COOK II

DEFINITION

This is mid-level work involving the preparation and cooking of food in a facility kitchen.

This description may not include all of the duties, knowledge, skills, or abilities associated with this classification.

EXAMPLES OF WORK

Supervises the preparation of meals during a shift, or assists in the preparation of meals in a large facility kitchen.

Instructs and evaluates lower-level employees, offenders, and/or other helpers in the preparation of meals.

Prepares a major part of a meal in a large institutional kitchen on an independent basis; cooks vegetables and meats, carves meats, bakes pastries, and makes salads.

Prepares meals on a household or small group basis; develops menus which comply with the rules of nutrition in preparing well-balanced meals.

Maintains standards of safety and sanitation in the kitchen by supervising and participating in the cleaning of utensils, equipment, and work areas.

Requisitions and obtains supplies and menu items; ensures quality and quantity of food, supplies, and equipment.

Exercises independence in the completion of work; receives general direction from a higher-level Cook, Food Service Manager, or other designated administrative supervisor.

Performs other related work as assigned.

KNOWLEDGE, SKILLS AND ABILITIES (KSAs)

Intermediate knowledge of materials, methods, and equipment used in preparing food on a large scale, and the use and care of utensils and equipment.

Intermediate knowledge of food values and nutrition.

Intermediate knowledge of food safety and sanitation regulations.

Ability to plan menus not requiring the application of professional dietetic principles.

Ability to read and follow recipes.

Ability to cook large quantities and/or plan and prepare meals on a household scale.

Ability to supervise and instruct employees, offenders, and/or other helpers in the preparation of food.

Ability to maintain standards of safety and sanitation.

Ability to establish and maintain effective working relationships with employees, offenders, and others.

Ability to communicate effectively.

Ability to work long hours while standing and under conditions of high temperature.

EXPERIENCE AND EDUCATION

(The following requirements will determine merit system eligibility, experience and education ratings, and may be used to evaluate applicants for Missouri Uniform Classification and Pay System positions not requiring selection from merit registers. When practical and possible, the Division of Personnel will accept substitution of experience and education on a year-for-year basis.)

One or more years of experience as a Cook I with the Missouri Uniform Classification and Pay System.

OR

Two or more years of commercial, industrial, or institutional cooking experience.

(Earned credit hours from an accredited college or university which included 15 earned credit hours in food preparation, Dietetics, Nutrition, Foods and Nutrition, Food Service Management, or a closely related area may substitute on a year-for-year basis for the required experience at a rate of 30 earned credit hours for one year.)

(Revised 8/1/07)