COOK SENIOR4510R1 Pay Grade: 14 DEFINITION OF WORK Summary This is full performance work preparing multi-step, complex entrees and side dishes for full meal preparation. The work also involves providing direction and training for food service workers assigned in production areas and for assigned tasks in the overall food service operation. Standard Classification Factors Supervision Received - LEVEL C: "Under direction…" Employees at this level usually receive a general outline of the work to be performed and are generally free to develop their own sequences and methods within the scope of established policies. New, unusual, or complex work situations are almost always referred to a superior for advice. Work is periodically checked for progress and conformance to established policies and requirements. Difficulty - LEVEL C: Considerable… Duties which require a high degree of concentration because of the many factors which must be considered and weighed before a decision can be reached. Usually positions that require planning, developing, and coordinating programs and directing fairly large groups of people fall into this category. Complexity - LEVEL C: Work is of a standardized nature that may involve a variety of duties. Analytical thought becomes more important at this level due to increased data and changing situations. Tasks usually have several steps, some of which may not be directly related. Alternatives may exist for processes or methods to be used in solving problems. Workers at this level exercise a moderate amount of independent judgment. Work is controlled by routine review and reporting to or consultation with supervisors. When guidelines exist at this level, they tend to be more complicated or technical in nature requiring careful interpretation. Consequence of Actions or Decisions - LEVEL D: Consequences of actions or decisions at this level are significant as the work may be rarely if ever reviewed, making errors difficult to detect. Errors may cause major program failure or a high degree of confusion. Injuries to others due to errors are serious or incapacitating or both and costs due to errors are substantial. Contacts - LEVEL B: The purpose of the contact is to plan, coordinate and advise on work efforts, interpret guidelines or instructions, elicit opinions or give guidance on the basis of facts to resolve common issues or problems when the information is not sensitive in nature or the individuals or groups are working toward mutual goals and have basically cooperative attitudes. Well developed communication skills are required. Physical Demands - LEVEL C: The work requires moderate physical exertion. Environmental Conditions - LEVEL C: The work environment involves hazards, risks or discomforts typical of working with or around machinery with exposed moving parts, irritant chemicals, heavy equipment or abusive or hostile clientele and patients. Exposure to disagreeable weather conditions and extreme levels of temperature, ventilation, lighting and sound are normal. Protective clothing or gear and specific safety standards or procedures may be required. Serious injury is possible. Supervision/Leadership - LEVEL B: Involves functional leadership responsibility. As a "senior worker", performing essentially the same or similar work as those overseen, responsibility includes training, instructing, scheduling and reviewing. As a "project leader" may be responsible for a phase(s) of a single project which includes planning, coordinating and reviewing the work of others. This level may also involve limited administrative responsibility such as participating in the evaluation of work performance. Distinguishing Features Differs from the Food Service Supervisor class which is primarily supervisory in nature involving more human resources and management work. The Food Service Supervisor is not involved in actual food preparation except during extreme staffing shortages. EXAMPLES OF WORK PERFORMED Prepares industrial sized casseroles, entrees, and other food items according to multi-step complex recipes and instructions in order to meet menu plans. Prepares and cooks food and nutrients to meet special dietary needs. Reviews production schedule to ensure all quality and quantity requirements are met. Ensures food safety considerations and sanitary/personal safety conditions are strictly observed. Opens or closes the unit prior to the start of the supervisor’s shift and/or in supervisors absence and helps maintain building security. Operates industrial sized and standard cooking equipment such as mixing machines, steam cookers, scales, toasters, food choppers and a variety of ovens and stoves; cares for and makes adjustments as necessary to equipment. Serves as a lead worker giving guidance and direction to full and part-time staff, students and/or residents. Inspects equipment and work area; requisitions daily food products and supplies; documents supply records. Oversees cleaning and sanitizing of work area and equipment in order to maintain the kitchen according to standard. Tracks times of high volume for the establishment and always has adequate amounts of food prepared to feed all customers. Provides timely substitutions when an industrial sized entree has been deemed unedible (overcooked, spoiled, etc). REQUIRED KNOWLEDGE, ABILITIES, AND SKILLS Knowledge *Knowledge at an extensive level of food quality standards and of health, sanitation, and safety procedures and their application to a production food service unit. Knowledge of the safe operation and maintenance of production food service equipment. Knowledge of safety and sanitary measures involved in meat handling. *Knowledge of materials, methods, and equipment used in preparing and serving food on a large scale. Knowledge of the principles of receiving, storage, and inventory control. Knowledge of the principles of staff development and training. Abilities *Ability to work effectively with fellow staff and customers. Ability to lift and carry heavy objects. *Ability to learn the use and care of equipment, materials, utensils, and methods used in production food service. *Ability to understand and follow instructions and procedures, both orally and in writing. *Ability to understand and follow complex multi-step recipes. *Ability to perform basic math computations; to accurately weigh and measure ingredients. *Ability to work long hours in rooms at high temperatures and stand for long periods of time. Ability to plan and direct the activities of others as well as train others in new duties. Ability to maintain accurate records and prepare accurate informative reports and organize data. *Necessary at Entry MINIMUM REQUIREMENTS: One year of experience in commercial/institutional cooking. Education may be substituted for experience as determined relevant by the agency. NC: 10/99 |