COOK LDR L08*

SKILLS AND KNOWLEDGE:  Thorough knowledge of the full range of food preparation principles, including the techniques and procedures necessary to develop new or recurrent recipes.  Knowledge of procedures related to cooking in large quantities.  Ability to expand and modify recipes and to develop standardized recipes for quantity cooking.  Ability to lead, organize and coordinate work of lower graded employees.  

RESPONSIBILITY:  Works under direction of supervisor who establishes daily work assignments and who provides general instructions either orally or in writing.  Incumbent is responsible for analyzing and correcting production problems independently, and coordinating the cooking process for food items assigned directly to them.  Work is subject to spot checks by supervisor for conformance with quality food standards, timeliness, and adherence to established operating procedures.

PHYSICAL EFFORT:  Lifts and carries objects up to 45 lbs independently and objects over 45 lbs with assistance.

WORKING CONDITIONS:  Kitchens are often uncomfortably warm and noisy.  Incumbents are exposed to steam, fumes, and odors; danger of falling on freshly mopped floors; burns from steam or hot foods; and cuts from knives and electrical machines.