$32.35-$39.30 Hourly / $5,607.00-$6,812.00 Monthly / $67,288.00-$81,744.00 Yearly
According to Civil Service Commission Rule 109, the duties specified below are representative of the range of duties assigned to this job code/class and are not intended to be an inclusive list.
1. Plans menus and accommodates special diets.
2. Prepares and cooks large variety of foods.
3. Orders food and requisitions supplies.
4. Directs and participates in cleaning the kitchen area, appliances and utensils.
5. Estimates amount of groceries needed.
6. Follows instructions and works according to established methods and procedures.
7. Maintains records, routine reports, and related duties.
Knowledge of: food preparation techniques; common kitchen and food terminology; tools, utensils and equipment used in the preparation, cooking and baking of food; basic mathematics; required safety and health practices; principles of nutrition; methods of storing foodstuffs.
Ability and Skill to: prepare and cook a wide variety of food including special diet items commonly found on the menus of institutions; follow detailed oral and/or written instructions; plan, supervise and inspect the work of food service employees; maintain accurate records and prepare simple reports; lift and carry at least 50 pounds of food and cooking supplies; work well with others; use and clean modern cooking tools, utensils and equipment; communicate orally and in writing.
These minimum qualifications establish the education, training, experience, special skills and/or license(s) which are required for employment in the classification. Please note, additional qualifications (i.e., special conditions) may apply to a particular position and will be stated on the exam/job announcement.
Education:
Possession of a high school diploma or equivalent (GED or High School Proficiency Examination).
Experience:
Three (3) years of work experience cooking large quantities of food in a setting such as hospital, correctional facility, the military, hotel, restaurant or equivalent food service establishment. Note: Coffee shops, small grab and go kiosks, and sandwich shops are not considered qualifying cooking experience.
License and Certification:
Substitution:
One (1) year of the required experience can be substituted by any of the following: completion of a one (1) year culinary arts certificate program; or completion of an apprenticeship program certified by a nationally recognized culinary arts organization; or possession of an Associate’s degree in culinary arts.
SUPPLEMENTAL INFORMATION
Requires the ability to lift and carry 50 lbs. of food and supplies.
Some physical strength is required in lifting and carrying food, cooking supplies and equipment; also requires ability to stand for long periods of time; manual dexterity in the use and operation of kitchen appliances and equipment; work weekends and evenings.