• Cooks and dispenses food required on the regular / modified menus while adhering to requirements for physical exertion, infection control and food safety / Hazard Analysis Critical Control Points (HACCP).
• Maintains order, cleanliness and sanitation.
• Supervises and coordinates activities of assigned Cook Specialist I’s, Food Service Technician’s and patients.
• Adheres to requirements for safety, security, emergency response and a non-hostile work environment.

Either I Two years of experience in the California state service performing the duties of a Cook Specialist I. Or II Three years of experience as a cook in one or a combination of the following: 1. Preparing food for at least 250 persons a meal with experience at the various stations, not less than six months of which shall have been in charge of the work of kitchen helpers or others doing similar work. or 2. Personally preparing complete breakfasts, lunches, and dinners for 50 or more persons a meal. (Short-order cooking experience is not considered qualifying.) (Full-time training in a recognized trade school for cooks and bakers may be substituted for not more than two years of either type of the required experience on the basis of one month of such school attendance being equal to two months of experience.)