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Cook #OC-5180-2755

Cook

Date Opened
Monday, June 01, 2026 8:30 AM
Close Date
Open until sufficient apps are received
Section
Food Service
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Introduction

OPEN COMPETITIVE EXAMINATION FOR:   COOK

SALARY:  $18.58 ~ $25.86/ Hour (NOTE: NEW HIRES START AT THE BEGINNING OF RANGE) 

FRINGE BENEFITS: Choose from available health insurance plans (employee contributions vary) Prescription Drug Rider, Dental Plan, Group Life Insurance for Individual; Retirement Plan; paid Holidays; paid Vacation; paid Sick Leave; paid Personal Days.

IMPORTANT:
1.  Veterans – Veteran’s points will be awarded in accordance with the Connecticut State Statute. Five (5) for non-disabled veterans, ten (10) for disabled veterans. Proper documentation must be submitted to the Personnel Director before the date of the examination.
2.  Residents – Five (5) Residency points shall be added in accordance with the amendment to the Civil Service Ordinances dated March 18, 2011.  Proper documentation and proof of residence must be submitted no later than the closing date for applications. 
3.  Appeal Process- An applicant may appeal notice of not meeting the minimum qualifications (Civil Service Rules and Regulations, Section 3741, Subsection B, Article 9) to the Civil Service Commission within seven (7) days of the date on such notice.  Please notify the Civil Service Office of a change in address. Notification will be mailed to the address written on your application.

GENERAL STATEMENT OF DUTIES

The incumbent is responsible for preparation, cooking and serving of food and beverage in a school cafeteria for the purpose of ensuring compliance with meeting mandated nutritional requirements and health standards.

EXAMPLES OF WORK

Plans, prepares and serves school breakfast/lunch that conforms to Connecticut Nutrition Standards for Healthy Food and the Federal and Drug Administration (FDA)/United States Department of Agriculture’s (USDA) Hazard Analysis Critical Control Points (HACCP) as well as the National School Lunch Program (NSLP) and the National School Breakfast Program (NSBP);

Prepares and cooks meats, soups, vegetables, sandwiches and other foods following federal and state guidelines ensuring temperatures are recorded as directed by HACCP;

Prepares and bakes desserts in compliance with NSLP;

Prepares established menu and ala carte items in compliance with Connecticut Nutrition Standards for Healthy Food making recommendations to Food Service Director and/or designee on changes for implementation;

Sets-up and works at steam tables serving food, preparing and placing breakfast/lunch on trays;

Estimates food preparation amounts and adjusts recipes, for the purpose of meeting established menus and minimizing waste of food;

Inspects food for the purpose of verifying quantity, quality and specifications of orders to meet preparation requirements and/or complying with mandated health standards;

Inventories food, condiments, supplies and equipment at specified intervals for the purpose of ensuring availability of items required for meeting established menu requirements;

Operates Point-of-Sale (POS) system generating daily reports and preparing cash drawer for deposit;

Prepares daily food production control records;

Prepares and balances daily bank deposits and arranges courier pick-up;

Performs industrial cleaning of refrigerators, freezers, storerooms, coolers and industrial dish washing machines maintaining reservoir levels;

Performs other related work as required to include those of lower classification.

REQUIRED KNOWLEDGES SKILLS AND ABILITIES

Ability to read/write and to follow oral/written instructions; knowledge of all mathematical equations relating to units of measure; ability to supervise and maintain good relationships with co-workers; knowledge of institutional health standards and hazards, methods of preparing, cooking, handling and storage of food, industrial cleaning and safety practices and procedures; must be knowledgeable of governmental health regulations and safety standards, including Connecticut Nutrition Standards for Healthy Food and the FDA/ USDA’s HACCP as well as the NSLP and the NSBP.

REQUIRED EXPERIENCE AND TRAINING

Completion of a high school diploma or GED and one year experience as a Cook or Food Service Helper.

ADDITIONAL REQUIREMENT

Must be in possession of a current sanitation certification approved by the State of Connecticut which must be submitted at the time of application

SPECIAL REQUIREMENTS

Working Conditions, Physical and Mental Requirements  
Employees appointed to positions 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 of the class. A physical examination may be required.

 

Frequency: Place an “X” in each box that is appropriate to your job.

NEVER (N)

OCCASIONALLY (O)

FREQUENTLY (F)

CONSTANTLY (C)

0 % of Shift

1-33% of Shift

34-66% of Shift

67-100% of Shift

Working Conditions

N

O

F

C

Working Conditions

N

O

F

C

Physical Demands

 

 

 

 

Depth Perception

X

 

 

 

Standing

 

 

 

X

Color Distinction

X

 

 

 

Walking

 

 

 

X

Peripheral Vision

X

 

 

 

Sitting

 

X

 

 

Driving

X

 

 

 

Lifting

 

 

X

 

Physical Strength:

 

 

 

 

Carrying

 

 

X

 

Little Physical Effort (-10 lbs.)

 

 

X

 

Pushing

 

 

X

 

Light Work (-20 lbs.)

 

 

X

 

Pulling

 

 

X

 

Medium Work (20-50 lbs.)

 

 

X

 

Climbing

 

X

 

 

Heavy Work (50-100 lbs.)

X

 

 

 

Balancing

 

X

 

 

Very Heavy Work (100+ lbs.)

X

 

 

 

Stooping

 

 

X

 

Environmental Conditions

 

 

 

 

Kneeling

 

X

 

 

Cold (50 degrees F or less)

X

 

 

 

Crouching

 

 

X

 

Heat (90 degrees F or more)

X

 

 

 

Crawling

X

 

 

 

Temperature Changes

 

X

 

 

Reaching

 

 

X

 

Wetness

 

X

 

 

Handling

 

 

X

 

Humidity

 

X

 

 

Grasping

 

 

X

 

Extreme Noise or Vibration

X

 

 

 

Twisting

 

X

 

 

Exposure to Chemicals

X

 

 

 

Feeling

 

X

 

 

Exposure to Gases and Fumes

X

 

 

 

Talking

 

 

X

 

Exposure to Unpleasant Odors

X

 

 

 

Hearing

 

 

 

 

Exposure to bodily fluids

X

 

 

 

Repetitive Motion

 

 

X

 

Exposure to dampness

X

 

 

 

Hand/Eye/Foot Coordination

 

 

 

 

Confinement to Small or Restricting Area

X

 

 

 

Visual Acuity/Near

 

 

 

 

Mechanical Hazards

X

 

 

 

Visual Acuity/Far

 

 

 

 

Physical danger or abuse

X

 

 

 

 

The above statements are intended to describe the general nature and level of work being performed by the employee assigned to this position. They are not to be construed as an exhaustive list of all job responsibilities and duties performed by personnel so classified.

The City of Waterbury is an equal opportunity employer. In compliance with the Americans with Disabilities Act, the City will provide reasonable accommodations to qualified individuals with disabilities and encourage both prospective and current employees to discuss potential accommodations with the City when necessary.


SPECIAL NOTE

This position is covered under the written agreement between the City of Waterbury and the Waterbury City Employees Local 353, AFSCME. The Parts and Weights for this examination will be determined prior to conducting the exam.  Individuals appointed shall be required to serve a working test period which will be, in effect, the final phase of the examination.  

THE CITY OF WATERBURY IS AN EQUAL OPPORTUNITY EMPLOYER
E.O.E. M/F/D/V
EEOP Utilization Report available at www.waterburyct.org


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