NATURE OF WORK
This is skilled cooking and food preparation and limited supervisory work in the large scale production of meals in a County health care facility. Work involves performing skilled cooking and food preparation and service tasks and may involve limited supervision of Cooks and other food service workers in the absence of the regular supervisor. Work includes menu planning, ordering, and receiving food supplies. Emphasis of the work is on performance of a variety of cooking tasks including skilled food preparation for regular and therapeutic diet plans. Work is reviewed through observation and monitoring of the quality, quantity and cost containment of food served.
The Cook II classification is distinguished from Cook I by the increased level of responsibility, the limited supervisory duties, and the additional experience requirements.
Using recipes and job knowledge prepares or supervises preparation of foods, vegetables, meats, and beverages for various meals giving due care to achieve high quality taste and appearance. May prepare foods for therapeutic or special diets.
Supervises portion control and the loading of food carts or steam trays for serving;
Assists in training and development of food service workers and staff. May participate in presenting in-service education for clinical or other staff.
Assists in planning basic menus to provide proper nutrition and variety at minimum costs. Assists in ordering food supplies in the proper quantity, checking orders received for proper price and weight and satisfactory quality.
Supervises and assists with cleaning stoves, cookers, kettles, pots and pans, refrigerators, food grinders, mixers, tables and kitchen utensils and kitchen areas as to meet sanitation standards.
May participate in conducting food satisfaction surveys. Assists in developing improvement plans based on customer or client feedback. May participate in the performance improvement program.
Assists in planning and running the kitchen and food service operations and in scheduling staff in the absence of the regular supervisor or as assigned.
Assists in morale building for the food service staff.
Performs inventory management under the supervision of the supervisor. May participate in cost containment and design of efficient food production procedures.
Prepares simple reports; completes forms.
Performs other related work as required.
KNOWLEDGE, ABILITIES AND SKILLS
Considerable knowledge of materials and methods used in preparation of food on a large scale.
Considerable knowledge of standard recipe terms and food preparation functions and methods. This may include gourmet techniques and recipes for various meals.
Considerable knowledge of safe food handling practices and sanitary requirements and practices including how to maintain cleanliness or sanitize kitchen equipment and work areas as well as knowledge of health hazards in food preparation and precautionary measures.
Considerable knowledge of therapeutic diet preparations and techniques, depending upon area of assignment.
Considerable knowledge of portion control.
Knowledge of food menus, values, and relative costs.
Knowledge of HACCP standards.
Knowledge of regulatory agencies as related to food and nutrition, depending upon area of assignment.
Ability to do a variety of skilled and special cooking on a large scale. Ability to garnish food and serve in an attractive manner.
Ability to read and follow written menus and recipes and to perform arithmetical calculations to adapt quantities based on the number of portions.
Ability to operate standard cooking equipment and utensils used in large scale food preparation.
Ability to supervise cooks and food service workers in a manner conducive to full performance and high morale.
Ability to follow oral and written instructions.
Ability to create a teamwork environment and build staff morale.
Ability to lead food service staff during emergency situations.
Ability to work under conditions of high temperature.
Ability to prepare cost estimates.
Ability to prepare reports and maintain records.
Ability to serve the public and fellow employees with honesty and integrity in full accord with the letter and spirit of BrowardCounty's Ethics and Conflict of Interest policies.
Ability to establish and maintain effective working relationships with the general public, co-workers, elected and appointed officials and members of diverse cultural and linguistic backgrounds, regardless of race, color, ethnicity, religion, age, gender, disability, sexual orientation, marital status, or political affiliation.
REQUIRED EXPERIENCE AND TRAINING
Three (3) years of experience in institutional or commercial cooking which includes six (6) months of supervisory experience.
NECESSARY SEPCIAL RQUIREMENT
Must have and maintain a current Florida ServSafe Certification.
Bargaining Unit: Blue Collar
FLSA Status: Non-Exempt
Code of Ethics Certification: No
Class Spec. Established Revised: E 04/1099 R 06/2015