|Step 1||Step 10||Step 2||Step 3||Step 4||Step 5||Step 6||Step 7||Step 8||Step 9|
|Salary Range 12||$1984||$2786||$2048||$2122||$2202||$2289||$2361||$2461||$2558||$2672|
GENERAL DESCRIPTION OF CLASS
The COOK 1 prepares and cooks individual menu items in a volume dining or food service facility.
This is the first level of a two-level series. It is distinguished from the higher level by the absence of regular responsibility for coordinating the production of breakfast, lunch, and/or dinner entrees; preparing foods for special diets; maintaining adequate products and supplies; keeping various food records, and assigning and reviewing work of others. This class has responsibility for assisting the higher level by preparing and cooking individual menu items for breakfast, lunch, or dinner (e.g., eggs, pancakes, meats, potatoes, soups, salads, vegetables, fruits, desserts, and some baked goods) and may individually prepare and cook entire breakfast and lunch entrees for residents, students, and staff.
DUTIES AND RESPONSIBILITIES
RELATIONSHIPS WITH OTHERS
Employees in this class have regular in-person contact with residents or students who assist in food preparation and cleaning activities.
Employees in this class receive general supervision from a supervisor who assigns work verbally or through written instructions given on menus and work schedules. Work is reviewed by observation on a daily basis for the quality and quantity of food prepared, conformance with standardized menus and/or recipes, and to ensure compliance with safety and sanitation procedures. Employees in this class follow State health, safety, and sanitation regulations as applicable to operations of a volume dining or food service facility. Work schedules and standardized menus and/or recipes are followed to assist in the preparation of food as scheduled. Food service policies and procedures are also used as guidelines when performing the work.
Positions are found in central and remote locations throughout State government (e.g., general government agencies, human or natural resource agencies, institutions, hospitals, etc.). They require the willingness to work within the environment associated with the position's location and purpose.