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You are here: The Job Explorer > Job Description > Food Services > Cook Responsibilities

Cook Duties

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SUMMARY

This is skilled cooking work in the preparation of foods for a dining hall, cafeteria, snack bar, restaurant, and/or catering events.

Work may involve the general preparation and cooking of a variety of foods, or the specialized preparations of meats or vegetables. Work involves responsibility for neatness and cleanliness in preparing food, and for adherence to prescribed schedules. Activities and decisions are routine. General supervision is received from a superior who checks the work by observation of results obtained.

DUTIES AND RESPONSIBILITIES

May prepare a wide variety of meats, fowl, fish, and vegetables for lunch and dinner; May prepare breakfast dishes including eggs, bacon, and hot cereal;

May prepare stews, souffles, and similar courses.

May operate standard cooking equipment such as mixing machines, steam cookers, toasters, food choppers, refrigerators, baking ovens, and stoves.

May supervise and participate in the work of cleaning kitchens, refrigerators, and storerooms.

May supervise and/or coordinate the work of food service workers

May instruct and supervise workers assisting in the preparation of food.

Performs related work as required.
EDUCATION AND EXPERIENCE

Completion of the eighth grade; and experience in institutional or commercial cooking, or 2 years related work experience in institutional or commercial cooking, or any equivalent combination of training and experience.
KNOWLEDGE, SKILLS AND ABILITIES

Knowledge of the materials, methods, and equipment used in preparation of food on a large scale.

Knowledge of health hazards in food preparation and service, and of necessary precautionary measures.

Knowledge of food values and menu planning.

Ability to understand and follow written and oral instructions concerning food preparation and service.

Ability to coordinate and supervise the work of food service workers

Ability to operate standard cooking equipment, and to use kitchen, and cooking utensils for large-scale food preparation.

Ability to implement procedure, methods and activities developed by others

Ability to work long hours while standing.
 

 

 


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