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Human Resources Division
115 South Andrews Avenue, Room 508
Fort Lauderdale, Florida 33301


Class Code:B6424

COOK I

NATURE OF WORK

This is cooking and food preparation requiring limited skill in the large scale production of meals in a County health care facility. Work involves performing various cooking and food preparation assignments. Incumbents work from menus or from written or oral instructions from supervisory cooks or other food service staff. Some supervision may be exercised over a small group of food service workers performing tasks related to of food preparation or serving. Work is reviewed while in progress by supervisory food service staff.

ILLUSTRATIVE TASKS    

Operates standard cooking equipment such as mixing machines, steam cookers, toasters, and food choppers. Operates kitchen or food service equipment such as dish washing machines and beverage machines and coffee or beverage makers.

 

As directed and according to verbal instructions or recipes, prepares foods, vegetables, meats, and beverages for various meals. May prepare special diet foods according to instructions, dependent upon area of assignment.

 

Supervises placement or places foods in serving pans to be delivered to serving lines, or pack bulk food for cart delivery to appropriate sections of the facility.

 

Monitors and records food temperature by following sanitation codes.

 

Receives and stores food and other kitchen products and supplies according to HACCP standards or other County procedures or protocols.

 

Assists in cleaning utensils, dishes, kitchen, refrigerators, storerooms, and other items and areas to meet sanitation standards.

 

Performs other related work as required.

 

KNOWLEDGE, ABILITIES AND SKILLS

Knowledge of materials and methods used in preparation of food on a large scale.

 

Knowledge of standard recipe terms and food preparation functions and methods.

 

Knowledge of safe food handling practices and sanitary requirements and practices, including how to maintain cleanliness or sanitize institutional food service equipment and food service areas.

 

Knowledge of how to safely operate food service equipment.

 

Some knowledge of therapeutic diets.

Some knowledge of food menus, values, relative costs and portion control.

 

Ability to do large scale cooking.

 

Ability to apply safe food handling practices and to avoid health hazards in food preparation.

 

Ability to read and interpret written menus and standard recipes and to perform arithmetical calculations to adapt quantities based on the number of portions.

 

Ability to operate standard cooking equipment and utensils for large scale food preparation.

 

Ability to supervise subordinates in a manner conducive to full performance and high morale as necessary.

 

Ability to understand and follow oral instructions in exact detail.

 

Ability to work under conditions of high temperature.

 

Ability to participate in a team building environment.

 

Ability to serve the public and fellow employees with honesty and integrity in full accord with the letter and spirit of BrowardCounty's Ethics and Conflict of Interest policies.

 

Ability to establish and maintain effective working relationships with the general public, co-workers, elected and appointed officials and members of diverse cultural and linguistic backgrounds, regardless of race, color, ethnicity, religion, age, gender, disability, sexual orientation, marital status, or political affiliation.

 

REQUIRED EXPERIENCE AND TRAINING

High school graduation or GED; six (6) months experience in institutional or commercial cooking; or equivalent combination of relevant training and experience.

NECESSARY SPECIAL REQUIREMENT

Must have and maintain a current Food Handler’s certification as required by the State of Florida.

 

GENERAL INFORMATION

Bargaining Unit:                        Blue Collar
FLSA Status:                            Non-Exempt
Code of Ethics Certification:      No
Work Locations :                      Substance Abuse and Health Care Services
Class Spec. Estab/ Revised:       E10/1976    R08/2004


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