Assistant Cook (37.5 Hour)

• Please visit our 'Applicant Tips on How to Apply' page or view our tutorial. 
• The minimum experience and training requirements must be met by the close date on the job opening, unless otherwise specified.
• Although applicants will receive correspondence via email, as a backup they are also encouraged to sign on to their Personal Status Board on a daily basis to monitor their status, view all emailed notices and complete tasks required in the recruitment process.  
• In order to comply with Public Act 21-69, the State of Connecticut is no longer asking for resumes during the initial application process.   
• This posting may require completion of additional referral questions (RQs). You can access these RQs via an email that will be sent to you after the posting's closing date or by visiting your JobAps Personal Status Board (Certification Questionnaires section). Your responses to these RQs must be submitted by the question's expiration date. Please regularly check your email and JobAps Personal Status Board for notifications. Please check your SPAM and/or Junk folders on a daily basis in the event an email provider places auto-notification emails in a user's spam.  
• Note:  At any point during the recruitment process, applicants may be required to submit additional documentation which support their qualification(s) for this position.  These documents may include:  a cover letter, resume, transcripts, diplomas, performance reviews, attendance records, supervisory references, licensure, etc., at the discretion of the hiring agency.  Applicants must meet the minimum qualifications as indicated to apply for this position.  
• Should you have questions pertaining to this recruitment, please contact Liz Pinette at elizabeth.pinette@ct.gov. 
• This position will be filled in accordance with contractual language, reemployment, SEBAC, transfer, promotion and merit employment rules. 
• The immediate vacancy is listed above, however, applications to this recruitment may be used for future vacancies in this job class. 
• All application materials must be received by the recruiting agency by the time specified on the job opening for the position for which you are applying. Late applications may not be submitted and will not be considered. Exceptions are rare and limited to documented events that incapacitate a candidate during the entire duration of the job posting time period.  It is the candidate’s obligation and responsibility to request an exception and provide a legally recognized justification to accommodate such exception.  Requests should be made to DAS.SHRM@ct.gov. 
• For current state employees, salary calculations are not necessarily comparable from one of the three branches of state government (i.e., Executive, Legislative, Judicial) to the other. 
• Read through this helpful link to prepare for your interview. 

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

• 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; 
• Assists with the receiving and storage of food;
• 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; 
• May assist in the preparation of production records; 
• Performs related duties as required.

• Knowledge of
  • simple food preparation; 
  • liquid and dry weights and measures; 
• Skills
  • interpersonal skills; 
  • oral and written communication skills; 
• Ability to follow instructions and learn routines; 
• Mathematical ability.

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

• Experience in preparation and serving of complete daily meals in a large scale (500 meals per day) institutional or commercial setting, such as school or corporate cafeteria.
• Experience using institutional food service equipment.
• Experience following basic food safety and sanitation guidelines and procedures.
• Experience using basic computer software systems including Microsoft Word, Excel, Adobe and email.
• Experience using institutional food service equipment.
• Experience using computerized point-of-sale cashiering systems.
• Experience with bulk and individual plate cooking techniques.
• Possession or ability to acquire a ServSafe certification or other comparable certification.

• 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.
• Incumbents must be free from communicable diseases.
• 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.

As defined by Sec. 5-196 of the Connecticut General Statutes, a job class is a position or group of positions that share general characteristics and are categorized under a single title for administrative purposes. As such, a job class is not meant to be all-inclusive of every task and/or responsibility.