Prepare, cook, and portion meals; prepare vegetables and fruits; cook meats, soups, and other foods; prepare salads, sauces, gravies, breads, puddings, and pastries; perform similar food preparation tasks.
Plan meals following established guidelines, and order and/or purchase required food items.
Prepare and oversee the preparation of a full range of meals, including special diets.
Direct the portioning of food for distribution to the home-meal population.
Ensure that food preparation equipment, cooking and serving utensils, kitchen work areas, and the dining area are orderly, clean, and sanitary.
Use, clean, adjust, and perform minor maintenance to a variety of large institutional cooking equipment.
Store leftover food appropriately; inventory and maintain stocks of food and supplies; receive food and supplies, unpack and store in the appropriate location.
Instruct staff in the techniques of food preparation, cooking, and portioning, including safe work procedures.
Requirements :
Cook I:
Equivalent to graduation from high school; AND one (1) year of assisting with food preparation and portioning.
Cook II:
Equivalent to graduation from high school; AND two (2) years of experience performing large scale food preparation and volume cooking experience at a level equivalent to the County's class of Cook I.