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Job Summary
This position is located in the Department of Youth Rehabilitation Services (DYRS). The incumbent serves as an intermediate cook in any of the various finishing kitchens responsible for preparing fresh daily items and tempering frozen and chilled items and re-thermalizing for daily services. Main menu items and entrees are prepared from standardized recipes using semi-complex cooking task involved in the preparation of food for regular and special modified diet.
The mission of DYRS is to improve public safety and give court involved youth the opportunity to become more productive citizens by building on the strengths of youths and their families in the least restrictive, most homelike environment consistent with public safety.
Duties And Responsibilities
The Cook will be responsible for performing routine and semi-complex tasks involved in the preparation of food for regular and modified diets to include meats, poultry, seafood, vegetables, sauces, and gravies. The incumbent will also prepare meals involving many steps and staggered combining of ingredient quantity food production where several items are cooked simultaneously and require varied cooking methods, and timing requirements. Additionally, the Cook will be responsible for examining all foods for quality and freshness before preparation, as well as, preparing, cooking, seasoning, and, portioning of food for meals using standardized recipes.
The Cook will be responsible for regulating cooking procedures so that numerous completed food items are ready at the appropriate temperature and time. The Cook will use standard and therapeutic recipes, cooking procedures, methods, and formulas to properly prepare modified diets such as diabetic, sodium and calorie restricted, low cholesterol, fiber restricted, and liquid. The cook must place correct types and quantities of food into containers for distribution to cafeterias and dining rooms, as well as, checks food carts to see that required kinds and amounts of food for various distribution points are included.
Qualifications And Education
Specialized experience is experience which is directly related to the position which has equipped the individual with the knowledge, skills, and abilities to successfully perform the duties of the position. To be creditable, the incumbent must possess at least one (1) year of specialized experience equivalent to the next lower grade level in the normal line of progression.
Licenses and Certifications
None
Working Conditions / Environment
The incumbent will work in kitchen areas where it is uncomfortably hot and noisy. Exposed to steam fumes, odors from cooking. Subject to cuts, bruises and muscular strain from necessary exposure to sharp knives, meat cleavers, steam pressures, appliances, gas and electrical appliances and equipment; wet slippery floors; boiling water or grease and falling objects. Exposed to extreme temperatures, i.e., hot kitchen walk-on freezers, etc..
Other Significant Facts
This is a 13 month term assignment.
Tour of Duty: Incumbent is subject to flexible work schedule and 24 hour on-call emergency.
Pay Plan, Series and Grade: RW-7404-07
Promotion Potential: No Known Promotion Potential
Collective Bargaining Unit: This position is a part of the American Federation of State, County and Municipal Employees union (AFSCME)
Position Designation: The incumbent in this position will be subject to enhanced suitability screening pursuant to Chapter 4 of DC Personnel regulations, Suitability. This position has been designated as a safety-sensitive position.
Essential Designation: This position is designated as Essential pursuant to Chapter 12 of the D.C. Personnel Regulations, Hours of Work, Legal Holidays, and Leave.
EEO Statement: The District of Columbia Government is an Equal Opportunity Employer. All qualified candidates will receive consideration without regard to race, color, religion, national origin, sex, age, marital status, personal appearance, sexual orientation, family responsibilities, matriculation, physical handicap, or political affiliation
This position is located in the Department of Youth Rehabilitation Services (DYRS). The incumbent serves as an intermediate cook in any of the various finishing kitchens responsible for preparing fresh daily items and tempering frozen and chilled items and re-thermalizing for daily services. Main menu items and entrees are prepared from standardized recipes using semi-complex cooking task involved in the preparation of food for regular and special modified diet.
The mission of DYRS is to improve public safety and give court involved youth the opportunity to become more productive citizens by building on the strengths of youths and their families in the least restrictive, most homelike environment consistent with public safety.
Duties And Responsibilities
The Cook will be responsible for performing routine and semi-complex tasks involved in the preparation of food for regular and modified diets to include meats, poultry, seafood, vegetables, sauces, and gravies. The incumbent will also prepare meals involving many steps and staggered combining of ingredient quantity food production where several items are cooked simultaneously and require varied cooking methods, and timing requirements. Additionally, the Cook will be responsible for examining all foods for quality and freshness before preparation, as well as, preparing, cooking, seasoning, and, portioning of food for meals using standardized recipes.
The Cook will be responsible for regulating cooking procedures so that numerous completed food items are ready at the appropriate temperature and time. The Cook will use standard and therapeutic recipes, cooking procedures, methods, and formulas to properly prepare modified diets such as diabetic, sodium and calorie restricted, low cholesterol, fiber restricted, and liquid. The cook must place correct types and quantities of food into containers for distribution to cafeterias and dining rooms, as well as, checks food carts to see that required kinds and amounts of food for various distribution points are included.
Qualifications And Education
Specialized experience is experience which is directly related to the position which has equipped the individual with the knowledge, skills, and abilities to successfully perform the duties of the position. To be creditable, the incumbent must possess at least one (1) year of specialized experience equivalent to the next lower grade level in the normal line of progression.
Licenses and Certifications
None
Working Conditions / Environment
The incumbent will work in kitchen areas where it is uncomfortably hot and noisy. Exposed to steam fumes, odors from cooking. Subject to cuts, bruises and muscular strain from necessary exposure to sharp knives, meat cleavers, steam pressures, appliances, gas and electrical appliances and equipment; wet slippery floors; boiling water or grease and falling objects. Exposed to extreme temperatures, i.e., hot kitchen walk-on freezers, etc..
Other Significant Facts
This is a 13 month term assignment.
Tour of Duty: Incumbent is subject to flexible work schedule and 24 hour on-call emergency.
Pay Plan, Series and Grade: RW-7404-07
Promotion Potential: No Known Promotion Potential
Collective Bargaining Unit: This position is a part of the American Federation of State, County and Municipal Employees union (AFSCME)
Position Designation: The incumbent in this position will be subject to enhanced suitability screening pursuant to Chapter 4 of DC Personnel regulations, Suitability. This position has been designated as a safety-sensitive position.
Essential Designation: This position is designated as Essential pursuant to Chapter 12 of the D.C. Personnel Regulations, Hours of Work, Legal Holidays, and Leave.
EEO Statement: The District of Columbia Government is an Equal Opportunity Employer. All qualified candidates will receive consideration without regard to race, color, religion, national origin, sex, age, marital status, personal appearance, sexual orientation, family responsibilities, matriculation, physical handicap, or political affiliation
