Plans and cooks meal for crew of up to 14 forest fire suppression personnel in kitchen at permanent camp or private home.

Washes, peels and cuts up vegetables and fruits; 

Cooks meat, fish, poultry and vegetables; 

Cooks soups, cereals, stews and casseroles; 

Prepares beverages, salads, sandwich lunches and desserts; 

Bakes pies, cakes, biscuits, cookies and puddings; 

Cleans kitchen area; washes utensils and equipment; 

Plans balanced menus; purchases food, records expenses and number of meal eaten by each crew member; prepares monthly statements; 

Performs other work as required.

Knowledge of:  nutrition; balanced meals; menu planning; foods in season; simple record keeping; sanitary precautions. 

Ability to: cook palatable meals at modest costs; prepare substantial meals or sack lunches at irregular hours in emergencies; read and write.

There may be instances where individual positions must have additional licenses or certification. It is the employer’s responsibility to ensure the appropriate licenses/certifications are obtained for each position.

One year of experience cooking for family, restaurant, or camp personnel. 

Note: Valid Food and Beverage Service Worker's Permit issued by a county health department is required. 

Equivalent education/experience.

Revised December 11, 1981Title change (formerly Crew Cook l)
Revised new class code:  (formerly  80250)  effective July 1, 2007