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Hillsborough County Government

Cook (#COOKGENC) GENC
$9.53-$15.12 Hourly / $1,651.87-$2,620.80 Monthly / $19,822.40-$31,449.60 Yearly




JOB OVERVIEW

Performs duties preparing various foods that comply with nutritional and health standards in a residential treatment dining facility.

MINIMUM QUALIFICATIONS

Graduation from high school or possession of a GED Certificate; and
One year of experience as a cook in a high volume food service facility.

Or
An equivalent combination of education, training and experience that would reasonably be expected to provide the job-specific competencies noted below.

CORE COMPETENCIES

  • Customer Commitment - Proactively seeks to understand the needs of our customers and provide the highest standards of service.
  • Dedication to Professionalism and Integrity - Demonstrates and promotes fair, honest, professional and ethical behaviors that establishes trust throughout the organization and with the public we serve.
  • Organizational Excellence - Takes ownership for excellence through one's personal effectiveness and dedication to the continuous improvement of our operations.
  • Success through Teamwork - Collaborates and builds partnerships through trust and the open exchange of diverse ideas and perspectives to achieve organizational goals.

JOB SPECIFIC COMPETENCIES

  • Working knowledge of the functions, services, procedures and regulations of the residential dining facility to which assigned.
  • Working knowledge of materials, methods, and equipment used in food preparation.
  • Working knowledge of state and local health and safety regulations and standards.
  • Skill in the use of food preparation utensils and equipment.
  • Skill in preparing appealing, nutritional food.
  • Ability to use initiative and sound judgment.
  • Ability to prioritize work.
  • Ability to maintain records and prepare reports.
  • Ability to work effectively with others.
  • Ability to communicate effectively both orally and in writing.
  • Ability to follow oral and written instructions.
  • Ability and willingness to work rotating shifts to include nights, weekends and holidays.
  • Ability to stand for long periods of time.
  • Ability to work under high temperature conditions.
  • Ability to carry and lift up to 40 pounds of food supplies and equipment.
  • Ability to use a computer and related software.

REPRESENTATIVE DUTIES

Note: The following duties are illustrative and not exhaustive. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position. Depending on assigned area of responsibility, incumbents in the position may perform one or more of the activities described below.

  • Prepares and serves breakfast, lunch and dinner at a residential treatment dining facility in accordance with standard operating procedures.
  • Sets up dining area in a family dining style to promote good dining manners and associated social skills.
  • Prepares various food dishes, such as meats, fish, poultry, salads, vegetables, gravies, sauces, casseroles, souffles; and various baked items such as cakes, pies, breads and cookies using standard cooking utensils and equipment, following health and safety guidelines.
  • Clears and cleans dining room and cooking areas using proper sanitation methods.
  • Prepares special diet foods as directed by supervisor.
  • Conducts food and equipment inventories, records and advises supervisor of findings.
  • Collects monies and daily meal count sheets and prepares daily dining facility activity report.
  • Performs other related duties as required.

This classification description is not intended to be, nor should it be construed as an all inclusive list of the duties associated with a particular position. Management may require incumbents to perform job duties other than those contained in this document at any time.


CLASS: COOKGENC; EST: 12/14/2005; REV: 7/30/2012;