This class is responsible for the overall operation of a kitchen and fully-skilled volume cooking.
Nature and Scope
A class incumbent reports to an administrative superior and is responsible for preparing and cooking meals ranging from informal meals for a service of one to four, to formal dinners typically for up to 50 guests. Work includes determining food supplies needed and purchasing food from local markets and farmers. An incumbent also is responsible for cleaning the kitchen and maintaining records and supplies. A class incumbent participates with the superior in planning menus and style of serving based upon the type and size of function. Typical contacts are with guests.
Essential functions are fundamental, core functions common to all positions in the class series and are not intended to be an exhaustive list of all job duties for any one position in the class. Since class specifications are descriptive and not restrictive, incumbents can complete job duties of similar kind not specifically listed here.
Participates with superior in planning menus and style of serving according to type of event/function.
Plans for, prioritizes and organizes food preparation, cooking and serving of each meal and daily multiple meals.
Prepares food, cooks meals and garnishes servings; preserves, cans and freezes fruits and vegetables; makes jams and jellies; bakes breads, pastries, desserts etc.
Shops for groceries and kitchen supplies taking advantage of seasonal produce and sales; contacts local merchants and farmers for produce donations and special prices for special events.
Cleans kitchen, utensils and appliances.
Assigns and oversees work of volunteers in meal preparation.
Converses with guests and ensures proper service.
Prepares and maintains records and recipe files.
Knowledge, Skills and Abilities
The intent of the listed knowledge, skills and abilities is to give a general indication of the core requirements for all positions in the class series; therefore, the KSA’s listed are not exhaustive or necessarily inclusive of the requirements of every position in the class.
Knowledge of the materials, methods, equipment and recipes used in food preparation, cooking, baking, canning and freezing.
Knowledge of safety and sanitary procedures related to food storage and handling.
Knowledge of comparative food costs, food quality and nutritional value and produce seasons.
Knowledge of etiquette.
Skill in cooking and baking on a volume basis.
Ability to plan for, prioritize and organize the logistics of preparing several meals with limited time and resources and last minute changes.
Oral communication and interpersonal skills.
Ability to maintain records and files.
Ability to apply principles and practices of cooking and service style in recommending menu plans based on type of function and number of guests.
JOB REQUIREMENTS for Executive Cook Applicants must have education, training and/or experience demonstrating competence in each of the following areas:
Six months experience in institutional or commercial cooking and baking.
Six months experience in institutional or commercial menu planning.