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JOB TITLE:

Cook

JOB CODE:

0395

DEPARTMENT:

NM Dietary Services

UNION:

03

FLSA STATUS:

Non-Exempt

GRADE:

395

POSITION SUMMARY:

Prepares both hot and cold meals by standardized recipes.  Responsible for the safety, security and cleanliness of the kitchen, dining and storage areas.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES:

  • Prepares meals and cooks and bakes foods as well as assisting in the preparation of menus.  Prepares skilled/special meals.

  • Supervises kitchen operation and maintenance.

  • Issues food quantities to be prepared and controls portions being served.

  • Assists in maintaining inventory and requisitions for all food and supplies.

  • Coordinates food preparation to ensure meal preparation on an appropriate schedule.

  • Sets up food in serving carts and cafeteria depending on facility.

  • Maintains a high standard of maintenance and food handling.

  • Keeps working area clean by following sanitation checklist in accordance with Public Health Regulations.

  • Obeys all safety rules and regulations and reports unusual conditions or questionable items to supervisor.

  • Maintains proper security in the kitchen at all times.

  • May be required to perform additional work that follows prescribed or well-established procedures that can be learned within a reasonable time be training on the job.  More detailed instructions will be given to employees at the beginning of work.

QUALIFICATIONS REQUIRED:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • High school diploma or equivalent.

  • Completion of “Servesafe Food Protection Manager Certification Course” within 6 months from date of employment.

  • Two years’ responsible experience in volume cooking and preparation of foods.

  • Knowledge of roasting meats and sauce, soup, entree and vegetable preparation.

  • Ability to read, understand and follow recipes.

  • Ability to prepare menu items as directed.

  • Knowledge of essentials of food cost control.

  • Knowledge of food presentation skills.

  • Knowledge of special and therapeutic diets.

  • Knowledge of proper food handling techniques to prevent food borne illness and to comply with Department of Health standards.

  • All food items are properly prepared by the recipe and on schedule as well as using proper food handling techniques.

  • Correct food quantities are prepared by the recipe and correct portion sizes are followed.

  • Knowledge that leftovers are correctly utilized.

  • Food preparation areas are maintained in a clean and sanitary manner following the HACCP guidelines and following the requirements of the State to ensure safe food handling.

  • Monitors presentation of food being served to ensure department standards are followed.

  • Attends scheduled meetings and in-services to learn and improve on department standards and to review Department of Health requirements.

  • Ability to physically perform the duties and work in the environmental conditions required of this position.

  • Ability to read and comprehend instructions, correspondence and memos.

  • Ability to add, subtract, multiply and divide in all units of measure (using whole numbers, common fractions and decimals).

  • Ability to apply common sense and understanding to carry out instructions that are furnished in oral, written and diagram form.

Position: Cook

Functional Requirements:

Physical Demands: (Check all that apply)

Balancing

X


Stooping

X


Pushing

X

Climbing

X

Crouching

X

Pulling

X

Crawling

X

Kneeling

X

Handling

X

Standing

X

Sitting

X

Talking

X

Turning

X

Reaching

X

Hearing

X

Seeing

X

Color Vision

X

Depth Perception

X

Mobility

X


Lifting: (Check one)

Carrying: (Check one)


Sedentary

(0-10 lbs)



Sedentary

(<10 lbs)


Light

(0-20 lbs)


Light

(0-10 lbs)

X

Medium

(0-50 lbs)


Medium

(0-25 lbs)


Heavy

(0- 100 lbs)

X

Heavy

(0- 50 lbs)


Very Heavy

(over 100 lbs)



Very Heavy

(over 50 lbs)

Aptitudes: (Check all that apply)

Form perception

X


Problem solving

X

Motor coordination

X

Working speed (ex.wpm)


Finger dexterity

X

Manual dexterity

X

Computer/VDT ability


General learning ability

X

Clerical perception



Environmental Conditions: (Check all that apply)

Extreme cold



Extreme heat


Temperature changes

X

Wet conditions


Humid conditions


Exposure to fumes


Exposure to blood and body fluids


Noise and vibration

X

Exposure to chemicals


Poor ventilation


Inclement weather conditions;

Inside/outside weather conditions



Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

CLICK HERE TO APPLY NOW

The County of Bucks is an Equal Opportunity Employer and has an EEO Utilization Report that is available through the Human Resources office or online.  Click Here for the Bucks County EEO Utilization Report.

Human Resources - Bucks County Administration Building
New Address:
55 E. Court Street, 2nd Floor
Doylestown, PA 18901
Monday through Friday 8 a.m. to 5 p.m.
Phone: 215-348-6546

Neshaminy Manor
1660 Easton Road  Warrington, PA 18976
Monday through Friday 8:30 a.m. to 4:30 p.m. 
Phone: 215-345-3205

PA Career LinkFor additional job opportunities throughout the area, please visit PA CareerLink at: https://www.pacareerlink.pa.gov/

By clicking the above link, you will be taken to the PA CareerLink site where you can apply for non-County jobs.