- Hourly / - BiWeekly /
- Monthly / $34,174.00-$53,658.00 Yearly
A DJS Youth Center Cook I is the intermediate level of work supervising youth engaged in the preparation and serving of meals, and the clean up of kitchen and dining areas at a Department of Juvenile Services Youth Center. Employees in this classification do not supervise other positions.
Employees in this classification receive close supervision from a Food Administrator until fully certified. On-site direction and guidance is received from a Youth Center Cook Lead. Employees may be required to work a rotating shift, evenings, weekends and holidays. Employees may be subject to call-in. Employees are exposed to potentially hazardous conditions, such as working with degreasers and other cleaning solvents, steam tables and other cooking equipment, and sharp kitchen utensils. Employees may be required to physically subdue disruptive or violent youth, intervene to prevent situations from escalating and prevent escapes if needed.
Positions in this classification are evaluated by using the classification job evaluation methodology. The use of this method involves comparing the assigned duties and responsibilities of a position to the job criteria found in the Nature of Work and Examples of Work sections of the class specification.
The DJS Youth Center Cook I and the DJS Youth Center Cook II are differentiated on the basis of supervisory control exercised by the supervisor over these employees. The DJS Youth Center Cook I performs duties under close supervision until fully certified and then performs a limited range of duties with some independence at times and under close supervision at other times depending on the complexity of the specific duty being performed, following certification. The DJS Youth Center Cook II performs the full range of duties and responsibilities under general supervision.
Supervises and instructs youth in preparing and serving meals, kitchen and dining area clean up and maintenance of cleanliness standards;
Assigns dining area and kitchen duties to youth and inspects their work;
Prepares meals and snacks, using standardized recipes that comply with prescribed child nutrition standards and production schedules;
Observes and monitors youth and participates in regular meetings with other Youth Center staff to provide input on youth behavior and overall progress;
Applies appropriate counseling and interactive techniques to change youth behavior by conducting emergency group meetings, facilitating behavioral modification models and one-on-one interactions;
Subdues disruptive or violent youth and attempts to prevent escapes or runaways;
Ensures that dining area, kitchen, food storage areas and adjacent restrooms and offices are kept clean and organized;
Ensures all cooking equipment and utensils are kept clean and in good working order;
Completes daily production sheets that document use of food items to maintain adequate supplies;
Attends in-service training on topics, such as crisis prevention, suicide prevention, emergency medical treatments and behavioral modification models, in order to maintain knowledge of childcare needs, counseling methods and trends in the juvenile justice field and to maintain certification;
Prepares written incident reports; May move and stack bags of food, kitchen items and supplies;
Performs other related duties.
Knowledge of food preparation methods used in large-scale operations and food storage techniques;
Knowledge of health and sanitation regulations related to personal hygiene, sanitation of kitchen equipment and utensils, and cooking and cooling temperatures of food;
Knowledge of youth treatment techniques;
Knowledge of safety and security practices to supervise resident youth;
Skill in preparing food in accordance with standardized recipes;
Skill in operating kitchen equipment, such as steam kettle, ovens, grinders, slicers, blenders, grills and deep fryer in a safe manner;
Ability to perform arithmetic computations to measure by weight and volume;
Ability to observe and react appropriately to the behavior of youth;
Ability to instruct and train youths in the performance of food service tasks;
Ability to apply appropriate counseling and interactive techniques while supervising resident youth;
Ability to prepare incident reports and complete forms to maintain adequate supplies.
Education: Graduation from an accredited high school or possession of a high school equivalency certificate acceptable to the Maryland State Board of Education as described in the Maryland Correctional Training Commission regulation.
Experience: One year of experience cooking, baking or preparing large quantities of food in a restaurant, institutional or military setting. Experience in a fast-food restaurant or as a short-order cook does not qualify.
1. The above educational requirement is set by the Maryland Correctional Training Commission in accordance with Correctional Services Article, Section 8-209, Annotated Code of Maryland.
2. Candidates may substitute U.S. Armed Forces military service experience as a non-commissioned officer in Food Services classifications or Food Services specialty codes in the Equipment, Facilities and Services field of work on a year-for-year basis for the required experience.
1. Candidates appointed to positions in this classification must obtain certification by the Maryland Correctional Training Commission.
2. Employees in this classification may be assigned duties which require the operation of a motor vehicle. Employees assigned such duties will be required to possess a motor vehicle operator’s license valid in the State of Maryland.
1. In accordance with the Correctional Services Article, Section 8-209 of the Annotated Code of Maryland, the Maryland Correctional Training Commission shall establish the minimum qualifications for probationary or permanent appointment of a Department of Juvenile Services employee. These requirements are listed in detail in the Code of Maryland Regulations 12.10.01.04, general regulations of the Maryland Correctional Training Commission, and include:
U.S. Citizenship or Resident Alien status
A thorough background check, including fingerprinting and drug testing
An oral interview, and
Physical and psychological examinations.
2. Employees in this classification may be subject to call 24 hours a day and, therefore, may be required to provide the employing agency with a telephone number where the employee can be reached
3. Employees in this classification are subject to substance abuse testing in accordance with Code of Maryland Regulation 17.04.09 – Testing for Illegal Use of Drugs.
Class specifications are broad descriptions covering groups of positions used by various State Departments and agencies. Position descriptions maintained by the using department or agency specifically address the essential job functions of each position.
This is a Skilled Service classification in the State Personnel Management System. All positions in this classification are Skilled Service positions. Some positions in Skilled Service classifications may be designated Special Appointment in accordance with the State Personnel and Pensions Article, Section 6-405, Annotated Code of Maryland.
This classification is assigned to Bargaining Unit H, Public Safety and Security classes. As provided by State Personnel and Pensions Article, Section 3-102, special appointment, temporary, contractual, supervisory, managerial and confidential employees are excluded from collective bargaining. Additionally, certain executive branch agencies are exempt from collective bargaining and all positions in those agencies are excluded from collective bargaining.
Employees in this classification are eligible to receive overtime compensation. An employee who works more than the normal workweek is entitled to be compensated for that overtime as provided by State Personnel and Pensions Article, Section 8-305.
This classification is one level in a Non-Competitive Promotion (NCP) series. NCP promotions are promotions by which employees may advance in grade and class level from trainee to full performance levels in a classification series. In order to be non-competitively promoted to the next level in a NCP series an employee must: 1) perform the main purpose of the class as defined in the Nature of Work section of the class specification; 2) receive the type of supervision defined in the class specification, and 3) meet the minimum qualifications of the classification.