Cook - Courtyard Restaurant, FT

Job Summary

Cooks/prepares food items
Handles stress well, gets along with others within the workplace, and maintains acceptable standards of conduct
Affirms the Village's mission, values, and service/hospitality (PRIDE) expectations
Completes training hours as required by policy.

ESSENTIAL JOB FUNCTIONS

• Adheres to all safety regulations and requirements
  
• Maintain acceptable standards of workplace conduct.

Education

This position requires the level of education typically acquired by a course of study leading to a high school diploma or GED.

Knowledge And Skills

• Ability to work with a large group of residents/customers.
  
• Beginner level knowledge of cash handling and cash register operation.
  
• Awareness of cost control responsibilities of the position within the Department.
  
• Ability to work irregular hours.
  
• Ability to speak in simple sentences.
  
• Ability to read and comprehend simple instructions, short correspondence, and memos.
  
• Ability to add and subtract two digit numbers and to multiply and divide with 10’s and 100’s.
  
• Ability to apply common sense understanding to carry out detailed but straight-forward written or oral instructions.

SPECIAL WORKING CONDITIONS

• Primarily works in a kitchen and restaurant environment.
  
• Exposure to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes.
  
• Exposure to infectious diseases.
  
• Required to function around individuals with challenged mental capacities.
  
• May be called upon to assist other departments in a declared emergency situation.
  
• The Food Service Associates and Restaurant/Village Care Center Management Staff and Catering Staff and Supervisors are exposed to both extreme heat and cold with working around ovens/grills/cooktops and in freezers/coolers.
  
• Exposed to steam when handling food.
  
• Exposed to sharp blades such as knives.

PHYSICAL AND MENTAL DEMANDS

• Maximum occasional lift of 55lbs from 4-64 inches
  
• Maximum frequent lift of 35 lbs from 0-75 inches
  
• Maximum occasional carry of 55 lbs at self-selected height for 50 ft
  
• Maximum frequent carry of 25 lbs for 100 ft
  
• Maximum occasional horizontal push/pull of 60 lbs for 50 ft
  
• Maximum frequent horizontal push/pull of 18 lbs (2 person of 35 lbs) for 1300 ft
  
• Maximum occasional vertical push/pull of 30 lbs from 36—72 inches
  
• Frequent grip force of 45 lbs
  
• Constant grip force of 10 lbs
  
• Constant pinch force of 5 lbs
  
• Occasional climb of 18 inches
  
• Frequent forward reach of 40 inches
  
• Occasional overhead reach of 84 inches; frequent lateral reach of 40 inches
  
• Constant bend/crouch; frequent crouch/kneel
  
• Frequent neck flexion; occasional neck extension; frequent neck rotation; frequent trunk rotation; frequent fine motor coordination; frequent hand coordination; constant foot coordination; constant balance; constant walking; occasional sitting.

Supervision

• Frequent supervision from Supervisor Nutrition Services and/or Restaurant Manager, Kitchen Supervisor, Senior Cook, Assistant Manager and Senior FSA.
  
• Supervision given: None.

EEO/D/V

Nicotine-free & Drug Free Workplace
Post-offer background check and health screening required.
Questions can be directed to careers@jkv.org.