CITY OF PHILADELPHIA PERSONNEL DEPARTMENT
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.
TYPICAL EXAMPLES OF WORK (ILLUSTRATIVE ONLY)
- 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.
REQUIRED KNOWLEDGES, SKILLS AND ABILITIES
- 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.
- the preparation of a variety of main dishes, vegetables, salads and desserts in quantities sufficient for a large institution.
- 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.
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 1/1974.)
- 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
END OF JOB CLASS SPECIFICATION - 8B11