Assistant Cook

Functional Title

Assistant Cook

Job Code

1002-CA185

Classification Series

Housing, Dining, Recreation and Business Services

Band/Zone

E1

Department

Housing, Dining, Recreation and Business Services

FLSA

Non exempt

Last Updated

March 2018

General Function

Under direct supervision, assists in the preparation of a wide variety of foods in large volume production quantities. Actively participates in mandatory extensive department culinary training programs.

Characteristic Duties and Responsibilities—Essential Functions

  • Operates standard institutional cooking and food preparation equipment in the preparation of food for serving.
  • Assists in the preparation of hot and cold menu by following standard recipes, production specifications and scheduled serving times.
  • Maintains records of work performed, time expended, food temperatures and ingredients used etc.; performs basic mathematical calculations and records information as needed.
  • Maintains clean and sanitary work and dining areas. Observes strict safety rules.
  • Maintains all food items at proper temperatures as instructed. Follows proper procedures in storing and preserving left-over food items.
  • Maintains surfaces, utensils, and equipment in a clean and serviceable condition.
  • Responds to client requests for service, special diets, as well as other information in a friendly and helpful manner.
  • Maintains high quality of food prepared and served.
  • Performs other related duties as required or assigned.

Reporting Relationships

Direction Received: Executive/General Manager, Corporate/Executive Chef; Assistant Manager, Food Production Leader, Senior Cook, Cook, Student Manager

Direction Given: Student Staff

Minimum Requirements

  • High School diploma or GED
  • Six months experience in food service operations or comparable training experience
  • Successfully pass Level 1 Food Safety Protection Certification within first year in position
  • Successfully complete the department's Culinary Training Program within first two years in position
  • Ability to pass POPE physical up to 50 lbs.
  • Ability to exert well paced mobility for periods of up to 4 hours and others listed under working conditions 

Knowledge, Skills, Abilities, and Worker Characteristics

  • Ability to add, subtract, multiply and divide whole numbers
  • Ability to work with ratios
  • Ability to read and write simple sentences (including recipes, labels, schedules and memos)
  • Knowledge of basic food preparation techniques including storage and handling
  • Ability to understand and follow directions
  • Ability to communicate information so others will understand
  • Knowledge of principles and processes for providing customer services, including meeting quality standards and evaluation of those standards

Preferred Requirements

  • Food Safety Certification
  • Knowledge of commercial kitchen equipment proper usage, including knives
  • Certificate or Degree from Culinary Arts Program
  • Ability to taste, smell and visually differentiate colors

Working Conditions

Constant standing. Frequent stooping, pushing, pulling, walking and simple grasping. Occasional bending, squatting, twisting, and use of motor skills that require firm grasping, and fine manipulation. Minimal sitting and climbing. Occasional lifting of up to 50 pounds. Minimal lifting of and carrying/transporting materials weighing up to 35 pounds. Minimal overhead lifting up to 25 pounds.

Somewhat disagreeable working conditions due to exposure to either high or low temperatures. Some element of personal risk due to hot surfaces, wet surfaces and cutting equipment.


Please note: The intent of this job description is to provide a representative summary of the types of duties and responsibilities that will be required of positions given this title and shall not be construed as a declaration of the specific duties and responsibilities of any particular positions. Employees may be requested to perform job-related tasks other than those specifically presented in this description. For jobs occupied by more than one employee, the identification of non-essential functions shall be determined from the individual’s position description.