This information is for reference only. These classifications are no longer valid and were replaced 7/1/2020.
This is senior-level supervisory work directing and participating in large-scale food preparation in a facility kitchen.
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 Cook II with the Missouri Uniform Classification and Pay System; and possession of a high school diploma or proof of high school equivalency.
OR
Three or more years of commercial, industrial, or institutional cooking experience including one or more years in a supervisory capacity; and possession of a high school diploma or proof of high school equivalency.
(Earned credit hours from an accredited college or university which included 15 earned credit hours in food preparation, Dietetics, Nutrition, Foods and Nutrition, Food Service Management, or a closely related area may substitute on a year-for-year basis for the required general experience at a rate of 30 earned credit hours for one year.)
This description may not include all of the duties, knowledge, skills, or abilities associated with this classification.
Directs the operation of a small to moderate size facility kitchen, or serves as a shift supervisor in a large facility kitchen.
Supervises and evaluates lower-level employees, Food Service Helpers, offenders, and/or other helpers; monitors performance and work habits to ensure promptness and efficiency.
Prepares work schedules reflecting shifts, days, and hours of work.
Plans menus as necessary and ensures adequate quantities of food items are on hand for preparation of meals.
Participates in long-range planning and requisitioning of food items and equipment to ensure adequate supplies.
Participates in skilled cooking and carving or preparing or directing preparation of meats, vegetables, desserts, salads, and rolls or similar bread items; instructs lower-level employees in measuring, mixing, seasoning, adjusting heat, garnishing, and serving of food items.
Allocates required amounts of prepared food for distribution to outlying dining rooms.
Supervises the cleaning of kitchens and equipment to maintain standards of safety and sanitation.
Plans and supervises utilization of leftover food items.
Exercises independence in the supervision of cooking activities; receives general direction from a Food Service Manager, Dietitian, or other designated administrative supervisor.
Performs other related work as assigned.
Comprehensive knowledge of materials, methods, and equipment used in preparing food on a large scale, and the use and care of utensils and equipment.
Intermediate knowledge of modern principles and practices of kitchen management.
Intermediate knowledge of food values, nutrition, and special diets.
Intermediate knowledge of food safety and sanitation regulations.
Ability to supervise, plan, and coordinate the work of a large number of employees, offenders, and/or other helpers engaged in the various operations of food preparation and service.
Ability to plan menus not requiring the application of professional dietetic principles.
Ability to read and follow recipes.
Ability to maintain standards of safety and sanitation.
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.