Cook II (SU08) (Continuous - 3-1-24)
Government of the Virgin Islands
雇用形式
全職工
招聘資訊詳細
An employee in this position assists the Kitchen Manager and works as a lead worker in planning, scheduling, cooking and preparing food and other items in a hospital, school, jail or other institutional throughout the territory. General supervision is received from the Kitchen Manager or Dietitian who prescribes menus, but the employee is expected to use knowledge acquired through training and experience in making independent decisions with regard to type of meals served, method of food preparation, and providing guidance to employees in the kitchen. Work in this class differs from that of Cook-I, primarily in the greater degree of responsibility for planning, and scheduling food preparation.
DUTIES (NOT ALL INCLUSIVE):
• Supervises and participates in the preparation of various types of meals for large numbers of persons at a hospital, jail, school, or other institution.
• Prepares and seasons foodstuffs for cooking; cooks food, prepares or supervises the preparation of special diets according to instructions from the dietitian and or other supervisors.
• Instructs subordinate cooks in the preparation of certain portions of a menu, and in the proper performance of their duties.
• Assists the dietitian or Kitchen Manager in estimating foodstuff needs and in requisitioning supplies.
• Works on a shift basis, and at times reports for work on continuous early assignment and on Sundays and holidays.
• Operates large gas and electric cooking ranges and ensures that they are properly used and maintained,
• Lifts heavy pots and caldrons while preparing food.
• Assists in counseling students and in training them in kitchen chores and table manners when assigned to the Insular Training School.
• Performs related work as required.
High School Diploma or GED and two (2) years' experience in cooking a variety of foods in large quantities.
OR
Completion of the 10th school grade, supplemented with three (3) years experience cooking in a medium/large size institution or restaurant.
KNOWLEDGE REQUIRED BY THE POSITION
• Knowledge of the equipment, utensils and materials used in preparing and serving of large quantities of food.
• Knowledge of the care and cleaning of kitchen equipment.
• Knowledge of the practices and techniques of a large-scale kitchen.
• Knowledge of food values and nutrition.
• Skill in cooking a wide variety of foods.
• Ability to plan, supervise, and coordinate, the work of cooks and food service workers engaged in preparing and serving food, cleaning kitchen, and dining areas.
• Ability to make time and material estimates for food preparation and service.
• Ability to read and comprehend simple instructions, recipes, production sheets, temperature logs, safety rules and Material Safety Data Sheets (MSDS).
• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractures and decimals.
• Ability to compute recipe conversions, purchases vs. served and pan yields.
• Ability to follow oral and written instructions.
• Ability to establish and maintain effective working relationships with all persons contacted in the course of the work.
• Ability to work long hours while standing.
• Ability to perform mathematical computations, caluculations, and measurements
