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9773
COOK
Nature of Work
Under general supervision, performs full-performance level
work preparing and cooking and/or baking food items in a state
facility. May select or vary methods and foods as needed. May
supervise Food Service Workers or other positions assigned to
this area, as directed by supervisor. Performs related work as
required.
Examples of Work
Cooks meats, vegetables, and pastries in accordance with
standard recipes or oral instructions.
Prepares regular and special diets.
Operates mixers, ovens, steamers, peelers, grills and other
food preparation equipment.
Sets up cafeteria lines and serves meals on the line or in the
dining room.
Receives and stores food and food service items.
Cleans stoves, refrigerators and work areas.
Trains new workers in food preparation and kitchen procedures.
May order or participate in ordering food and supplies.
Knowledge, Skills and Abilities
Knowledge of the methods and equipment used in large scale
food preparation and the preparation and serving of food in
large-scale kitchens.
Knowledge of terminology, temperature and measurements used in
food preparation.
Ability to read and understand recipes for food preparation.
Ability to determine portion yield for all foods used in
large-scale food preparation.
Ability to lead and direct the work of kitchen workers.
Minimum Qualifications
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Training:
Ability to pass a written test at the eighth grade
level.
Experience:
One year of full-time or equivalent part-time
paid experience in large-scale food preparation and serving.
Special Requirements:
Applicant must furnish an approved food
handler's certificate within seven days after appointment.
Established: 7/16/92
Effective:
8/16/92