PAY RANGE: 6
This is institutional cooking and food preparation work at the full performance level for the Department of Human Services’ Juvenile Justice Center. Employees in this class are responsible for preparing meals for residents and staff of a municipal institution on an assigned shift. The employees in this class perform specific culinary and cleaning tasks in a food service area of the institution. Work is performed under the supervision of a higher level cook, food service supervisor or administrative superior and involves some disagreeable aspects and light physical effort.
ALLOCATING FACTORS: (The following conditions must be met for a position to be approved for this class.)
TYPICAL EXAMPLES OF WORK (ILLUSTRATIVE ONLY)
Prepares and cook meals for residents and staff in a municipal institution; reads menus and or work assignments and insures that required food items are on hand; writes list of required food items and submits same for filling; prepares breakfast by preparing and cooking required food items such as but not limited to cereals, eggs, potatoes, fresh fruits, juice and milk; prepares lunch and/or dinner by preparing and cooking required food items such as salads, soups, desserts, vegetables, meat, fish, chicken, gravies and sauces; cuts, cleans or washes food items; places food items in appropriate utensils, ovens and/or stoves; maintains proper temperature; prepares food items and seasons appropriately with recommended condiments according to standard recipes; trims bones and fat from meats and slices meats; may bake small quantities of rolls, pies, cakes and other standard baking items.
Presents cooked and prepared items to food service workers; places cooked or prepared food into pots and pans and/or food trucks and steam tables; observes and directs food service workers serving food to ensure portion control and resident and staff satisfaction; may direct food service workers in some other aspects of food service work.
Washes kitchen utensils, stoves and ovens and cleans cooking area; washes pots, pans, dining plates, knives, forks and spoons.
Performs related work as required.
REQUIRED KNOWLEDGE, SKILLS AND ABILITIES
MINIMUM ACCEPTABLE TRAINING AND EXPERIENCE (The following statement represents the minimum training and experience standards which will be used to admit or reject applicants for tests. Applications submitted by candidates for this class will be reviewed based on training and experience requirements as approved on 1/17.
Education equivalent to the completion of the tenth school grade.
One year of experience performing institutional cooking in a large institutional kitchen, cafeteria or commercial kitchen with responsibility for preparing more than 200 meals per day.
Any equivalent combination of education and experience determined to be acceptable by the Office of Human Resources.
PHYSICAL AND MEDICAL REQUIREMENTS
Ability to physically perform the duties and to work in the environmental conditions required of a position in this class.
Class Established - 1/53
Spec. Revision - 7/91
Latest Spec. Revision-
CSC - 11/16
Ad Board - 1/16