05/01/1973 81160

COOK 2

DEFINITION: This is food service work as a lead worker in the performance of specialized cooking tasks in an institutional food service operation.

An employee in this class is responsible for large-scale food production. Work involves specialized production and cooking tasks in the conversion of raw ingredients into finished menu items such as meats, vegetables, casseroles, soups, and sauces. Employees assign and inspect the work of lower level cooks, food
service workers, and patient and student help engaged in the performance of specialized and routine production tasks. Work includes the coordination of tasks performed by lower level cooks in preparing a variety of menu items to be completed simultaneously on a set time schedule. The employee establishes
techniques and procedures for cooking and develops and revises recipes for quality and quantity of food. Employees are responsible for requisitioning cooking ingredients and supplies; and maintaining and updating recipe files.

Work is performed with a high degree of independence and reviewed upon completion for attainment of pre-established quality and quantity requirements.

CHARACTERISTIC WORK ASSIGNMENTS: Employees may be required to perform related duties other than those stated in this section.

Lead Work

Functions as a lead worker by assigning, coordinating, participating in, and reviewing specialized and routine production tasks performed by lower level cooks, food service workers, and patient and student help.

Establishes techniques and procedures for cooking; and develops and adjusts recipes to attain higher standards of quality and insure accurate quantity measures.

Instructs subordinate cooks, food service workers, and patient and student help in the performance of specialized and routine production tasks and in the care and use of kitchen utensils and equipment.

Estimates food production needs; and requisitions ingredients and supplies.

Insures that kitchen equipment is properly maintained and prepares work orders for maintenance and repairs.

Maintains recipe files.

Checks attendance for members in the unit.

Food Preparation

Participates in the production and cooking of a variety of meats, vegetables, casseroles, soups, and sauces in large-scale food production.

Reviews census and menu data; adjusts recipes accordingly; and recycles leftover food into useable food products to reduce waste.

Prepares special menu items for special meals, meetings, and banquets.

Prepares ingredients and cooks menu items for special and modified diets.

Operates kitchen equipment such as ovens, broilers, fryers, and mixers used in production and cooking.

Sanitation

Assigns, participates in, and inspects the cleaning of cooking utensils and equipment, and floors, wood surfaces, and other areas in the production area.

REQUIRED KNOWLEDGES, SKILLS, AND ABILITIES: Knowledge of the modern methods, materials, practices, and procedures used in large-scale cooking.

Knowledge of food production safety and sanitation standards.

Knowledge of the proper care and use of modern kitchen utensils and equipment.

Knowledge of the types and qualities of a wide variety of cooking ingredients.

Knowledge of the methods and procedures used in requisitioning supplies.

Ability to assign, coordinate, and inspect a variety of specialized and routine production and cooking tasks on a quantity basis.

Ability to instruct cooks, food service workers, and patient and student help in performing specialized and routine production and cooking tasks.

Ability to estimate accurately and quantity of cooked food needed from census statistics.

Ability to operate modern kitchen equipment in preparing a variety of menu items.

Ability to prepare ingredients and cook food items on a quantity basis.

Ability to prepare and maintain recipe and attendance records and requisition supplies as needed.

Ability to communicate effectively both orally and in writing.

DESIRABLE PREPARATION FOR WORK: Experience as a cook in a large volume food preparation operation; or any equivalent combination of experience and/or training.