NASSAU COUNTY | Title | : | COOK II |
Code | : | 720100 3PA |
CLASS SPECIFICATION | Page | : | 1 of 1 |
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. |
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. |
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. |