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NASSAU COUNTYTitle:COOK I
SPECIAL DISTRICTS (NHCC)Code:720090 3OK
CLASS SPECIFICATIONPage:1 of 1

GENERAL STATEMENT OF DUTIES
Performs various cooking and food preparation tasks in an institutional kitchen; performs related duties as required.

COMPLEXITY OF DUTIES
Under general supervision, the duties require the exercise of judgment in cooking and food preparation.

TYPICAL DUTIES
1.Prepares and cooks meats, vegetables, soups, gravies, potatoes, and other foods.
2.Gives general directions to food service workers in preparation of simple foods and general cleaning activities.
3.Performs cleaning activities in the care and maintenance of equipment and work areas.
4.Assists in assuring proper storage of food and supplies.
5.Replaces a cook of higher level on a relief basis.

FULL PERFORMANCE KNOWLEDGES, SKILLS, AND ABILITIES
1.Knowledge of the materials, methods, and equipment used in institutional cooking and food preparation.
2.Knowledge of the principles of dietetics and nutrition.
3.Ability to apply established safety and sanitation precautions and regulations.
4.Ability to follow oral and written instructions.
5.Ability to read, comprehend, and follow standardized recipes.

MINIMUM QUALIFICATIONS
Training and Experience
Graduation from high school
and
Two years of satisfactory food preparation and cooking experience in an institution or commercial establishment.

NOTE:Experience, as outlined above, in excess of the two-year requirement, may be substituted for high school education on a year-for-year basis, up to a maximum of two years.


7/7/67
Revised, 11/7/90
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