$17.60-$17.60 Hourly / $1,319.67-$1,319.67 BiWeekly /
$34,443.13-$34,443.13 Yearly
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.
May lead lower level staff and patient/client workers as assigned.
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.
This replaces the existing specification for the class of Assistant Cook in Salary Group TE 9 approved effective June 23, 1995. (2013 SCOPE Review)