To perform responsible food preparation and related work in a County institution; and to perform related work as required. A Cook II will be responsible for operations of the kitchen.

SUPERVISION RECEIVED: Work is performed under the supervision of the Senior Cook II position.

SUPERVISION EXERCISED: Supervise the work of those assigned to assist.

ESSENTIAL DUTIES AND RESPONSIBILITIES: An employee in this class may be called upon to do any or all of the following: (These examples do not include all of the tasks which an employee may be expected to perform).

• Responsible for meal preparation using standardized menus and recipes.
• Coordinate the production of home delivered meals.
• Oversee the serving of meals on site.
• Supervise the work of personnel assigned to assist.
• Maintain cleanliness of cooking utensils, equipment and space.
• Prepare and maintain various records and reports.
• Offer input for menu planning and meal quality.
• Ensure that the kitchen complies with standards set by the Health Department.
• Perform related work as required.

DESIRABLE EDUCATION, EXPERIENCE and/or QUALIFICATIONS: An employee in this class, upon appointment, should have the equivalent of the following training and experience.

• Graduation from an accredited high school.
• Minimal two (2) years of restaurant and/or catering management.
• Food Manager and Food Allergen Certifications every five years.
• Considerable knowledge of the methods, practices and procedures involved in food preparation. 
• Considerable knowledge of the proper use of cooking and baking appliances and equipment.
• Considerable knowledge of special diets and how to prepare them.
• Reasonable knowledge of food values and principles of nutrition.
• Ability to follow recipes and make simple arithmetic computations. 
• Ability to prepare accurate written records and reports.
• Ability to work effectively with the public and other employees.