|Work Location:||Department of Human Development and Services|
|Starting Salary:||9.4794 Hourly / $19,717 Annual|
|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.
|EDUCATIONAL AND EXPERIENCE|
|Ability to read and write, and one year of experience in institutional or commercial food preparation. |
|Any equivalent combination of education and experience.|
|OTHER JOB ASPECTS|
|Position(s) in this classification may require typing or other computer software skills.|
|Cook exam required (may take up to 2 hours from test start time). Subject areas and other exam preparation information are available at http://brgov.com/dept/HR/ExamBreakdown.htm. Written examinations are available on most Tuesdays, 8:30 – 9:00 am, check-in, Thursdays, *12:00 - 12:30 pm, and Fridays, (for current openings only) 8:30 – 9:00 am check-in. Please call Human Resources Recruiting and Examination at 389-3132 to confirm testing dates and times. Test check-in is on a first come-first served basis. There are occasions where the test room is filled to capacity and applicants are asked to return on another day for testing. Picture identification, proof of social security number and a completed employment application are required for test room admittance.
*Where written exam volume is expected to be high, check-in of applicants may begin as early as 11:30 am in order to complete the check-in process prior to the required 12:30 cut-off time.
|In your employment application, please be detailed when describing your experience such as types and amounts of food prepared, types of equipment used and/or maintained, industry information (e.g. school, hospital, restaurant), types of records kept, etc. What special education and training have you had? (Be sure to bring supporting documents with your application.)|