Dining Services III - CMHHIP

• Prepares food by utilizing a variety of cooking methods.
• Follow standardized recipes diets cooking instructions production sheets tallies and load slips to prepare meals snacks and baked goods.
• In the preparation of recipes visually inspect for correct consistency color and texture.
• During cooking monitors and documents food temperatures following Hazard Analysis and Critical Control Point (HACCP) guidelines.
• Operates and cleans commercial food equipment following manufacturers guidelines and instructions for safe operation.
• Counts and portions of food items based on census per location

• Prepares and re-therms food and beverage products.
• Takes QA sample bags and stores for 72 hours until testing is completed.
• Cooks meals by using various cooking methods and equipment (i.e. combi-oven griddle conveyor toasters etc.).
• Prepares meals in accordance to load slips and ensures food safety and sanitation guidelines are followed.
• Assembles and portions food items snacks sack meals beverages and baked goods.
• Prepares sack lunches for clients as needed.
• The position also serves meals/snacks to CMHHIP patients in accordance with the meal report.
• The position is responsible for completing an inventory of supplies in their designated production area and orders supplies from North Kitchen as needed by using bread and milk order form.
• Receives supplies and stores them in the appropriate location based on the item being delivered (i.e. cold item dry storage chemicals etc.) following First In First Out (FIFO) guidelines.
• Assists in the arrangement of a dining area/food service equipment;
• Assists in the production transporting and serving of food as necessary.

• Scours and/or cleans counters cabinets tables kitchen equipment and fixtures in a food service unit.
• Washes dishes utensils pots and pans by using a dishwasher or 3-compartment sink.
• Cleans garbage cans and disposes of garbage.
• Pushes food carts to designated locations. Transports dishes utensils equipment and supplies to and from proper storage areas; sets up tables counters and trays for service; clears tables and transports soiled dishes to the kitchen.
• Sweeps and dusts food service unit; washes mops and scrubs floors and washes walls (as assigned) in kitchen and serving areas.
• Responsible for maintaining supplies of detergents and other cleaning agents in designated areas.

• Follows policies and procedures regarding utensils counts key monitoring food auditing operation and minor servicing of equipment.
• Applies proper sanitation techniques when cleaning production areas and equipment.
• Records dish machine wash and rinse temperatures.
• Documents knife counts refrigeration temperatures and food temperatures on designated log sheets.
• Ensures all refrigerators and other log sheets are updated daily.
• Ensures IOJ and incident reports are completed in a timely manner.
• Follows food safety guidelines following federal state and department standards.
• Monitors and documents food temperatures following HACCP guidelines. Maintains equipment and supplies needed in service area; reports equipment failures to the designated supervisor and Division of Facilities Management.

• Maintains active computer access to complete Cornerstone trainings.
• Attends yearly competency fair and completes mandatory hospital and departmental training.
• Completes timecards by payroll deadlines.
• Checks email correspondence at least one time per week. Log-in to TeamWorks to obtain the assigned schedule.

• Other duties may be assigned or may be asked to work on other units to ensure coverage.

• Previous experience working in a commercial or institutional setting utilizing raw ingredients following prescribed large-scale recipes to create meals or baked goods from scratch.
• Previous experience working as a cook in a high volume batch production kitchen following prescribed large-scale recipes monitoring production schedules and maintaining inventory and supply orders.
• Experience in Corrections or high-security kitchen.
• Food Safety Certification
• Excellent customer service skills
• Basic computer skills

• Must be at least 21 years of age.
• A pre-employment criminal background check will be conducted as part of the selection process as this position is deemed to have direct contact with vulnerable persons. Felony convictions conviction of crimes of moral turpitude or convictions of misdemeanors related to job duties may disqualify you from being considered for this position. Should your background check reveal any charges or convictions it is your responsibility to provide the CDHS Background Unit with an official disposition of any charges.
• Exposure to cleaning chemicals and commercial equipment.
• May be required to work weekends evenings and holidays.
• Former State employees who were disciplinarily terminated or resigned in lieu of termination must disclose the information on the application and provide an explanation why the prior termination or resignation should not disqualify the applicant from the current position. Absent extraordinary circumstances prior disciplinary termination or resignation in lieu of termination will disqualify the applicant from future State employment with CDHS.
  

• Food service operations and the preparation and production of food
• Cleaning and sanitizing practices as they relate to food service operations
• Knowledge of safe food handling and storage practices and regulations
• Knowledge of weights measures (e.g. food scales measuring cups and spoons) and food measurement techniques.
• Knowledge of the techniques used in mixing food (e.g. gelatin pancake batter salad dressing scrambled eggs etc.).
• Knowledge of cooking methods (e.g. frying deep-fat frying boiling steaming and baking).
• Knowledge of food safety related to handling and storing cooked foods serving and storing temperatures and reading food thermometers.

Appeal Rights:

If you receive notice that you have been eliminated from consideration for this position you may file an appeal with the State Personnel Board or request a review by the State Personnel Director.

An appeal or review must be submitted on the official appeal form signed by you or your representative. This form must be delivered to the State Personnel Board by email () postmarked in US Mail or hand delivered (1525 Sherman Street 4th Floor Denver CO 80203) or faxed (303.866.5038) within ten (10) calendar days from your receipt of notice or acknowledgement of the departments action.

For additional recruiting questions please contact

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