Quick Links              --------------------- Airport/Sky Harbor City Jobs Departments A-Z Garbage/Recycling Mayor/City Council Online Services Public Meetings Public Safety What's New Mailing Lists Calendar

	Discover Phoenix	Residents	Businesses	City Government	Employment	Youth & Seniors	e-Services	Home

Job Description

COOK

JOB CODE 07150

Effective Date:	08/92A

DISTINGUISHING FEATURES OF THE CLASS:

The fundamental reason this classification exists is to perform a variety of moderately difficult volume food preparation tasks. This class is 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.

ESSENTIAL FUNCTIONS:

• Prepares or directs preparation of regular and special diet foods according to prescribed menus and recipes;
• Follows established schedules in cooking, baking, sanitation, and related activities;
• Determines proper cooking time and temperature;
• Takes inventory of supplies on hand and orders food supplies, ingredients, and other consumables on a scheduled basis as determined by menu and estimated number of diners;
• Cleans and sanitizes all food preparation equipment and ensures that it is kept in safe and operable condition.
• Demonstrates continuous effort to improve operations, decrease turnaround times, streamline work processes, and work cooperatively and jointly to provide quality seamless customer service.

Required Knowledge, Skills and Abilities:

Knowledge of:

• Methods, materials, and practices of volume food preparation.
• Sanitary methods used in food preparation and related activities.
• Inventory and ordering methods.

Ability to:

• Prepare palatable meals according to specified menu and schedule with a minimum of waste.
• Use standard food preparation utensils such as knives, spoons, tongs and whips.
• Operate power driven equipment such as a meat slicer or mixer.
• Train and coordinate the work of part-time assistants engaged in volume food preparation.
• Perform physical inventories and keep records.
• Observe or monitor objects and people's behavior to determine compliance with prescribed operating or safety standards.
• Comprehend and make inferences from materials written in the English language.
• Make continuous or repetitive arm-hand movements, such as slicing or chopping food.
• Bend or stoop repeatedly over time, such as removing items from stove, oven or refrigerator.
• Clean work area and equipment using broom, mop, sponge, cleaning solution or other appropriate tool or material.
• Move objects between 20-50 pounds short distances (20 feet or less).
• Learn job-related material primarily through oral instruction and observation which takes place mainly in an on-the-job training setting.
• Review or check the work products of others to ensure conformance to standards.
• Remain in a standing position for extended periods of time.
• Work cooperatively with other City employees and the general public.
• Work safely without presenting a direct threat to the incumbent or others.

Additional Requirements:

• Must possess a current Maricopa County food handler's permit at the time of hire.
• Some positions will require the performance of other essential and marginal functions.

ACCEPTABLE EXPERIENCE AND TRAINING:
Three years of experience in commercial, institutional, or related volume food preparation including one year preparing meals according to specialized diets. Other combinations of experience and education that meet the minimum requirements may be substituted.