Prepares, cooks, and serves a variety of food items including soups, meats, vegetables, and other foods, and may supervise subordinate food service and/or inmate workers assisting in these tasks.
Prepares food items according to standardized recipes, modifying or substituting ingredients when necessary and upon approval of higher level cook supervisor.
Operates specialized and standard food service equipment and trains subordinate food service and/or inmate workers in the proper operation and maintenance of this equipment.
Prepares or supervises the preparation of menu items for special or medically prescribed diets.
Performs baking duties preparing food items such as cakes, cookies, and pastries.
Supervises and assists in the serving of food, assembles utensils and equipment needed, and ensures that food being served is maintained at proper temperatures during the duration of the meal.
Supervises the cleaning of kitchen areas, utensils, and equipment and ensures that utensils and work areas are clean and ready for the next shift.
Assists in the requisitioning, receiving, inventorying, and storing of foods and supplies.
Acts as a lead person, supervising and/or instructing youth in a County-sponsored program, as needed.
Requirements :
Option I: Completion of a three-year cook apprenticeship program approved by the American Culinary Federation Educational Institute (ACFEI).*
Option II: Completion of a certificate program* accredited by the American Culinary Federation Educational Institute (ACFEI) of at least 48 semester units in Culinary Arts from an accredited college and one year's experience in quantity food preparation and cooking of complete meals in an institutional, commercial, military, or similar establishment.
Option III: Three years' experience in quantity food preparation and cooking of complete meals in an institutional**, commercial***, military, or similar establishment, one year of which must have been at the journey level****.