State of Massachusetts Cook II - Southeast (Brewster) in Brewster, Massachusetts

The Cook II’s primary duties include, but are not limited to the following:

The Cook II position is responsible for the preparation of a variety of large -scale meals for residents and staff of a juvenile secure facility. To include snacks, cooking of entrees, sandwiches, desserts, salads, soups and various sauces. As well as, serving the residents and staff. Observe residents behavior in order to maintain the safety and security of the facility (i.e. ensuring utensils, knives, forks, spoons are counted and secured as well as other kitchen equipment). Supervise residents in the kitchen when conducting vocational trainings.

The Cook II position, under the supervision of Supervisor of Cafeteria, prepares and cooks food such as meat, fish, poultry, puddings, sauces, soups, etc. according to menu and number of persons to be served: determine type and amount of ingredients which may be substituted in recipes; evaluate food for quality, quantity, appearance, temperature and taste; and perform related work as required. The Cook II position will also be responsible for:

  1. Ordering of all food for the facility and maintaining an accurate inventory.

  2. Supervision of entry level cooks.

  3. Maintaining the safety and security of juveniles/residents in DYS custody as well as the safety and security of the building.

  4. Assists in maintaining an accurate inventory; ordering of food for the facility as necessary.

  5. Provide on-the-job training for new employees in order to teach cooking skills and ensure compliance with safety, sanitary and food preparations.

  6. Understands the basic food sanitary codes and proper serving procedures.

  7. Ensures cleanliness of the kitchen/food service area on a daily basis .

  8. Must demonstrate basic knowledge of Health and Safety Codes.

  9. Be observant of the conduct and behavior of residents; especially while in the cafeteria.

  10. Maintain open communication with staff and residents.

  11. Must be able perform the physical requirements of the job, i.e. lifting heavy pots and pans, Restraints, CPR, etc.

  12. Prepares food in quantities according to menu and number of person to be served adjusting recipes as needed to produce required amounts.

  13. Work and train youths in Culinary Arts

  14. Adhere to DYS Policies and Procedures.

  15. Other assigned duties as required.

The Cook II must also have the:

• Basic knowledge of Health and Safety Codes.

• Knowledge of the proper quality, appearance and conditions of food.

Preferred Qualifications:

• Strong communications and organizational skills.

• Ability to effectively utilize all kitchen equipment in the completion of job responsibilities.

• Complete knowledge of all forms of culinary procedures and ability to perform in a highly

intense environment.

• Ability to work in a locked facility.

• Knowledge of the laws, rules, regulations, policies, procedures, specifications, standards and

guidelines governing assigned unit activities.

• Knowledge of the American Dietetic Association codes, symbols and abbreviations.

Minimum Age Requirement: 21 years.

Candidate must be flexible.


Sunday-Tuesday, Friday-Saturday (Wednesday and Thursday off)

10:30am – 6:30pm

Pre-Employment Requirements: Candidates must pass a pre-employment screening which includes: 1) Drug Screening ; 2) Psychological Screening ; 3) Medical Examination ; and 4) Physical Abilities Test (PAT) for direct care positions . If you would like more information, please logon to the DYS website to access detailed information on the Pre-Employment process.

A criminal background check will be completed on the recommended candidate as required by the regulations set forth by the Executive Office of Health and Human Services prior to the candidate being hired. For more information, please visit and click on "Information for Job Applicants."

Education, licensure and certifications will be verified in accordance with the Human Resources Division’s Hiring Guidelines

Education and license/certification information provided by the selected candidate(s) is subject to the Massachusetts Public Records Law and may be published on the Commonwealth’s website.

For questions, please contact the CYF Office of Human Resources at 1-800-510-4122 and select option #2.

First consideration will be given to those applicants that apply within the first 14 days.

Minimum Entrance Requirements:

Applicants must have at least (A) two years of full-time, or equivalent part-time, experience in the preparation and cooking of food in a hotel, restaurant, cafeteria, catering firm, government or private institution, or (B) any equivalent combination of the required experience and the substitutions below.

Substitutions: I. A diploma or certificate from a recognized trade, technical or vocational school, at high school level or higher, with a major in culinary arts, food services or food trades may be substituted for a maximum of one year of the required experience.

Special Requirements: None

An Equal Opportunity / Affirmative Action Employer. Females, minorities, veterans, and persons with disabilities are strongly encouraged to apply.

Job: *Food Services

Organization: *Department of Youth Services

Title: Cook II - Southeast (Brewster)

Location: Massachusetts-Brewster-456 Flax Pond Road

Requisition ID: 180004HB