Cook Apprentice – Trainer -Temporary Solutions
Salary
$12.53 – $25.00 Hourly
Location
Wake County, NC
Job Type
Temporary Full-Time
Job Number
25723
Department
Office of State Human Resources
Division
Temporary Solutions
Opening Date
03/18/2025
Closing Date
3/27/2025 5:00 PM Eastern
Job Class Title
Cook Apprentice – Trainer
Position Number
25723
Section
DPS
Salary Grade
TS
DESCRIPTION
BENEFITS
Description of Work
This is a temporary position and there are no leave or retirement benefits offered with this position. Temporary employees who work an annual average of 30 or more hours per week may be eligible for health insurance coverage under the High Deductible Health Plan (HDHP). For more information on Health Benefits offered visit www.shpnc.org.
Visit www.nctemporarysolutions.com for employment information.
Note: Permanent and time-limited NC State Government employees must separate from their permanent or time-limited position in order to work in a temporary position. All temporaries are limited to one NC State Government temporary assignment at a time.
Individuals hired into a temporary State job must be fully qualified for the job. OSHR supports the Governor’s Job Ready initiative and seeks to expand a temporary’s skill set to enhance their qualifications for State government and private sector jobs. Exposure to an agency’s culture, process, procedures, and potential learning opportunities can provide valuable experience to those who may seek permanent employment with the state. This temporary position is located in Raleigh, NC – Wake County.
Job Order Hourly Rate of Pay: $25.00 (Based on education and/or years of relevant work experience reflected on the application).
This temporary position will be assigned to the Department of Public Safety. This position is located at 3010 Hammond Business Pl., Raleigh, NC 27603.
The incumbent will be responsible for a group of two Cooks for the apprentice program that will last for 1 year. He/she will be
responsible for instructing 144 classroom hours pertaining to school nutrition, food safety, and JJ polices and procedures. Once completed trainer
will assign, direct and supervise cooks, ensuring adherence to established policies, procedures and standards; assists and advises subordinate, as
necessary, resolving problems as non-routine situations arise; monitors job performance and provides fair, timely feedback regarding
performance strengths and weaknesses.
Knowledge, Skills and Abilities / Competencies
NOTE: Qualified applicants must meet and CLEARLY reflect on their application training and experience and all knowledge, skills, abilities, and any experience or competencies specified in the posting and/or supplemental question(s) to be considered. NOTE: “See Resume” is not acceptable to show work history.
Must have Servsafe certification (Instructor/proctor preferred);
Considerable knowledge of the principles and practices of food service administration, team building and customer service;
Considerable knowledge of the principles of supervision, organization and administration;
Considerable knowledge of the methods, tools, techniques and practices of sanitation, food preparation and food storage, & HACCP;
General knowledge of the principles of bookkeeping and filing school nutrition information; General knowledge of current literature, trends and developments in the field of food service administration;
Knowledge of USDA meal pattern and dietary guidelines and rules and regulations regarding federal meal programs.Knowledge of federal, state and school system regulations and requirements regarding bookkeeping and accounting of funds collected in school nutrition.
Knowledge of the maintenance needs of large kitchen equipment.Knowledge of the use of a computer to process, record and transmit data.Skilled in motivating staff to follow school, local, state and federal rules, regulations, policies and procedures and in ensuring that staff members meet expectations.
Skilled in leading staff to provide quality meals and friendly service.Generally skilled in conflict management and able to confront subordinates who do not follow policies and procedures in a timely manner to avoid larger conflicts requiring intervention later.Skilled in allocating and organizing physical and human resources needed to effectively prepare and serve nutritious meals in a pleasant eating environment.
Ability to communicate effectively both orally and in writing.Ability to exercise tact, courtesy and firmness in frequent contact with co-workers, vendors, customers and subordinates. Ability to establish and maintain effective working relationships as necessitated by work assignments
Minimum Education and Experience Requirements
Some state job postings say you can qualify by an “equivalent combination of education and experience.” If that language appears below, then you may qualify through EITHER years of education OR years of directly related experience, OR a combination of both. See oshr.nc.gov/experience-guide for details.
Education and/or experience in food preparation that is directly related to the job and consistent with accepted practices of the trade equivalent to one year of experience in a commercial and/or institutional setting.
Supplemental and Contact Information