Department

Department of Children, Youth, and Families

Division

Food Service

Salary

$47,350.00 - $51,514.00

Job Profile

JC-02141300-2 - Senior Cook (C94 L314 DCYF JUVENILE CORRECTIONAL SERVICES)

Scheduled Work Days & Work Hours

This position is a standard work week, Sunday, Monday, and Tuesday 6:00am - 6:00pm; 1 hr. overtime each day.

Wednesday - 6:00am - 1:30pm; 1/2 hr. overtime.

Days off Thursday, Friday and Saturday.

Opening Date

January 23, 2026

Closing Date

February 1, 2026

Job Requisition Number

JR100542 SENIOR COOK (Open)

Pay Grade

C00315 A

Classification

Senior Cook

Class Definition

GENERAL STATEMENT OF DUTIES: On an assigned shift, to be responsible for planning, supervising, preparing and cooking of all foods and the preparation and making of beverages in a kitchen providing meals daily to at least 100 but less than 500 persons; or to act as a supervisory assistant to a cook of superior rank in a large kitchen; to assist a cook of higher rank in the manufacturing, assembling and packaging of food and to instruct and direct subordinate personnel in the Central Food Processing Plant; to participate in the preparation and cooking of foods; and to do related work as required.

SUPERVISION RECEIVED: Works under the administrative supervision of a superior when serving as cook in charge of a kitchen; or works under the general supervision of a cook of higher rank when working in a larger kitchen.

SUPERVISION EXERCISED: Plans, supervises and reviews the work of subordinates engaged in the preparation and cooking of food and in kitchen maintenance activities.

ILLUSTRATIVE EXAMPLES OF WORK PERFORMED:

• On an assigned shift, to be responsible for planning, supervising, preparing and cooking of all food and the preparation of beverages in a kitchen providing meals daily to at least 100 but less than 500 persons; to assist a cook of higher rank in the manufacturing, assembling and packaging of food and to instruct and direct subordinate personnel in the Central Food Processing Plant; to participate in the preparation and cooking of food.
• To estimate food needs in advance and to requisition kinds and amount of food necessary to comply with menu requirements.
• To supervise the receipt, storage, care and distribution of food supplies.
• To be responsible for the preparation of meals, adhering to approved standardized recipes and a predetermined time schedule.
• To instruct and train subordinates in the proper preparation and cooking of foods.
• To inspect kitchens, cafeterias, refrigerators, storage rooms and kitchen equipment for cleanliness and freedom from pests and rodents.
• To consult with and work with a superior in the development and maintenance of an adequate dietary program.
• To act as a supervisory assistant to a cook of superior rank in a large kitchen and to prepare and cook foods as directed.
• To do related work as required.

REQUIRED QUALIFICATIONS FOR APPOINTMENT:

KNOWLEDGES, SKILLS AND CAPACITIES: A thorough knowledge of food and beverage preparation; a working knowledge of kitchen management; skill in the various branches of cookery involving the preparation of meats, fish, vegetables, soups, salads, beverages and desserts in large quantities; the ability to plan, lay out and supervise the work of others engaged in preparing and cooking food for serving daily at least 100 but less than 500 persons; the ability to assist in the operation, or as required, to operate a food production department in the Central Food Processing Plant; and related capacities and abilities.

EDUCATION AND EXPERIENCE:

Education: Such as may have been gained through: completion of eight school grades; and

Experience: Such as may have been gained through: employment as a cook engaged in the preparation of foods of all kinds in large quantities in a hospital, hotel or large restaurant.

Or, any combination of education and experience that shall be substantially equivalent to the above education and experience.

SPECIAL REQUIREMENT: At the time of appointment must be physically qualified to perform assigned duties as evidenced by a physician's certificate.

Supplemental Information

Supplemental Duties:

To provide for the supervision of youth assigned to specific duties within the kitchen as it relates to the rehabilitative process. To conduct and assist in searches of youth when directed.



Supplemental Requirements:

Must be able to complete training in the following areas: Supervision of adjudicated youth, facility security procedures, facility Emergency response codes, proper portable radio utilization, PREA standards and compliance, Search procedures, First aid and CPR/AED certification, Fire safety and the safe crisis management/ Physical restraint training program. All of which will be provided by the Division’s training academy unit, at the time that a JPW academy class is in session.

Benefits

For information regarding the benefits available to State of Rhode Island employees, please visit the Office of Employee Benefits' website at http://www.employeebenefits.ri.gov/.
 

Also, be advised that a new provision in RI General Law 35-6-1 was enacted requiring direct deposit for all employees. Specific to new hires, the law requires that all employees hired after September 30, 2014 participate in direct deposit. Accordingly, any employee hired after this date will be required to participate in the direct deposit system. At the time the employee is hired, the employee shall identify a financial institution that will serve as a personal depository agency for the employee.