Classification Specifications

GENERAL DESCRIPTION OF CLASS

The COOK 1 prepares and cooks individual menu items in a volume dining or food service facility.

DISTINGUISHING FEATURES

This is the first level of a two-level series. It is distinguished from the higher level by the absence of regular responsibility for coordinating the production of breakfast, lunch, and/or dinner entrees; preparing foods for special diets; maintaining adequate products and supplies; keeping various food records, and assigning and reviewing work of others. This class has responsibility for assisting the higher level by preparing and cooking individual menu items for breakfast, lunch, or dinner (e.g., eggs, pancakes, meats, potatoes, soups, salads, vegetables, fruits, desserts, and some baked goods) and may individually prepare and cook entire breakfast and lunch entrees for residents, students, and staff.

DUTIES AND RESPONSIBILITIES

1. Cooking. Typical tasks: prepares foods according to standardized menus and recipes or verbal instructions given by supervisor or higher-level cook; gathers and combines ingredients required by standardized recipes; washes, slices, chops, grates, stirs, kneads, measures, mixes, and weighs food products; cooks food by boiling, grilling, steaming, deep frying, roasting, or baking; assists higher-level cook with breakfasts, lunches, or dinners by preparing various foods such as meats, potatoes, casseroles, vegetables, soups, salads, sandwiches, pancakes, eggs, and french toast; prepares desserts, such as cobbler, cakes from mixes, pies, donuts, cookies, bread, custard, and gelatin; uses commercial cooking equipment such as grills, steam-jacket kettle, slicers, mixers, and choppers; turns on grills, ovens, warmers, and steamers; prepares food for distribution to institutional wards or food service tray lines; arranges food in an attractive manner; keeps food adequately stocked in tray line.
2. Cleaning Functions. Typical tasks: puts food away in designated storage; cleans stoves, grills, and countertops; keeps work area in sanitary condition at all times.
3. Miscellaneous. Typical tasks: some positions may instruct and provide assistance to food service workers, residents, or students in preparing foods such as vegetables, soups, salads, sandwiches, and desserts; instructs food service workers, residents, or students in kitchen cleanup procedures such as washing dishes, pots and pans, and cooking utensils, mopping floors, and washing walls; may assist higher-level cook by counting equipment and food items during inventory; some employees may help load food trays on trucks or tray carts and deliver trays to institutional cottages; on occasion some employees may individually prepare and cook up to three complete meals in a day (e.g., during limited absence of higher-level cook due to illness or vacation).

RELATIONSHIPS WITH OTHERS

Employees in this class have regular in-person contact with residents or students who assist in food preparation and cleaning activities.

SUPERVISION RECEIVED

Employees in this class receive general supervision from a supervisor who assigns work verbally or through written instructions given on menus and work schedules. Work is reviewed by observation on a daily basis for the quality and quantity of food prepared, conformance with standardized menus and/or recipes, and to ensure compliance with safety and sanitation procedures. Employees in this class follow State health, safety, and sanitation regulations as applicable to operations of a volume dining or food service facility. Work schedules and standardized menus and/or recipes are followed to assist in the preparation of food as scheduled. Food service policies and procedures are also used as guidelines when performing the work.

GENERAL INFORMATION

Positions are found in central and remote locations throughout State government (e.g., general government agencies, human or natural resource agencies, institutions, hospitals, etc.). They require the willingness to work within the environment associated with the position's location and purpose.

MINIMUM QUALIFICATIONS

• one year of experience as a cook in a commercial food service facility; OR
• possession of a Certificate of Completion in culinary arts and/or Foods and Hospitality Service from a certified community college or technical school.