SANTA CLARA COUNTY OFFICE OF EDUCATION
CLASS TITLE: Food Service Cook
DESCRIPTION OF BASIC FUNCTION AND RESPONSIBILITIES
To prepare, cook, and bake a variety of foods in large quantities, according to governmental and nutritional guidelines. Employees in this classification receive general supervision within a framework of standard pollicies and procedures. This job class performs a variety of routine and specialized journey level functions in the preparation of large quantities of nutritionally sound meals. This job class requires specified cooking/baking skills and organizational skills.
ESSENTIAL AND TYPICAL DUTIES
Cooks and prepares a variety of main dishes; effectively adjusting and/or following assigned recipes
Bakes pastry and bread items as assigned
Prepares meats and vegetables and a variety of foods for cooking and/or serving, using electric meat grinders, vegetable peelers and slicers and hand tools
Readies food for distribution and/or serving; measuring proper portion sizes, counting proper quantity of food items, and/or packing food properly for safety and delivery
May serve food and/or oversee the serving of food; ensures proper apportionment
Cleans cooking utensils, pots and pans according to standards of safety and sanitation; maintains work area in a clean and orderly condition
Assists in maintaining routine records and reports and related to kitchen operations, outputs, and inventory
Assists in maintaining kitchen and its equipment ovens, steam kettles and slicers
May deliver food to a variety of County sites as assigned
Checks menu and collects necessary food items; stocks shelves with needed items
Picks up food from suppliers as assigned
May assume duties belonging to the Food Services Cook, Lead, during his/her absence
Performs related duties as required.
Modern tools, machines and equipment used in the preparation of cooking, baking, dispensing, and serving of foods in large quantities
Basic institutional baking and cooking practices and methods
Proper preparation of large quantities of food
Standard principles of nutrition, sanitation, and safety as it relates to institutional food preparation
Learn basic computer skills
Effectively read, interpret, and adjust recipes
Plan a menu
Understand and carry out both oral and written instructions
Prepare food in large quantities and within established time constraints
Learn to safely and effectively operate kitchen equipment
Establish and maintain routine records/files
Maintain adequate sanitary/safety conditions in the area of responsibility
Safely use and apply chemical cleaning agents
Perform mathematical calculations
Meet the physical requirements necessary to safely and effectively perform assigned duties
Establish and maintain effective work relationships with those contacted in the performance of required duties.
Some positions may require:
May require the ability to earn a food handlerís certificate within the first six (6) months of employment
May require possession of:
A valid and appropriate California Drivers License
A driving record which meets the insurance requirements of the County Office of Education
TRAINING AND/OR EXPERIENCE
Generally, the required knowledge and abilities will have been acquired during at least one year of food preparation experience and graduation from high school.
BARGAINING UNIT: Operations Support Services (OSS) Unit
PHYSICAL DEMANDS: Bending at the waist; reaching overhead, above the shoulders and horizontally; hearing and speaking to exchange information; seeing to read a variety of materials; dexterity of hands and fingers to operate food preparation and/or cooking equipment and utensils.
WORK ENVIRONMENT: While performing the duties of this job, the employee works in an indoor or outdoor kitchen or cooking environment. The noise level in the work environment is usually moderate.
Personnel Commission Approval: 08/17/84
Revised: 06/25/84; 05/23/03 (Added Restricted Class Only); 01/27/05