Clinton CountyJurisdictional Class: Non-CompetitiveAdopted: July 31, 1995Revised: May 3, 2010COOKDISTINGUISHING FEATURES OF THE CLASS: These duties involve responsibility for the preparation and cooking of a variety of food. In large kitchens, a cook usually has responsibility for one part of a meal, such as the meat course, vegetables, or pastries and desserts. In a small kitchen, a cook may supervise the cooking of an entire meal and, in some cases, may have charge of the entire kitchen operation. Supervision may be exercised over assistant cooks and/or food service helpers. The incumbent does related work as required.TYPICAL WORK ACTIVITIES: (Illustrative only)Prepares and cooks meat, fish, poultry, soups, vegetables, cereals, desserts, salads, and other food;Bakes cakes, pies, rolls, and a variety of other pastries;Cuts, cleans, and dresses meat, fish, and poultry;Supervises the proper storing of food;Supervises the work of assistants in the preparation of food and the cleaning of tables, kitchen utensils, stoves, and kitchen;Keeps simple related records;Ensures that equipment is maintained in a clean and efficient operating manner.FULL PERFORMANCE KNOWLEDGE, SKILLS, ABILITIES & PERSONAL CHARACTERISTICS:Good knowledge of the methods of preparing, cooking, and baking food in large quantities;Good knowledge of modern cooking utensils, appliances, and equipment;Good knowledge of cleaning methods and the use of cleaning materials and equipment;Ability to plan with a view to economy and efficiency in the use of supplies, equipment, and food;Ability to follow oral and written directions and recipes;Physical strength and stamina.MINIMUM QUALIFICATIONS:Either:(a) One (1) year of experience in large-scale cooking; or(b) Two (2) years of experience in the preparation and handling of foods in a restaurant or cafeteria setting.

Minimum Salary: 39,082 Maximum Salary: 39,082 Salary Unit: Yearly