Class Title: COOK 2
Bargaining Unit: Use for all Job Titles
Class Code: 042232
Education and Experience: Experience equivalent to two years of full-time volume food service work, including at least one year of experience in volume cooking.

Other Requirements:

Necessary Special Qualifications: None.
Examination Method: Education and Experience,100%, for Preferred Service positions.

Job Overview:

Summary: Under general supervision, performs a variety of volume cooking duties of average difficulty which includes leading others in work; and performs related work as required.
Distinguishing Features: This is the highest class in the Cook subseries. An employee in this class performs a variety of cooking duties on an assigned shift at an institution or restaurant and directs cooks and kitchen workers in being responsible for the preparation of total meals. This class differs from Cook 1 in that an incumbent of the latter is not responsible for leading other cooks and performs cooking work of lesser difficulty.

Work Activities:

Interacting With Computers:
  1. Uses a computer to access email and information about dietary needs of patients or residents.
Controlling Machines and Processes:
  1. Operates a variety of kitchen appliances such as food slicer, food chopper, mixers, deep fat fryer, pressure cooker, steamer, and microwave oven.
Monitor Processes, Materials, or Surroundings:
  1. Using a cooking thermometer, monitors the temperature for foods during preparation and while on the serving line to ensure foods are prepared safely and to ensure proper holding temperatures.
Identifying Objects, Actions, and Events:
  1. Reviews diet list each day to determine any changes that may be required in the preparation of meals based on special needs or preferences.
Performing General Physical Activities:
  1. Cleans kitchen by wiping down counters, sweeping and mopping floors, and cleaning equipment.
Coaching and Developing Others:
  1. Provides guidance and instructions to new or less experienced workers to assist them in learning to perform cooking related work.
Inspecting Equipment, Structures, or Material:
  1. Visually inspects kitchen tools and equipment, appliances, and kitchen area to check for sanitation, cleanliness, and functional operation.
  2. Visually inspects deliveries to ensure the items received are of acceptable quality.
Coordinating the Work and Activities of Others:
  1. Oversees activities of one or more workers involved in preparing and serving meals to ensure the necessary tasks are accomplished correctly and in a timely manner.
Organizing, Planning, and Prioritizing Work:
  1. Prioritizes the food preparation tasks based on knowledge of how long foods take to cook or prepare.
Judging the Qualities of Things, Services, or People:
  1. Checks the food preparation work of other cooks and kitchen workers to ensure the quality of food preparation.
  2. Checks prepared foods to ensure the quality, freshness, and presentation are appropriate.
Getting Information:
  1. Talks with supervisor or other staff to gather information about special dietary needs and quantities of food to prepare.
Communicating with Supervisors, Peers, or Subordinates:
  1. Talks with supervisor to provide information regarding food quantities needed, equipment repair needs, and/or problems/errors that need to be addressed.
Processing Information:
  1. May take inventory of supplies.
  2. May verify accuracy of food orders received by counting quantities of items and comparing to the invoice.
  3. Assists in ordering supplies by reporting which food items need to be reordered.
Estimating the Quantifiable Characteristics of Products, Events, or Information:
  1. Determines the appropriate quantity of food to prepare based on an estimate of the number of patrons expected or the current number of patients in an institution.
Handling and Moving Objects:
  1. Cooks vegetables and other foodstuffs according to menus, special dietary and nutritional restrictions, and numbers of portions to be served.
  2. Cleans, cuts, and cooks (by roasting, broiling, baking or frying) meat, fish, and poultry.
  3. Cleans, peals, cuts, and performs other necessary tasks to prepare fruits and vegetables for cooking and/or serving.
  4. Combines appropriate ingredients to prepare salads, sauces, soups, or other food dishes.
  5. Bakes bread, rolls, cakes, pies, and pastries.
  6. Moves large pans of foods to warmers/steam tables.
  7. May help apportion and serve food to patients, facility residents, employees, or patrons.
  8. May wash pots, pans, dishes, utensils, and other cooking equipment.
Documenting/Recording Information:
  1. Logs temperature readings, quantities of food produced, food preparation tasks performed, food waste, and other cooking related information.
  2. May keep inventory records for foods and cooking related items.
Updating and Using Relevant Knowledge:
  1. May attend in-service training with a registered dietitian to learn about food safety, health hygiene, special diets, or other food related information.
Performing for or Working Directly with the Public:
  1. Greets and talks with guests, patients, or residents in a friendly manner to get input about the food service.
Scheduling Work and Activities: 
  1. Schedules the work assignments of other cooks and kitchen staff to ensure appropriate staff coverage for all required cooking related tasks.

Competencies (KSA’s):

  1. Self-Knowledge
  2. Functional/Technical Competency
  3. Patience
  4. Work/Life Balance
  5. Customer Focus
  6. Timely Decision Making
  7. Composure
  8. Motivating Others
  9. Peer Relationships
  10. Decision Quality
  11. Dealing with Ambiguity
  1. Basic knowledge of food preparation techniques, tools, and equipment
  2. Basic knowledge of food storage and handling techniques
  3. Basic knowledge of arithmetic and its application
  4. Basic clerical knowledge of word processing, email, and record keeping
  5. Basic knowledge of principles and processes for providing customer and personal services
  1. Time management skills
  2. Basic skills in preparing, cooking and baking foods
  3. Basic skills in talking to others to convey information effectively
  4. Basic skills in monitoring oneself, others, and work being performed
  5. Basic skills in adjusting actions in relation to others actions
  6. Basic skills in teaching others how to do something
  7. Basic learning strategies skills
  1. Ability to shift back and forth between two or more activities or sources of information
  2. Manual dexterity
  3. Ability to exert muscle force to lift, push, pull, or carry objects
  4. Arm-hand steadiness
  5. Ability to quickly and repeatedly adjust controls of a machine to exact position
  6. Ability to bend, stretch, twist, or reach with body, arms, and/or legs
  7. Basic written comprehension abilities
  8. Basic number facility abilities
  9. Finger dexterity
  10. Basic oral comprehension abilities
  11. Ability to see details at close range
  12. Basic information ordering abilities

Tools and Equipment Used:

  1. Commercial Broilers
  2. Commercial Cutlery
  3. Commercial Food Slicers
  4. Commercial Ranges
  5. Food Thermometer
  6. Deep Fat Fryer
  7. Pressure Cooker
  8. Steamer
  9. Microwave Oven
  10. Mixers, strainers, colanders, and various other hand-held kitchen tools


Back to top button