| Under general supervision, performs
responsible cooking and/or baking duties. May be assigned
banking, inventory and/or record keeping/computer input
responsibilities. May assume additional duties in the
absence of the manager. Positions in this class require
specific training and the ability to do quantity cooking
and/or baking. After initial orientation, work is performed
with a minimum of supervision. Nature of work normally
involves the assignment of the more routine duties to
one or more helpers. Work of this class requires moderate
physical effort, continuous standing and use of commercial
food service equipment.
|
Working knowledge of the techniques
of quantity cooking and/or baking of a variety of foods.
Working knowledge of sanitation procedures and care and
cleaning of kitchen equipment. Practical knowledge of
nutrition. Ability to follow written recipes and other
written and verbal directions. Skill in quantity food
preparation.
|
| Completion of the eighth school grade plus experience
as a paid school or other institutional foodservice
worker. Other combinations of applicable education,
training, and experience, which provide the knowledge,
abilities, and skills necessary to perform effectively
in the position, may be considered. |
| Sanitation certification desirable. |
| (Special requirements such as lifting heavy objects and frequent climbing.) None |
| (Frequent overtime
or night work required, etc.) Ability to work overtime as required. |
|
Reviews weekly menus for planning food preparation
schedule; operates commercial food service equipment;
prepares a variety of menu items for daily service;
may check serving line steam tables and consult with
manager to determine if preparation of additional is
necessary. Reviews weekly menus for planning baking
needs and schedule; assembles, measures, and mixes ingredients
and bakes a variety of food items. Follows written recipes
and other written and verbal directions. Completes advance
food preparation for next day serving when necessary.
Cleans kitchen equipment and maintains workstation in
a clean and orderly condition according to standard
sanitization procedures. May fill steam tables and set
up counters and serve food. Advises manager on menu
changes to utilize leftovers and surplus food. Advises
manager on re-ordering necessary food supplies.
May be assigned banking, inventory and record keeping
duties including computer input.
Performs related work as required. |
