Cook

Responds to changes in the workload schedule as necessary.

Continually use time in a productive manner.

Responsible for the preparation of all hot food and/or bakery good items used for tray line, cafeteria or special functions.

Supervise other cook and may supervise kitchen or cafeteria employees.

• Skillfully use machines needed for your work.
• Read menus or drawings of the items to be made.
• Measure, cut, or otherwise work on materials or objects with great precision.
• Use arithmetic or shop geometry to figure amounts of material needed, dimensions to be followed and cost of materials.
• Picture what the finished product will look like.
• Accept responsibility for the accuracy of the work as it is turned out.
• Able to comprehend verbal and written instructions in English.
• Stand and walk for long period of time.
• Uses eyes, hands, coordination to operate food equipment’s.
• Perform routine or repetitive work.
• Speak clearly and listen carefully.
• Communicate well with many different kinds of people.
• Uses special record keeping procedures.
• Recognizes errors in recorded information.
• Uses time efficiently and effectively.
• Maintains a professional appearance at all times.
• Able to comprehend verbal and written instruction in English.
• Bilingual (English/Spanish) Preferred.

• Knowledge of kitchen equipment.
• Supervisory skills.

Heavy Work: This position is primarily heavy work in nature.

The maximum amount of lifting is one hundred pounds.

Exerts up to 20lbs. of force occasionally, and 10lbs. of force frequently to lift, carry, pull or push, or otherwise to move objects.

Walking and standing to a significant degree at a production rate.

Exposure to heat up to 140 degrees, cold temperatures below zero, fumes, and noises from operation of food processing equipment’s, odor and wetness.

Exposure to moisture and heat sufficiently high to cause marked bodily discomfort.

Exposure to fire, slippery floors, mechanical and electrical food service equipment’s, and institutional grade sanitation equipment’s and chemicals.

This position involves minimal exposure to infectious waste, which mandates the use of masks, gloves and gown.

Protective clothing and equipment’s include non - skid rubber - soled shoes, aprons, and hair covering.

Glove is only required when working with the preparation or service of food.

Apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form.

Deal with problems involving several concrete variables in or from standardized situations.

Add, subtract, multiply, and divide all units of measure.

Perform the four operations with like common and decimal fractions.

Compute ratio, rate, and percent.

Draw and interpret bar graphs.

Perform arithmetic operations involving all American monetary units.

Reading: Passive vocabulary of 5,000-6,000 words.

Read at rate of 190-215 words per minute.

Read instructions, rules, etc., looking up unfamiliar words in dictionary for meaning, spelling, and pronunciation.

Writing: Write sentences, using cursive style, proper punctuation and employing adjectives and adverbs.

Speaking: Speak clearly and distinctly with appropriate pauses and emphasis, correct pronunciation, variations in word order, using present, perfect, and future tenses.

Data: Compiling: Gathering, collating, or classifying information about data, people or things.

Reporting and/or carrying out a prescribed action in relation to information are frequently involved.

People: Speaking-Signaling: Talking with and/or signaling people to convey or exchange information.

Includes giving assignments and or directions to helpers or assistants.

Things: Precision Working: Using body members and/or tools or work aids to work, move, guide or place objects or materials in situations where ultimate responsibility for the attainment of standards occurs and selection of appropriate tools, objects or materials and the adjustment of the tool to the task require exercise of considerable judgment.

Formal and on-the-job training in institutional job preparation.

To do this job, you must have the following amount of total education and/or experience: Minimum of one year experience.

Proven experiences in large scale food preparation.

Knowledge of cooking methods/procedures, including types of preparation and related routines.