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$18.43-$23.03 Hourly / $1,382.07-$1,727.05 BiWeekly /
This class is accountable for performing a full range of basic tasks in the preparation and cooking of food.
Initially works under the close supervision of a Head Cook or other employee of higher grade; works more independently with acquired experience.
Performs a variety of basic tasks in preparing soups, salads, meats, vegetables, desserts, beverages, nourishments, etc.; cleans, washes, polishes pots, pans, dishes, silverware, kitchen equipment, floors, walls, etc.; operates kitchen machines and equipment; may participate in serving food and packing food for delivery; may receive training in the preparation of food on a large scale; may prepare food in the absence of the cook; assists with the receiving and storage of food; may assist in the preparation of production records; performs related duties as required.
Some knowledge of simple food preparation; some knowledge of liquid and dry weights and measures; some interpersonal skills; some oral and written communication skills; ability to follow instructions and learn routines; some mathematical ability.
Any experience and training which would provide the knowledge, skills and abilities listed above.
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.
The entry level rate for this class will be ten (10%) percent below Step 1 of the salary grade. Upon completion of the initial working test period the incumbent’s salary will be adjusted to the TC or FM pay plan, Step 1 of the salary grade for this class.
This replaces the existing specification for the class of Assistant Cook in Salary Group TC 9 approved effective June 23, 1995. (2013 SCOPE Review)