Cook - A&F Donaldson Brown Center

1. Oversees food preparation activities by determining work priorities, assigning work and ensuring safe and sanitary conditions are maintained. 2. Prepares, seasons, cooks, fries and bakes food according to standard recipes, determining necessary production amounts; revises and/or alters daily menu/recipes if necessary. 3. Prepares food items for serving; carves portions of meat, fish and/or fowl for individual servings. 4. Measures, weighs and combines ingredients for quantity preparation of meats, vegetables, salads and beverages in accordance with established recipes; modifies recipes and/or production amounts. 5. Operates a variety of manual and/or automated kitchen equipment such as ovens, grills, toasters, fryers, mixers etc. 6. Determines food quantities, prepares estimates of time, labor and materials to be used on assigned tasks. 7. Responsible for assuring optimal quality of food throughout preparation and service. 8. Protects equipment, utensils, food and other items of inventory from contamination, spoilage and pilferage. 9. Provides guidance and training to subordinate personnel.No education required.; Three years in commercial or institutional cooking. Except for qualifications established by law, additional related experience and formal education in which one has gained the knowledge, skills, and abilities required for full performance of the work of the job class may be substituted for the education or experience requirement on a year-for-year basis with 30 college credits being equivalent to one year of experience.