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| Cook | | | | JOB CODE: | 124225 | | | | PAY GRADE: | 1050 | | | | SALARY RANGE: | $17,586 - $24,344 | | | | LOCATION OF WORK | | Department of Human Development and Services | | | | GENERAL DESCRIPTION | | Under the direction of an employee of a higher classification, performs skilled general cooking work in the preparation of food in a public institution. Work involves preparing and cooking a variety of foods from menus provided. Work also involves responsibility for adherence to a prescribed schedule and the care and cleaning of kitchen equipment and facilities. Work is performed with some latitude for independent judgment and action. Work is reviewed through inspection and results received. Employee may be on twenty-four hour call. Performs other work as requested. | | | | ESSENTIAL WORK TASKS | | Prepares meats, fish, poultry, vegetables and soups; cooks menu-directed food items in accordance with established recipes.
Prepares and bakes breads, cakes, cookies and pies.
Operates dishwasher and standard cooking equipment such as mixing machines, slicer, steam cookers, toasters, food choppers, baking ovens and electric stoves.
Cleans cooking equipment, refrigerator, and work area to maintain sanitary and healthful conditions; observes safe work habits.
Places food on steam tables and serving carts; may prepare and serve food items in a cafeteria or snack bar.
Completes daily food production records.
| | | | | KNOWLEDGE, SKILLS, AND ABILITIES | | Knowledge of the materials, methods and equipment used in preparing food on a large scale.
Knowledge of the care and cleaning of kitchen equipment.
Knowledge of health, sanitary and safety practices involved in food preparation.
Skill in the use and care of kitchen utensils and equipment.
Ability to work from written menus and standard recipes and to adapt them to the requirements of varying numbers of meal preparations.
Ability to apply good work habits such as punctuality, reliability, preciseness, and dependability in order to effectively complete assigned tasks and contribute to the smooth operation of the department and division.
| | | | | MINIMUM REQUIREMENTS | | EDUCATIONAL AND EXPERIENCE | | Ability to read and write, and one year experience in institutional or commercial food preparation. | | | | SUBSTITUTIONS | | Any equivalent combination of education and experience. | | | | CERTIFICATIONS/LICENSES | | None. | | | | OTHER JOB ASPECTS | | Position(s) in this classification may require typing or other computer software skills. | | | | NOTE: | | The work examples described in this specification are intended only as an illustration of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from job performance requirements if the work is similar, related or a logical assignment to the job. |
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