Cook

 

Under general supervision; prepares and serves food, maintains kitchen equipment and utensils in a sanitary condition; supervises cook's helpers; and does related work as required.

 

 

 1. Two years of experience in food preparation to insure nutritionally balanced menus.
 2. Formal or informal education sufficient to assure the ability to read, write and plan at a level required for successful job performance.

 

 

 1. Knowledge of methods of preparing, cooking, and serving foods in large quantities.
 2. Knowledge of kitchen sanitation and safety precautions as set forth by County Health Department.
 3. Knowledge of the principals of menu planning.
 4. Ability to prepare tasty food in large quantities with a minimum of waste.
 5. Ability to train others in sanitary methods of food handling and cooking techniques.
 6. Ability to plan and organize food preparation to meet fixed schedules.
 7. Ability to follow oral and written instructions.
 8. Ability to maintain personal cleanliness and neatness.

ESSENTIAL FUNCTIONS
 
 1. Supervises the operation of the kitchen and dining hall.
 2. Responsible for the preparation, cooking, serving and storage of food.
 3. Orders food supplies.
 4. Operates mixers, slicers, dishwashers and other kitchen equipment.
 5. Assists in the cleaning of work areas, dishes, utensils and equipment.
 6. Operates large kitchen equipment.

PHYSICAL REQUIREMENTS

 

 1. Facility to distinguish colors, see and read labels and instructions, see to read and follow recipes, and other printed matter, with or without vision aids.
 2. Facility to hear and understand speech at normal room levels to exchange information, and to hear and understand speech on the telephone and radio.
 3. Manual dexterity to operate a telephone, operate a radio and perform the tasks of this position using both hands and fingers to operate commercial kitchen equipment.
 4. Facility to speak in audible tones so that others may understand clearly in normal conversations and on the telephone and radio.
 5. Physical agility to lift up to 50 pounds to shoulder height; and to bend, to stoop, to walk on uneven terrain, to climb ladders.
 6. Ability to reach overhead, above the shoulders and horizontally, to store and retrieve food, kitchen equipment and supplies.
 7. Ability to stand and walk for extended periods of time and to carry, push or pull food trays and carts.
 8. Facility to drive a car.

 

 

 1. Potential contact with cleaning agents, temperature extremes, and heat from ovens, grills and stoves.
 2. Exposure to very hot foods, equipment and metal objects used in cooking and baking.
 3. Exposure to sharp knives and slicers.

 

NOTE: This list of essential functions and of physical requirements is not exhaustive and may be supplemented as necessary in accordance with the requirements of the job.