Cook III

Performs complex (journey-level) food preparation work. Work involves planning, preparing, seasoning, and cooking food; maintaining inventories and records of food consumption; and making recommendations for improvement; May train others; Works under general supervision with moderate latitude for the use of initiative and independent judgment.

Prepares, seasons, and cooks food as needed.
 
Studies cooking and kitchen operations, notes areas in need of correction or improvement, and makes recommendations for improving operating efficiency.
 
Checks and tastes food during preparation for conformance to standards.
 
Reports kitchen equipment in need of repair or replacement.
 
Maintains an inventory of supplies and prepares requisitions for needed items as appropriate.
 
Tests formulas and recipes.
 
May train others.
 
Performs related work as assigned.Graduation from a high school.
 
Two (2) or more years of experience in institutional foods and food preparation work.

Certificates, Licenses and Registration:

Must have a current valid Texas motor vehicle operator’s license.
 
Must be able to be insured by the County’s insurance carrier.Knowledge of quantity food preparation techniques and procedures and of modified and calculated diet preparation methods.
 
Skill in cooking and baking and in the use and care of food preparation appliances and equipment.
 
Ability to interpret and follow recipes, to compute basic mathematical calculations, to analyze problems and recommend solutions, and to train others.
 
Ability to understand nutritional guidelines and estimate servings/meals.
 
May need to be a Certified Food Manager (CFM).