Functional Title


Job Code


Classification Series

Housing, Dining, Recreation and Business Services




Housing, Dining, Recreation and Business Services


Non exempt

Last Updated

September 2013

General Function

Prepares a wide variety of foods in large volume production quantities. Assists in providing guidance to other employees in the performance of their duties. Responsible for preparing and/or directing the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures.

Characteristic Duties and Responsibilities—Essential Functions

  • Operates standard institutional cooking and food preparation equipment in the preparation of food serving.
  • Prepares, cooks and coordinates the preparation of hot and cold menu items by following standard recipes, production specifications and scheduled serving times.
  • Assists in providing guidance to other employees in the performance of their duties; coordinates efficient work flow and instructs others in the proper use of equipment and utensils.
  • 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, kitchen and dining areas and observes strict safety rules.
  • Maintains all food items at proper temperatures as instructed; ensures that food samples are taken and properly stored for 72 hours.
  • 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.
  • Performs other related duties as required or assigned.

Reporting Relationships

Direction Received: Executive/General Manager, Executive Chef and Chef; Associate Manager; Assistant Manager; Food Production Leader, Student Manager

Direction Given: Assistant Cook, Food Service Assistant, and student staff

Minimum Requirements

  • High School diploma or GED
  • Nine months cooking experience in a full service food service operation or two years’ experience in other food service operation
  • Successful completion of the 16 week HDRBS Cook Training Program or comparable training experience
  • Current ServSafe Manager Certification

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
  • Knowledge of basic food preparation techniques including sauteéing, display cooking, deep frying, grilling and steaming
  • Ability to weigh and measure ingredients
  • Ability to properly use knives and standard kitchen equipment
  • Ability to create garnishes
  • Knowledge of storage and handling
  • Ability to understand and follow directions
  • Ability to communication information so others will understand
  • Knowledge of principles and processes for providing customer services including meeting quality standards and evaluation of those standards
  • Must be able to evaluation information to determine compliance with standards, provide information to supervisors, coworkers and subordinates
  • Ability to inspect equipment or materials to identify the cause of problems or defects
  • Ability to develop specific goals and plans to prioritize, organize, accomplish work and meet deadlines
  • Ability to analyze information and evaluate results to choose the best solution and solve problems

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.