[POSITION SUMMARY [Cook II is responsible for supervisory and general duty while cooking in a kitchen. Work in this class differs from that cook I, primarily in the greater degree of responsibility for planning and scheduling food preparation. An employee may be required to work on a shift basis. General supervision is received from the Food Production Manager, Dietitian or other supervisor who prescribes menus and special diets, but the employee is expected to use knowledge acquired through training and experience in making independent decisions with regard to type of meals served, method of food preparation, and supervising employees in the kitchen. *[POSITION RESPONSIBILITIES/DUTIES]{arial="" narrow",sans-serif"=""}]{arial="" narrow",sans-serif"=""}]{arial="" narrow",sans-serif"=""}* 1. Supervises and participates in the preparation of various types of meals for large numbers of persons in a hospital environment. 2. Prepares and seasons foods for cooking; prepares or supervises the preparation of special diets according to instructions from the dietitian and other supervisors. 3. Instructs subordinate cooks in the preparation of certain portions of the menu, and in the proper performance of their duties. 4. Assists the dietitian or Food Production Manager in estimating meals and in requisitioning supplies. 5. Works on a shift basis, and at times reports for work on continuous early assignment and on Sundays and holidays. 6. Operates large gas and electric cooking ranges, and ensures that they are properly used and maintained. 7. Lifts heavy pots and caldrons while preparing food. 8. Assists in counseling and training staff. 9. Performs other work related duties as required. [REQUIRED QUALIFICATIONS ]{arial="" narrow",sans-serif"=""} 1. Completion of elementary school 2. Experience in cooking a variety of foods 3. Some supervisory experience in large scale cooking; experience in a patient care setting preferred. [REQUIRED KNOWLEDGE/SKILLS/ABILITIES]{arial="" narrow",sans-serif"=""} Knowledge of the policies, procedures, rules and regulations that apply to the practice of Cook II in an inpatient care setting. Ability to communicate effectively, verbally and in writing. Knowledge of equipment and materials used in preparing cooking and serving foods. Knowledge of the care and cleaning of kitchen equipments. Knowledge of food values and nutrition. Ability to direct the work of small group of food service workers engaged in preparing food, cleaning kitchen and dining areas. [Ability ]{arial="" narrow",sans-serif"=""}