This is food preparation work preparing meals for residents and staff in the kitchen 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 manager 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.)

• Positions in this class must perform specific culinary and cleaning tasks in addition to preparing meals for residents and staff in a municipal institution.

• Prepares meals for residents and staff in a municipal institution; reads menu or work assignment and insures that required food items are on hand; writes list of required food items and submits same for filling; prepares breakfast by setting out and/or cooking required food items such as cereals, eggs, potatoes, fresh fruits, juice and milk; prepares lunch and/or dinner by setting out and/or 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 or 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; may wash pots and pans and dining plates, knives, forks and spoons.
• Performs related work as required.

KNOWLEDGE OF:

• the materials, equipment, methods and techniques used in preparing food in quantity.
• the care and use of kitchen equipment and utensils.
• the public health aspects of food handling.
• proper food safety and sanitation techniques.

SKILL IN:

• the preparation of a variety of main dishes, vegetables, salads and desserts in quantities sufficient for a large institution.

ABILITY TO:

• follow established time schedules for meal preparation.
• prepare routine written requests of required food items.
• bake on a small scale such items as rolls, pies and cakes.
• follow written and oral instructions; including standardized recipes and production schedules.

• Education equivalent to the completion of the tenth school grade.
• One year of documented experience in cooking on a volume basis in an institution, commercial firm or military service.

Or any equivalent combination of education and experience determined to be acceptable by the Personnel Department.

PHYSICAL AND MEDICAL REQUIREMENTS

• Ability to physically perform the duties and to work in the environmental conditions required of a position in this class.

PAY RANGE: 6
Class Established: 1/1953
Latest Spec. Revision: 7/1991

CO/deb/mt