Cook
Recruitment #012325-UCBA11-200900
Summary Statement
This describes the full performance level. Positions receive general supervision from a technical superior.
Essential Functions
Essential functions are fundamental, core functions common to all positions in the class series and are not intended to be an exhaustive list of all job duties for any one position in the class. Since class specifications are descriptive and not restrictive, incumbents can complete job duties of similar kind not specifically listed here.
- Applies food service principles, practices and methods governing food preparation activities such as food handling, proper storage and temperature control, cleaning of kitchen equipment and utensils to comply with safety and sanitary standards.
- Complies with applicable state and federal rules and regulations.
- Operates various commercial kitchen equipment such as dishwashers, ovens, toasters, meat slicers, choppers, deep fryers, food processors, steam pots, blenders, and mixers.
- Prepares and cooks a variety of food items by baking, frying, and broiling, gathering and measuring ingredients according to standardized menus/recipes and dietetic guidelines.
- May prepare requisitions for food items and other needed supplies.
- Attends Department approved training programs.
Job Requirements
JOB REQUIREMENTS for Cook
Applicants must have education, training and/or experience demonstrating competence in each of the following areas:
- Six months experience in institutional or commercial cooking and baking.
- Knowledge of proper safety, storage and sanitation standards for food items.
5:30am - 1:30pm; Weekends Required