AC Cook | CRCC - Full Time | Permanent. Location: Coyote Ridge Corrections Center | Connell, WA - Salary Range: $5,213 - $7,013 Monthly. This position is represented by the Teamsters 117 bargaining unit. The candidate of choice must be able to work in a Prison environment as you will be required to work in the facility daily. The Washington State Department of Corrections Coyote Ridge Corrections Center is seeking dedicated cooks to join their team as an AC Cook! The goal of this position is to improve public safety by providing oversight for the vocational training, direction, and supervision of an incarcerated individual work crew. The candidate of choice will provide incarcerated individuals needed vocational and job skills training to become better prepared and equipped to find meaningful and productive employment upon their transition back into the community. Under the supervision of an AC Cook, incarcerated individuals attain job skills and training in the preparation, cooking, serving, and storage of food, receiving and unloading trucks, and receiving instruction in the appropriate use of equipment. This supports the vision of working together for safer communities by providing individuals with tools, resources and opportunities that will farther their knowledge, skills and abilities. A completed application packet will include:A cover letter regarding your interest in this position with our agency. A detailed resume. Three professional references Duties We are looking for teammates who share our vision of public service, committed to an equitable and inclusive culture that fosters and inspires excellence, while promoting innovation, engagement, and safety, leading to better outcomes for our incarcerated population, our agency, and our community. As an AC Cook, some of your duties will include: Participating in the preparation and service of all food on a shift which could include: Performing mathematical calculations, to figure out the right amount of food to serve. Ensure adherence to appropriate portion control so you don’t run out of food. Each item has a portion size. Checking food temperatures during and after preparation and make sure the food is held to temperature on the serving line. Following basic safety practices to preclude hazards and accidents such as slipping on wet floors or where food has been spilled, possible cuts from knives, and being burned from steam, hot foods, stove, hot grease, and water. Maintaining and tracking all tools controls from four cages within the kitchen. Supervise and instruct offenders in general cooking, baking, meat cutting, and food preparation and service which could look like: Supervising, training and instructing offenders in general food services practices including receipt of goods, storage of goods, preparation, cooking, and serving of food. Supervising and training offenders in preparing special diets (medical or religious) and preparing and setting up satellite trays or carts and serving lines. Serving meals including segregation trays, service of mainline, preparation and distribution of sack lunches, and lock down meals. Supervising, coaching, instructing training and providing constructive feedback to offenders in the safe handling, operation, care, use, and cleaning of kitchen equipment such as mixers, slicers, grills, steam kettles. In accordance with policy, training offenders in the preparation and serving of food, hygiene, Hazard Analysis and Critical Control Points (HACCP), use and care of equipment, and safety hazards (HAZMAT)Performing inventory and reporting tasks. Supervising and monitoring incarcerated individuals. Ensuring areas remain locked at all times Qualifications What we need (required qualifications):High School diploma or equivalent. AND - Successful completion of a culinary arts program at an accredited community college or vocation technical school. OR - High School diploma or equivalent. AND - Two years of experience as a cook in a food service establishment. In addition to the above education and experience, the required knowledge, skills and/or abilities are required:Ability to:Cook a variety of foods. Follow written and oral instructions. Write clearly, factually, and concisely. Read, understand, estimate quantities and follow recipes with minimal waste. Effectively communicate verbally. Schedule and organize daily work. Operate and demonstrate the safe handling and operation of kitchen equipment, e.g., mixers, ovens, choppers, slicers, grills, steam kettles. Maintain security, order, and discipline of offenders supervised. Role model appropriate behavior to offenders. Supervise, coach, train, and provide constructive feedback to offenders in general kitchen operational practices. Knowledge of:A variety of foods. Alternate food preparation methods i.e., cook/chill and cook/freeze. Basic arithmetic, e.g., adding, subtracting, multiplying, and dividing. Food service practices, food preparation, and production methods and procedures. Food service record keeping. HACCP protocols, practices, and tools for food service. Understanding of:Weights and measures and differentiate between applications. Re-thermalization of food process/procedures. Observation - Observes and strategizes personal action based on environmental conditions and human behavior. Technology - Learns and utilizes computer-based applications in the performance of job duties. Stress Tolerance - Remains calm and rational while handling difficult situations to include, but not limited to, volatile, threatening or other crisis/emergency situations. Appropriately intervenes in response to threats. Professional Standards - Knows and applies relevant law, policy, procedure, and practice. Adheres to established productivity standards and timelines. Identifies own training needs and proactively seeks training opportunities. Adaptability - Incorporates new information into an existing framework of understanding. Accepts change and supports the Agency through changes in law, policy, and procedure. What will make your application stand out (preferred qualifications): Successful completion of classes relating to food safety and food service sanitation. Ability to problem solve on short notice