Title Code:   7126
Occ. Group:
 

COOK 3

 

EXPECTATIONS FOR ALL EMPLOYEES

East Tennessee State University pursues its mission based upon core values. An employee's job performance must support and exhibit the university's core values:

PEOPLE come first, are treated with dignity and respect, and are encouraged to achieve their full potential;
RELATIONSHIPS are built on honesty, integrity and trust;
DIVERSITY of people and thought is respected;
EXCELLENCE is achieved through teamwork, leadership, creativity, and a strong work ethic;
EFFICIENCY is achieved through wise use of human and financial resources; and
COMMITMENT to intellectual achievement is embraced.

DEFINITION


 
Employees in this class are under general supervision.  cooks and participates in planning and marketing of food service operations.  Supervises, coordinates and participates in activities of other kitchen personnel engaged in preparing food, washing dishes, and utensils and cleaning kitchen and dining areas.  Performs related work as required.
 

EXAMPLES OF WORK PERFORMED
 
- Cooks food items such as sauces, meats, and vegetables.

- Supervises, coordinates, and participates in activities of other kitchen personnel engaged in preparing foods, washing  dishes and utensils and cleaning kitchen and dining areas.

- Participates in planning and marketing of food service operations.

- Recommends hiring and other employment actions, trains and supervises employees.

- Provides catering service as needed.

- Estimates food consumption, and requisitions or purchases foodstuffs.

- Receives and checks foodstuffs and supplies for quality and quantity.

- Selects and develops recipes.

- Plans menus.

- Keeps records of meals served and revenue and expenditures.

- Portions cooked foods, or gives instructions as to size of portions and methods of garnishing.

- Inspects completed food to ensure proper taste and quality.

- Ensures sanitation of cooking area.

- Performs other duties as assigned.

 
REQUIRED KNOWLEDGE AND ABILITIES
 
- Knowledge of modern methods, materials, and equipment used in food service.

- Knowledge of health hazards and proper precautionary measures used in food preparation.

- Knowledge of modern cooking techniques.

- Ability to supervise employees.

- Ability to estimate food consumption, and coordinate the preparation of food to meet demand and quality criteria.

- Ability to make sound buying and pricing decision.

- Ability to maintain high standard of cleanliness.

- Ability to instruct and train new employees.

- Ability to communicate effectively.

- Ability to evaluate situations and make decisions.

- Ability to establish and maintain an effective working relationship with other employees.
 

RECOMMENDED QUALIFICATIONS
 
Applicants possessing these qualifications have a good probability for success in this class.  However, applicants not possessing these qualifications should apply if they believe their training and experience will enable them to perform the work successfully.  Graduation from a standard high school.  Three to five years experience as a cook in a food service operation, preferably two of which involving supervisory responsibility.
 

  Date       Skill         Eval            
 3/29/94     7        534032223

 

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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 position.