Cook I

Commonwealth of Massachusetts; Kent (WA); On-site; USD 30,000 - 40,000; Full time

Job summary

The Commonwealth of Massachusetts is seeking a Cook to perform large-scale cooking in various institutional settings. The ideal candidate will possess strong cooking skills and be able to evaluate and ensure the quality of food. Responsibilities include preparing meals, adjusting recipes, and maintaining kitchen standards.

Qualifications

• 1 year of experience in related work required.

Responsibilities

• Prepare and cook food in large quantities according to menu specifications.
• Evaluate food quality, taste, and appearance.
• Operate kitchen equipment for food preparation.

Skills

Cooking skills

Quality evaluation

Ingredient substitution

Tools

Kitchen utensils

Cooking equipment

Job description

Incumbents of positions in this series prepare and cook food such as meat, fish, poultry, puddings, sauces, gravies and soup according to menu and number of persons to be served; determine type and amount of ingredients which may be substituted in recipes; evaluate food for quality, quantity, appearance, temperature and taste; and perform related work as required.

The basic purpose of this work is to perform large-scale quantity cooking in a school, hospital or other institution.

Cooks food in quantities according to menu and number of persons to be served adjusting recipes as needed to produce required amounts.

Confers with other agency personnel and reviews menus to determine such matters as quantity of food and types of ingredients to be used, number of portions needed, and substitute menu items to be used in order to insure the availability and efficient use of food and food supplies.

Roasts, fries, boils, broils and seasons meats, fish, poultry, vegetables and other foods required for daily meals.

Measures and mixes ingredients according to recipe, using kitchen utensils and equipment, in order to prepare soups, salads, desserts, dressings, gravies, sauces, stews, etc.

Determines type or amount of ingredients which may be substituted in or omitted from recipes without altering taste, appearance or quality.

Evaluates food for quality, quantity, appearance, temperature and taste through observation and tasting in order to determine if it is fresh, properly portioned and prepared correctly.

Operates and/or uses kitchen equipment such as cutlery, grinders and slicers to portion and/or prepare food for cooking.

Performs related duties such as weighing portions of food to insure uniformity in servings; storing food at proper temperatures to prevent spoilage; sharpening knives, meat saws and other cooking tools; cleaning and/or sterilizing cooking equipment and work areas; placing prepared food in carts for delivery; and transporting food from kitchen to serving area.

1 year of experience in related work required.