Food Production Cook

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Food Production Cook

Job Code: 4066
FLSA: N
Job Level: B2
Supervisory Responsibility: No

Work Schedule is

General Description of the Job Class
Level I

Perform a variety of routine and intermediate tasks in the preparation of foodstuffs; interpret recipes, cook and assemble large quantities of food for hospital cafeterias and/or patient food service.

Level II

Perform a wide variety of intermediate and complex tasks in the preparation of foodstuffs; interpret recipes, cook and assemble large quantities of food for hospital cafeterias and/or patient food service; assume lead worker duties as directed.

Duties and Responsibilities of this Level
Level I

Assemble ingredients to prepare foods according to standard recipes; measure, weigh, portion and label according to established guidelines; read and interpret instructions.

Set up and prepare supplies and equipment for daily food preparation to include ovens, ranges, grills, fryers, broilers and steam units.

Operate and monitor proper functioning of equipment to include blenders, meat slicers, mixers and choppers; follow all safety procedures for using equipment and chemicals; clean and sanitize equipment after use.

Prepare food items according to instructions and recognized safe food handling practices; monitor and observe food during the cooking process; regulate temperatures and/or timing of cooked foods.

Detect and report improperly prepared food or food that does not meet standards.

Assist in the care and maintenance of work areas and alert supervisors to problems and needs as they arise.

Level II

Perform all of the duties and responsibilities of Level I

Prepare entrees, casseroles, special dishes and complex food items requiring multiple steps and sequences during preparation.

Read, interpret, and review instructions for possible errors relating to specified quantities, ingredients, proportions or mixtures; refer inaccuracies to supervisor.

Take appropriate corrective action for improper functioning of equipment.

Assist supervisor in training employees; provide instructions and guidance as needed; assumes lead responsibility for assigned work as directed.

Required Qualifications at this Level
Education
N/A

Experience
Level I

Work requires one year institutional food preparation experience.

Level II

Work requires two years institutional food preparation experience.

Degrees, Licensure, and/or Certification
N/A

Knowledge, Skills, and Abilities
Level I

Ability to read and write English Ability to understand and follow instructions, to interpret recipes, to use fractions to modify proportions and to mix, measure and/or prepare ingredients. Ability to demonstrate safe food handling practices and to follow safety procedures for using equipment and chemicals.

Level II

Same as Level I plus willingness to learn new skills (ie. computer)

Ability to review recipes and instructions for possible errors relating to specified quantities, ingredients, proportions or mixtures.

Ability to troubleshoot equipment malfunctions.

Ability to provide instructions and train other employees

Distinguishing Characteristics of this Level
Level II Involves more complex preparations of foodstuffs and more review for possible errors. Serves as lead worker and trainer of other employees as directed.

Job Code: FOOD PRODUCTION ASSOCIATE
Job Level: B2

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