GENERAL DESCRIPTION OF CLASS

The DAY CARE CENTER COOK prepares snacks and cooks lunch for approximately 100 children in a laboratory preschool or extended day care program.

DISTINGUISHING FEATURES

This is a single classification and not currently part of a series of classes.

DUTIES AND RESPONSIBILITIES

1. Cooking. Typical tasks: prepares foods, according to standardized menus and recipes or verbal instructions given by the supervisor, using commercial stove and home appliances; gathers and combines ingredients required by standardized recipes; washes, slices, chops, grates, stirs, kneads, measures, mixes, and weighs food products; cooks food by boiling, grilling, roasting, or baking; prepares routine lunches by preparing various foods such as meats, potatoes, casseroles, vegetables, soups, salads, and sandwiches; prepares small scale desserts such as cobblers, cakes from mixes, pies, donuts, cookies, bread, custard, and jello; slices and wraps bread and other baked items; observes food to assure it is visually appealing.
2. Cleaning Functions. Typical tasks: puts food away in designated storage; cleans sinks, counter tops, stoves, and serving area; washes trays and carts; washes dishes, pots, and pans; fills and empties commercial dishwasher; sorts and stacks clean dishes, glasses, and utensils; keeps the kitchen in sanitary condition at all times.
3. Miscellaneous. Typical tasks: orders food, kitchen items, and cleaning supplies as needed; maintains United States Department of Agriculture (USDA) records on amounts of food used for each meal and numbers of meals prepared.

RELATIONSHIPS WITH OTHERS

Employees in this class have telephone contact periodically with vendors to order food and supplies.

SUPERVISION RECEIVED

Employees in this class receive general supervision from a manager who assigns work verbally or through written instructions. Work is reviewed by observation on a daily basis to ensure work standards and procedures are followed and to ensure conformance with safety and sanitation procedures. Employees in this class follow State health, safety, and sanitation regulations pertaining to food service operations and must comply with USDA standards regarding appropriate quantities of meats, breads, fruits, vegetables, etc., served per child. Work schedules and standardized menus and/or recipes are followed to prepare foods scheduled for that day. Day Care policies and procedures are also used as guidelines when performing the work.

MINIMUM QUALIFICATIONS

• One year of experience as a cook in a commercial, institutional, school, or day care food service facility; OR
• Possession of a Certificate of Completion in commercial food production.