COOK SUPERVISOR

8B13

PAY RANGE: 14

COOK SUPERVISOR

GENERAL DEFINITION

This is institutional cooking and food preparation work at the supervisory level, directing a large staff engaged in all phases of food preparation and cooking for the Department of Human Services’ Juvenile Justice Center. The employee in this class directs and supervises lower level cooks and general departmental workers, prepares work schedules and requisitions, assembles food items from storage and receives and takes inventory of food supplies. Instructing a large staff of cooks and general departmental workers in all phases of food preparation is a significant aspect of the work. Work is performed under the supervision of a dietary or food service superior and involves some disagreeable aspects.

ALLOCATING FACTORS: (The following conditions must be met for a position to be approved for this class.)

Employees must direct and supervise lower level cooks and general departmental workers engaged in food preparation.
Employees must prepare work schedules and receive and take inventory of food supplies.
Positions must be located in the Department of Human Services’ Juvenile Justice Center.

TYPICAL EXAMPLES OF WORK (ILLUSTRATIVE ONLY)

Prepares and posts daily work assignment sheets based on menu and staff duty roster; assigns cooking or food preparation tasks to lower level cooks and food service workers; sees that food is prepared according to standard recipes and institutional practices; instructs staff in proper food preparation techniques; coordinates cooking activities to provide service in outlying dining and ward areas; provides subordinates with additional instructions regarding special diets and luncheons; tastes, smells and checks appearance of food.

Assigns specific cleaning tasks to staff; ensures that proper sanitary standards are maintained in kitchen, storage units and all other auxiliary areas.

Prepares weekly duty roster for cooks and food service personnel; makes adjustments as necessary; confers with superior on need for overtime; prepares performance reports of lower level cooks.

Confers with superior on appropriateness of menu and availability of food items or supplies; may make changes in menu.

Prepares requisitions for food supplies based on daily and weekly menu such as commissary, meat and other food items; insures adequate supply of food items; supervises rotation of stock and use of perishables; indicates to supervisor when new supplies are needed.

May participate in food preparation and cooking tasks.

Performs related work as required.

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES

KNOWLEDGE OF:

· the methods, materials, machines and equipment used in the preparation of food in a large scale.

· the practices pertaining to the care and cleaning of machines, appliances and utensils in an institutional kitchen.

· proper sanitary and safety procedures and techniques as they apply to food handling.

· supervisory methods and techniques.

· food values and nutrition and their proper retention during food preparation.

SKILL IN:

· cooking and baking a wide variety of food items.

ABILITY TO:

· plan, assign and review the work of a large staff of cooks and food service personnel.

· coordinate the work activities of cooks and food service personnel in a large institutional kitchen.

· establish and maintain effective working relationships with subordinates and associates.

· prepare weekly work schedules and requisitions for commissary meats and other food items.

· engage in inventory of food items and prepare estimate of quantities of food items to be prepared.

MINIMUM ACCEPTABLE TRAINING AND EXPERIENCE (The following statement represents the minimum training and experience standards which will be used to admit or reject applicants for tests. Applications submitted by candidates for this class will be reviewed based on training and experience requirements as approved on 1/17.)

EDUCATION

Education equivalent to the completion of the tenth school grade.

AND

GENERAL EXPERIENCE

Two years of experience performing institutional cooking in an institutional kitchen, cafeteria, or commercial kitchen with responsibility for preparing more than 200 meals per day.

AND

SPECIFIC EXPERIENCE

One year of experience performing institutional cooking in a lead work capacity in an institutional kitchen, cafeteria or commercial kitchen with responsibility for providing technical direction to lower level cooks preparing meals on a high volume basis.

Any equivalent combination of education and experience determined to be acceptable by the Office of Human Resources that has included the specific experience described above.

PHYSICAL AND MEDICAL REQUIREMENTS

Ability to physically perform the duties and to work in the environmental conditions required of a position in this class.

Class Established 1/53

Spec. Revision 7/91

Latest Spec. Revision:

CSC – 11/16

Ad Board – 1/17