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Jurisdiction: Schuyler County Jurisdictional Class: Non-Competitive Adopted: March 1, 2004; Reviewed: June 29, 2011 ASSISTANT COOK DISTINGUISHING FEATURES OF THE CLASS: The work involves responsibility for assisting in the preparation of food on a moderate to large scale. The incumbent will also assume responsibility for the program in the absence of a Cook or Cook-Manager. This position differs from that of a Food Service Helper because of regular cooking duties. The work is performed under general supervision of a Cook, Cook-Manager or other supervisor in the food service operation. Supervision may be exercised over the work of Food Service Helpers. Does related work as required. TYPICAL WORK ACTIVITIES: Prepares meats, soups, vegetables, cereals, desserts and other foods; Participates in the preparation of baked goods; Uses and sanitizes electric meat slicer, meat grinder, ovens and steam equipment; Receives and stores meat, milk, cheese, and other products requiring preparation and cooling or freezing; Prepares meals for delivery to outside the primary meal site; Serves hot and cold food on a serving line; Aids in maintaining cleanliness and sanitation standards in the food service area by washing utensils, appliances, and floors; Rotates foodstuffs and disposes of outdated items; Keeps inventory of foodstuffs and makes out orders when necessary. FULL PERFORMANCE KNOWLEDGE, SKILLS, ABILITIES, AND PERSONAL CHARACTERISTICS: Working knowledge of the methods of preparing and cooking foods in large quantities; Working knowledge of the operation of modern cooking utensils, appliances and equipment; Working knowledge of cleaning methods and the use of cleaning materials and equipment; Ability to follow written and oral instructions, including recipes and menus; Ability to keep records and make reports; Physical condition commensurate with the demands of the position. MINIMUM QUALIFICATIONS: Graduation from high school or possession of a high school equivalency diploma and six months of experience in the preparation of food on a large scale or in an institutional setting.