COOK 8111
DISTINGUISHING
FEATURES OF THE CLASS
Under general supervision, an employee in this class performs skilled cooking in the large production of meals. The incumbent may assist a higher-level cook in a large school building or County institutions, but is responsible for the complete preparation of the meal in an average sized school. Work performed in this class differs from that of lower level cooks in the increased responsibility for supervision over staff and in independence in the preparation of the meal. Supervision is exercised over a number of employees in the Assistant Cook and Food Service Worker classes. Assignments follow set departmental policies and procedures, and menus are prepared by the employee's supervisor. All work is subject to inspection and review of a higher-level cook or school lunch program administrator. Does related work as required.
TYPICAL WORK
ACTIVITIES
Assists in the preparation of meals
for a County institution; supervises and participates in the preparation of
breakfast; makes coffee; supervises the serving of breakfast in the dining
rooms; roasts meats; mixes salads; makes soups and gravies; prepares vegetables
and puddings;
Supervises and participates in the
preparation of meals for a school cafeteria; supervises the serving of meals
and the collection of money; takes monthly inventory of supplies and
requisitions new supplies when necessary;
Supervises employees in the cleaning
of kitchen and dining areas and utensils;
Maintains daily inventory of
supplies.
FULL PERFORMANCE
KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS
Good knowledge of
materials and methods used in preparing food on a large scale, and of the use
and care of utensils and equipment; some knowledge of a variety of common
recipes; some knowledge of health hazards in food preparation and service and
necessary precautionary measures; some knowledge of food values and nutrition;
ability to do plain cooking on a large scale; ability to coordinate the work of
a small group of kitchen workers in a manner conducive to full performance and
high morale; ability to operate standard cooking equipment and to use kitchen
utensils for large scale food preparation; ability to follow and transmit oral
and written instruction; ability to work long hours while standing, under
conditions of high temperatures; ability to keep records and prepare reports;
physical condition commensurate with the demands of the position.
MINIMUM
QUALIFICATIONS
Either:
(a) Completion of ten (10) school
grades, and two (2) years of experience in the preparation of food on a large
scale; or,
(b) One (1) year of experience as a
permanent Assistant Cook.
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.
R07/26/2021
SUFFOLK COUNTY
Non-Competitive