COOK

Cook

GENERAL STATEMENT OF DUTIES: On an assigned shift, to be responsible for planning and supervising the preparation and cooking of all food and the preparation and making of beverages in a kitchen providing meals daily to less than 100 persons; or to serve as an assistant to a cook of higher rank in a larger kitchen; and to do related work as required.

SUPERVISION RECEIVED: When serving as the cook in charge of a small kitchen, works under the administrative supervision of a superior; or, works under the general supervision of a cook of higher rank when working in a larger kitchen.

SUPERVISION EXERCISED: As required, plans, supervises and reviews the work of cook's helpers or others engaged in food preparation and cooking activities.

ILLUSTRATIVE EXAMPLES OF WORK PERFORMED:

• On an assigned shift, to be responsible for planning and supervising the preparation and cooking of all food and the preparation and making of beverages in a kitchen providing meals daily to less than 100 persons.
• To estimate food needs in advance and to requisition kinds and amount of food necessary to comply with menu requirements.
• To supervise the receipt, storage, care and distribution of food supplies.
• To be responsible for the preparation of meals, adhering to approved standardized recipes and predetermined time schedule.
• To instruct and train subordinates in the proper preparation and cooking of food.
• To be responsible for maintaining the kitchen, storage rooms and related areas in a clean condition and free from pests and rodents.
• To serve as an assistant to a cook of higher rank in a larger kitchen by preparing and cooking foods as directed.
• To do related work as required.

REQUIRED QUALIFICATIONS FOR APPOINTMENT:

KNOWLEDGES, SKILLS AND CAPACITIES: A working knowledge of food and beverage preparation; a familiarity with kitchen management; skill in the various branches of cookery involved in the preparation of meats, fish, vegetables, soups, salads, beverages and desserts in large quantities; and related capacities and abilities.

EDUCATION AND EXPERIENCE: Education: Such as may have been gained through: completion of eight school grades; and Experience: Such as may have been gained through: employment as a cook at the journeyman level engaged in the preparation of foods of all kinds in large quantities in a hospital, hotel or restaurant. Or, any combination of education and experience that shall be substantially equivalent to the above education and experience.

SPECIAL REQUIREMENT: At the time of appointment must be physically qualified to perform assigned duties as evidenced by a physician's certificate.