State of Connecticut Executive Branch

Cook (37.5 Hour) (186 Days) (2210TR)

$16.78-$21.96 Hourly / $1,257.90-$1,646.67 BiWeekly /
$32,831.00-$42,978.00 Yearly

PURPOSE OF JOB CLASS (NATURE OF WORK)

This class is accountable for independently performing a full range of tasks involved in preparing and cooking food. 

SUPERVISION RECEIVED

Works under the general supervision of a Head Cook, Director of Food Services, or other employee of higher grade. 

SUPERVISION EXERCISED

May lead/supervise Assistant Cooks, Maintainers, individuals or student workers assigned to food service.

EXAMPLES OF DUTIES

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, SKILL AND ABILITY

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.

MINIMUM QUALIFICATIONS - GENERAL EXPERIENCE

Two (2) years of experience in the preparation of food on a quantity basis.

MINIMUM QUALIFICATIONS - SUBSTITUTIONS ALLOWED

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. 

PHYSICAL REQUIREMENTS

  1. Incumbents in this class must have adequate physical strength, stamina, physical agility and visual and auditory acuity, and must maintain such physical fitness as to be able to perform the duties.
  2. Incumbents must be free from communicable diseases.
  3. A physical examination may be required.

WORKING CONDITIONS

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 individuals. 

JOB CLASS DESIGNATION

Classified/Non-Competitive

OCCUPATIONAL GROUP

(13)-Food Processing/Service 

BARGAINING UNIT

(06)-SERVICE/MAINT (NP-2)

EEO

(7)-Skilled Craft Workers

SALARY INFORMATION

TR 13

CANCELLATION CLAUSE

Revised to assign (37.5 Hour) (186 Days) pay plan. Item No. 21-061

EFFECTIVE DATE

11/22/2021
CLASS: 2210TR; EST: 11/22/2021;