Job Posting:
Department of Transportation
Job Description and Duties
Working under the supervision of a Supervising Cook, the incumbent prepares, plans, and dispenses food and all duties related to working in a kitchen with dormitory facilities as stated below. Prepares, cooks and dispenses balanced menus from the basic food groups for large groups of employees, while providing hospitable living and dining environment. Plan menus, requisition supplies; receive, inspect, store and inventory supplies; maintains such records for inventories. Cleans kitchen, washes dishes and maintains all areas of kitchen (and dormitory as needed) in a clean and sanitary condition. Employee will receive supervision from a Supervising Cook I in charge of the assigned facility and a Caltrans Area Superintendent. Will receive some training from other members of the crew. No direct supervision. Employee may at any time be placed in charge of a crew as acting Leadworker for other workers, such as other Cook II’s, Cook I’s or Janitor class.
As a Cook Specialist II, the incumbent is expected to become proficient in the following competencies as described below in order to successfully perform the essential functions of the job, while adhering to and promoting the Department's Mission, Vision, Values, Strategic Imperatives and Goals. Effective development of the identified Core Competencies fosters the advancement of the following Leadership Competencies: Change Commitment, Risk Appetite, Self-Development/Growth, Conflict Management, Relationship Building, Organizational Awareness, Communication, Strategic Perspective, and Results Driven.
Eligibility for hire may be determined by your score on the Cook Specialist II / Cook Specialist I exam. For those who do not have current eligibility (e.g., transfer, permissive reinstatement, or voluntary demotions) and/or who will be new to state civil services employment, you must be on the state examination list to be eligible for these positions. To apply for the exam, please click here and search by typing in the classification title.
You will find additional information about the job in the Duty Statement.
Working Conditions
Working in a fast pace environment, nights, weekends, and holidays. Will work in dormitory facilities.
Minimum Requirements
You will find the Minimum Requirements in the Class Specification.
Application Instructions
Completed applications and all required documents must be received or postmarked by the Final Filing Date in order to be considered. Dates printed on Mobile Bar Codes, such as the Quick Response (QR) Codes available at the USPS, are not considered Postmark dates for the purpose of determining timely filing of an application.
Who May Apply: Individuals who are currently in the classification, eligible for lateral transfer, eligible for reinstatement, have list or LEAP eligibility, are in the process of obtaining list eligibility, or have SROA and/or Surplus eligibility (please attach your letter, if available). SROA and Surplus candidates are given priority; therefore, individuals with other eligibility may be considered in the event no SROA or Surplus candidates apply. Individuals who are eligible for a Training and Development assignment may also be considered for this position(s). Applications will be screened and only the most qualified applicants will be selected to move forward in the selection process.
How To Apply: Complete Application Packages (including your Examination/Employment Application (STD 678) and applicable or required documents) must be submitted to apply for this Job Posting. Application Packages may be submitted electronically through your CalCareer Account at www.CalCareers.ca.gov.
Desirable Qualifications
Knowledge of principles, procedures, and equipment used in the storage, care, preparation, cooking, and dispensing of food in large quantities; kitchen sanitation and safety measures used in the operation, cleaning and care of utensils, equipment, and work areas; food handling sanitation; food values as well as nutritional and economical substitutions within food groups; principles of effective supervision and instruction and working with assistants and helpers; food accounting and keeping records and preparing reports. Ability to prepare and cook all food groups and use appropriate equipment; judge food quality; plan work schedule and prepare and follow menus, recipes and formulas; determine food quantities necessary for groups of varying size, instruct and work with assistants; keep records and prepare reports; analyze situations accurately and adopt an effective course of action. Ability to work effectively alone or with others.
Contact Information
The Human Resources Contact is available to answer questions regarding the application process. The Hiring Unit Contact is available to answer questions regarding the position.
Human Resources Contact: Zoe Frey
(916) 654-4385
Zoe.Frey@dot.ca.gov
Hiring Unit Contact: Emily Brown
(530) 682-5682
emily.brown@dot.ca.gov
