HEAD COOK

 DEFINITION

 Under  direction, supervises and coordinates activities of  cooks
 and  other food service personnel in preparing and cooking  foods
 in large quantities; does other related duties as required.

 NOTE: The  examples of work for this title are for  illustrative
 purposes  only.  A particular position using this title  may  not
 perform all duties listed in this job specification.  Conversely,
 all duties performed on the job may not be listed.

 EXAMPLES OF WORK:

 May assist in the construction of menus and planning of meals.

 Observes  methods  of  food preparation, cooking,  and  sizes  of
 portions, and ensures that menus are followed and proper  quality
 and  established standards are maintained in the  preparation  of
 food.

 Assigns and instructs cooks and other food service personnel  and
 supervises the performance of their work.

 Ensures that sanitary food handling practices are followed.

 Coordinates assignments of cooks to ensure economical and  timely
 food preparation.

 Supervises  the cutting of meats, baking, dessert  and  vegetable
 preparation, and may personally cut meats, bake, and prepare  and
 cook food.

 May  supervise  or  personally perform distribution  of  food  to
 wards,  cottages, and dining areas and may be assigned to  assist
 in serving food.

 Ensures  that  proper standards of sanitation, housekeeping,  and
 safety  are  maintained  within food  preparation,  cooking,  and
 service  areas at all times and instructs assigned  personnel  in
 proper practices and procedures.

 Prepares  requisitions for food and other kitchen  equipment  and
 supplies and ensures that these are properly stored, distributed,
 prepared, recorded, and used.

 Assumes  responsibility for the security of supplies,  equipment,
 and  property and reports any unusual occurrences immediately  
 to proper  authority, and acts for the unit head or  assistant  unit
 head in their absence.

 Makes  simple  reports and keeps records of work assignments  and
 hours worked of assigned personnel.

 Supervises  work  operations and/or functional programs  and  has
 responsibility  for effectively recommending the hiring,  firing,
 promoting, demoting, and/or disciplining of employees.

 Will  be required to learn to utilize various types of electronic
 and/or  manual  recording and information  systems  used  by  the
 agency, office, or related units.

 REQUIREMENTS:

 EXPERIENCE:

 Four  (4)  years  of experience as a cook  involved  in  the
 preparation  of  a  variety of food in large  quantities  in  the
 kitchen  of  a  club,  hotel,  restaurant,  hospital,  or   other
 institution,  and  which  shall have included  one  (1)  year  of
 supervisory experience in a position embracing the responsibility
 for all phases of kitchen management.

 LICENSE:

 Appointees  will  be required to possess a driver's  license
 valid  in  New Jersey only if the operation of a vehicle,  rather
 than  employee mobility, is necessary to perform essential duties
 of the position.

 KNOWLEDGE AND ABILITIES:

 Knowledge  of materials, methods, equipment, and procedures  used
 in preparing food in large quantities.

 Knowledge  of food quality standards and methods for  maintaining
 them in large quantity food preparation and service operations.

 Ability  to supervise a staff of cooks and food service personnel
 engaged in preparing meals for large numbers of persons.

 Ability to assume responsibility for the interpretation of  menus
 and preparation of meals for large numbers.

 Ability to plan work,  make appropriate assignments, and properly
 utilize personnel, equipment, and supplies.

 Ability to prepare reports.

 Ability to keep records.

 Ability  to  utilize  various types of electronic  and/or  manual
 recording and information systems used by the agency, office,  
 or related units.

 Ability  to  read, write, speak, understand, and  communicate  in
 English   sufficiently  to  perform  duties  of  this   position.
 American  Sign  Language or Braille may  also  be  considered  
 as acceptable forms of  communication.

 Persons with mental or physical disabilities are eligible as long
 as  they  can  perform  essential  functions  of  the  job  after
 reasonable accommodation is made to their known limitations.   
 If the accommodation  cannot be made because  it  would  cause
 the employer undue hardship, such persons may not be eligible.

 This job specification is applicable to the following title code:
Job
Spec
Code
Variant
State,
Local or
Common
Class of
Service
Work
Week
State
Class
Code
Local
Class
Code
Salary
Range
Note
01952@
L
C
  
N/A
10
-

This job specification is for local government use only.
Salary range is only applicable to state government.
Local salaries are established by individual local jurisdictions.

 11/18/1997