This class is accountable for assisting in the preparation and cooking of food.
Initially works under the close supervision of a Head Cook or an employee of higher grade; works more independently with acquired experience.
May lead lower level staff and patient/client workers as assigned.
EXAMPLES OF DUTIES:
Performs a variety of basic tasks in preparing soups, salads, meats, vegetables, desserts, beverages, nourishments, etc.; cleans, washes, polishes pots, pans, dishes, silverware, kitchen equipment, floors, walls, etc.; operates kitchen machines and equipment; may participate in serving food and packing food for delivery; may receive training in the preparation of food on a large scale; may prepare food in the absence of the cook; assists with the receiving and storage of food; may assist in the preparation of production records; performs related duties as required.
MINIMUM QUALIFICATIONS REQUIRED KNOWLEDGE, SKILL AND ABILITY:
Some knowledge of simple food preparation; some knowledge of liquid and dry weights and measures; some interpersonal skills; some oral and written communication skills; ability to follow instructions and learn routines; some mathematical ability.
EXPERIENCE AND TRAINING:
Any experience and training which would provide the knowledge, skills and abilities listed above.
Incumbents in this class may be required to lift moderate to heavy weights; may be exposed to risk of injury from equipment and utensils used in the kitchen and from patients/clients.
Employees appointed to positions in this class must have adequate physical strength, stamina, physical agility and visual and auditory acuity, and must maintain such physical fitness as to be able to perform the duties. Candidates must be free from communicable diseases. A physical examination may be required.
This replaces the existing specification for the same class in Salary Group TC 8 approved effective January 13, 1989. (Revised to implement SCOPE compensation)