Cook

EXAMPLES OF DUTIES:

• Operate commercial kitchen equipment such as dishwashers and preparation equipment; wash utensils, pots and pans, food carts, and food preparation, serving, and storage areas in accordance with sanitation guidelines.
• Receive food, equipment, and supplies; rotate inventory; maintain records to meet federal, state, and county standards.
• Assist in the preparation and cooking of food items or meals according to the planned menu, recipes, and production sheets; use cooking methods such as baking, broiling, frying, and steaming; clean, trim, cut, and prepare meats, fruits, and vegetables; serve meals to youth in detention.
• Prepare and/or deliver food carts, food items, or catered meals; assist with food preparation, serving, and clean up for catered events.
• Work in the employee café serving customers and ringing up purchases.
• In addition to the above duties, the Cook will: prepare special meals to meet therapeutic or religious dietary needs; prepare and plan menu items daily for the cafe; prepare breakfast, lunch, dinner, and snacks for youth in detention following School Breakfast Program and National School Lunch Program rules and guidelines; make menu substitutions based on ingredient availability; monitor the security and sanitary conditions of equipment, dishes, utensils, kitchen, and dining area; follow county and USDA food safety procedures and the required Food Services Food Safety Plan; may supervise youth in custody, monitor hours and progress of internships, and provide job training in accordance with the Culinary Arts curriculum including planning and executing classes to youth.
• Perform other duties as assigned.

LEVEL AND TYPE OF WORK AND/OR SUPERVISION:

Food Service Worker

• Entry level
• Trades
• Perform the more routine duties as assigned with increasing independence.
• Decisions made or actions taken require higher-level review and work is checked for progress and reviewed for quality and compliance to policy and procedures.
• Typically, incumbents may use the entry level to obtain the proficiencies to qualify at the next level in the classification series.
• Receive general supervision from manager or staff.

Cook

• Journey level
• Trades
• Perform the full range of duties, working independently, applying well-developed subject knowledge, and exercising judgment and initiative.
• Receive occasional instruction or assistance as new or unusual situations arise.
• Fully aware of the operating procedures and policies within the work unit.
• Work is reviewed based on compliance, appropriateness, and effectiveness in meeting goals and deadlines.
• Receive general supervision from manager or staff.
• May exercise functional and technical supervision over staff.

MINIMUM QUALIFICATIONS GUIDELINES:

Any combination of experience and training that would likely provide the required knowledge, skills, and abilities is qualifying.  Requirements are determined at the time of recruitment based on responsibilities of the individual position and business needs of the department.

Food Service Worker

Training and experience for entry level, trades classifications are typically equivalent to completion of the twelfth grade and up to one (1) year of experience that demonstrates the ability to perform the duties of the position.  (Equivalency 0-1 years of qualifying training and/or experience).

Cook

Training and experience for journey level, trades classifications are typically equivalent to completion of the twelfth grade and one (1) to four (4) years of experience that demonstrates the ability to perform the duties of the position. (Equivalency 1-4 years of qualifying training and/or experience).

Depending upon assignment, candidates may be required to pass a criminal background check, have a valid driver license, and /or additional training, licenses, or certificates.

REQUIRED TRAINING, LICENSES, AND/OR CERTIFICATES:

Food Service Worker

• Multnomah County Food Handler's Permit.

Cook

• Multnomah County Food Handler's Permit.