Cook Duties
SUMMARY
This is supervisory and skilled cooking work involving the
preparation of a variety of complex foods for the dining halls,
snack bars, restaurants, banquets, and/or catering events or
(for various service areas) which is better. Cook II is
distinguished from the Cook I in that the Cook II prepares a
wide range of entrees using many different methods and
supervises others. Work involves the supervision of and
participation in preparation of foods in accordance with
generally prescribed standards. Assignments are received in the
form of menus and through conferences with a food service
supervisor, but an employee has considerable independence in
actual food preparation. All work is checked by observation of
the results obtained, and by analysis of the costs incurred.
DUTIES AND RESPONSIBILITIES
May cook various foods for the banquet area with emphasis on
entrees and side vegetables and casseroles.
May cook for catered events
May supervise and participate in the work of preparing a large
volume of meats, vegetables, and other foods
May consult with supervisor to determine best methods of
preparation for individual food items
May assist in planning menus and in devising means of using
left-over foods
May relieve cooks as needed
May prepare special menus
May inspect refrigerators and the work of other cooks to prevent
food waste
May supervise the cleaning for kitchen, storeroom, and
refrigerators
May perform related work as required
EDUCATION AND EXPERIENCE
Completion of the eighth school grade, supplemented by
completion of a vocational training course in food preparation
and service; and considerable experience in large-scale
institutional or commercial cooking, including some supervisory
experience; or any equivalent combination of training and
experience.
KNOWLEDGE, SKILLS AND ABILITIES
Thorough knowledge of the materials, methods, and equipment used
in preparing food on a large scale
Considerable knowledge of health hazards in food preparation and
service, and of necessary precautionary measures
Considerable knowledge of a large variety of food recipes
Considerable knowledge of food values, menu planning, and uses
for left-over food
Some knowledge of effective supervisory methods and techniques
Ability to work from written menus and standard recipes
Ability to plan, lay out, and assign work to a staff of skilled
and unskilled kitchen workers in a manner conductive to full
performance and high morale
Ability to take inventory and keep records of foodstuffs used
Ability to give significant assistance in planning menus,
devising ways of using left-over foods, and determining
quantities of foodstuffs required in preparing banquets and
regular meals
Ability to work long hours while standing |
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