MO Project: Contextual Branding

Cook I

Class Number: 
Exam Components: 
Rating of Education & Experience, 100%
Annual Salary Range:
$21,684.00 – $28,056.00
Twice-a-Month Salary Range:
$903.50 – $1,169.00
Pay Grade: 

This is entry-level work involving the preparation and cooking of food in a facility kitchen.

Minimum Qualifications

Applicants must meet one of the following eligibility requirements:

(The following minimum qualifications will determine merit system eligibility.  Allowable experience and education substitutions are provided in italics below the corresponding minimum qualification statement; no other substitutions will be permitted.  These minimum qualifications may also be used to evaluate applicants for Missouri Uniform Classification and Pay System positions not requiring selection from merit registers.)

One or more years of experience as a Food Service Helper with the Missouri Uniform Classification and Pay System.


Six or more months of commercial, industrial, or institutional cooking experience.

(15 earned credit hours from an accredited college or university in food preparation, Dietetics, Nutrition, Foods and Nutrition, Food Service Management, or a closely related area may substitute for the required experience.)

Job Duties

This description may not include all of the duties, knowledge, skills, or abilities associated with this classification.

Prepares one or several parts of a major meal such as an entree, vegetable, salad, or dessert.

Assists in the preparation of meals by measuring ingredients, mixing, boiling, frying, monitoring cooking temperatures, etc.

Prepares breakfasts on an independent basis by cooking eggs and meat, and preparing cereals, coffee, and similar items.

Directs and assists lower-level employees, offenders, and/or other helpers in the preparation and serving of foods, and the cleaning of utensils and work areas.

Receives direction from higher-level cooks who provide specific instruction and review.

Performs other related work as assigned.

Key Skills

Introductory knowledge of materials, methods, and equipment used in preparing food on a large scale, and the use and care of utensils and equipment.

Introductory knowledge of food values and nutrition.

Introductory knowledge of food safety and sanitation regulations.

Ability to cook large quantities.

Ability to read and follow recipes.

Ability to comprehend and follow instructions.

Ability to maintain standards of safety and sanitation.

Ability to work with and supervise employees, offenders, and/or other helpers in the preparation of food.

Ability to establish and maintain effective working relationships with employees, offenders, and others.

Ability to communicate effectively.

Ability to work long hours while standing and under conditions of high temperature.

(Revised 8/1/07)