COOK (7122 - 7123)

SCOPE OF WORK:

Work activities involve cooking duties associated with food preparation in a hospital, institution, school, or correctional facility.

DUTIES PERFORMED AT ALL LEVELS:

• Prepare meals and snacks in accordance with medical orders, individual needs and preferences while following Hazard Analysis and Critical Control Point (HACCP) guidelines.
• Check menus, quantity sheets, and recipes; maintain equipment and supplies; organize equipment necessary to perform food preparation according to standardized recipes; monitor temperatures, palatability, nutritional value, and appearance.
• Prepare raw ingredients according to menu requirements.
• Determine and perform appropriate methods for cooking various foods.
• Provide seasoning as required; observe and test food during preparation to ensure appropriate cooking stages.
• Record meal and tray changes, label trays, and fill requisitions to assure accurate meal service for individuals.
• Ensure that all foods are prepared to preserve nutrient values and are served and held within safe temperature ranges according to HACCP regulations.
• Ensure that all meals are served in a timely matter.
• Assemble, disassemble, clean, adjust, and maintain equipment used in food preparation and cooking; clean and sanitize food preparation areas.
• Assist with preparing and cooking special diets.

NOTE: The duties listed are not intended to be all-inclusive. Duties assigned any individual employee are at the discretion of the appointing authority.

COOK I (7122)

Grade 5

LEVEL DEFINITION:

Individuals in positions at this level perform basic food preparation duties in a state facility.

Additional duties performed at this level:

• None.

MINIMUM QUALIFICATIONS:

Requires a high school diploma or GED and one year of similar food preparation experience.

CLASS EVALUATION:

Technical Knowledge

• Requires knowledge of processes, procedures, or methods.
• Requires some specialized knowledge, skill, and ability.
• Requires a high school diploma or GED.
• Requires experience in duties similar in type and complexity to those performed at this level.

Management Breadth

• The requirement for managing others does not exist.

Interpersonal Skills

• Requires the use of common courtesy in everyday contacts with employees, clients, and the general public.

Guidelines

• Specific guidelines are provided.
• Guidelines are worded in general terms.
• Requires some interpretation because of varying circumstances.

Mental Challenge

• Specific duties are clearly defined.
• A variety of related procedures are provided for performing duties.
• Choosing the appropriate work procedure from available choices is necessary.

Independence of Action

• Instructions are given in general terms.
• Duties include completing a variety of recurring activities independently.
• Supervisor reviews work as necessary assuring work progress, accuracy, and task completion.

Control of Budget Dollars

• None.

Effect on Decisions

• Limited effect - Activities provide a product, information, or service used by others in making decisions.

Hazardous Working Condition

• Work includes exposure to hazardous conditions resulting in a risk of physical injury requiring minor medical attention and little or no lost time from work.
• Exposure occurs on periodic or similar intermittent basis.

COOK II (7123)

Grade 6

LEVEL DEFINITION:

Individuals in positions at this level perform the more complex food preparation duties in a state facility.

additional duties performed at this level:

• Assist Food Service Operations Supervisor in planning meals to meet dietary needs and individual preferences.
• Prepare entrees, coordinate tray line, food cart delivery, inventory coolers, etc.
• Assist Food Service Supervisor in purchasing and receiving materials required for the food service operation and in approving and processing vendor bills for payment.
• May serve as lead worker; train staff and individuals in food preparation and cleaning and sanitizing procedures; monitor work performance according to specific agency policies.
• Review dietary plans; prepare the foods for special therapeutic diets and modifications.
• Maintain records of amount of food dispersed and amount returned.
• Use computation software, where available, to automate recipes and document proper dietary service.
• Assure security of kitchen, coolers, storage areas, etc., by locking and unlocking doors.

minimum qualifications:

Requires a high school diploma or GED and two years of similar food preparation work experience.

class evaluation:

(Those Factors Rated Differently from Previous Level)

Management Breadth

• Requires managing and directing the activities of employees with duties of the same or similar nature.

Interpersonal Skills

• Requires a high degree of written and/or verbal communication skills in dealing with other employees, clients, or the general public.

Mental Challenge

• Specific duties are clearly defined.
• A variety of unrelated procedures are provided for performing duties.
• Choosing the appropriate work procedure from available choices is necessary.

Effect on Decisions

• Indirect effect - Activities provide analysis, recommendation, or advice used by others in making decisions.

Eff. Date: 5/84
Rev: 3/00 – Word processing conversion
Rev: 4/02 - Deleted 7121, re-titled 7122 & 7123, updated duties, added hazard factor statements