Cook III

Performs complex (journey-level) food preparation work. Work involves planning, preparing, seasoning, and cooking food; maintaining inventories and records of food consumption; and making recommendations for improvement; May train others; Works under general supervision with moderate latitude for the use of initiative and independent judgment. To be considered an applicant for this position, we require that you upload copies of the following documents. Applicant package will not be considered complete until we receive all of the required documents that are listed below.

• Please upload each document separately
• 1.

• Please upload/attach a copy of the following: - Please upload a copy of your high school diploma, GED or college transcript. 2.
• Please download the link below. Make sure to get this form notarized and uploaded as an attachment to your application: - Authority To Release Information Form 3.
• Please DO NOT upload or attach any other documents not listed above.

Attaching other documents will delay the processing of your application. Prepares, seasons, and cooks food as needed Studies cooking and kitchen operations, notes areas in need of correction or improvement, and makes recommendations for improving operating efficiency Checks and tastes food during preparation for conformance to standards Reports kitchen equipment in need of repair or replacement Maintains an inventory of supplies and prepares requisitions for needed items as appropriate Tests formulas and recipes May train others Performs related work as assigned Graduation from a high school Two (2) or more years of experience in institutional foods and food preparation work

Certificates, Licenses and Registration:

Must have a current valid Texas motor vehicle operator's license Must be able to be insured by the County's insurance carrier Knowledge of quantity food preparation techniques and procedures and of modified and calculated diet preparation methods Skill in cooking and baking and in the use and care of food preparation appliances and equipment Ability to interpret and follow recipes, to compute basic mathematical calculations, to analyze problems and recommend solutions, and to train others Ability to understand nutritional guidelines and estimate servings/meals May need to be a Certified Food Manager (CFM)