Position Summary

This is skilled cooking work in preparing foods for a dining hall and event spaces, requiring experience in large-volume cooking. Work may involve either the general preparation or cooking of a variety of foods or the specialized preparation of meats or vegetables. Work involves responsibility for neatness and cleanliness in preparing food and for adherence to prescribed schedules. Assignments are received verbally and from prepared menus, but employees exercise independence in the actual food preparation and working processes. General supervision is received from a superior who checks the work by observation of the results obtained.

Duties/Responsibilities

• Prepares a wide variety of meats, fowl, fish, and vegetables for lunch and dinner; prepares breakfast dishes including eggs, bacon, and hot cereal; prepares stews, soufflés, and similar courses. (75%)
• Operates standard cooking equipment such as mixing machines, steam cookers, toasters, food choppers, refrigerators, baking ovens, and stoves. (10%)
• Supervises and participates in the work of cleaning kitchens, refrigerators, and storerooms; instructs and supervises workers assisting in the preparation of food. (10%)
• Performs related work as necessary. (5%)

Knowledge, Skills, Abilities and/or Competencies

• Considerable knowledge of the materials, methods, and equipment used in the preparation of food on a large scale.
• Considerable knowledge of food safety procedures, dietary allergens, special diets, and workplace/kitchen safety measures.
• Some knowledge of food values and menu planning.
• Ability to understand and follow written and oral instructions concerning food preparation and service.
• Ability to coordinate and supervise the work of food service workers.
• Ability to operate standard cooking equipment and to use kitchen and cooking utensils for large-scale food preparation.