HEAD COOK 3 - 10 MONTHS

  DEFINITION

       Under the general supervision of a Food Service Supervisor, in a
  state institution or agency, assumes the responsibility for the
  preparation and cooking of food in an institution kitchen serving
  generally less than 500 persons; does related work as required.

  EXAMPLES OF WORK:

       Assists in the construction of menus and the planning of meals.

       Sees that menus are followed and that proper quality and
  established standards are maintained in the preparation of food.

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

       Supervises the cutting of meats, baking, dessert, and vegetable
  preparation; may personally cut meats, 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 food.

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

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

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

       Insures that federal, state, and departmental requirements are met
  in the planning of menus and the 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 the security of supplies, equipment,
  and property, and reports any unusual occurrences immediately to proper
  authority; acts for the Food Service Supervisor or the Assistant
  Supervisor in their absence.

       Drives a motor truck to deliver food to the various resident
  buildings on the institutional grounds.

       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:

            Three (3) years of experience as a cook which shall have
  involved the preparation of all kinds of food in large quantities in
  the kitchen of a club, hotel, hospital, restaurant, or institution, and
  which shall have included one (1) year 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 the essential duties of the
  position.

       KNOWLEDGE AND ABILITIES:

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

            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 the interpretation of
  menus, and the preparation of meals for large numbers.

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

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

            Ability to prepare reports.

            Ability to keep the required records and files of menus, food
  used, and personnel.

           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.

  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
44644
S
C
40
11
N/A
R12
-
44648
S
C
40
11
N/A
R09
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   11/18/1993