DISTINGUISHING FEATURES OF THE CLASS: This is routine work calling for the exercise of good cooking skills and knowledge. An employee in this class works under the general supervision of a superior, with some leeway for the exercise of independent judgment in determining the best methods of preparation of food, in accordance with established schedules and procedures. Immediate supervision is exercised over a number of food service helpers. TYPICAL WORK ACTIVITIES: Prepares and serves meals and other meals as required; Cooks meat, vegetables and casseroles; Makes salads, sandwiches, puddings and a variety of other foods; Occasionally assists in serving food at a steam table; Assists in cleaning activities when necessary; May assist in estimating necessary quantities of food to be ordered; May assist in making minor revisions to master menus; May assist in using computer systems to order supplies. MINIMUM QUALIFICATIONS: One year of experience in the preparation of food in quantity.