Kitchen Staff - Cook

Essential Duties and Responsibilities

• Prepare or direct preparation of food served using established production procedures and systems.
• Comply with established sanitation standards, personal hygiene, and health standards; observe proper food preparation and handling techniques.
• Store food properly and safely by marking dates and items.
• Clean and maintain equipment used in food preparation and report necessary equipment repair and maintenance.
• Correctly prepare all food served following standard recipes and special diet orders; portion food for serving while following state mandated safety.
• Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food are preserved.
• Keep work area neat and clean at all times; clean and maintain equipment used in food preparation.
• Clean and sanitize dishes as needed.
• Perform other work-related duties as assigned.

Minimum Qualifications (Knowledge, Skills, and Abilities)

• Must be 18 years of age.
• Moderate reading and writing skills; ability to follow written and oral instructions and procedures.
• Proficient interpersonal relations and communicative skills; cooperates and works together with all co-workers; plan and complete job duties with minimal supervisory direction, including appropriate judgment.
• Manual dexterity; auditory and visual skills.
• High school diploma or equivalent preferred.
• Prior experience in related food service positions is not required but preferred.

Physical Demands and Work Environment

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position.
• Reasonable accommodation may be made to enable individuals with disabilities to perform the functions.
• While performing the duties of this position, the employee is regularly required to talk or hear.
• The employee frequently is required to use hands or fingers; handle or feel objects, tools, or controls.
• The employee is regularly exposed to kitchen equipment (e.g., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives).