Activity Center Cook (#RF0132)
$18.47-$22.45 Hourly / $3,201.47-$3,891.33 Monthly / $38,417.60-$46,696.00 Yearly


Under general supervision, manages and supervises the Mental Health Activity Center food service operation; supervises and participates in the volume preparation of meals, including baking; and does related or other work as required in accordance with Rule 3, Section 3 of the Civil Service Rules.


This is a single-position classification with responsibility for the planning, purchasing, preparation and serving of meals for the Activity Center program clients and staff.


  • Plans and manages the Activity Center food service operation and related activities; prepares menus according to established guidelines; researches recipes; calculates proportions of ingredient lists; develops and analyzes material cost information.
  • Performs inventory, ordering, and purchasing of food supplies and equipment; estimates needs; ensures that departmental and regulatory requirements are met in receiving, storage, issuance and preparation of foods; maintains records of materials used.
  • Supervises and participates in the preparation, cooking and serving of grilled, steamed, roasted and baked foods, including soups, salads, vegetables, sauces, entrees, desserts and other foods; cuts meats.
  • Bakes a variety of confections including breads, muffins, pastries, rolls, cakes, cookies, pies, custards and gelatins
  • Orients, trains and leads assigned staff in the volume preparation and service of food.
  • Sets up, operates and cleans equipment and utensils used to prepare and serve food; notifies appropriate staff for equipment repair and maintenance; keeps work area in a clean and sanitary condition.
  • Maintains records; ensures that department's practices comply with applicable state, federal and accreditation requirements and regulations.

    Experience:  Five years of skilled volume food preparation work which included responsibility for menu planning, purchasing, and baking, including a minimum of two years of supervisory cooking experience.


    A variety of standard recipes, nutrition and dietetics necessary for basic menu planning; relative food costs; volume food service work including preparation, cooking, baking, service, sanitation and safety; materials, methods and equipment used in volume cooking; operation of standard kitchen equipment typical of an institutional kitchen.


    Plan and manage a volume food service operation; assess food needs and make estimates of requirements; calculate food costs and keep records involved in the purchase and maintenance of supplies; understand and follow oral and written instructions; train others in food service work; perform routine arithmetic calculations, including addition, subtraction, multiplication and division; make simple written notations; communicate effectively, establish and maintain effective working relationships with others; 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.

    CLASS: RF0132; EST: 1/12/1994; REV: ;