Cook II

Prepares food in large quantities, by various methods of cooking incorporating beef, poultry, fish, vegetables, etc. Seasons and cools all custs of various meats, fish and poultry. Boils, steams or fries vegetables. Makes gravies, soups, sauces, roasts, meat pies, fricassees, casseroles and stews. Excludes food service supervisors and head cooks who exercise general supervision over kitchen activities. Other duties as assigned.

High school diploma or GED equivalent. Within the past 10 years, 3 years experience in volume food preparation and service. The most recent year of the 3 years must have been in a supervisory position that included planning, scheduleing and directing subordinate personnel in food perparation and service.

Must be certified in Food Service.