00102184 - COOK SPECIALIST II
Under supervision, to prepare, cook, and dispense food for the residents and employees of a State institution; to care for culinary equipment, supplies, and work areas; to supervise, instruct, and work with employees and helpers from the resident population; may instruct, lead, or supervise inmates, wards, or resident workers; and do other related work.
TYPICAL TASKS
Prepares, cooks, and dispenses soups, sauces, meats, eggs, dairy products, vegetables, salads, salad dressing, fruits, pastries, desserts, breads, and beverages; cleans and maintains culinary utensils and equipment and the working area with the assistance of helpers; assigns work and gives instruction and training to employees and helpers from the resident population, evaluates their performance, and takes or recommends appropriate action; may plan menus; inspects personnel and working areas and maintains safety and sanitation standards; reports on the work progress of assistants; keeps records; as required, requisitions, receives, inspects, stores, and inventories supplies; and acts for the Supervising Cook in his absence.
DISTINGUISHING CHARACTERISTICS
Cooks in large institutions normally work with other cooks as a part of a shift team. Different items of food are prepared separately in large quantities and specialized fixed equipment such as steam- jacketed kettles and revolving ovens are used.
In small institutions, the cook on each shift usually prepares an entire meal with the assistance of helpers and may plan menus. Equipment used may be either kitchen ranges and portable utensils or specialized fixed equipment such as steam-jacketed kettles and revolving ovens.
Employees in the next higher class of Supervising Cook I assign work, supervise, and give instruction to culinary employees and helpers from the resident population.
Employees in the next lower class of Cook Specialist I assist the cook, baker, or butcher-meat cutter by performing the less responsible and less skilled work required in preparing, cooking, and dispensing food. Through training and experience, Cook Specialists I are expected to develop skill in quantity cooking.
SPECIAL PERSONAL CHARACTERISTICS
Sympathetic understanding of and willingness to work with resident population of State institutions; personal cleanliness; good sense of smell and taste; and freedom from communicable diseases.