Class Code:  1692-14                                          Date Established:  07-01-50           


Occupational Code:  5-1-1                                  Date of Last Revision:  10-28-04


BASIC PURPOSE:  To assign and organize food service work activities related to preparing and cooking food in an institutional dining room and kitchen.




        Supervises and participates in activities of Cooks and other personnel engaged in preparing and cooking foods. 


        Monitors preparation and distribution of various foods to wards and dining rooms; assigns work to Cooks and kitchen helpers and checks for results.


        Reads menu to estimate food requirements and plans meals accordingly.


        Cooks and prepares food according to recipe; cuts, trims and bones meat and poultry for cooking.


        Plans menus with the responsibility for substituting items when necessary.


        Receives and checks foods and supplies for quality and quantity and to insure proper handling and storage.


        Supervises the cleaning, sanitary conditions and up-keep of all kitchen supplies and equipment, including proper storage and distribution of food items.





Skill:  Requires skill in recommending routine changes in standardized operating procedures OR in retrieving, compiling and reporting data according to established procedures OR in operating complex machines.


Knowledge:  Requires understanding and using business or trades vocabulary or basic arithmetic to perform standard operating procedures.


Impact:  Requires responsibility for contributing to agency objectives by ensuring the accuracy of support activities within one or more organizational units.  Errors at this level affect the work of others or have measurable monetary consequences, and require verification and correction in order to complete succeeding work operations.


Supervision:  Requires direct supervision of other employees doing related or similar work, including scheduling work, recommending leave, reviewing work for accuracy, performance appraisal, or interviewing applicants for position vacancies.


Working Conditions:  Requires performing regular job functions in an environment which includes exposure to continuous physical elements or a number of disagreeable working conditions with frequent exposure to minor injuries or health hazards.


Physical Demands:  Requires medium work, including continuous strenuous activities such as frequent reaching, bending, or lifting as well as performing work activities which require fine manual dexterity or coordination in operating machines or equipment.


Communication:  Requires explaining facts, interpreting situations, or advising individuals of alternative or appropriate courses of action.  This level also requires interviewing or eliciting information from state employees or members of the general public.



Complexity:  Requires a combination of job functions to establish facts, to draw daily operational conclusions, or to solve practical problems.  This level also requires providing a variety of alternative solutions where only limited standardization exists.


Independent Action:  Requires a range of choice in applying a number of technical or administrative policies under general direction and in making routine decisions or in recommending modifications in work procedures for approval by supervisor.




Education:  Completion of high school or G.E.D. equivalent.  Each additional year of approved formal education may be substituted for one year of required work experience.


Experience:  Four years' experience in a large quantity cookery.  Additional years of related work experience may not be substituted for the formal education required by this class specification.


License/Certification:  None required.


FOR YOUTH DEVELOPMENT SERVICES ONLY:  Must possess a valid New Hampshire driver’s license.


FOR NEW HAMPSHIRE HOSPITAL:  Valid New Hampshire driver’s license if required to deliver food and equipment.


RECOMMENDED WORK TRAITS:  Extensive knowledge of materials, methods and equipment used in preparing food on a large scale.  Extensive knowledge of the principles and practices of kitchen management.  Ability to work long hours and under conditions of extreme heat.  Ability to plan and coordinate the work of personnel.  Ability to train and supervise employees and patients.  Ability to keep records and make reports.  Working knowledge of food values.  Good clean personal health habits.  Must be willing to maintain appearance appropriate to assigned duties and responsibilities as determined by the agency appointing authority.


DISCLAIMER STATEMENT:  This class specification is descriptive of general duties and is not intended to list every specific function of this class title.


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Last Updated 10/21/04
URL: /hr/classspec_c/1692.htm