Under direction, either (1) in a small State institution, to plan, organize, supervise, and assist with the preparation, cooking, and serving of food to residents and employees; or (2) in a large State institution, to have charge of a shift and to supervise and assist with the preparation, cooking, and serving of food to residents and employees; to supervise the maintenance of culinary equipment, supplies, and work areas; to instruct culinary workers; may instruct, lead, or supervise inmates, wards or resident workers; and to do other related work.
Employees in this class in a small institution normally work under the general administrative direction of a Business Manager or Food Administrator and are in direct charge of cooks and allied workers preparing and serving three meals a day for less than 250 residents and employees. Employees in this class in a larger institution normally work under the supervision of a Supervising Cook II and have charge of a shift where they supervise and assist cooks and allied workers with the preparation, cooking, and serving of food to more than 250 residents and employees. Employees in the next higher class of Supervising Cook II normally work under direction of a Food Administrator II or a Food Manager and are in direct charge of the food production staff in institutions with a population of 500 or more. The class of Supervising Cook II may also be used in smaller institutions of 250 to 500 population where there is no Food Administrator or Food Manager. The next lower class of Cook II prepares, cooks, and dispenses food for the residents and employees of a State institution and supervises, instructs, and works with employees and helpers from the resident population.
Assigns work, supervises, and gives instruction and training to employees and helpers from the resident population, evaluates their performance and takes or recommends appropriate action; prepares, cooks, and dispenses food and serves as lead cook on a shift; apportions the food to the various dining rooms; supervises the maintenance of culinary utensils and equipment and the cleaning of various storage and work areas; makes inspections and maintains food handling practices and standards of safety and sanitation; requisitions, receives, inspects, stores, and inventories supplies; supervises garbage disposal; as required, plans menus in accordance with the established food allowance and determines the amount of food to be prepared; as required, acts for the Supervising Cook II or Food Administrator I in his/her absence; keeps records and prepares reports.
Two years of experience performing the duties of a Cook II in the California state service.
Experience: One year of experience in a supervisory capacity over cooks and allied workers with responsibility for supervising and assisting with the preparation, cooking, and serving of meals for at least 250 persons a meal. and
Education: Equivalent to completion of the eighth grade.
Knowledge of: Principles, procedures, and equipment used in the storage, care, preparation, cooking (including baking), dispensing, and serving food in large quantities; kitchen sanitation and safety measures used in the operation, cleaning, and care of utensils, equipment and work areas; food handling sanitation; food values as well as nutritional and economical substitutions within food groups; principles of effective supervision; food accounting; use of purchase orders for food and equipment; training methods; department's Affirmative Action Program objectives; a manager's role in the Affirmative Action Program and the processes available to meet affirmative action objectives.
Skill in: Judging food quality; preparation and cooking of all food groups.
Ability to: Plan palatable and adequate menus; plan, organize, and direct the work of others; keep records and prepare reports; keep inventories and make requisitions; use appropriate equipment; determine food quantities necessary for groups of varying size; direct the preparation of special diets; plan food production to schedule; plan and conduct in-service training programs; analyze situations accurately and take effective action; effectively contribute to the department's affirmative action objectives.
Sympathetic understanding of and willingness to work with the resident population of a State institution; supervisory ability; personal cleanliness; good sense of smell and taste; and freedom from communicable diseases.