Cook III

Job Description:
Cook III performs complex (journey-level) food preparation work. Work involves preparing, seasoning, and cooking food, and maintaining inventories and records of food consumption. May provide guidance to others. The Cook III may work rotating shifts; and unusual hours in the event of a disaster or operational necessity. Works under limited supervision, with considerable latitude for the use of initiative and independent judgment. This position is required to drive a state owned vehicle Essential Job Functions:
1. Attends work on a regular basis and may be required to work a specific shift schedule or, at times, even a rotating schedule, extended shift and/or overtime in accordance with agency leave policy and performs other duties as assigned.
2. Prepares, seasons, and cooks food according to menus, special dietary or nutritional restrictions, or established standards.
3. Inspects food preparation equipment, kitchen appliances, and work areas to ensure sanitary conditions.
4. Reports kitchen equipment in need of repair or replacement.
5. Ensures that food is maintained at proper serving temperatures.
6. Instructs staff in setting up serving lines and serving food.
7. Tests and standardizes recipes.
8. Maintains an inventory of supplies and prepares requisitions for needed items.
9. Assists in making recommendations for improving cooking and kitchen operations.
10. Assists in reviewing and planning menus to determine types and quantities of food to be prepared.
11. Maintains sanitation to include cleaning equipment, utilizing proper food handling, preparation techniques and assembly, storing and utilizing leftovers properly.
12. May provide guidance to others.
13. Performs related work as assigned.
14. Other duties as assigned include but are not limited to actively participating and/or serving in a supporting role to meet the agency’s obligations for disaster response and/or recovery or Continuity of Operations (COOP) activation.

Such participation may require an alternate shift pattern assignment and/or locati Knowledge Skills Abilities:
1. Knowledge of quantity food preparation techniques and procedures,
modified and calculated diet preparation methods and therapeutic diets.
2. Knowledge of safety, and sanitation guidelines.
3. Skill in cooking and baking, and in the use and care of food preparation appliances and equipment.
4. Ability to interpret and follow recipes, to analyze problems and recommend solutions, and to
provide guidance to others.
5. Ability to count, weigh, and measure food ingredients and portions; to perform advanced mathematics; to follow instructions, guidelines, policies and procedures.
6. Ability to speak, read and write in English as to communicate effectively.

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