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COOK I
71050
(Non-Competitive)


DISTINGUISHING FEATURES OF THE CLASS

The work involves responsibility for large-scale preparation, seasoning and cooking of such foodstuffs as, but not limited to, soups, salads, meats, fish, poultry, casseroles and desserts. An employee in this class may direct Food Service Helpers in the preparation and service of meals and other kitchen work. Overall staff supervision, and inspection and testing, and menu planning is carried out by a higher level cook or food service supervisor. Does related work as required.

TYPICAL WORK ACTIVITIES

Reads menus or recipes to estimate food requirements and procures food.
Adjusts controls to regulate ovens, broilers, grills, roasters and steam kettles.
Measures and mixes ingredients according to recipes using a variety of utensils such as, but not limited to, blenders, mixers and grinders, to prepare a variety of food.
Bakes, roasts, broils and steams meats, fish, vegetables and other foods.
Adds seasonings to foods during mixing or cooks according to personal judgment and experience.
Observes and tests foods being cooked by tasting, smelling and piercing with fork to determine that it is cooked.
Carves meat, portions food on plates, adds gravies and sauces, and garnishes servings.
May prepare fruits and vegetables for use in cooking.
Prepares and cooks meals for institutionalized patients and others requiring special diets.
May bake pastries, muffins and biscuits.
May serve food.
Assists in cleaning kitchen area, equipment and utensils.

FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS

Good knowledge of modern methods and equipment used in large-scale food preparation.
Ability to prepare and cook foods in large quantities.
Ability to read and understand directions and recipes.
Ability to use and manipulate kitchen utensils and equipment.
Physical condition commensurate with the demands of the position.

MINIMUM QUALIFICATIONS

A. One (1) year of work experience, or its part-time equivalent, in large-scale food preparation; or,
B. Completion of thirty (30) semester credit hours from a regionally accredited college or university or one accredited by the New York State Board of Regents to grant degrees in culinary arts, food service or a closely related field; or,
C. Graduation from a post secondary vocational/technical institute with a certificate in culinary arts, food service/preparation or a closely related field; or,
D. Two (2) years of work experience as a Food Service Helper I or Food Service Helper II that has been involved in cooking in a school district; or,
E. An equivalent combination of training and experience as defined by the limits of (A), (B), (C) and (D).

NOTE: Every ten (10) hours of classroom instruction from a vocational/technical institute in culinary arts, food service/preparation or a closely related field may substitute for one (1) month of work experience.

NOTE: Large-scale food preparation to be defined as experience in the actual preparation of food by means of roasting, baking or broiling in hospitals, schools, nursing homes, hotels, restaurants, correctional facilities or military service.


8/06 Revised