Senior Cook (NBOE)

Qualifications And Requirements

• Graduation from High School or Vocational School or possession of an approved High School Equivalent Certificate.
• Two (2) years 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 institute.
• Must be Served Safe certified and a have a valid Food Handler Certificate.
• Appointees will be required to possess a driver's license valid in New Jersey if the operation of a vehicle, rather than employee mobility, is necessary to perform the essential duties of the position.

Knowledge 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 needed to attain health and sanitary standards for food preparation and to insure 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.
• 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.

Basic Functions And Responsibilities

• 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 system used by the agency, office, or related units.
• Performs other duties and tasks assigned by supervisor.