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:
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
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
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