SENIOR COOK

QUALIFICATIONS AND REQUIREMENTS1. Graduation from High School or Vocational School or possession of an approved High School Equivalent Certificate.2. Two (2) years experience as a cook involving the preparation and cooking of a variety of food in large quantities in the kitchen of a club, restaurant, hospital or other institute.3. Must be Served Safe certified and a have a valid Food Handler Certificate.4. Appointees will be required to possess a drivers license valid in New Jersey if the operation of a vehicle, rather than employee mobility, is necessary to perform the essential duties of the position.BASIC FUNCTIONS AND RESPONSIBILITIES1. In some work locations a senior cook may, on a regular and recurring basis, exercise a leadership role in the work performed by other cooks and other food service personnel.2. Prepares and cooks food in large quantities.3. Assists in planning and constructing menus.4. Takes the lead over assigned cooks and other food service personnel.5. Requisitions supplies, equipment, and utensils required in the kitchen.6. Prepares soups, meats, vegetables, salads, and other foods.7. In addition to cooking, bakes bread and/or pastries.8. Keeps essential records and files.9. Will be required to learn to utilize various types of electronic and/or manual recording and computerized information system used by the agency, office, or related units.10. Perform other duties and tasks assigned by supervisor.KNOWLEDGE AND ABILITIES1. Knowledge of procedures used in preparing and cooking foods to preserve their flavor and nutritional values and to ensure quality f preparation.2. Knowledge of use, adjustment, and care of food service equipment used in large scale food preparation.3. Ability to carry out directions and to learn quickly from instructions and demonstrations.4. Ability to prepare and cook vegetables, fruits, meats, poultry, fish, soup, pastries, cakes, puddings, and other items of food.5. Ability to carry out measures needed to attain health and sanitary standards for food preparation and to insure clean, orderly, sanitary, and safe working areas. 6. Ability to make estimates of quantities and menu requirements.7. Ability to adjust recipes according to the number of servings needed.8. Ability to develop, assign, and supervise the work of food service workers and other employees.9. Ability to keep essential records and files.10. Ability to learn to utilize various types of electronic and/or manual recording and information systems used by the agency, office, or related units.11. Ability to read, write, speak, understand, or communicate in English sufficiently to perform the duties of this position. American Sign Language or Braille may also be considered as acceptable forms of communication.12. Persons with mental or physical disabilities are eligible as long as they can perform the essential functions of the job after reasonable accommodation is made to their known limitations. If the accommodation cannot be made because it would cause the employer undue hardship, such persons may not be eligible.REPORTS TO: Department HeadSALARY, EMPLOYMENT PERIOD AND UNION AFFILIATION1. Salary Range: $22.03 an hour2. Employment Period: Ten (10) Month and 20 days during the months of July or August3. Union Affiliation: Local 3 Pending contract negotiations

Created: 2026-01-30