State Hospital South (SHS) is looking for a full-time Cook, Senior to coordinate meal services by preparing meals, portioning, and serving food for 100 people. This role is essential in ensuring our patients receive nutritious meals in a safe and welcoming environment.

The hospital provides psychiatric inpatient treatment and skilled nursing care for the state’s adult citizens with serious and persistent mental illnesses. SHS works in partnership with families and communities to enable clients to return to community living.

The ideal candidate will coordinate meal services, follow food safety and sanitation regulations, and maintain nutrition services records.

Any applicant offered employment in this position will be required to complete a criminal history background investigation. Employment is dependent upon satisfactory results of the investigation.

Example Of Duties:

• Coordination/work direction: Plans and prepares daily work for cooks and food-service workers, coordinates assignments, instructs in food preparation, serving, and sanitation, monitors progress, trains staff, and provides input for performance evaluations.
• Food preparation: Prepares meals within guidelines of menu and dietary requirements, cleans and prepares fresh fruit and vegetables, and cooks various food items.
• Service and sanitation: Carves and slices portions of food, ensures cleanliness of cooking and serving areas, and maintains sanitation by proper care, cleaning, and storage of equipment and utensils.

Minimum Qualifications: You must possess all the minimum qualifications below to pass the exam for this position. Please ensure your resume or work history supports your meeting the minimum qualifications. It is recommended to attach a cover letter to your application.

• Good knowledge of methods and materials used to prepare foods for large-scale institutional use, typically gained by approximately two years' experience in a large-scale cooking environment.
• Good knowledge of use and care of cooking utensils and equipment, sanitation and safety practices, typically gained by two years of cooking experience.
• Experience training others in food preparation and serving.
• Experience performing large-scale quantity cooking, typically gained by a minimum of two years' experience.
• Some knowledge of food values and basic nutrition for preparing special diets.
• Some knowledge of supervisory practices.

Preferred Experience: Working knowledge of sanitation procedures and ability to follow food safety regulations, typically gained by 6 months of experience and/or Idaho Food Handler's certification.

Learn About a Career With DHW: Please note that application assistance is not available after business hours or on weekends and holidays.

If You Have Questions: Email is the quickest way to get an answer to your questions.

EEO/ADA/Veteran: The State of Idaho is committed to providing equal employment opportunities and prohibits discrimination against qualified individuals.

Preference may be given to veterans who qualify under state and federal laws and regulations.

• Best retirement available in the nation (PERSI) - offers a lifetime benefit.
• 11 paid holidays.
• Generous vacation and sick leave accrual beginning as soon as you start.
• Paid parental leave.
• Medical, dental, vision insurance with incredible rates for full-time employees.
• PERSI Choice 401(k).
• Deferred compensation plan.
• Life insurance.
• Short and long-term disability insurance.
• Student Loan Forgiveness.
• Wellness programs.
• Employee Assistance Program (EAP).
• Flexible Spending Accounts (FSA).
• Wide variety of training opportunities.
• Some positions offer flexible hours and/or telecommuting.

• Good knowledge of methods and materials used to prepare foods for large-scale institutional use.
• Experience following recipes and menus and calculating volume measurements used in cooking.
• Good knowledge of use and care of cooking utensils and equipment.
• Sanitation and safety practices used in food handling and preparation.
• Experience training others in food preparation and serving.
• Experience performing large-scale quantity cooking.
• Some knowledge of food values and basic nutrition in the preparation of special diets.
• Some knowledge of supervisory practices.