Working Conditions: Cooks work under exposure to extreme temperature conditions; work varied shifts and/or irregular hours (i.e. weekends, holidays, nights); work under exposure to such hazards as slippery floors and sharp equipment; lift and carry heavy objects. General Statement of Duties: The Cook I prepares and cooks food such as meat, fish, poultry, sauces, gravies, soup and other foods in large-scale quantities; evaluates food for quality, quantity, appearance, temperature, and taste; leads small teams for the preparation of more complex dishes; trains kitchen staff as needed. Duties and Responsibilities: Cooks food in quantities following standard recipes and established procedures, adjusting recipes as needed to produce required amounts; reads and interprets recipes and weights and measures tables. Reads and uses computer generated standard menus and recipes to prepare meals. Roasts, fries, boils, broils, and seasons meats, fish, poultry, vegetables, and other foods required for daily meals. Communicates with Cook II or Cook III on any menu problems. Assists other food service staff with the preparation and cooking of more complex dishes. Measures and mixes ingredients according to recipe, using kitchen utensils and equipment to prepare soups, salads, desserts, dressings, gravies, sauces, stews, etc. Ensures the safe and sanitary storage of unused food to prevent spoilage. Operates kitchen equipment such as cutlery, grinders, and slicers to portion and/or prepare food for cooking. Trains kitchen personnel in the proper portion control in preparation and service of food. Trains kitchen personnel in the types and uses of utensils and equipment used in large quantity food preparation and cooking such as ovens, knives, stoves, steamers, fryolators, etc. Trains kitchen personnel in the use of equipment and utensils used for weighing and measuring food. Evaluates food for quality, quantity, appearance, temperature, and taste through observation and tasting in order to determine if it is fresh, properly portioned, and prepared correctly. Ensures cleaning and/or sterilizing cooking equipment and work areas. Transports food from kitchen to serving areas. In absence of Cook II, oversees kitchen personnel that are under their direct supervision. Qualifications Required at Hire: Knowledge of the standard methods and techniques used in food handling, storage, preparation, cooking, and serving of food in large quantities. Knowledge of the safety practices and procedures followed in food handling, storage, preparation, and cooking. Knowledge of the types and uses of utensils and equipment used in food preparation and cooking such as ovens, knives, stoves, steamers, fryolators, etc. Knowledge of the methods followed in the care and maintenance of utensils and equipment used in food preparation and cooking such as ovens, knives, ladles, pots, stoves, steamers, fryolators, etc. Ability to supervise, including planning and assigning work according to the nature of the job to be accomplished, the capabilities of subordinates, and available resources; controlling work through periodic reviews and/or evaluations; determining subordinates\' training needs and providing or arranging for such training; motivating subordinates to work effectively, reports behavioral and performance and/or performance issues of direct reporting staff. Knowledge of the proper quality, appearance, and condition of foods. Skill in the use of equipment and utensils used for weighing and measuring food. Ability to assist others to interpret recipes. Ability to give and follow oral and written instructions. Ability to supervise, including planning and assigning work according to the nature of the job to be accomplished. Ability to stand for prolonged periods of time. Ability to lift and carry heavy objects. Minimum Entrance Requirements: One year of full-time, or equivalent part-time, experience.