Skip navigation links
Government
Residents
Business
Visitors
Employees
Resources
Careers
Broward 100
Skip navigation links
Career Opportunities
Employee Assistance Program
Employee Benefits
Libraries
Classification Descriptions
Collective Bargaining Agreements
Combined Pay Plan
Compensation and Records
Employee/Labor Relations
Learning and Organizational Development
Aviation Director of Planning
Aviation College Intern
Aviation Student College Intern
Aviation Director of Administration - Broward County Employees Only
Assistant Director of Aviation/Airport Development (Broward County Employees Only)
Assistant Director Construction Management
Chief of Medical Examiner Operations
Assistant Director of Libraries
GFLCVB VP OF COMMUNICATION
Promotional Opportunity – Open to Broward County Employees Only
Assistant Director Natural Resources Planning & Management Division
Attorney III
Veterinarian (Part-Time 19 hours/week)
Building Code Services Section College Intern PT19
ENGINEER III - WATER/WASTEWATER ENGINEER
INFORMATION SYSTEMS MANAGER (S.C.A.D.A. SYSTEMS MANAGER)
Assistant Director of Operations, Port Everglades
Assistant Director- Water and Wastewater Operations Division
Veterans' Preference Documentation Requirements
Water and Wastewater Finance Director
College Intern (PT19)
ASSISTANT DIRECTOR OF EMERGENCY MANAGEMENT DIVISION
College Intern (PT19)
Aviation College Intern
Maintenance Management Administrator

Broward County Logo

Human Resources Division
115 South Andrews Avenue, Room 508
Fort Lauderdale, Florida 33301


Class Code:B6425

COOK II

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.

DISTINGUISHING CHARACTERISTICS

The Cook II classification is distinguished from Cook I by the increased level of responsibility, the limited supervisory duties, and the additional experience requirements.

ILLUSTRATIVE TASKS

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

High school graduation or GED; three (3) years of experience in institutional or commercial cooking which includes six (6) months of supervisory experience; or any equivalent combination of relevant training and experience  

 

NECESSARY SEPCIAL RQUIREMENT

Must have and maintain a current Food Handler’s certification as required by the State of Florida.

 

GENERAL INFORMATION

Bargaining Unit:                                                Blue Collar
FLSA Status:                                                    Non-Exempt
Code of Ethics Certification:                              No
Work Locations:                                               Substance Abuse and Health Care Services

Class Spec. Established Revised:                      E 04/1099    R 02/2005      


Switch to Full Site   | Terms of use
Official Mobile Website of Broward County, Florida
The version of this site is best viewed on a mobile device.