SENIOR COOK

Code: 03274@ Local Competitive

Official job specification

The text below is the official specification published by the New Jersey Civil Service Commission. The plain-language summary and analysis above are derived from it by NJ Civil Service Navigator. Source: the official specification page at NJ CSC.

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.

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.

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, skills 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.

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.