COUNTY OF BUCKS

JOB TITLE: Cook

JOB CODE: 0395

DEPARTMENT: NM Dietary Services

UNION: 03

FLSA STATUS: Non-Exempt 

GRADE: 4

POSITION SUMMARY: 

Prepares both hot and cold meals by standardized recipes.  Responsible for the safety, security and cleanliness of the kitchen, dining and storage areas.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES:

• Prepares meals and cooks and bakes foods as well as assisting in the preparation of menus.  Prepares skilled/special meals.
• Supervises kitchen operation and maintenance.
• Issues food quantities to be prepared and controls portions being served.
• Assists in maintaining inventory and requisitions for all food and supplies.
• Coordinates food preparation to ensure meal preparation on an appropriate schedule.
• Sets up food in serving carts and cafeteria depending on facility.
• Maintains a high standard of maintenance and food handling.
• Keeps working area clean by following sanitation checklist in accordance with Public Health Regulations.
• Obeys all safety rules and regulations and reports unusual conditions or questionable items to supervisor.
• Maintains proper security in the kitchen at all times.

• May be required to perform additional work that follows prescribed or well-established procedures that can be learned within a reasonable time be training on the job.  More detailed instructions will be given to employees at the beginning of work.

   

QUALIFICATIONS REQUIRED:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.   The requirements listed below are representative of the knowledge, skill and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• High school diploma or equivalent.
• Completion of "Servesafe Food Protection Manager Certification Course" within 6 months from date of employment.
• Two years' responsible experience in volume cooking and preparation of foods.
• Knowledge of roasting meats and sauce, soup, entree and vegetable preparation.
• Ability to read, understand and follow recipes.
• Ability to prepare menu items as directed.
• Knowledge of essentials of food cost control.
• Knowledge of food presentation skills.
• Knowledge of special and therapeutic diets.
• Knowledge of proper food handling techniques to prevent food borne illness and to comply with Department of Health standards.
• All food items are properly prepared by the recipe and on schedule as well as using proper food handling techniques.
• Correct food quantities are prepared by the recipe and correct portion sizes are followed.
• Knowledge that leftovers are correctly utilized.
• Food preparation areas are maintained in a clean and sanitary manner following the HACCP guidelines and following the requirements of the State to ensure safe food handling.
• Monitors presentation of food being served to ensure department standards are followed.
• Attends scheduled meetings and in-services to learn and improve on department standards and to review Department of Health requirements.
• Ability to physically perform the duties and work in the environmental conditions required of this position.
• Ability to read and comprehend instructions, correspondence and memos.
• Ability to add, subtract, multiply and divide in all units of measure (using whole numbers, common fractions and decimals).

• Ability to apply common sense and understanding to carry out instructions that are furnished in oral, written and diagram form.