05/01/1973 81150

COOK 1

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

An employee in this class performs specialized production and cooking tasks in the conversion of raw ingredients into finished menu items such as meats, vegetables, casseroles, soups, and sauces. Employees frequently function as a lead worker by assigning and inspecting routine food production tasks performed by food service workers or patient or student help. In a small- scale food production area, employees may have responsibility for requisitioning cooking ingredients and supplies; and maintaining recipe files. Work is performed under the direction of a higher level cook or first-level supervisor and reviewed in progress and upon completion for proper quantity and quality requirements.

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

Food Preparation

Prepares ingredients and cooks meats, vegetables, casseroles, soups, and sauces which require more than simple application of heat.

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

Prepares ingredients and cooks special and modified diets.

Operates kitchen equipment such as ovens, broilers, fryers, and mixers used in the production of menu items.

Sanitation

Washes and cleans cooking utensils and equipment.

Cleans floors, work surfaces, and other work areas in the productional area.

Lead Work

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

Instructs food service workers or patient or student help in routine food products tasks.

Prepares requisitions for cooking ingredients and supplies; and maintains recipe files.

Checks attendance for members in the unit.

REQUIRED KNOWLEDGES, SKILLS, AND ABILITIES: Knowledge of the modern methods, materials, practices, and procedures used in a quantity food production operation.

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 cooking ingredients.

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

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

Ability to assign, coordinate, and inspect routine food production tasks.

Ability to instruct food service workers or patient or student help in performing routine food production tasks.

Ability to prepare and maintain simple attendance records, recipe files, and requisitions.

Ability to work effectively with other people.

DESIRABLE PREPARATION FOR WORK: Experience in cooking or quantity food preparation; or any equivalent combination of experience and/or training.