Purpose:
The Cook is responsible for performing food preparation and production tasks efficiently and accurately while following safe food handling policies, procedures and recipes. Duties include ensuring portion control, temperature and appearance of food items per standards.
Qualifications:
- Prior cooking experience preferred, preferably in an institutional setting with an emphasis on scratch and high quality cooking.
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Must have basic math, reading and writing abilities.
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Must be able to follow oral and written instructions.
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Must be able to measure accurately and have sufficient dexterity to handle goods and equipment efficiently and safely.
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Must be able to properly lift a minimum of 50 pounds with minimal effort following required safety guidelines.
- Must be able to tolerate sudden and extreme changes in temperature.
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Must have a State Food Handlers permit where required by state law.
Working Conditions:
- Employee will be lifting and carrying up to 20 pounds approximately 20% of the day.
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Employee will be sitting approximately 5% of the day.
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Employee will be standing and walking approximately 60% of the day.
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Employee will be pushing and pulling approximately 5% of the day.
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Employee will be twisting, climbing, kneeling, stooping, and bending approximately 5% of the day.
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Employee will be reaching at or above shoulder level approximately 5% of the day.
