STATE CLASSIFICATION JOB DESCRIPTION


Salary Group A09

Class No. 8118

COOK III

GENERAL DESCRIPTION

Performs complex (journey-level) food preparation work. Work involves preparing, seasoning, and cooking food; maintaining inventories and records of food consumption; and assisting in making recommendations for improvement. May provide guidance and instruction to others. Works under limited supervision, with considerable latitude for the use of initiative and independent judgment.

EXAMPLES OF WORK PERFORMED

Prepares, seasons, and cooks food according to menus, special dietary or nutritional restrictions, or established standards.

Inspects food preparation equipment, kitchen appliances, and work areas to ensure sanitary conditions.

Reports kitchen equipment in need of repair or replacement.

Ensures that food is maintained at proper serving temperatures.

Instructs staff in setting up serving lines and serving food as appropriate.

Tests formulas and standardizes recipes.

Maintains an inventory of supplies and prepares requisitions for needed items.

Studies cooking and kitchen operations and assists in making recommendations for improving operating efficiency.

Assists in reviewing and planning menus to determine types and qualities of food to be prepared.

May provide guidance and instruction to others.

Performs related work as assigned.

GENERAL QUALIFICATION GUIDELINES

Experience and Education

Experience in food preparation work. Graduation from a standard senior high school or equivalent is generally preferred. Experience and education may be substituted for one another.

Knowledge, Skills, and Abilities

Knowledge of quantity food preparation techniques and procedures and of modified and calculated diet preparation methods.

Skill in cooking and baking and in the use and care of food preparation appliances and equipment.

Ability to interpret and follow recipes, to analyze problems and recommend solutions, and to provide guidance and instruction to others.


State Auditor’s Office

Revised 9-1-17