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NASSAU COUNTYTitle:ASSISTANT COOK
SPECIAL DISTRICTS (NHCC)Code:720089 3OJ
CLASS SPECIFICATIONPage:1 of 1

GENERAL STATEMENT OF DUTIES
Performs general cooking and food preparation as an assistant to a cook, kitchen supervisor or cafeteria supervisor in an institutional kitchen; performs related duties as required.

COMPLEXITY OF DUTIES
Under direct supervision, duties require the exercise of some judgment in cooking preparations.

TYPICAL DUTIES
1.Prepares and cooks meats, vegetables, soups, gravies, potatoes and other foods.
2.Receives and inspects food to be cooked.
3.Apportions food to food carts or trays.
4.Replaces a cook of a higher level on a relief basis.
5.Performs cleaning activities in the care and maintenance of equipment and work area.

FULL PERFORMANCE KNOWLEDGES, SKILLS, AND ABILITIES
1.Some knowledge of the materials, methods and equipment used in institutional cooking and food preparation.
2.Ability to apply established safety and sanitation precautions and regulations.
3.Ability to learn the techniques, methods and equipment used in butchering, cooking or baking.
4.Ability to follow oral and written instructions.
5.Ability to comprehend and follow standardized recipes.

MINIMUM QUALIFICATIONS
Training and Experience
1.Ability to read, write and speak English;
and
2.One year of food preparation and cooking experience in a large institution or commercial establishment.


6/6/66
Revised 2/16/83
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