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NASSAU COUNTYTitle:COOK II
Code:720100 3PA
CLASS SPECIFICATIONPage:1 of 1

GENERAL STATEMENT OF DUTIES
Assists kitchen supervisor and participates in the preparation and cooking of food in an institution; performs related duties as required.

COMPLEXITY OF DUTIES
Under general supervision, the duties include the exercise of judgment, and require planning and assigning the work of subordinates.

TYPICAL DUTIES
1.Assists in planning and assigning the work of subordinate cooks and food service workers.
2.Participates in the preparation and cooking of meats, vegetables, soups, gravies, potatoes, and other foods.
3.Performs some cooking and slicing of meats.
4.Trains and instructs new cooks and food service workers in safety and sanitation procedures and regulations.
5.Replaces Kitchen Supervisor when required.
6.Requisitions and insures proper storage of food and supplies.

FULL PERFORMANCE KNOWLEDGES, SKILLS, AND ABILITIES
1.Considerable knowledge of the materials, methods, and equipment used in institutional food preparation and cooking.
2.Some knowledge of the principles of dietetics and nutrition.
3.Ability to supervise, train, and instruct subordinate personnel in the fundamentals of cooking, safety, and sanitation.
4.Ability to follow oral and written instructions.

MINIMUM QUALIFICATIONS
Training and Experience
1.Graduation from high school
and
Five years of food preparation and cooking experience in a large institution or commercial establishment, two years of which must have included regular supervision of subordinate employees;
or
2.Four years as a Cook I in the same Nassau County institution where appointment is sought.
NOTE:Experience as outlined under (1) above in excess of the five year requirement may be substituted for high school on a year-for-year basis up to a maximum of two years. There is no substitution for the two years of required supervisory experience.


7/7/67
Revised 10/3/79
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