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Cook 2 (Seasonal) - Kings Gap Environmental Education Center

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Cook 2 (Seasonal) - Kings Gap Environmental Education Center

Salary

$20.80 Hourly

Location

Cumberland County, PA

Job Type

Civil Service Seasonal Full-Time

Job Number

CS-2026-39970-81160

Department

Department of Conservation & Natural Resources

Division

CN Kings Gap Env Ed Ctr

Opening Date

01/08/2026

Closing Date

1/21/2026 11:59 PM Eastern

Job Code

81160

Position Number

00221293

Union

AFSCME

Bargaining Unit

N1

Pay Group

ST04

Bureau / Division Code

00386320

Bureau / Division

CN Kings Gap Env Ed Ctr

Worksite Address

500 Kings Gap Rd

City

Carlisle, Pennsylvania

Zip Code

17015

Contact Name

OA,CE Section Intake Division

Contact Email

[email protected]

+ Description

+ Benefits

+ Questions

THE POSITION

The Department of Conservation & Natural Resources at Kings Gap Environmental Education Center is looking to hire a Seasonal Cook. This role involves leading hospitality efforts in the food service operations at Kings Gap Mansion, focusing on the preparation of meals. The cook will be responsible for transforming raw ingredients into a variety of finished dishes, including meats, vegetables, soups, and sauces. Additionally, this role entails maintaining cleanliness and housekeeping within the mansion, as well as laundering and ironing linens such as sheets, bedspreads, towels, and tablecloths used throughout the facility. If you are interested, we encourage you to apply now!

DESCRIPTION OF WORK

In this position, you will oversee and evaluate the activities of junior cooks and food service staff engaged in both specialized and routine tasks related to food production and sanitation. Your responsibilities will include coordinating the efforts of lower-level cooks to ensure that a diverse array of menu items is prepared simultaneously and in accordance with a predetermined schedule. You will guide cooking techniques and procedures while also developing and refining recipes to enhance both the quality and quantity of the food produced. Additionally, you will be tasked with ordering cooking ingredients and supplies, as well as cleaning and housekeeping materials, while also maintaining and updating recipe files to ensure consistency and compliance with established standards.

As a lead worker, you will assign and coordinate tasks, actively participate in the production process, and review the work of lower-level cooks and food service workers. You will direct the application of cooking techniques and adjust recipes to meet higher quality standards and adhere to PA SERV Safe regulations. Your role will also involve training and guiding subordinate staff in both food preparation and the proper use and care of kitchen utensils and equipment. Furthermore, you will ensure that all kitchen and cleaning equipment is well-maintained, reporting any necessary repairs or replacements to the manager, and recommending new equipment purchases to enhance efficiency, safety, and the overall guest experience. You will also be responsible for maintaining accurate recipe files and reporting attendance of cooks and food service workers to the Administrative Assistant and Center Manager. In terms of food preparation, you will engage in the large-scale production and cooking of various meats, vegetables, casseroles, soups, and sauces, while continuously reviewing menus, monitoring food usage, and adjusting recipes as needed to optimize resource consumption. You will perform similar duties in the Education Building, ensuring all events are thoroughly prepared for and cleaned up after.

Interested in learning more? Additional details regarding this position can be found in the position description (https://careers.employment.pa.gov/pd/PD\_NEOGOV.asp?p=00221293) .

Work Schedule and Additional Information:

+ This is a seasonal, full-time position with no healthcare benefits. There is not an option to buy into health care benefits. The season runs from approximately April 2026 until November 2026 at which time the employee will be placed on leave without pay. The employee will automatically be returned to employment approximately April 2027.

+ Shift hours and days vary due to operational need, with a 30-minute lunch

+ Weekends, holidays and all shifts as needed at 37.5 hours per week

+ Telework: You will not have the option to telework in this position.

+ You will receive further communication regarding this position via email. Check your email, including spam/junk folders, for these notices.

REQUIRED EXPERIENCE, TRAINING & ELIGIBILITY

QUALIFICATIONS

Desirable Preparation For Work:

+ Experience as a cook in a large volume food preparation operation; or

equivalent combination of experience and/or training.

Other Requirements:

+ You must meet the PA residency requirement (https://www.employment.pa.gov/Additional%20Info/Pages/default.aspx) . For more information on ways to meet PA residency requirements, follow the link (https://www.employment.pa.gov/Additional%20Info/Pages/default.aspx) and click on Residency.

+ You must be able to perform essential job functions.

Legal Requirements:

+ A conditional offer of employment will require submission of criminal history reports. See hiring agency contact information.

How to Apply:

+ Resumes, cover letters, and similar documents willnot be reviewed, and the information contained therein will not be considered for the purposes of determining your eligibility for the position. Information to support your eligibility for the position must be provided on the application (i.e., relevant, detailed experience/education).

+ If you are claiming education in your answers to the supplemental application questions, you must attach a copy of your college transcripts for your claim to be accepted toward meeting the minimum requirements. Unofficial transcripts are acceptable.

+ Your application must be submitted by the posting closing date. Late applications and other required materials will not be accepted.

+ Failure to comply with the above application requirements may eliminate you from consideration for this position.

Veterans:

+ Pennsylvania law (51 Pa. C.S. §7103) provides employment preference for qualified veterans for appointment to many state and local government jobs. To learn more about employment preferences for veterans, go towww.pa.gov/agencies/employment/how-to-apply.htmland click on Veterans.

Telecommunications Relay Service (TRS):

+ 711 (hearing and speech disabilities or other individuals).

If you are contacted for an interview and need accommodations due to a disability, please discuss your request for accommodations with the interviewer in advance of your interview date.

The Commonwealth is an equal employment opportunity employer and is committed to a diverse workforce. The Commonwealth values inclusion as we seek to recruit, develop, and retain the most qualified people to serve the citizens of Pennsylvania. The Commonwealth does not discriminate on the basis of race, color, religious creed, ancestry, union membership, age, gender, sexual orientation, gender identity or expression, national origin, AIDS or HIV status, disability, or any other categories protected by applicable federal or state law. All diverse candidates are encouraged to apply.

Learn more about our Total Rewards by watching this shortvideo (https://www.youtube.com/embed/HtcSRnndflc?rel=0) !

See the total value of your benefits package by exploring ourbenefits calculator.

Health & Wellness

We offer multiple health plans so our employees can choose what works best for themselves and their families. Our comprehensive benefits package includes health coverage, vision, dental, and wellness programs.*

Compensation & Financial Planning

We invest in our employees by providing competitive wages and encouraging financial wellness by offering multiple ways to save money and ensure peace of mind including multiple retirement and investment plan options.

Work/Life Balance

We know there’s more to life than just work! Our generous paid leave benefits include paid vacation, paid sick leave, eight weeks of paid parental leave, military leave, and paid time off for most major U.S. holidays, as well as flexible work schedules and work-from-home opportunities.*

Values and Culture

We believe in the work we do and provide continual opportunities for our employees to grow and contribute to the greater good. As one of the largest employers in the state, we provide opportunities for internal mobility, professional development, and the opportunity to give back by participating in workplace charitable giving.

Employee Perks

Sometimes, it is the little “extras” that make a big difference. Our employees receive special employee-only discounts and rates on a variety of services and memberships.

For more information on all of these Total Rewards benefits, please visitwww.employment.pa.gov and click on the benefits box.

*Eligibility rules apply.

01

You must complete the supplemental questions below. These supplemental questions are the exam and will be scored. They are designed to give you the opportunity to relate your experience and training background to the major activities (Work Behaviors) performed in this position. Failure to provide complete and accurate information may delay the processing of your application, or result in a lower-than-deserved score or disqualification. Youmustcomplete the applicationandanswer the supplemental questions. Resumes, cover letters, and similar documents will not be reviewed for the purposes of determining your eligibility for the position or to determine your score.

All information you provide on your application and supplemental questions is subject to verification. Any misrepresentation, falsification or omission of material facts is subject to penalty. If requested, you must provide documentation, including names, addresses, and telephone numbers of individuals who can verify the validity of the information you provide in the application and supplemental questions.

Read each work behavior carefully. Determine and select which "Level of Performance" most closely represents your highest level of experience/training. List the employer(s)/training source(s) from your Work or Education sections of the application where you gained this experience/training.The "Level of Performance" you choose for each work behavior must be clearly supported within the description of the experience and training information entered in your application or your score may be lowered.In order to receive credit for experience, you must have worked in a job for at least six months in which the experience claimed was a major function.

If you have read and understand these instructions, please click on the "Yes" button and proceed to the exam questions.

If you have general questions regarding the application and hiring process, please refer to ourFAQ page (https://www.employment.pa.gov/Additional%20Info/Pages/default.aspx) .

+ Yes

02

WORK BEHAVIOR 1 – OPERATE FOOD PREPARATION EQUIPMENT

Operate institutional/commercial kitchen equipment such as grinders, slicers, mixers, ovens, ranges, broilers, and other equipment in a food preparation operation.

Levels of Performance

Select the "Level of Performance" which best describes your claim.

+ A. I have experience as an EXECUTIVE/HEAD CHEF operating institutional/commercial kitchen equipment while working in a restaurant, medical/aging/rehabilitation facility, school, military, or other food preparation operation.

+ B. I have experience as a SOUS/ASSISTANT CHEF operating institutional/commercial kitchen equipment while working in a restaurant, medical/aging/rehabilitation facility, school, military, or other food preparation operation.

+ C. I have experience as a LINE COOK/PREP COOK operating institutional/commercial kitchen equipment while working in a restaurant, medical/aging/rehabilitation facility, school, military, or other food preparation operation.

+ D. I have experience operating institutional/commercial kitchen equipment during culinary arts/food service training.

+ E. I have NO experience or training operating institutional/commercial kitchen equipment in a food preparation operation.

03

In the text box below, please describe your experience as it relates to the level of performance you claimed on this work behavior. Please be sure your response addresses the items listed below which relate to your claim. If you indicated you have no work experience related to this work behavior, type N/A in the box below.

+ The name(s) of the employer(s) where you gained this experience.

+ The name(s) and type(s) of the facility where you gained this experience.

+ The actual duties you performed.

+ The types of food preparation equipment you have operated.

+ Your level of responsibility.

04

If you have selected the level of performance pertaining to college coursework or training, please provide your responses to the items listed below. If you indicated you have no education/training related to this work behavior, type N/A in the text box below.

+ Training Source

+ Course Title

+ Credits/Clock Hours

05

WORK BEHAVIOR 2 – CLEAN AND SANITIZE

Clean and sanitize utensils, kitchen equipment, work areas and surfaces, food storage areas, and floors in a food preparation operation.

Levels of Performance

Select the "Level of Performance" which best describes your claim.

+ A. I have experience as an EXECUTIVE/HEAD CHEF cleaning and sanitizing food prep areas and items while working in a restaurant, medical/aging/rehabilitation facility, school, or other food preparation operation.

+ B. I have experience as a SOUS/ASSISTANT CHEF cleaning and sanitizing food prep areas and items while working in a restaurant, medical/aging/rehabilitation facility, school, military, or other food preparation operation.

+ C. I have experience as a LINE COOK/PREP COOK cleaning and sanitizing food prep areas and items while working in a restaurant, medical/aging/rehabilitation facility, school, military, or other food preparation operation.

+ D. I have experience cleaning and sanitizing food prep areas and items during culinary arts/food service training.

+ E. I have NO experience or training cleaning and sanitizing food prep areas and items in a food preparation operation.

06

In the text box below, please describe your experience as it relates to the level of performance you claimed on this work behavior. Please be sure your response addresses the items listed below which relate to your claim. If you indicated you have no work experience related to this work behavior, type N/A in the box below.

+ The name(s) of the employer(s) where you gained this experience.

+ The name(s) and type(s) of the facility where you gained this experience.

+ The actual duties you performed.

+ The areas and items you have cleaned and sanitized.

+ Your level of responsibility.

07

If you have selected the level of performance pertaining to college coursework or training, please provide your responses to the items listed below. If you indicated you have no education/training related to this work behavior, type N/A in the text box below.

+ Training Source

+ Course Title

+ Credits/Clock Hours

08

WORK BEHAVIOR 3 – PREPARE QUANTITIES OF FOOD AS REQUIRED

Prepare recipes and food items in correct amounts and in a timely manner following production schedules determined by the supervisor.

Levels of Performance

Select the "Level of Performance" which best describes your claim.

+ A. I have experience as an EXECUTIVE/HEAD CHEF preparing recipes and food items in correct amounts and in a timely manner while working in a restaurant, medical/aging/rehabilitation facility, school, military, or other food preparation operation.

+ B. I have experience as a SOUS/ASSISTANT CHEF preparing recipes and food items in correct amounts in a timely manner under while working in a restaurant, medical/aging/rehabilitation facility, school, military, or other food preparation operation.

+ C. I have experience as a LINE COOK/PREP COOK preparing recipes and food items in correct amounts in a timely manner under while working in a restaurant, medical/aging/rehabilitation facility, school, military, or other food preparation operation.

+ D. I have experience preparing recipes and food items in correct amounts in a timely manner during culinary arts/food service training.

+ E. I have NO experience or training in preparing recipes and food items in correct amounts in a food preparation operation.

09

In the text box below, please describe your experience as it relates to the level of performance you claimed on this work behavior. Please be sure your response addresses the items listed below which relate to your claim. If you indicated you have no work experience related to this work behavior, type N/A in the box below.

+ The name(s) of the employer(s) where you gained this experience.

+ The name(s) and type(s) of the facility where you gained this experience.

+ The actual duties you performed.

+ The types and quantities of foods you prepared on a regular basis.

+ Your level of responsibility.

10

If you have selected the level of performance pertaining to college coursework or training, please provide your responses to the items listed below. If you indicated you have no education/training related to this work behavior, type N/A in the text box below.

+ Training Source

+ Course Title

+ Credits/Clock Hours

11

WORK BEHAVIOR 4 – PREPARE AND HOLD FOOD SAFELY

Prepare food using safe food-handling methods for defrosting, cooking, and holding.

Levels of Performance

Select the "Level of Performance" which best describes your claim.

+ A. I have experience as an EXECUTIVE/HEAD CHEF preparing and holding food using safe food-handling methods while working in a restaurant, medical/aging/rehabilitation facility, school, military, or other food preparation operation.

+ B. I have experience as a SOUS/ASSISTANT CHEF preparing and holding food using safe food-handling methods while working in a restaurant, medical/aging/rehabilitation facility, school, military, or other food preparation operation.

+ C. I have experience as a LINE COOK/PREP COOK preparing and holding food using safe food-handling methods while working in a restaurant, medical/aging/rehabilitation facility, school, military, or other food preparation operation.

+ D. I have experience preparing and holding food using safe food-handling methods during culinary arts/food service training.

+ E. I have NO experience or training in preparing and holding food using safe food-handling methods in a food preparation operation.

12

In the text box below, please describe your experience as it relates to the level of performance you claimed on this work behavior. Please be sure your response addresses the items listed below which relate to your claim. If you indicated you have no work experience related to this work behavior, type N/A in the box below.

+ The name(s) of the employer(s) where you gained this experience.

+ The name(s) and type(s) of the facility where you gained this experience.

+ The actual duties you performed.

+ The safe food-handling methods you used.

+ Your level of responsibility.

13

If you have selected the level of performance pertaining to college coursework or training, please provide your responses to the items listed below. If you indicated you have no education/training related to this work behavior, type N/A in the text box below.

+ Training Source

+ Course Title

+ Credits/Clock Hours

14

WORK BEHAVIOR 5 – LEAD WORKER

Lead subordinate staff by assigning work; establishing priorities and timeframes for completion of work; providing guidance; identifying training needs and providing training to staff; planning menus, and procurement of food and food supplies.

Levels of Performance

Select the "Level of Performance" which best describes your claim.

+ A. I have experience leading subordinate staff by assigning work; establishing priorities and timeframes for completion of work; providing guidance; identifying training needs and providing training to staff; planning menus, and procurement of food and food supplies.

+ B. I have experience leading subordinate staff by assigning work; establishing priorities and timeframes for completion of work; providing guidance; identifying training needs and providing training to staff.

+ C. I have experience leading subordinate staff; providing guidance; and providing training.

+ D. I have successfully completed college-level coursework or formal training related to management, planning, or delegation.

+ E. I have NO experience or training related to this work behavior.

15

In the text box below, please describe your experience as it relates to the level of performance you claimed on this work behavior. Please be sure your response addresses the items listed below which relate to your claim. If you indicated you have no work experience related to this work behavior, type N/A in the box below.

+ The name(s) of the employer(s) where you gained this experience.

+ Your duties as a lead worker (assigning work, identifying or providing training, planning menus, etc.)

+ Your level of responsibility.

16

If you are claiming education/ training related to this work behavior, please provide the requested information below. If you indicated you have no education/training related to this work behavior, type N/A in the text box below.

+ Training Source

+ Course Title

+ Credits/Clock Hours

17

CERTIFICATIONS

Do you hold current safe food-handling certifications for any of the following (check all that apply)?

+ A. ServSafe®

+ B. Pennsylvania Food Employee

+ C. Food Safety On The Go

+ D. Food Hygiene

+ E. None of the above

18

If you answered yes to the previous question, please provide the Issuing Body, Certificate Number and Expiration Date for certifications you currently hold. If you do not possess any of the certifications, type N/A in the box below:

Required Question

Employer

Commonwealth of Pennsylvania

Address

613 North Street

Harrisburg, Pennsylvania, 17120

Website

http://www.employment.pa.gov