Cook

Under direction, to prepare, cook, and serve food in small or large quantities in a County facility or institution. The following are the duties performed by employees in this classification. However, employees may perform other related duties at an equivalent level. Each individual in the classification does not necessarily perform all duties listed. Prepares, cooks, and serves a wide variety of foods, including special diet foods; Apportions meals based on recipe and uses applicable serving instruments; Cooks meals to order; Prepares required quantities with minimal waste; stores and utilizes leftovers appropriately; Bakes items in small volumes; Prepares food orders for delivery; Operates industrial kitchen equipment; Complies with health and safety procedures regarding sanitary conditions of the work environment, food preparation, serving, and storage; Monitors and keeps written or electronic record of temperature for food safety; Ensures the equipment, utensils, and work environment are orderly, clean, and safe and safe food handling techniques are used; Inspects and organizes the work area for safety; monitors and ensures proper safety and security practices are in place and maintained; Inspects equipment used in preparing food to ensure optimum working condition; reports on equipment failure and/or issues to the supervisor and/or appropriate parties; Inventories, orders, receives, delivers, and stores food and supplies; maintains documentation of food and supplies; Prepares reports and documents; Updates staff on changes in legislation, policies, and procedures and other agency requirements; keeps management informed; Fulfills various administrative duties; May plan, instruct, and assign cooking activities and tasks related to food service; May be assigned as a Disaster Service Worker (DSW), as required*; Performs other related duties, as required. Sufficient education, training, and experience to demonstrate the ability to perform the above tasks, plus the possession and direct application of the following knowledge and abilities: Training and Experience Note: The required knowledge and abilities are attained through completion of high school or equivalent, Three (3) years of experience in the preparation and cooking of a variety of food in an institutional kitchen establishment, such as a hospital, juvenile detention center, prison facility, military installation, or at a large table-service restaurant or hotel. Special Requirements Ability to travel to alternate locations in the course of work. If driving, possession of a valid California driver’s license prior to appointment and the ability to qualify for and maintain a County driver authorization. Possession of valid certificates related to food production at time of application is preferred. *As a condition of employment, pursuant to California Government Code Section 3100-3109 and Local Ordinance, all County of Santa Clara employees are designated Disaster Service Workers (DSWs), including extra help. A DSW is required to complete all assigned DSW-related training, and in the event of an emergency, return to work as ordered. Knowledge of Methods and general and specialized equipment used in the preparation and cooking of a variety of food in large quantities; Methods of food preparation and organization; including serving practices, safe food handling, and storage measures and techniques; Kitchen sanitation and safety and the cleaning and care of utensils and equipment; Preventative controls for food safety, including hazard safety; Quantity and quality standards of food production and service; Proper holding temperatures; Preparing special diets, such as low sodium, sugar-free, etc.; Principles and practices of customer service; Principles and practices of menu standardization and large-scale production; Principles and practices of leadership and schedule management; Basic arithmetic, including food measurement and calculations; Basic knowledge of computer usage; English usage, style, grammar, punctuation, and spelling; Department specific policies and procedures; Requirements of a food program serving a variety of clients. Ability to Follow and understand oral and written instructions in English; Prepare and cook food in large quantities, including special diet items; Read, interpret, and follow recipes and menus, including prescribed menus; Coordinate the preparation of meals on schedule; coordinate worker schedules; Follow and/or adjust formulas for food preparation in large quantities; Make mathematical calculations, including fractions and volume conversions; Convert recipes into standardized institutional recipes; Make appropriate substitutions, when necessary; Utilize cost effective practices; Organize and store food and kitchen items, supplies, and equipment; Work independently; Remain calm in stressful situations; Establish and maintain effective working relationships; Write clearly and concisely; maintain and provide written documentation and records; Use computers for various administrative tasks; Use discretion and good judgement in the performance of duties; Communicate effectively, both orally and in writing, with people of diverse backgrounds and cultures; Give clear instructions and guide kitchen workers in the performance of food service duties; Follow uniform procedures of food control and processing, considering the differing needs of programs serving a variety of clients; Follow department specific policies and procedures; Perform a variety of manual dexterity tasks, such as lifting, carrying, pushing, squatting, bending, and reaching; walk or stand for long periods of time; Lift and carry objects up to 40 pounds and perform duties in various temperature conditions. #J-18808-Ljbffr County of Santa Clara