Purpose of Position
Incumbent in this position will prepare and cook large quantities of quality nutritional meals for residents at a long-term care facility, while maintaining established nutritional standards.
This position is a Pay Band 35.
Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.
Nature of Work
Institution and cafeteria cooks, work in the kitchens of schools, cafeterias, businesses, hospitals, and other institutions. They prepare a large quantity of a limited number of entrees, vegetables, and desserts according to a preset menu. Meals are generally prepared in advance. Cooks measure, mix, and cook ingredients according to recipes, using a variety of equipment. The number, type, and responsibilities of cooks vary depending on where they work, the size of the facility, and the complexity and level of service offered.
Examples of Duties:
Distinguishing Characteristics of Levels
Note: Examples of Work are intended to be cumulative for each progressively higher level of work. The omission of specific statements does not preclude management from assigning other duties which are reasonably within the scope of the duties.
- Employees in this Role are responsible for the quality of cooking service to include preparing, seasoning, and cooking meats, fish, fowl, vegetables, soups, baked goods, sauces, and desserts.
High School Diploma or GED. Employment Requirements: Successful completion of a criminal background check is required as a condition of employment or continued employment. Ability to read and write English. If you have indicated in your application that you have an education higher than a high school diploma or GED, you must attach a copy of your unofficial transcript to the application. Your application WILL NOT be considered for further review if you have failed to provide this information. Statutory Requirements:
N/A Knowledge and Skills:
Food Production — Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. Mathematics — Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications. Skills
Time Management — Managing one's own time and the time of others. Active Listening — Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Critical Thinking — Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Monitoring — Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Reading Comprehension — Understanding written sentences and paragraphs in work related documents. Service Orientation — Actively looking for ways to help people. Judgment and Decision Making — Considering the relative costs and benefits of potential actions to choose the most appropriate one. Management of Personnel Resources — Motivating, developing, and directing people as they work, identifying the best people for the job. Quality Control Analysis — Conducting tests and inspections of products, services, or processes to evaluate quality or performance. Speaking — Talking to others to convey information effectively.