines priorities; schedules, assigns, oversees, and reviews work; establishes and maintains kitchen procedures; provides staff training and assistance; conducts or assists in conducting performance evaluations; acts as liaison with operating units, agencies, and outside officials regarding unit policies and procedures; may make recommendations on policies or standards; may prepare reports and correspondence; inspects and requisitions food and supplies; supervises the cleaning of kitchen and other food service areas and of equipment; may plan menus and be responsible for serving of meals; performs the full range of duties as outlined in the Cook specification; performs related duties as required.
KNOWLEDGE, SKILL AND ABILITY
Considerable knowledge of and ability to apply cooking principles and techniques on a quantity basis; considerable knowledge of institutional cooking methods; knowledge of health and safety requirements in food service; interpersonal skills; oral and written communication skills; ability to prepare menus and keep records; ability to utilize computer software; some supervisory ability.
MINIMUM QUALIFICATIONS - GENERAL EXPERIENCE
Three (3) years of experience in the preparation and cooking of food.
MINIMUM QUALIFICATIONS - SPECIAL EXPERIENCE
One (1) year of the General Experience must have been in the preparation of food on a quantity basis.
Note: For State Employees the Special Experience will be interpreted at or above the level of Cook.
Preference will be given to candidates who possess and have the ability to retain designation as a Qualified Food Operator as defined by Connecticut Public Health Code.
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.
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.
AN AFFIRMATIVE ACTION/EQUAL OPPORTUNITY EMPLOYER
The State of Connecticut is an equal opportunity/affirmative action employer and strongly encourages the applications of women, minorities, and persons with disabilities.