SENIOR COOK

 DEFINITION

 Under  direction,  either  performs  the  more  responsible  work
 involved  in  the preparation, cooking, and serving  of  food  in
 large  quantities  or works independently and without  close  and
 direct  supervision  or takes the lead over  assigned  cooks  and
 other food service personnel; does related work as required.

 NOTE: The definition and 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:

 In  some  work  locations a senior cook may,  on  a  regular  and
 recurring basis, exercise a leadership role in the work performed
 by other cooks and other food service personnel.

 Prepares and cooks food in large quantities.

 Assists in planning and constructing menus.

 Takes  the  lead  over  assigned cooks  and  other  food  service
 personnel.

 Requisitions  supplies, equipment, and utensils required  in  the
 kitchen.

 Prepares soups, meats, vegetables, salads, and other foods.

 In addition to cooking, bakes bread and/or pastries.

 Keeps essential records and files.

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

 REQUIREMENTS:

      EXPERIENCE:

       Two  (2)  years  of  experience as  a  cook  involving  the
 preparation and cooking of a variety of food in large  quantities
 in  the  kitchen  of  a  club,  restaurant,  hospital,  or  other
 institution.

      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 the  essential
 duties of the  position.

 KNOWLEDGE AND ABILITIES:

 Knowledge of procedures used in preparing and cooking  
 foods to preserve  their  flavor and nutritional values and to  
 ensure quality of preparation.

 Knowledge of use, adjustment, and care of food service 
 equipment used in large scale food preparation.

 Ability to carry  out  directions and to learn quickly from
 instructions and demonstrations.

 Ability to prepare and cook vegetables, fruits, meats, poultry,
 fish, soup, pastries, cakes, puddings, and other items of food.

 Ability  to  carry  out measures to attain  health  and  sanitary
 standards  for  food  preparation and to ensure  clean,  orderly,
 sanitary, and safe working areas.

 Ability to make estimates of quantities and menu requirements.

 Ability  to  adjust recipes according to the number  of  servings
 needed.

 Ability to develop,  assign, and supervise the work of food
 service workers and other employees and patients and/or 
 inmates.

 Ability to keep essential records and files.

 Ability to learn 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, or  communicate  in
 English  sufficiently  to perform the 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 the 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
03274@
L
C
  
N/A
07
-

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.

12/17/1996