State of Connecticut Executive Branch

Cook (37.5 Hour) (2210TC)

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$24.13-$31.58 Hourly / $1,809.24-$2,368.36 BiWeekly /
$47,221.00-$61,814.00 Yearly

PURPOSE OF JOB CLASS (NATURE OF WORK)

This class is accountable for independently performing a full range of tasks involved in preparing and cooking food.

SUPERVISION RECEIVED

Works under the general supervision of a Head Cook, Director of Food Services, or other employee of higher grade.

SUPERVISION EXERCISED

May lead/supervise Assistant Cooks, Maintainers, individuals or student workers assigned to food service.

EXAMPLES OF DUTIES

  • Prepares and cooks a wide variety of foods including special diets; 
  • Operates various types of cooking equipment such as stoves, ovens, steam cookers, mixing machines, choppers, etc.; 
  • Cleans kitchen areas and equipment; 
  • Rotates stock on a regular basis; 
  • Assists with the ordering of food and supplies; 
  • Inspects food received; 
  • May serve food or assist in serving; 
  • May prepare production records; 
  • Performs related duties as required.

KNOWLEDGE, SKILL AND ABILITY

  • Knowledge of
    • and ability to apply cooking principles and techniques on a quantity basis; 
    • liquid and dry weights and measures; 
    • health and safety requirements in food service; 
  • Skills
    • interpersonal skills; 
    • oral and written communication skills; 
  • Ability to
    • utilize computer software; 
    • prepare menus and keep records; 
    • perform mathematical calculations.

MINIMUM QUALIFICATIONS - GENERAL EXPERIENCE

Two (2) years of experience in the preparation of food on a quantity basis.

MINIMUM QUALIFICATIONS - SUBSTITUTIONS ALLOWED

Successful completion of a cook training course under the auspices of state or federal apprentice training bureaus may be substituted for one (1) year of the General Experience.

PHYSICAL REQUIREMENTS

  • Incumbents 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.
  • Incumbents must be free from communicable diseases.
  • A physical examination may be required.

WORKING CONDITIONS

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 individuals.

JOB CLASS DESIGNATION

Classified/Non-Competitive

OCCUPATIONAL GROUP

(13)-Food Processing/Service

BARGAINING UNIT

(06)-SERVICE/MAINT (NP-2)

EEO

(7)-Skilled Craft Workers

SALARY INFORMATION

TC 13

ACKNOWLEDGEMENT

As defined by Sec. 5-196 of the Connecticut General Statutes, a job class is a position or group of positions that share general characteristics and are categorized under a single title for administrative purposes.  As such, a job class is not meant to be all-inclusive of every task and/or responsibility.

CANCELLATION CLAUSE

This replaces the existing specification for the class of Cook (37.5 Hour) in Salary Group TC 13 approved effective October 18, 2019. (Reviewed for content. Revised to modernize format and add Acknowledgement section) Final No. 24-013

EFFECTIVE DATE

01/25/2024
CLASS: 2210TC; EST: 4/1/1952; REV: 1/26/2024;