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

Cook Duties

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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.


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


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.

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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