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Cook 

UCI Series Concepts

Class Specifications - C.15
Principal Cook - 5521
Senior Cook - 5522
Cook - 5523
Assistant Cook - 5524

March, 1973

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SERIES CONCEPT


Cooks perform or supervise food preparation duties in a kitchen of a campus
hospital, residence hall, restaurant or cafeteria; and perform other related
duties as required.

Incumbents typically prepare eggs, ham, bacon, sausage, waffles, hot cakes,
French toast, English muffins, and hot cereals for breakfast menus; prepare
hamburgers, grilled frankfurters, cold plate entrees, hot and cold sandwiches
and soups for lunch menus; prepare meat, fish, poultry by roasting, broiling
steaming, baking, stewing or deep pot frying for dinner, menus. Incumbents
may prepare dressings, soups, sauces, gravies, salads, desserts; may cut, 
trim and bone meat, fish, and poultry; and may supervise Assistant Cooks and 
Food Service Workers in the performance of food preparation duties and in the
maintenance of sanitation and safety standards in a campus kitchen.

The Cook series consists of four levels.  Assistant Cook is the sub-journeyman
level; Cook is the journeyman level; Senior Cook is the leadman supervisory
level; and Principal Cook is the full supervisory level.



                           CLASS CONCEPTS


Principal Cook

Under general supervision, incumbents plan and supervise food preparation,
food serving and sanitary maintenance activities in a large campus kitchen.

Incumbents typically supervise a large group of Senior Cooks, Cooks and
Assistant Cooks in the performance of food preparation duties; plan menus
in consultation with the Food Service Manager; determine food preparation
methods and portion control; and train Cooks and Assistant Cooks. Incumbents
may make decisions on the utilization of leftover foods; may have cost control
responsibilities in the provision of catered meals, e.g., ordering special
foods, determining the cost for each meal; may supervise the preparation of
special diets in a hospital diet kitchen; may have overall responsibility for
the scheduling of a group of Senior Cooks, Cooks and Assistant Cooks in a
shift operation; and may assist in the determination and ordering of supplies
for the kitchen.

Positions in this class differ from those in the Senior Cook class in that
incumbents typically have planning, supervisory, quality and cost control
responsibility over the operations of a campus kitchen.

Senior Cook

Under supervision, incumbents supervise a group of Cooks and Assistant Cooks
and perform the more difficult food preparation duties in a campus kitchen.

Incumbents typically act as working supervisors for groups of Cooks and
Assistant Cooks in the performance of duties outlined in the Series Concept;
train Cooks and Assistant Cooks; schedule and evaluate the work of Cooks
and Assistant Cooks in a food preparation operation; maintain quality control
in quantity cooking through efficient food preparation methods; garnish
special menu items; and may prepare difficult specialized menus in a hospital
diet kitchen.

Positions in this class are distinguished from those in the Cook class by
greater supervisory responsibility and the performance of more difficult
cooking duties.

Cook

Under supervision, incumbents perform journeyman level food preparation
duties as outlined in the Series Concept.

Incumbents typically train and/or supervise one or more Assistant Cooks in
the performance of food preparation duties in a campus kitchen, and perform
journeyman level food preparation duties.

Positions in this class differ from those in the Assistant Cook class in
that incumbents perform journeyman level duties requiring previous training
or experience in food preparation techniques.

Assistant Cook

Under supervision, incumbents perform sub-journeyman level food preparation
duties in a campus kitchen.

Incumbents prepare vegetables and other foods for cooking; prepare salad
dressings, special salads, cold plate sandwich ingredients, hors d'oeuvres
for meals; may prepare short orders e.g., on the grill in a cafeteria; may
prepare special sauces and gravies; and may reconstitute "convenience foods"
according to standardized procedures.

Positions in this class differ from those in the Food Service Worker series
in that incumbents perform specialized sub-journeyman level food preparation
duties in a campus kitchen.


                       MINIMUM QUALIFICATIONS


Principal Cook

Ability to read, write, perform basic arithmetic calculations, and five years
of experience in food preparation and general maintenance of a kitchen area
including at least one year of supervisory responsibility; or an equivalent
combination of education and experience.


Senior Cook

Ability to read, write, perform basic arithmetic calculations, and four years
of experience in food preparation and general maintenance of a kitchen area;
or an equivalent combination of education and experience.


Cook

Ability to read, write, perform basic arithmetic calculations, and three
years of experience in food preparation and general maintenance of a kitchen
area; or an equivalent combination of education and experience.


Assistant Cook

Ability to read, write, perform basic arithmetic calculations, follow oral
and written instructions, and two years of experience in food preparation
and general maintenance in a kitchen or dining area; or an equivalent
combination of education and experience.

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