Skilled cooking and supervisory work involving preparation and serving of food during an assigned shift at a State institution. Duties involve personally preparing and serving food at a small institution or acting as assistant to a supervisor at a larger facility performing the role of first cook and supervising other cooks and food service staff.
Work is reviewed through observation on the job and evaluation of results achieved.
Consults with a dietician to determine best preparation methods for special diet foods. Instructs subordinates in cooking special diet menu foods. Supervises and instructs helpers assigned to the kitchen. Operates standard cooking equipment and makes minor adjustments and repairs. Checks kitchen to make sure necessary supplies are available.