In the Department of Developmental Services this class is accountable for cooking ten (10) or more meals per week and for assisting in the supervision and care of persons with developmental disabilities in a cottage.
Works under the general supervision of a Developmental Services Residential Program Supervisor or other employee of higher grade.
May lead/supervise clients or lower level employees as assigned.
EXAMPLES OF DUTIES
Prepares and cooks ten (10) or more meals per week for clients and staff; prepares special diets; participates in and supervises dishwashing and general kitchen cleaning; assists in supervision, training, recreational program and general care of residents; may perform various domestic activities other than those pertaining to cooking; maintains order and observes and reports on any unusual occurrences; receives food deliveries and orders food and supplies; performs related duties as required.
KNOWLEDGE, SKILL AND ABILITY
Knowledge of and ability to apply cooking principles and techniques on a quantity basis; basic knowledge of health and safety requirements in food service; interpersonal skills; oral and written communication skills; ability to follow oral and written directions.
MINIMUM QUALIFICATIONS - GENERAL EXPERIENCE
Two (2) years of experience in the preparation of food on a quantity basis.
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.
Incumbents must be free from communicable diseases.
A physical examination may be required.
Incumbents in this class may be required to lift moderate weights; may be exposed to risk of injury from equipment and utensils used in the kitchen and from patients or clients.
JOB CLASS DESIGNATION
(7)-Skilled Craft Workers
This replaces the existing specification for the class of Cook-Attendant in Salary Group TC 15 approved effective July 4, 2008. (2013 SCOPE Review)