COOK SERIES

 

 

                                                                                                    Occ.   Work   Prob.      Effective

Code No.           Class Title                                                        Area  Area    Period    Date               

2062                    Cook’s Helper                                                    10       381       6 mo.       01/29/97

0904                    Cook                                                                  10       381       6 mo.       01/29/97

0913                    Head Cook                                                         10       381       6 mo.       01/29/97

 

 

[1]Promotional Line:  54, 55, 56, 192, and 206

 

 

Series Narrative

Employees in this series perform duties involved in the preparation and cooking of foods in quantity.

 

DESCRIPTIONS OF LEVELS OF WORK

 

Level I:  Cook’s Helper                                                                                      2062

Employees at this level perform routine duties in the preparation of food.  They work under direct supervision from a designated supervisor.

 

A Cook’s Helper typically –

 

1.      prepares items for steam counter, including such short order items as hot cereals, eggs, sausage, bacon, coffee, and toast as selected

 

2.      assists in the preparation of meats, fish, vegetables, and other food for serving

 

3.      assists in serving of food

 

4.      cleans kitchen and washes and cleans kitchen utensils and equipment

 

5.      assists in preparing salads and deserts

 

6.      prepares cold plate combinations by arranging ingredients attractively and adding garnishes and dressing

 

7.      prepares ingredients for and makes sandwiches

 

8.      performs other related duties as assigned

 

 

Level II:  Cook                                                                                                    0904

Employees at this level perform general cooking and baking duties.  They work under direct supervision from a designated supervisor.

 

A Cook typically –

 

1.      prepares and cooks meats, fish, gravies, vegetables, cereals, soups, fruit, and other forms of food

 

2.      prepares and cooks foods for special diets from recipes formulated by a dietitian

 

3.      assists in supervision of subordinates in the food service unit

 

4.      assists in the preparation of salads and desserts

 

5.      prepares and bakes cakes, pies, and hot breads as required

 

6.      serves foods as required

 

7.      cleans kitchen and washes and cleans kitchen utensils and equipment

 

8.      performs other related duties as assigned 

 

 

Level III:  Head Cook                                                                                        0913

Employees at this level are responsible for and assist in the preparation of large-scale cooking and baking.  They work under general supervision from a designated supervisor.

 

A Head Cook typically –

 

1.      supervises, instructs, and plans the work of others engaged in the preparation of large-scale regular meals and special diets

 

2.      assists in cooking meats and vegetables, carves meats, and assists in and supervises preparation of salads and desserts

 

3.      assists in the planning of menus

 

4.      estimates food quantities to be cooked for a designated number of persons to be served according to menus      

 

5.      requisitions food supplies from storeroom through supervisor

 

6.      assumes responsibility for sanitary conditions of kitchens, storerooms, and refrigerators

 

7.      keeps records and makes reports

 

8.      prepares and bakes cakes, pastries, and hot breads as required

 

9.      serves foods as required

 

10.    performs other related duties as assigned

 

 

MINIMUM ACCEPTABLE QUALIFICATIONS REQUIRED FOR ENTRY INTO:

 

Level I:  Cook’s Helper                                                                                      2062

 

CREDENTIALS TO BE VERIFIED BY PLACEMENT OFFICER

 

    none

 

PERSONAL ATTRIBUTES NEEDED TO UNDERTAKE JOB

 

1.      knowledge of food terms and methods of preparing foods

 

2.      ability and willingness to follow instructions

 

 

Level II:  Cook                                                                                                    0904

 

CREDENTIALS TO BE VERIFIED BY PLACEMENT OFFICER

 

none

 

PERSONAL ATTRIBUTES NEEDED TO UNDERTAKE JOB

 

1.      knowledge of materials and methods used in preparation of food on a large scale

 

2.      knowledge of the use and care of utensils and equipment

 

3.      knowledge of food values and nutrition

 

4.      ability to do plain cooking on a large scale

 

5.      ability to work with and supervise other kitchen employees

 

6.      cleanliness

 

 

Level III:  Head Cook                                                                                        0913

 

CREDENTIALS TO BE VERIFIED BY PLACEMENT OFFICER

 

1.      two years of experience in quantity cooking

 

PERSONAL ATTRIBUTES NEEDED TO UNDERTAKE JOB

 

1.      knowledge of materials and methods used in preparing foods on a large scale   

 

2.      knowledge of food values and nutrition

 

3.      knowledge and mental development equivalent to that required for graduation from high school

 

4.      ability to plan simple menus    

 

5.      ability to supervise and instruct subordinates

 

6.      cleanliness

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook’s Helper........................................................................................................................... Edited

Cook......................................................................................................................................... Edited

Head Cook................................................................................................................................ Edited

 



[1]See promotional line list in Index of Classes for classes included in each promotional line.