Cook II

Under the direct supervision of a Kitchen Manager, Food Services Administrator, or Dietitian, this position assists with general cooking duties in hospitals, schools, correctional facilities, and other government institutions throughout the territory. An employee in this position serves as a lead worker by planning, scheduling, and coordinating food preparation activities and ensuring meals comply with established nutrition, sanitation, and safety standards. 

The incumbent is expected to use independent judgment and apply training and experience to determine food preparation methods, coordinate meal service, and provide guidance to subordinate kitchen staff. This class is distinguished from Cook I by its greater responsibility for coordinating kitchen operations, planning meal preparation, and coordinating workflow.

Coordinates and participates in meal preparation and service for large groups in hospitals, schools, correctional facilities, and other institutions. 

Prepares and cooks a variety of foods in accordance with approved menus, dietary instructions, and special diet requirements. 

Provides instruction and guidance to subordinate cooks, food service workers, and other assigned individuals regarding food preparation, kitchen procedures, sanitation practices, and proper dining practices when applicable. 

Assists with estimating food supply needs and requisitioning food items, materials, and kitchen supplies. 

Operates and maintains large gas and electric cooking equipment and ensures proper use and care of kitchen appliances and utensils. 

Maintains cleanliness and sanitation of kitchen equipment, food preparation areas, and dining areas in accordance with health and safety standards. 

Lifts and handles heavy pots, pans, and cooking equipment during meal preparation activities. 

Works rotating shifts, including weekends and holidays, as required to support institutional food service operations. 

Performs other related duties as assigned. High School Diploma or its equivalent and two (2) years of experience preparing and cooking a variety of foods in large quantities. FACTOR 1- KNOWLEDGE REQUIRED BY THE POSITION 
Knowledge of methods, equipment, utensils, and materials used in preparing and serving large quantities of food. 
Knowledge of food preparation techniques, sanitation standards, and kitchen safety procedures. 
Knowledge of food values, nutrition, and special dietary requirements. 
Skill in preparing and cooking a variety of foods in large-scale food service operations. 
Ability to coordinate and guide the work of cooks and food service workers. 
Ability to estimate food quantities, supplies, and preparation times. 
Ability to read and follow recipes, production sheets, safety procedures, and written instructions. 
Ability to perform mathematical computations and recipe conversions. 
Ability to establish and maintain effective working relationships with staff and individuals served. 
Ability to lift and carry heavy kitchen supplies and equipment. 
Ability to stand for extended periods to perform demanding kitchen work. 

FACTOR 2- SUPERVISORY CONTROLS 
Work is supervised by the Kitchen Manager, Food Services Administrator, or Dietitian, who establishes menus and dietary requirements. Within those guidelines, work is performed independently in accordance with established food service procedures. Completed work is reviewed through inspection for quality, timeliness, and compliance with dietary and sanitation standards. 

FACTOR 3- GUIDELINES   Guidelines include established menus, dietary instructions, food service procedures, sanitation regulations, and institutional policies. Judgment is required to apply guidelines to daily kitchen operations and meal preparation activities. 

FACTOR 4- COMPLEXITY Work involves coordinating and preparing meals in large quantities while ensuring adherence to dietary requirements, sanitation standards, and established schedules. 

FACTOR 5- SCOPE AND EFFECT 
The purpose of this position is to support institutional food service operations through the preparation and coordination of quality meals. The work directly impacts the health, nutrition, and well-being of individuals served within the institution and contributes to the efficient operation of kitchen services. 

FACTOR 6- PERSONAL CONTACTS 
Contacts are kitchen staff, supervisors, dietitians, institutional personnel, vendors, and individuals receiving meal services. 

FACTOR 7- PURPOSE OF CONTACTS 
Contacts are made to coordinate food preparation activities, provide instruction and guidance, exchange information, and ensure compliance with dietary and sanitation requirements. 

FACTOR 8- PHYSICAL DEMANDS 
Work requires prolonged standing, bending, lifting and carrying heavy pots and kitchen equipment, and performing repetitive cooking and food preparation tasks in a fast-paced environment. 

FACTOR 9- WORK ENVIRONMENT 
Work is performed primarily in a government facility or institutional kitchen, with exposure to heat, steam, sharp utensils, cleaning chemicals, and heavy equipment. Evening, weekend, and holiday shifts may be required. omputations, caluculations, and measurements.