May cook various foods for the banquet area; local and international dish or courses.
May cook for catered events
May supervise and participate in the work of preparing a large volume of meats, vegetables, and other foods
May consult with supervisor to determine best methods of preparation for individual food items
May assist in planning menus and in devising means of using left-over foods
May prepare special menus
May inspect refrigerators and the work of other cooks to prevent food waste
May supervise the cleaning for kitchen, storeroom, and refrigerators
May perform related work as required
EDUCATION AND EXPERIENCE
Completion of the eighth school grade, supplemented by completion of a vocational training course in food preparation and service; and considerable experience in large-scale institutional or commercial cooking, including some supervisory experience; or any equivalent combination of training and experience.
KNOWLEDGE, SKILLS AND ABILITIES
Thorough knowledge of the materials, methods, and equipment used in preparing food on a large scale
Considerable knowledge of health hazards in food preparation and service, and of necessary precautionary measures
Considerable knowledge of a large variety of food recipes
Considerable knowledge of food values, menu planning, and uses for left-over food
Some knowledge of effective supervisory methods and techniques
Ability to work from written menus and standard recipes
Ability to plan, lay out, and assign work to a staff of skilled and unskilled kitchen workers in a manner conductive to full performance and high morale
Ability to take inventory and keep records of foodstuffs used
Ability to give significant assistance in planning menus, devising ways of using left-over foods, and determining quantities of foodstuffs required in preparing banquets and regular meals
Ability to work long hours while standing
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