$20.40-$26.71 Hourly / $1,632.00-$2,136.44 BiWeekly /
This class is accountable for independently performing a full range of tasks involved in preparing and cooking food.
Works under the general supervision of a Head Cook, Director of Food Services, or other employee of higher grade.
May lead/supervise Assistant Cooks, Maintainers, patients /clients or student workers assigned to food service.
Prepares and cooks a wide variety of foods including special diets; operates various types of cooking equipment such as stoves, ovens, steam cookers, mixing machines, choppers, etc.; cleans kitchen areas and equipment; rotates stock on a regular basis; assists with the ordering of food and supplies; inspects food received; may serve food or assist in serving; may prepare production records; performs related duties as required.
Knowledge of and ability to apply cooking principles and techniques on a quantity basis; knowledge of liquid and dry weights and measures; some knowledge of health and safety requirements in food service; some interpersonal skills; some oral and written communication skills; some ability to utilize computer software; some ability in menu preparation and record keeping; some mathematical ability.
Successful completion of a cook training course under the auspices of State or Federal Apprentice Training Bureaus may be substituted for one (1) year of the General Experience.
Incumbents in this class may be required to lift moderate to heavy weights; may be exposed to risk of injury from equipment and utensils used in the kitchen and from patients/clients.
This replaces the existing specification for the class of Cook in Salary Group TC 13 approved effective November 29, 2013. (Revised to reflect Agency language change)