Cook

Essential Functions

• Efficiently requisitions, inspects, prepares, cooks, cools and portions large and small quantities of meats, vegetables, cereals, soups, fruits and other forms of food in accordance with quality standards, quantity demands and standardized recipes.
• Recommends recipes, menus and changes in recipes and cooking methods to improve quality of food; forecast specific quantities of menu items to be produced; maintains necessary food production records.
• Forecasts production and utilizes leftovers to maintain efficient waste control program.
• Processes food for storage and cooling following regulatory codes.
• Limits food production to prevent waste.
• Limits food production to prevent spoilage.
• Labels and dates items as required.
• Maintains organized, clean production area, equipment, utensils and tools.
• Cleans work area, including but not limited to, ovens, stove, grill, and tables.
• Lifts trays and pans of food from ovens, steamers, and other equipment.
• Assists in other areas as required.
• Maintains refrigerators and freezers at appropriate temperatures.
• Inspects integrity of food products prior to use.

Physical Activity Requirements

• Constant: Reaching, standing, walking, lifting (cases of food, #10 cans, and pans of foods), stooping, pushing, grasping, talking, hearing.

Intellectual/Emotional Requirements

• Adaptable to performing repetitive work or to performing continuously the same work, according to set procedures sequence or pace.
• Adaptable to performing under stress when confronted with emergency, critical or unusual situations in which working speed and sustained attention are important aspects of the job.
• Adaptable to performing a variety of duties, often changing from one task to another of a different nature without loss of efficiency or composure.
• Adaptable to dealing with people beyond giving and receiving instructions.
• Adaptable to making generalizations, evaluations or decisions based on sensory or judgmental criteria.

Tools/Equipment

• Standard equipment found in the assigned area.

Working Conditions

• Subject to noise.
• Subject to food spills and wet spots on floor surfaces.
• Subject to inside environmental conditions; protection from weather conditions but not necessarily from temperature changes.
• Subject to cleaning products such as vinegar, detergent, bleach and household cleaners.
• Subject to steam from steamers, high heat surfaces on cooking equipment and hot cooking oil.