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Job Specification 44642


 Under supervision prepares and cooks in large quantities; does other
 related duties as required.

 NOTE: The examples of work for this title are for illustrative
 purposes only. A particular position using this title may not perform
 all duties listed in this job specification. Conversely, all duties
 performed on the job may not be listed.


 Supervises food service workers in a cooking unit of a large kitchen
 or has general supervision over food service workers in a small

 Prepares and cooks food in large quantities.

 Prepares raw ingredients such as vegetables, fruits, meats, poultry,
 and fish for the cooking process by washing, peeling, slicing,
 seasoning, and so forth.

 Prepares soups and makes salads.

 Cooks vegetables, fruits, meats, fish, poultry, and soups for the

 Bakes cakes and other bakery items.

 Makes and serves beverages and desserts.

 Operates steam cookers, stoves, ovens, ranges, and other cooking

 Checks food supplies, kitchen supplies, and kitchen laundry, and
 ensures that cooking utensils, pans, and other equipment are kept 
 in a clean/sanitary condition.

 Sees that menus are followed and that established food preservation
 and preparation procedures are used.

 Tastes food to ensure that color, texture, taste, and nutritional
 values are maintained.

 Ensures that all federal, state, department, and other necessary
 government agency requirements are met in the preparation of food.

 May supervise the operation of a small cooking and food service 
 unit including the assignment and supervision of employees, 
 patients, and/or inmates.

 Acts as relief to head cook.

 Maintains records and files.

 Will be required to learn to utilize various types of electronic
 and/or manual recording and information systems used by the 
 agency, office, or related units.



 One (1) year of experience as a cook involving the preparation 
 of a variety of food in large quantities.

 NOTE:  Catering experience in a delicatessen will be acceptable.

 NOTE:  Deli counter experience in a delicatessen will NOT be

 NOTE:  Cooking experience in a fast food establishment will NOT
 be acceptable.


 Appointee will be required to possess a driver's license valid in
 New Jersey only if the operation of a vehicle, rather than employee
 mobility, is necessary to perform essential duties of the position.


 Knowledge of procedures used in preparing and cooking foods to
 preserve their flavor and nutritional values and to ensure quality of

 Knowledge of the use, adjustment, and care of food service equipment
 used in large scale food preparation.

 Ability to carry out directions and to learn quickly from instructions
 and demonstrations.

 Ability to prepare and cook vegetables, fruits, meats, poultry, fish,
 and soup, and to make pastries, cakes, puddings, and other food items.

 Ability to carry out measures needed to attain health and sanitary
 standards for food preparation, and to ensure clean, orderly,
 sanitary, and safe working areas.

 Ability to make estimates of quantities and menu requirements.

 Ability to take orders and to adjust to emergencies.

 Ability to develop, assign, and supervise work of food service
 workers, other employees, and patients and/or inmates.

 Ability to maintain records and files.

 Ability to learn to utilize various types of electronic and/or manual
 recording and information systems used by the agency, office, or
 related units.

 Ability to read, write, speak, understand, or communicate in English
 sufficiently to perform the duties of this position. American Sign
 Language or Braille may also be considered as acceptable forms 
 of communication.

 Persons with mental or physical disabilities are eligible as long as
 they can perform the essential functions of the job after reasonable
 accommodation is made to their known limitations. If the accommodation
 cannot be made because it would cause the employer undue hardship,
 such persons may not be eligible.

 CODES: 09/H07 - 44642 (10 month)  MER   4/12/08
        09/H10 - 44643 (12 month)