ASSISTANT
COOK 8110
DISTINGUISHING
FEATURES OF THE CLASS
Under general
supervision, an employee in this class performs elementary cooking and routine
food preparation in a kitchen serving a large number of persons. The incumbent assists the Cook in all phases
of work and assumes responsibility for the kitchen and cafeteria staff during
their absence. Work may involve
supervision of an automated cafeteria where there is a small amount of food
preparation. Work is performed under the
supervision of a Cook or School Lunch Manager who provides detailed
instructions and inspects work performed.
Does related work as required.
TYPICAL WORK
ACTIVITIES
Assists in preparing and cooking
food for regular and special diets;
Slices, cuts, grills, roasts, deep
fries and seasons food;
Carves cooked meats; apportions food
to carts and trays; helps serve food from steam table;
Operates standard cooking equipment;
maintains kitchen area in clean and sanitary condition;
May supervise an automated
cafeteria; receives hot meals and lunches from a central kitchen; prepares
salads, desserts and sandwiches as necessary;
May assist in maintaining inventory
records and ordering of provisions.
FULL PERFORMANCE
KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS
Some knowledge of
large scale food preparation and cooking methods; some knowledge of food values
and nutrition; ability to keep simple records and make reports; ability to
understand and follow oral and written instructions; physical conditions
commensurate with the demands of the position.
MINIMUM
QUALIFICATIONS
Completion of ten (10)
school grades, and one (1) year of experience in the preparation of food on a
large scale.
Candidates employed
in a school must attend ongoing continuing education/training as required by
the Food and Nutrition Service of the United States Department of Agriculture.
R07/16/2021
SUFFOLK COUNTY
Non-Competitive