ASSISTANT COOK
DISTINGUISHING FEATURES OF THE CLASS: This is skilled work, involving responsibility for assisting in the preparation of simple meals, in quantity. In the absence of the cook, the assistant cook is responsible for all food preparation activities.
TYPICAL WORK ACTIVITIES:
Prepares pastries, meats, salads, and other foods, for service to users;
Performs cleaning duties in kitchens and dining areas;
Performs a variety of tasks relating to food-service functions;
Performs Cook's duties, in that employee's absence.
The above examples of duties are intended only as illustrations of the various types of work performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position.
FULL PERFORMANCE KNOWLEDGE , SKILLS, ABILITY AND PERSONAL CHARACTERISTICS: Good knowledge of modern equipment and methods used in large scale food preparation; working knowledge of health and safety regulations, and precautionary measures in the baking and cooking trade; ability to prepare special orders as required; ability to follow oral and written instructions and recipes; reliability.
MINIMUM QUALIFICATIONS: Six months experience in the preparation of pastries and staple foods.
Non-Competitive Class