Under general supervision, performs volume cooking work; may supervise food service staff; and does related or other work as required in accordance with Rule 3, Section 3 of the Civil Service Rules.
This is the journey-level cook in the Food Service Worker series. Incumbents perform the full scope of volume cooking assignments including grill, main kitchen, special diet and other areas. This class differs from Food Service Worker II in that incumbents of the latter class do less skilled cooking and food preparation, work less independently and may be supervised by Food Service Worker III's. This class differs from Food Service Supervisor in that incumbents of the latter class may perform skilled cooking duties, but their primary responsibility is supervision of a major area of the Dietary division.
Prepares a wide variety of menu items including soups, salads, vegetables, sauces, gravies, entrees, desserts and other foods; independently prepares simple meals or assists in preparation of complex or specialized meals.
Grills, cooks, steams, bakes and roasts a variety of foods; cuts meats; prepares and cooks a variety of items including baked goods.
May supervise other food service staff in a variety of food service work; performs routine food service work as necessary.
Sets up, operates and cleans equipment and areas used to prepare and serve food.
Maintains records of work performed and other routine records; prepares routine reports.
May act in a higher level capacity on a relief basis or for training purposes.
Experience: One year of high-volume commercial or institutional food service work with primary responsibility for cooking.
Volume food service work including cooking, preparation, serving, cleaning, sanitation and safety practices; basic units of measure.
Prepare food on a volume basis with minimum waste; understand and follow oral and written instructions; learn to perform volume preparation of full meals; lead others in the more routine aspects of volume food preparation, service and cleaning work; count and perform routine arithmetic calculations including simple addition, subtraction and multiplication; make simple notations; read various scales of measure and portion items accurately; communicate effectively; establish and maintain effective working relationships with others; treat customers courteously'; stand constantly; lift and carry 25 pounds; perform manual dexterity tasks including constant handling, reaching, grasping and fingering; withstand frequent exposure to heat emanated from equipment, and cold from refrigerated storage areas; may require ability to kneel, bend and stoop frequently.