Under general supervision, functions as a cook preparing menu items
according to standard recipes, ensuring quantity and quality standards
1. Oversees food preparation activities by determining work
priorities, assigning work and ensuring safe and sanitary
conditions are maintained.
2. Prepares, seasons, cooks, fries and bakes food according to
standard recipes, determining necessary production amounts;
revises and/or alters daily menu/recipes if necessary.
3. Prepares food items for serving; carves portions of meat, fish
and/or fowl for individual servings.
4. Measures, weighs and combines ingredients for quantity preparation
of meats, vegetables, salads and beverages in accordance with
established recipes; modifies recipes and/or production amounts.
5. Operates a variety of manual and/or automated kitchen equipment
such as ovens, grills, toasters, fryers, mixers etc.
6. Determines food quantities, prepares estimates of time, labor and
materials to be used on assigned tasks.
7. Responsible for assuring optimal quality of food throughout
preparation and service.
8. Protects equipment, utensils, food and other items of inventory
from contamination, spoilage and pilferage.
9. Provides guidance and training to subordinate personnel.
Note: The intent of this list of primary duties is to provide a
representative summary of the major duties and responsibilities of
this job. Incumbents perform other related duties assigned. Specific
duties and responsibilities may vary based upon departmental needs.
EXPERIENCE: Three years in commercial or institutional cooking.
Thorough knowledge of food preparation methods. Thorough knowledge of
and skill in applying the procedures and standards of quality and
quantity food selection, food preservation, meal service and portion
control. General knowledge of principles and practices of sanitation
and safety in cooking areas. Skill in proper food handling and
preparation; in garnishing pans of food for service; in the operation
of food preparation equipment and dishwashers. Ability to read and
write; to follow and adjust recipes; to provide guidance to food
service personnel; to perform basic arithmetic computations; to
prepare food using assigned utensils, appliances and equipment; to
work in irritating environments and adverse temperature conditions;
ability to lift, transport and stock food service supplies and
OTHER: Except for qualifications established by law, additional
related experience and formal education in which one has gained the
knowledge, skills, and abilities required for full performance of the
work of the job class may be substituted for the education or
experience requirement on a year-for-year basis with 30 college
credits being equivalent to one year of experience.
CONDITIONS OF EMPLOYMENT
Candidates selected for employment may be subject to medical inquiries
and/or medical examinations to determine ability to perform the job.
Safe Food Handling and Sanitation Certification may be required.