 | NEW MEXICO STATE UNIVERSITY |
HUMAN RESOURCES SERVICES | |
POSITION CLASSIFICATION DESCRIPTION | |
| Position Classification Title: | Head Cook |
| Position Classification Code: | G4014 |
| Job Family: | Auxiliary |
| Pay Level: | 01 |
| Exempt Status: | Non-exempt |
| This description is intended to describe the general nature of the work being performed. It is not intended to be a complete list of specific duties of any particular position. Duties, responsibilities and bargaining unit eligibility may vary based on the specific tasks assigned to the position. | |
| Purpose of Classification: | |
| Performs a variety of moderately difficult volume food preparation tasks. Responsible for the full range of kitchen duties normally encountered in a small cafeteria or institutional kitchen. Duties include directing the activities of part-time assistant cooks, food service workers or volunteers. General supervision is received from Senior Programs Supervisor who provides instruction on the type and quantity of food to be prepared, but not on methods of preparation | |
| Standard Duties: | |
| Receives food ingredients and supplies from main kitchen and pantry as required for daily operations; Reviews production schedule to determine food requirements including variety and quantity of food for preparation and to assemble supplies and equipment needed for daily cooking activities; Seasons and prepares a wide variety of foods such as vegetables, fruits, meats, soups, salads, and cereals in accordance with prescribed recipes; Slices, grinds, and cooks meats and vegetables using a full range of cooking methods; Tests foods being cooked for quality; Carves and displays meats, vegetables, fruits, and salads; replenishes service lines as necessary; Prepares and bakes simple pastries and rolls; Completes production sheets and other records as required; Maintains clean work areas, utensils, and equipment; Caters special events as required; Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions; May be required to prepare special diets according to prescribed standards; Performs miscellaneous job-related duties as assigned. | |
| Knowledge, Skills and Abilities: | |
| Knowledge of food preparation and presentation methods, techniques, and quality standards. | |
| Skill in cooking and preparing a variety of foods; Organizing and coordinating skills. | |
| Ability to read and write; Ability to accept receipt of goods and supplies; Ability to gather data, compile information, and prepare reports; Ability to safely use cleaning equipment and supplies; Ability to prepare and bake a variety of pastries, rolls and/or other baked goods. | |
| Minimum Qualifications: | |
| Education- None | |
| Experience- One (1) year of experience related to the standard duties as outlined. | |
| Equivalency- Any equivalent combination of education, training and/or experience as approved by Human Resource Services. | |
| Certifications/License- | |
| Departmental Requirements- | |
| Special Requirements- | |