HEAD COOK 2

 DEFINITION

 Under general supervision of a Food Service Supervisor in a state
 institution or agency, assumes responsibility for preparation and
 cooking of food in an institution kitchen generally serving  more
 than  500 and less than 1,000 persons; 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.

 EXAMPLES OF WORK:

 May construct menus and plan meals.

 Sees  that  menus are properly followed, and that proper  quality
 and established standards are maintained in food preparation.

 Assigns  and  instructs  cooks and other food  service  personnel
 assigned  to the unit, supervises performance of their work;  and
 sees that sanitary food handling practices are followed.

 Supervises  the  cutting  of  meats, baking  and  preparation  of
 desserts  and vegetables, and may personally cut meats and  bake,
 prepare, and cook food.

 May  supervise or personally perform the distribution of food  to
 cottages, wards, and dining areas, and may be assigned to  assist
 in serving of food.

 Supervises  work operations and/or functional programs,  and  has
 responsibility  for effectively recommending the hiring,  firing,
 promoting, demoting, and/or disciplining of employees.

 Sees  that standards of sanitation, housekeeping, and safety  are
 maintained within food preparation, cooking, and service areas at
 all  times,  and  instructs personnel  in  proper  practices  and
 procedures.

 Applies  techniques in tasting which ensure that color,  texture,
 taste, and nutritional value of meals are maintained.

 Ensures that federal, state, and department requirements are  met
 in planning of menus and preparation of food.

 Prepares  requisitions for food and other kitchen  equipment  and
 supplies,  and sees that these are properly stored,  distributed,
 prepared, recorded, and used.

 Assumes  responsibility for security of supplies, equipment,  and
 property,  reports any unusual occurrences immediately to  proper
 authority, and acts for the Food Service Supervisor or  Assistant
 Supervisor in their absence.

 Makes simple reports and keeps records.

 May  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.

 REQUIREMENTS:

      EXPERIENCE:

      Four  (4)  years  of experience as a cook which  shall  have
 involved preparation of all kinds of food in large quantities  in
 the   kitchen  of   a  club,  hotel,  restaurant,  hospital,   or
 institution,  and  which shall have included  two  (2)  years  of
 supervisory experience in a position embracing the responsibility
 for all phases of kitchen management.

      LICENSE:

      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 AND ABILITIES:

 Knowledge  of materials, methods, equipment, and procedures  used
 in preparing food in large quantities.

 Knowledge  of food quality standards and methods for  maintaining
 them in large quantity food preparation and service operations.

   Knowledge  and skill in supervising a staff of cooks  and  food
 service personnel engaged in preparing meals for large numbers of
 persons.

 Ability to assume responsibility for interpretation of  menus and
 preparation of meals for large numbers.

 Ability  to plan work, make appropriate assignments, and properly
 utilize personnel, equipment, and supplies.

 Ability  to  assume  responsibility for  safety  and  welfare  of
 people, and for safeguarding property, equipment, and supplies.

 Ability to prepare reports and keep records.

 Ability  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, and  communicate  in
 English   sufficiently  to  perform  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  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.

 This job specification is applicable to the following title code(s) which
are different work week or work month of the job class title:
Job
Spec
Code
Variant
State,
Local or
Common
Class of
Service
Work
Week
State
Class
Code
Local
Class
Code
Salary
Range
Note
44645
S
C
40
13
N/A
R14
-
44647
S
C
40
13
N/A
R11
10 Month

This job specification is for state government use only.
Salary range is only applicable to state government.
Local salaries are established by individual local jurisdictions.

JMR   6/12/1993