Cook II/ Prepares food in large quantities, by various methods of cooking incorporating beef, poultry, fish, vegetables, etc. Seasons and cools all cuts of various meats, fish and poultry. Boils, steams or fries vegetables. Makes gravies, soups, sauces, roasts, meat pies, fricassees, casseroles and stews. Excludes food service supervisors and head cooks who exercise general supervision over kitchen activities. Other duties as assigned. Alternate ...
Service Contract Act (SCA) position. Prepare or assist in preparation of complete meals - preparation and cooking soups, meats, gravies, vegetables, desserts, salads, baked goods, etc. DUTIES. Independently performs moderately difficult tasks in preparing small quantities of quickly prepared food such as steaks, chops, cutlets, hamburgers, eggs, salads and other similar items. Excludes workers who exercise general supervision over kitchen activit...
