Cook II
State of MainAbout the role
If you are a current State of Maine employee, please submit your application through the internal application process using the Find Jobs report in PRISM. Seasonal employees who do not have PRISM access should apply through the State’s career page and indicate on the application that they have previously worked for the State.
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Education in the Unorganized Territory
Opening Date: August 07, 2026
Closing Date: August 21, 2026
Grade / Admin Unit: 12 / Institutional Services
Job Class Code: 1232
Salary: $20.06 - $26.15/Hourly
Position Number: 014280011
Position Type: Part-Time 32 hours weekly
Location: Kingman
Currently, this position is not eligible for visa sponsorship or STEM OPT extensions.
OVERVIEW:
Did you know that food insecurity is a reality for many Maine families? Do you want to make a meaningful difference in the lives of children in your community? If you have a passion for cooking and want to help shape healthy eating habits in a school setting, this could be the perfect opportunity for you! The Kingman School is seeking a Cook II to join our team. In this rewarding role, you'll do more than prepare meals, you'll help ensure students have access to nutritious breakfasts and lunches, support a positive school environment, and play an important role in student health, well-being, and academic success. Come be part of a team where every meal served makes a difference.
PURPOSE:
The primary purpose of the position is to ensure the school is able to meet Federal law requiring that schools provide lunch to the student population. The Cook II position prepares and serves meals in schools. Responsibilities include instructing and training other cooks, menu planning, requisitioning, and maintaining inventory of supplies. This position is also responsible for accurate record keeping to meet State and Federal child nutrition guidelines.
KNOWLEDGE, SKILLS & ABILITIES:
Knowledge of proper use of kitchen equipment.
Knowledge of material, methods, utensils, and equipment used in food preparation.
Knowledge of kitchen safety and sanitation requirements.
Knowledge of food values and nutrition.
Knowledge of current records management practices.
Knowledge of menu planning.
Knowledge of kitchen supply needs and requisition processes.
Knowledge of proper procedures regarding food preparation.
Knowledge of proper procedures regarding clean-up.
Knowledge of State and Federal child nutrition guidelines.
Ability to prepare meals included on the menu.
Ability to cook, bake, and serve meals.
Ability to clean and maintain kitchen and dining areas, utensils, and equipment.
Ability to stand for long periods
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