CITY OF PHILADELPHIA PERSONNEL DEPARTMENT

8B13
COOK III


GENERAL DEFINITION

This is supervisory food preparation work directing a large staff engaged in all phases of food preparation in the kitchen of a large municipal institution. The employee in this class directs and supervises lower level cooks and food service workers, prepares work schedules and requisitions, assembles food items from storage and receives and takes inventory of food supplies. Instructing a large staff of cooks and food service workers in all phases of food preparation is a significant aspect of the work.

Work is performed under the supervision of a dietary or food service superior and involves some disagreeable aspects.

ALLOCATING FACTORS: (The following conditions must be met for a position to be approved for this class.)


TYPICAL EXAMPLES OF WORK (ILLUSTRATIVE ONLY)


REQUIRED KNOWLEDGES, SKILLS AND ABILITIES

KNOWLEDGE OF:

SKILL IN:

ABILITY TO:


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 1/1953.)

Or any equivalent combination of education and experience determined to be acceptable by the Personnel Department that has included the specific experience described above.

PHYSICAL AND MEDICAL REQUIREMENTS



PAY RANGE: 14
Class Established: 1/1953
Latest Spec. Revision: 7/1991

CO/vp/mt


END OF JOB CLASS SPECIFICATION - 8B13