Commonwealth of Kentucky
Cook II (Interim)
Position: Interim at Camp Robert Webb, Kentucky Department of Fish and Wildlife Resources (KDFWR).
Base pay range: $15.13/hr - $22.70/hr.
Responsibilities
Plans, prepares, and coordinates a variety of kitchen duties such as cooking, baking, sanitation, washing pots and pans, etc.
Plans, prepares, and coordinates delivery of meals to large groups.
Performs and leads food preparation, cooking menu items to order, banquet cooking, buffet cooking, dessert preparation and baking.
Performs and leads the proper use of kitchen equipment, appliances, and tools to prepare food items.
Assists Food Service Operations Managers and Chefs with other tasks as needed, including maintaining records of food used and supplies on hand, ordering, receiving goods, computing food costs, opening and closing kitchen and cafe as needed.
Bakes, roasts, broils, and fries meat, fish, and fowl.
Mixes and cooks specialty dishes, delicate foods, and therapeutic diets.
Seasons food by taste test and recipe.
Maintains records of food used and supplies on hand.
Figures food cost and records on a daily food cost sheet.
Cleans and sanitizes work area.
Insures proper storage of food.
Preferred Skills and Abilities
Responsible and positive outlook.
Willingness to work as part of a team.
A self‑starter and motivated individual.
Adaptability and flexibility.
Minimum Requirements
Education:
None
Experience, training or skills:
Two years of cooking experience in an institutional or large‑scale commercial setting.
Substitute EDUCATION for EXPERIENCE:
Vocational training in food services will substitute for the experience on a year‑for‑year basis.
Substitute EXPERIENCE for EDUCATION:
None
Special Requirements None
Working Conditions Typical working conditions for a specific position may be listed on the individual position description.
Contact Kevin Osborne – Kevin.Osborne@ky.gov
An Equal Opportunity Employer M/F/D.
Seniority Level Entry level
Employment Type Temporary
Job Function Management and Manufacturing
Industry Government Administration
#J-18808-Ljbffr
Base pay range: $15.13/hr - $22.70/hr.
Responsibilities
Plans, prepares, and coordinates a variety of kitchen duties such as cooking, baking, sanitation, washing pots and pans, etc.
Plans, prepares, and coordinates delivery of meals to large groups.
Performs and leads food preparation, cooking menu items to order, banquet cooking, buffet cooking, dessert preparation and baking.
Performs and leads the proper use of kitchen equipment, appliances, and tools to prepare food items.
Assists Food Service Operations Managers and Chefs with other tasks as needed, including maintaining records of food used and supplies on hand, ordering, receiving goods, computing food costs, opening and closing kitchen and cafe as needed.
Bakes, roasts, broils, and fries meat, fish, and fowl.
Mixes and cooks specialty dishes, delicate foods, and therapeutic diets.
Seasons food by taste test and recipe.
Maintains records of food used and supplies on hand.
Figures food cost and records on a daily food cost sheet.
Cleans and sanitizes work area.
Insures proper storage of food.
Preferred Skills and Abilities
Responsible and positive outlook.
Willingness to work as part of a team.
A self‑starter and motivated individual.
Adaptability and flexibility.
Minimum Requirements
Education:
None
Experience, training or skills:
Two years of cooking experience in an institutional or large‑scale commercial setting.
Substitute EDUCATION for EXPERIENCE:
Vocational training in food services will substitute for the experience on a year‑for‑year basis.
Substitute EXPERIENCE for EDUCATION:
None
Special Requirements None
Working Conditions Typical working conditions for a specific position may be listed on the individual position description.
Contact Kevin Osborne – Kevin.Osborne@ky.gov
An Equal Opportunity Employer M/F/D.
Seniority Level Entry level
Employment Type Temporary
Job Function Management and Manufacturing
Industry Government Administration
#J-18808-Ljbffr