I. JOB SUMMARY/RESPONSIBILITIES:
- Performs a variety of duties involving the preparation and production of quick cooking food items in quantity, or on an as ordered basis according to prescribed instructions.
- Performs duties in accordance with established policies, procedures and regulatory requirements.
II. TYPICAL PHYSICAL DEMANDS:
- Essential: standing, walking, stooping/bending, twisting body, finger dexterity, seeing, speaking; lifting and carrying maximum weight 50 pounds, reaching above, at and below shoulder level, repetitive arm/hand motions, frequent gripping of an object.
- Continuous: hearing.
- Occasional: kneeling, squatting.
- Operates and uses slicer, french fryer, steamer, oven, warmers, grills, knives, wire whips, spatulas, tongs and ladles.
III. TYPICAL WORKING CONDITIONS:
- Not substantially subjected to adverse environmental conditions.
- Exposed to heat from cooking equipment and cold temperatures from freezer/refrigerator. Subjected to noise/vibration from food equipment.
- Exposure to electrical current from equipments and cleaning chemicals/detergents; odors/vapors from cooked foods.
IV. MINIMUM QUALIFICATIONS:
A. EDUCATION/CERTIFICATION AND LICENSURE:
- High school diploma or equivalent education.
- Ability to speak, read write and understand English both orally and in writing.
- Formal training as a cook or vocational training in basic institutional food preparation and production desirable.
B. EXPERIENCE:
- One (1) year experience as a short-order cook or training as a cook required.
Source: Indeed.com
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