Entry level work involving preparation and cooking of food at a state institution. Work involves assisting higher level cooks in preparing and cooking a variety of foods, including special diets and short order cooking. Work involves cooking within recipe and menu requirements and under the supervision of a cook or higher level food service supervisor. Detailed instructions are provided with each assignment, with latitude for increased independence of action as the incumbent becomes more proficient. Some supervision over other employees or facility residents may be present.
Work is reviewed on the job and through observation of results obtained.
Prepares and cooks food to meet special diet requirements. Operates standard cooking equipment such as mixing machines, steam cookers, toasters, food choppers, bake ovens, and electric stoves. Cares for and makes minor adjustments to equipment. Assists in the inspection of the kitchen to see that it is equipped with necessary supplies. May set up counters and wash and clean utensils, equipment, and work area.