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Senior Cook Page 1 I 2 Jurisdiction: Cortland County Jurisdictional Class: Non-competitive Adopted: 10/20/05 Amended: 3/7/24 SENIOR COOK DISTINGUISHING FEATURES OF THE CLASS: The work involves responsibility for the preparation and cooking of nutritious meals on a large scale. Depending on the particular agency or institution, the incumbent may supervise the delivery of prepared foods to areas other than the central cooking facility and may have responsibility for food purchasing. The Senior Cook has considerable independence in supervising activities specifically related to cooking but usually receives instructions from professional personnel on calorie content of meals and special diets. Supervision is exercised over the work of subordinate food service personnel. Does related work as required. TYPICAL WORK ACTIVITIES: (Illustrative only) Supervises and directs a number of subordinate employees in all phases of food preparation and, in some instances, food delivery; Supervises and participates in the preparation of meat, fish, poultry, soups, vegetables, desserts, salads, and other foods; Assists in planning of menus; Supervises work of employees engaged in cleaning utensils, tables, stoves, and kitchen; Makes inspections at frequent intervals to determine quality of cooking, readiness to meet meal schedules, and adherence to established rules of working; Oversees maintenance of kitchen equipment; Prepares special dishes requiring the exercise of particular skill; Determines amount of foods to be prepared to meet menu requirements; Takes periodic inventory of supplies on hand; Orders food and supplies; Adheres to Health Department Sanitation Codes, Safety, and Fire Codes; Trains and evaluates kitchen staff including non-county employees as to policies, procedures, and food preparations; Prepares work schedules and attendance records. FULL PERFORMANCE KNOWLEDGE, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS: Good knowledge of the standard methods, techniques, and skills of the cooking trade as applied to large scale food preparation; Good knowledge of modern cooking utensils; appliances, and equipment; Good knowledge of kitchen and food sanitation; ingenuity in the planning and preparation of meals; Good knowledge of food values and nutrition; Ability to follow recipes and oral and written directions; Ability to plan and supervise the work of others; Ability to keep basic records; Ability to communicate effectively both verbally and in writing; Physical condition commensurate with the demands of the position. ---PAGE BREAK--- Senior Cook Page 2 I 2 MINIMUM QUALIFICATIONS: Two years of experience in large scale or institutional food preparation including six months in a supervisory capacity. NOTE: Study in a college or vocational institute in cooking, food service administration, or a similar field may be substituted for the required experience on a year-for-year basis.