Assistant Cook (37.5 Hour) (Office/On-site)

Introduction

\r\n\r\n\r\n\r\nAre you a cook looking to utilize your culinary skills to benefit the youth?� If so, we invite you to apply to join our team at the Connecticut Technical Education and Career System – J.M. Wright Technical High School!\r\n\r\n\r\n\r\nThe�State of Connecticut, Connecticut Technical Education and Career System (CTECS) is currently recruiting for one (1) full-time Assistant Cook position at the J.M. Wright Technical High School in Stamford, CT.\r\nAre you an experienced food service professional who enjoys preparing quality meals and contributing to a positive dining experience? The Connecticut Technical Education and Career System (CTECS) is seeking a dedicated Assistant Cook to join our team. This is an excellent opportunity for individuals with experience in food preparation and kitchen operations who are looking to build a rewarding career in public service.\r\n\r\n\r\n\r\nIn this role, you will assist with the preparation and cooking of a variety of foods, including soups, salads, meats, vegetables, desserts, beverages, and other menu items. You will help maintain a clean, safe, and efficient kitchen environment by cleaning and sanitizing kitchen equipment, utensils, dishes, and work areas, as well as operating kitchen machinery and equipment. Additional responsibilities include assisting with receiving and storing food deliveries, supporting meal service and food packaging, maintaining production records, and providing meal preparation support in the absence of the Cook. This position offers valuable experience in large-scale food preparation while contributing to the daily operations of a dynamic educational environment dedicated to student success.\r\n\r\n\r\n\r\nPosition Highlights:\r\n\r\n\r\n\r\n Location: J.M. Wright Technical Highs School in Stamford, CT\r\n Full-time | 1st Shift | 37.5 hours per week\r\n Monday – Friday | 6:00 am – 2:00 pm\r\n NOTE: This is a 10-month position that operates during the school year, returning to work after summer break.� The anticipated start date is approximately August 24th, 2026.\r\n\r\n\r\n\r\nWhat we can offer you:\r\n\r\n\r\n\r\n View our State Employee Benefits Overview page!\r\n Professional growth and paid professional development opportunities.\r\n A healthy�work-life balance to all employees!\r\n The State of Connecticut is an eligible Public Service Loan Forgiveness employer, meaning you may be eligible to have qualifying student loans forgiven after 10 years of service.� Click here for more information.\r\n Supervise the cleaning of kitchen and other food service areas and of equipment;\r\n\r\n\r\n\r\nMission and Beliefs:\r\nThrough exemplary trade and academic programming, CTECS prepares trade-bound students to meet the skilled workforce needs in Connecticut.\r\n\r\n\r\n\r\n\r\n

Selection Plan

FOR ASSISTANCE IN APPLYING:�\r\nCheck out our Applicant Tips on How to Apply! Need more resources? Visit our Applicant Reference Library for additional support throughout the recruitment process.�\r\n\r\n\r\n\r\nBEFORE YOU APPLY:�\r\n\r\n\r\n Meet Minimum Qualifications: Ensure you meet the Minimum Qualifications listed on the job opening by the job closing date. You must specify your qualifications on your application. The minimum experience and training requirements listed must be met by the close date on the job opening, unless otherwise specified. �\r\n Educational Credits: List your earned credits and degrees from accredited institutions accurately on your application. To receive educational credits towards qualification, the institution must be accredited. If the institution of higher learning is located outside of the U.S., you are responsible for providing documentation from a recognized USA accrediting service which specializes in determining foreign education equivalencies to the contact listed below. \r\n Resume Policy: Per Public Act 21-69, resumes are not accepted during the initial application process. As the recruitment process progresses, candidates may be required to submit additional documentation to support their qualification(s) for this position. This documentation may include: a cover letter, resume, transcripts, diplomas, performance reviews, attendance records, supervisory references, licensure, etc., at the request and discretion of the hiring agency.�\r\n Preferred Shift/Location:�Select all location(s) and shift(s) you are willing to work on your application. Failure to do so may result in not being considered for vacancies in that specific location or shift.�\r\n Timely Submission: All application materials must be received by the job posting deadline. You will be unable to make revisions once you officially submit your application to the State. �Late submissions are rarely accepted, with exceptions only for documented events that incapacitate individuals during the entire duration of the job posting. Request exceptions by emailing DAS.SHRM@ct.gov.�\r\n Salary Calculations: For current state employees, salary calculations are not necessarily comparable from one of the three branches of state government (i.e., Executive, Legislative, Judicial) to the other.�\r\n Note: The only way to apply to this posting is via the ‘Apply’ or ‘Apply Online’ buttons on the official State of Connecticut Online Employment Center job posting.\r\n\r\n\r\n\r\nAFTER YOU APPLY:�\r\n\r\n\r\n Referral Questions: This posting may require completion of additional Referral Questions (RQs), which must be completed by the questionnaire’s expiration date. If requested, RQs can be accessed via an email sent to you after the job close date or by visiting your JobAps Personal Status Board (Certification Questionnaires section).���\r\n Prepare For An Interview: Interviews are limited to those whose experience and training are most aligned with the role. To prepare, review this helpful Interview Preparation Guide to make the best impression!�\r\n Stay connected! Log in daily to your JobAps Personal Status Board to track your status and check email (including spam/junk folders) for updates and tasks.��\r\n The immediate vacancy is listed above, however, applications to this recruitment may be used for future vacancies in this job class.��\r\n Note: This position will be filled in accordance with contractual language, reemployment, SEBAC, transfer, promotion and merit employment rules. Candidates who are offered and accept a position with the State of Connecticut are bound by the State Code of Ethics for Public Officials and State employees, available at www.ct.gov/ethics. \r\n\r\n\r\n\r\nQUESTIONS? WE’RE HERE TO HELP:�\r\nDue to high volume, we are unable to confirm receipt or provide status updates directly. For recruitment updates, please check your Personal Status Board and review our Frequently Asked Questions. If you have additional questions about the recruitment process, reach out to Rocky Young at Rocky.Young@ct.gov\r\n\r\n\r\n\r\nJoin the State of Connecticut and take your next career step with confidence!\r\n

PURPOSE OF JOB CLASS (NATURE OF WORK)

This class is accountable for performing a full range of basic tasks in the preparation and cooking of food.\r\n

EXAMPLES OF DUTIES

\r\n\r\n\r\n Performs a variety of basic tasks in preparing soups, salads, meats, vegetables, desserts, beverages, nourishments, etc.;�\r\n Cleans, washes, polishes pots, pans, dishes, silverware, kitchen equipment, floors, walls, etc.;�\r\n Operates kitchen machines and equipment;�\r\n Assists with the receiving and storage of food;\r\n May participate in serving food and packing food for delivery;�\r\n May receive training in the preparation of food on a large scale;�\r\n May prepare food in the absence of the cook;�\r\n May assist in the preparation of production records;�\r\n Performs related duties as required.\r\n\r\n\r\n

KNOWLEDGE, SKILL AND ABILITY

\r\n\r\n\r\n Knowledge of\r\n \r\n simple food preparation;�\r\n liquid and dry weights and measures;�\r\n \r\n \r\n Skills\r\n \r\n interpersonal skills;�\r\n oral and written communication skills;�\r\n \r\n \r\n Ability to follow instructions and learn routines;�\r\n Mathematical ability.\r\n\r\n\r\n

MINIMUM QUALIFICATIONS

Any experience and training which would provide the knowledge, skills and abilities listed above.\r\n

PREFERRED QUALIFICATIONS

\r\n Experience in preparation and serving of complete daily meals in a large scale (500 meals per day) institutional or commercial setting.\r\n Experience using institutional food service cooking equipment.\r\n Experience following basic food safety and sanitation guidelines and procedures.\r\n Experience using basic computer software systems including email.\r\n ServSafe Certification or the ability to obtain within a 60 day period upon official hiring date.\r\n\r\n

PHYSICAL REQUIREMENTS

\r\n \r\n Incumbents in this class must have adequate physical strength, stamina, physical agility and visual and auditory acuity, and must maintain such physical fitness as to be able to perform the duties.\r\n \r\n \r\n Incumbents must be free from communicable diseases.\r\n \r\n \r\n A physical examination may be required.\r\n \r\n\r\n

WORKING CONDITIONS

Incumbents in this class may be required to lift moderate to heavy weights; may be exposed to risk of injury from equipment and utensils used in the kitchen and from patients/clients.\r\n

Conclusion

AN AFFIRMATIVE ACTION/EQUAL OPPORTUNITY EMPLOYER\r\nThe State of Connecticut is an equal opportunity/affirmative action employer and strongly encourages the applications of women, minorities, and persons with disabilities.\r\n

ACKNOWLEDGEMENT

As defined by Sec. 5-196 of the Connecticut General Statutes, a job class is a position or group of positions that share general characteristics and are categorized under a single title for administrative purposes. As such, a job class is not meant to be all-inclusive of every task and/or responsibility.\r\n