Cook I & Cook II

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Cook I-II

Job Definition

Cook I

This is entry-level work involving the preparation and cooking of food in a facility kitchen.

Cook II

This is mid-level work involving the preparation and cooking of food in a facility kitchen.

Job Description

Cook I

  • Prepares one or several parts of a major meal such as an entree, vegetable, salad, or dessert.
  • Assists in the preparation of meals by measuring ingredients, mixing, boiling, frying, monitoring cooking temperatures, etc.
  • Prepares breakfasts on an independent basis by cooking eggs and meat, and preparing cereals, coffee, and similar items.
  • Directs and assists lower-level employees, offenders, and/or other helpers in the preparation and serving of foods, and the cleaning of utensils and work areas.
  • Receives direction from higher-level cooks who provide specific instruction and review.
  • Performs other related work as assigned.

Cook II

  • Supervises the preparation of meals during a shift, or assists in the preparation of meals in a large facility kitchen.
  • Instructs and evaluates lower-level employees, offenders, and/or other helpers in the preparation of meals.
  • Prepares a major part of a meal in a large institutional kitchen on an independent basis; cooks vegetables and meats, carves meats, bakes pastries, and makes salads.
  • Prepares meals on a household or small group basis; develops menus which comply with the rules of nutrition in preparing well-balanced meals.
  • Maintains standards of safety and sanitation in the kitchen by supervising and participating in the cleaning of utensils, equipment, and work areas.
  • Requisitions and obtains supplies and menu items; ensures quality and quantity of food, supplies, and equipment.
  • Exercises independence in the completion of work; receives general direction from a higher-level Cook, Food Service Manager, or other designated administrative supervisor.
  • Performs other related work as assigned.

Knowledge, Skills and Abilities

Cook I

  • Introductory knowledge of materials, methods, and equipment used in preparing food on a large scale, and the use and care of utensils and equipment.
  • Introductory knowledge of food values and nutrition.
  • Introductory knowledge of food safety and sanitation regulations.
  • Ability to cook large quantities.
  • Ability to read and follow recipes.
  • Ability to comprehend and follow instructions.
  • Ability to maintain standards of safety and sanitation.
  • Ability to work with and supervise employees, offenders, and/or other helpers in the preparation of food.
  • Ability to establish and maintain effective working relationships with employees, offenders, and others.
  • Ability to communicate effectively.
  • Ability to work long hours while standing and under conditions of high temperature.

Cook II

  • Intermediate knowledge of materials, methods, and equipment used in preparing food on a large scale, and the use and care of utensils and equipment.
  • Intermediate knowledge of food values and nutrition.
  • Intermediate knowledge of food safety and sanitation regulations.
  • Ability to plan menus not requiring the application of professional dietetic principles.
  • Ability to read and follow recipes.
  • Ability to cook large quantities and/or plan and prepare meals on a household scale.
  • Ability to supervise and instruct employees, offenders, and/or other helpers in the preparation of food.
  • Ability to maintain standards of safety and sanitation.
  • Ability to establish and maintain effective working relationships with employees, offenders, and others.
  • Ability to communicate effectively.
  • Ability to work long hours while standing and under conditions of high temperature.

Paid training is provided.

Qualifications

 

Cook I

  • One or more years of experience as a Food Service Helper with the Missouri Uniform Classification and Pay System.
    OR
  • Six or more months of commercial, industrial, or institutional cooking experience.
    (15 earned credit hours from an accredited college or university in food preparation, Dietetics, Nutrition, Foods and Nutrition, Food Service Management, or a closely related area may substitute for the required experience.) 

Cook II

  • One or more years of experience as a Cook I with the Missouri Uniform Classification and Pay System.
    OR
  • Two or more years of commercial, industrial, or institutional cooking experience.
    (Earned credit hours from an accredited college or university which included 15 earned credit hours in food preparation, Dietetics, Nutrition, Foods and Nutrition, Food Service Management, or a closely related area may substitute on a year-for-year basis for the required experience at a rate of 30 earned credit hours for one year.)

Job Type

Full time

Shifts

  • Day
  • Evening
  • Night

Benefits

  • Pre-service and in-service training
  • Paid holidays
  • 10 hours annual leave per month
  • 10 hours sick leave per month
  • Health insurance (medical, vision, dental for employees and family)
  • Paid life insurance
  • Long-term disability insurance
  • Missouri State Employee Retirement System
  • Deferred compensation plan
  • Cafeteria plan
  • Uniforms provided when required
  • Access to credit union
  • Direct deposit of paycheck
  • Employee health, wellness and safety initiatives
  • MOST 529 College Savings Program

View state employee benefits information »

Applying

To be considered, every applicant must complete a Department of Corrections application. Include copies of transcripts if applicable. If you are a veteran, please include a copy of your DD 214 or NGB 22.

Download a Department of Corrections application.

931-1419.pdf

You may also download a printable paper version of the application.

Application for Employment paper version

 

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