New job Senior Cook- State Hospital West in Idaho | 2021

Senior Cook- State Hospital West

Company : State of Idaho
Salary : Details not provided

Full Description


Idaho Department of Health and Welfare, is seeking applicants to fill our Senior Cook position for the new State Hospital West (SHW) located in Nampa. SHW is a 16-bed Adolescent Psychiatric Treatment Hospital nestled between Ridgecrest and Centennial golf courses on a picturesque piece of state property along the Nampa Interstate 84 corridor. This facility is projected to be open by April 2021.

We offer a competitive benefits package which includes excellent medical, dental and vision insurance; generous vacation (ability to accrue 2.4 weeks/year to start) and sick leave accrual beginning as soon as you start; ten paid holidays a year; participation in one of the Nation's best state retirement systems; multiple savings plans and optional 401K; life insurance; wellness programs; ongoing training opportunities; and more.
If you have previously applied for a Senior Cook position and wish to be considered for the current vacancy, you must re-apply under this announcement.

Applicants will be required to pass a background investigation after a conditional offer of employment.

Example of Duties

  • Plans, prepares, and supervises daily work for cooks and food-service workers and/or institutional clients
  • Coordinates assignments and instructs in food preparation, serving, and sanitation
  • Monitors progress and trains staff in job skills and work habits
  • Ensures proper use of standardized recipes
  • Inventories supplies and ensures adequate availability to meet daily needs
  • Prepares meals within guidelines of menu and dietary requirements and the standards of sanitation
  • Ensures cleanliness of cooking and serving areas; maintains sanitation by proper care, cleaning, and storage of equipment and utensils
  • Demonstrates proper use and maintenance of equipment to prevent accidents
  • Prepares baked goods and yeast breads, as needed

Other Duties May Include:
This position involves repeated arm and hand movements, bending, stooping, and standing throughout the shift. These positions involve working on wet surfaces, around steam and cooking heat, and lifting and carrying items weighing up to 50 pounds.

Minimum Qualifications

You must possess all the minimum qualifications listed below to pass the exam for this position. Click on the Questions tab associated with this announcement for the details regarding minimum qualification requirements. The Supplemental Questions on the application are the exam questions. Please make sure your resume supports your answers. Failure to do this may result in not passing the exam and disqualify you from being considered for this position.

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

Supplemental Information


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If you have questions, please contact us at:

TROUBLE APPLYING: 1-855-524-5627

(Monday through Friday, 6am - 5pm, Pacific Time)

(answered Monday through Friday during business hours MST)

Email is the quickest way to get an answer to your questions.


(208) 334-0681
(answered Monday through Friday during business hours MST)



Hiring is done without regard to race, color, religion, national origin, sex, age or disability. If you need special accommodations to satisfy testing requirements, please contact the Division of Human Resources at (208) 334-2263.

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

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