WTNN0367399-0000
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2026-03-31T00:00:00
DISTINGUISHING FEATURES OF THE CLASS:These duties involve responsibility for the preparation and cooking of a variety of food. In large kitchens a cook usually has responsibility for one part of the meal, such as the meat course, or vegetables or desserts. In a small kitchen a cook may supervise the cooking of entire meal and in some cases may have charge of the entire kitchen operation. Supervision may be exercised over assistant cooks and/or food service helpers. Does related work as required. EXAMPLES OF WORK: {Illustrative only)Prepares and cooks meat, fish, poultry, soups, vegetables, cereals, desserts, salads and other food;Bakes cakes, pies, rolls and variety of other pastries;Cuts, cleans and dresses meat, fish and poultry;Supervises the proper storing of food;Supervises the work of assistants in the preparation of food and the cleaning of tables, kitchen utensils, stoves, and kitchen;Keeps simple related records. REQUIRED KNOWLDEGES, SKILLS AND ABILITIES:Good knowledge of the methods of preparing, cooking and baking food in large quantities; good knowledge of modern cooking utensils, appliances and equipment; good knowledge of cleaning methods and the use of cleaning materials and equipment; ability to plan with a view to economy and efficiency in the use of supplies, equipment and food; ability to follow oral and written directions and recipes; physical strength and stamina; physical condition commensurate with the demands of the position. ACCEPTABLE EXPERIENCE AND TRAINING:Two years of experience in large-scale cooking; or an equivalent combination of experience and training.Excellent benefits - health, dental, vision and NYS retirement. EOE
Food Service
Watertown City School District
Northern
Hourly wage
Fixed