Civil Division: All Divisions
DISTINGUISHING FEATURES OF THE CLASS: The work involves preparing and cooking a variety of foods. The work is performed under the general supervision of a supervisor. The incumbent may supervise assistant cooks and/or food service helpers. The incumbent does related work as required.
TYPICAL WORK ACTIVITIES:
Prepares and cooks meat, fish, poultry, soups, vegetables, cereals, desserts, salads and other food;
Bakes cakes, pies, rolls and variety of other pastries;
Cuts, cleans and dresses meat, fish and poultry;
Replenishes food supplies during the meal period;
May serve students from the counter.
Supervises the proper storing of food and disposal of unused foods;
Supervises the work of assistants in the preparation of food, and the cleaning of tables, kitchen utensils, stoves and kitchen;
Keeps simple related records;
REQUIRED KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS: Good knowledge of the methods of preparing, cooking and baking food in large quantities; good knowledge of modern cooking utensils, appliances and equipment; good knowledge of cleaning methods and the use of cleaning materials and equipment; ability to plan with a view to economy and efficiency in the use of supplies, equipment and food; ability to follow oral and written directions and recipes; physical strength and stamina; physical condition commensurate with the demands of the position.
MINIMUM QUALIFICATIONS: Either:
(A) One (1) year of full-time paid experience, or its part-time equivalent, in large scale food preparation; OR
(B) Two (2) years of full-time paid experience, or its part-time equivalent, in assisting in large scale cooking; OR
(C) 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
(D) Graduation from a secondary or post secondary vocational/technical institute with a certificate in culinary
arts, food service/preparation or a closely related field; OR
(E) An equivalent combination of training and experience as defined by the
limits of (A),(B), (C), and (D) above.
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.