8B12

PAY RANGE: 9

COOK 2

GENERAL DEFINITION

            This is institutional cooking and food preparation work at the lead worker 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.  Employees in this class serve as lead worker and provide technical direction to lower level cooks and general departmental workers in proper cooking procedures and in the cleaning of stoves, cookers, kettles and other kitchen utensils. Employees may, in the absence of a higher level cook or culinary superior, prepare work schedules and receive and take inventory of food supplies.  Work is performed under the supervision of a higher level cook 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).

1. Employees in this class must perform institutional cooking and food preparation work at the lead worker level for the Department of Human Services’ Juvenile Justice Center.
2. Employee must provide technical direction to lower level cooks and general departmental workers in proper cooking procedures and in the cleaning of kitchen equipment.
3. Positions in this class may prepare work schedules and receive and take inventory of food supplies in the absence of superiors.

TYPICAL EXAMPLES OF WORK (ILLUSTRATIVE ONLY)

            Prepares  and cooks 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 and chicken;  gravies and sauces;  cuts, cleans or washes food items;  places food items in appropriate utensils, ovens and/or stoves and 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;  bakes 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 Food Services Workers serving food to ensure portion control and residents and staff satisfaction.

            Directs and instructs lower level cooks and food service workers in proper cooking procedures and in the cleaning of stoves, cookers, kettles and other kitchen utensils; ensures that entire kitchen and auxiliary areas are kept clean; assigns other specific cooking tasks to lower level cooks and ensures that food items are prepared in accordance with specifications on the menu.

            May prepare work schedules for lower level cooks and/or general departmental workers; may assign work to staff; may receive and take inventory of food supplies.

            May wash kitchen utensils, pots, pans, stoves and ovens and clean cooking area.

            Performs related work as required.

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES

KNOWLEDGE OF:

• the materials, equipment, methods and techniques used in preparing food on a high volume basis
• the care and use of kitchen equipment and utensils
• food values and nutrition
• proper food safety, handling and sanitation techniques

SKILL IN:

• the preparation and cooking of a wide variety of food on a high volume and timely basis

ABILITY TO:

• direct a small group of employees engaged in cooking and routine kitchen work
• establish and maintain effective working relationships with subordinates and associates
• bake pastries, breads, and cakes on a small scale

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:

            Education equivalent to completion of the tenth school grade.

AND

            Two years of experience performing institutional cooking or experience in the preparation and service of food in a large institutional, cafeteria or commercial kitchen with responsibility for preparing more than 200 meals per day.

OR

            Or 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 Est. 1/53

Spec. Rev.7/91

Spec. Rev.:

CSC - 3/10

Ad. Board - 4/10

Latest Spec. Rev.:

CSC – 11/16

Ad.Board – 1/17

CW