Bargaining Unit: Office Operations Support Services
JOB TITLE: Cook/Lead (Child Development Center)
DESCRIPTION OF BASIC FUNCTION AND RESPONSIBILITIES
To plan, coordinate, and supervise the activities and operations of a kitchen and cafeteria facility; to develop and prepare menus and large quantities of foodstuffs; and to assist in the development and control of food service budget for assigned operations. Employees in this classification receive indirect supervision from a program director within a broad framework of policies and procedures. Employees in this classification coordinate and supervise the work of others. This job class is responsible for the efficient and effective day to day operations of an institutional food service operation and provides directions to staff regarding food service activities.
TYPICAL DUTIES
Organizes, supervises, and assists in the preparation of food in large quantities; meeting established sanitary standards and time requirements
Coordinates operational work flow, assigning and monitoring the work of others
Develops and prepares menus; determining portion specifications in accordance with general nutritional principles
Determines quantities of foodstuffs and kitchen supplies needed and places orders; oversees the proper storage of foods and supplies
Trains, oversees, and evaluates the work of subordinate staff and student assistants as assigned
Inspects food service facilities and operations for compliance to established safety, sanitation, and food service standards
Adjusts recipes and formulas to conform to quantities needed as required
Oversees and may participate in the distribution of prepared food to a variety of County sites; meeting established health and safety standards and time requirements
Oversees and may participate in the effective cleaning of dishes and kitchen equipment; meeting established health and sanitation standards
Determines quantities of foodstuffs and kitchen supplies needed and places orders
Maintains records and prepares routine reports related to kitchen operations, outputs, and inventory
Inspects kitchen equipment to insure proper functioning and sanitary standards; performing minor maintenance and repairs as required and initiating requests for equipment repair and replacement
Oversees and participates in maintaining kitchen, kitchen equipment, storage facility, and serving areas in a sanitary and orderly condition
Oversees and participates in the setting up of eating area and the serving of food
Assists in the development and control of assigned food service operation budget
Maintains records and prepares routine reports related to kitchen operations, outputs, inventory, reduced/free meal application, reimbursement claims
Performs related duties as required
EMPLOYMENT STANDARDS
Knowledge of:
general baking and cooking practices and methods
standard principles of nutrition, sanitation, and safety
basic principles of budget preparation and control
Ability to:
organize, monitor, train, and evaluate the work of others
develop and prepare menus and determine portion specifications in accordance with general nutritional principles
establish quantity of foodstuffs needed
adjust recipes and formulas to conform to quantities needed
prepare food in large quantities and within time constraints
maintain records and prepare routine reports
present food in an attractive manner
Ability to:
safely operate kitchen equipment
communicate effectively in both oral and written form
understand and carry out both oral and written instructions
prepare and control budget for food service operation
establish and maintain effective work relationships with those contacted in the performance of required duties
Generally, the required knowledges and abilities will have been acquired during at least two years of quantity food preparation experience.
Date: 08/27/84 Personnel Commission Approval
Revised: 07/02/85, 12/88 Board Adoption: