SENIOR
COOK 8112
DISTINGUISHING
FEATURES OF THE CLASS
Under
general supervision, an employee in this class is skilled and responsible for
all food preparation in a small institution kitchen, or for acting as first
assistant to the Head Cook in the management of a large institutional kitchen.
The work of the Senior Cook differs from that of lower level Cooks by the
markedly increased responsibilities for management and supervision, and
complete food preparation. All work is
subject to review by the Head Cook or by administrative supervisors through
inspection of kitchen, meals prepared, and by analysis of food and kitchen
operational costs. Does related work as
required.
TYPICAL
WORK ACTIVITIES
Supervises food preparation in a
small institution; cooks meals for all inmates and staff; supervises serving of
meals;
Acts as assistant to the Head Cook
of a large institution; acts a Head Cook on regular days off and leaves of the
Head Cook; supervises operation of kitchen and food service staff on regular
shift; supervises and participates in the preparation of a large variety of
complete meals;
Supervises operation of variety of
kitchen equipment including mixers, puree makers, blenders, slicers, dicers, toasters,
pressure cookers, standard hand implements and related equipment;
Requisitions foodstuffs; keeps
kitchen storeroom stocked;
Maintains sanitary conditions in the
kitchen through supervising the cleaning of stoves, cookers, kettles, pots and
pans, refrigerators, food grinders and mixers, workbenches and tables and other
kitchen utensils, equipment and areas.
FULL
PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS
Thorough
knowledge of the materials, equipment and methods used in preparing food on a
large scale; good knowledge of a variety of standard recipes; good knowledge of
the health hazards in large scale food preparation and of necessary
precautionary measures; good knowledge of food values and nutrition; good
knowledge of food costs; ability to do plain cooking on a large scale; ability
to supervise cooks and other kitchen and dining room personnel in a manner
conducive to full performance and high morale; ability to work from written
menus and standard recipes and to adapt them to requirements of varying numbers
of people and changes of foodstuffs
available; ability to operate standard cooking implements and to use cooking
utensils for large scale food preparation; ability to follow and transmit oral
and written instructions; ability to work for long hours while standing under
conditions of high temperature; ability to keep records and make reports;
physical condition commensurate with the demands of the position.
MINIMUM
QUALIFICATIONS
Either:
(a) Graduation from a standard senior high school or possession of a high
school equivalency diploma, and two (2) years of experience in the
preparation of food on a large scale; or,
(b) Two (2) years of experience as a
permanent Cook.
NOTE: Additional experience may be substituted for education,
up to a maximum of two (2) years.
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.
R 6/14/23
SUFFOLK
COUNTY
Non-Competitive