A Cook prepares food in a restaurant or institutional kitchen. May be responsible for a specific station or type of food preparation in a larger kitchen, or specialize as a short-order or fast-food cook. May prepare meals in private homes, or cater parties.
On an assigned shift, to be responsible for planning, supervising, preparing and cooking of all food and the preparation of beverages in a kitchen providing meals daily to at least 100 but less than 500 persons To assist a cook of higher rank in the manufacturing, assembling and packaging of food and to instruct and direct subordinate personnel in the Central Food Processing Plant To participate in the preparation and cooking of food. To estimate food needs in advance and to requisition kinds and amount of food necessary to comply with menu requirements. To supervise the receipt, storage, care and distribution of food supplies. To be responsible for the preparation of meals, adhering to approved standardized recipes and a predetermined time schedule. To instruct and train subordinates in the proper preparation and cooking of foods. To inspect kitchens, cafeterias, refrigerators, storage rooms and kitchen equipment for cleanliness and freedom from pests and rodents. To consult with and work with a superior in the development and maintenance of an adequate dietary program. To act as a supervisory assistant to a cook of superior rank in a large kitchen and to prepare and cook foods as directed. To do related work as required.
Required Qualifications:
KNOWLEDGES, SKILLS AND CAPACITIES
A thorough knowledge of food and beverage preparation; a working Knowledge of kitchen management; skill in the various branches of cookery Iinvolving the preparation of meats, fish, vegetables, soups, salads, beverages And desserts in large quantities; the ability to plan, lay out and supervise the work of others engaged in preparing and cooking food for serving daily at least 100 but less than 500 persons; the ability to assist in the operation, or as required, to operate a food production department in the Central Food Processing Plant; and related capacities and abilities.
EDUCATION AND EXPERIENCE
EDUCATION:
Such as may have been gained through: completion of eight school grades; and
EXPERIENCE
Such as may have been gained through: employment as a cook engaged in the preparation of foods of all kinds in large quantities in a hospital, hotel or large restaurant. OR, any combination of education and experience that shall be substantially equivalent to the above education and experience.
SPECIAL REQUIREMENT
At the time of appointment must be physically qualified to perform assigned duties as evidenced by a physician's certificate.
