MWR COOK
Using a full range of quantity cooking procedures from common or frequently used to new or difficult recipes, prepares a variety of meats, poultry, seafood, vegetables, sauces and gravies. On a daily basis, prepares four or more menu items for one meal, which involves planning and coordinating a variety of steps to ensure that all items are ready for serving at the same time. In addition, may prepare menu items using specials or difficult recipes involving many steps, ingredients or long preparation time in preparation of catered or special events. Estimates consumption of food items and places orders for food and other operating supplies. Ensures proper receipt and storage of inventory. May be asked in conjunction with the manager to cost and price menus. Responsible for the proper storage, refrigeration and labelling of food in accordance with sanitation regulations at all times. Responsible for ensuring the kitchen area, equipment and food preparation areas at cleaned and maintained in accordance with sanitation regulations at all times. Ensures trash is removed continually as needed. May direct the work of lower graded cooks and/or food service workers in the timely preparation and delivery of food and the proper cleanliness of the work area and equipment. Performs other related duties as assigned. Specialized experience must demonstrate the following:
This position has been identified as a developmental position for the purpose of providing employment opportunities to applicants not meeting all the required criteria at the full performance level. Training will be provided to those selectees, who will be eligible for promotion as they gain the skills for the position. This position requires skill to plan, coordinate and time sequence step needed to prepared food on time without overcooking or waste. Must have the ability to adjust recipes for servings required; ability to recognize characteristics of food in deciding that raw materials are fresh, and judge food by color, consistency, temperature, odor and taste. Demonstrated experience and/or training in the preparation of large quantities of food in an industrial or restaurant setting. Must possess at minimum, one year of leader/supervisory experience. Must possess basic reading, writing and math skills to read and interpret complex recipes and compute changes required to increase/decrease the number of portions. PHYSICAL DEMANDS/ WORK ENVIRONMENT Kitchens are often uncomfortably warm and noisy. The incumbent is exposed to steam, fumes and odors; danger of falling on wet or slippery floors; burns from steam or hot foods and cuts from knives and electrical machines. SPECIAL REQUIREMENTS As a condition of employment, the employee must be able to obtain a Health card prior to the first day of work. Afterwards, must be able to successfully pass a Food Handlers Sanitation course, thereafter to be updated and maintained annually. You will receive credit for all qualifying experience, including volunteer and part time experience. You must clearly identify the duties and responsibilities in each position held and the total number of hours per week. Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., professional, philanthropic, religious, spiritual, community, student, social). Volunteer work helps build critical competencies, knowledge, and skills and can provide valuable training and experience that translates directly to paid employment. As part of the a pplication process, you must complete and submit an occupational questionnaire. Please follow all instructions carefully. Errors or omissions may affect your rating and/or appointment eligibility.
Estimated Salary: $20 to $28 per hour based on qualifications.
This position has been identified as a developmental position for the purpose of providing employment opportunities to applicants not meeting all the required criteria at the full performance level. Training will be provided to those selectees, who will be eligible for promotion as they gain the skills for the position. This position requires skill to plan, coordinate and time sequence step needed to prepared food on time without overcooking or waste. Must have the ability to adjust recipes for servings required; ability to recognize characteristics of food in deciding that raw materials are fresh, and judge food by color, consistency, temperature, odor and taste. Demonstrated experience and/or training in the preparation of large quantities of food in an industrial or restaurant setting. Must possess at minimum, one year of leader/supervisory experience. Must possess basic reading, writing and math skills to read and interpret complex recipes and compute changes required to increase/decrease the number of portions. PHYSICAL DEMANDS/ WORK ENVIRONMENT Kitchens are often uncomfortably warm and noisy. The incumbent is exposed to steam, fumes and odors; danger of falling on wet or slippery floors; burns from steam or hot foods and cuts from knives and electrical machines. SPECIAL REQUIREMENTS As a condition of employment, the employee must be able to obtain a Health card prior to the first day of work. Afterwards, must be able to successfully pass a Food Handlers Sanitation course, thereafter to be updated and maintained annually. You will receive credit for all qualifying experience, including volunteer and part time experience. You must clearly identify the duties and responsibilities in each position held and the total number of hours per week. Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., professional, philanthropic, religious, spiritual, community, student, social). Volunteer work helps build critical competencies, knowledge, and skills and can provide valuable training and experience that translates directly to paid employment. As part of the a pplication process, you must complete and submit an occupational questionnaire. Please follow all instructions carefully. Errors or omissions may affect your rating and/or appointment eligibility.
- Department:
7404 Cooking - Salary Range:
$16.45 to $17.75 per hour
Estimated Salary: $20 to $28 per hour based on qualifications.
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