Series established April 21, 1976
This series specification describes two Forestry Cook classes used in the Department of Forestry.
The Forestry Cook series describes work performed in planning, preparing, cooking and serving meals in Department of Forestry facilities; the supervision of helpers engaged in the preparing and serving food, and the cleaning of food service equipment facilities.
Entry into this series is typically at the class of Forestry Cook I.
The level of positions in this series is determined by the number of meals served at the facility during the highest three consecutive months of operation each year.
Forestry Cook I is used in the smaller and medium-size facilities where the cooking level does not exceed 60 meals a day for the highest three consecutive months during the year.
Forestry Cook II is used in the larger-size facilities where a high cooking level exists for an extended period. Positions at this level have a cooking load in excess of 60 meals a day for the highest three consecutive months during the year.
This is the entry and journeyperson level in the series. Forestry Cooks I plan balanced menus; prepare, cook and serve meals under regular and emergency fire station conditions; clean and maintain culinary utensils, equipment, and working area; keep kitchen, dining quarters and stock space in a sanitary condition; keep inventory of supplies on hand; prepare lists of required food items for purchase; may purchase items; receive and store supplies; prepare reports; and may supervise helpers.
This is the supervisory level in the series. The typical tasks are substantially the same as those listed above for Forestry Cook I; however, incumbents operate more independently; supervise helpers engaged in the preparation and serving of food and the cleaning of food service equipment and facilities; and provide assistance to Forestry Cooks I in menu, storage, inventory, and purchasing matters.
Equivalent to one year of experience as a cook, preferably for a large group of people.
Two years of experience in California state service performing the duties of a Forestry Cook I.
Equivalent to three years of experience personally preparing complete breakfasts, lunches, and dinners for 50 or more persons per day. (Short-order cooking experience is not considered qualifying.)
Knowledge of: Cooking recipes; the use and maintenance of equipment used in mass cooking; food values; food purchase and storage procedures.
Ability to: Read and write English at a level required for successful job performance; plan balanced meals; prepare and cook food; direct the work of others; inventory supplies and prepare reports; do simple arithmetic; keep cost records on food served.
Knowledge of: All of the above, and nutritional and economic substitutions within food groups; principles of effective supervision.
Willingness to live and work away from population centers; work on Saturdays, Sundays, and holidays; work broken shifts, and be on duty twenty-four hours a day, as required; personal cleanliness; good physical condition; and freedom from communicable disease.