HEAD COOK 8115

DISTINGUISHING FEATURES OF THE CLASS

An employee in this class is involved in supervising and participating in large-scale food preparation in a school lunch program. The work differs from that performed by a Cook in that a Head Cook is responsible for a very large kitchen staff or serves as assistant to a School Lunch Manager. Supervision is exercised over Cooks and Food Service Workers. Does related work as required.

TYPICAL WORK ACTIVITIES

Plans, directs and participates in work of Cooks and other employees engaged in the preparation, cooking and distribution of food in a very large school cafeteria or a large satellite food program;

Supervises the serving of food or the transportation of meals to other schools;

Requisitions meats, vegetables and other foodstuffs;

Assists in training new employees to perform skilled food preparation procedures;

Maintains time records of food service personnel;

Assures maintenance of acceptable sanitary levels in food preparation procedures through instruction and visual check.

FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS

Thorough knowledge of the materials, methods and equipment used in large-scale cooking; thorough knowledge of the operation of all standard kitchen equipment typical of a large school kitchen; thorough knowledge of the modern principles and practices in large scale kitchen management; good knowledge of basic principles of nutrition; ability to plan, coordinate and supervise the work of a large number of workers engaged in food preparation and service in a manner conducive to full performance and high morale; ability to judge food quantities required in preparing required number of lunches; ability to keep records and prepare 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 four (4) years of experience in the preparation of food for a commercial food establishment, institution, hotel, restaurant or food enterprise; or,

(b) Two (2) years of experience as a permanent Senior Cook.

NOTE: Additional experience may be substituted for education, up to a maximum of two (2) years.

NECESSARY SPECIAL REQUIREMENTS

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