Nutrition Services Cook I- Behavioral Health Pavilion

Job Description

Essential Functions:

• Prepares ingredients for the hot production by assembling ingredients.
• Cooks products according to standardized recipes.
• Uses equipment for food preparation including mixers, food chopper, food processor, etc.
• Maintains sanitary standards of the production area according to departmental procedures.
• Adheres to Customer Service Performance expectations.
• Assists in creating special preparations and presentations for catered events if needed.

Education Requirement

A High School Graduate or equivalent, required.

Licensure Requirement

(not specified)

Certifications

(not specified)

Skills

• Familiarity with personal computer and nutrition-related software.
• Skill in proper operation of food production equipment (ovens, vertical cutter mixer, etc.).
• Effective verbal communication skills required in interactions with department staff.

Experience

One year professional experience cooking, required.

Physical Requirements

• OCCASIONALLY: Climb stairs/ladder, Color vision, Fume /Gases /Vapors, Lifting / Carrying: 21-40 lbs, Lifting / Carrying: 41-60 lbs, Pushing / Pulling: 100 lbs or greater with assistance
• FREQUENTLY: Audible speech, Chemicals/Medications, Hearing acuity, Lifting / Carrying: 11-20 lbs, Pushing / Pulling: 0-25 lbs, Pushing / Pulling: 26-40 lbs, Pushing / Pulling: 41-60 lbs, Pushing / Pulling: 61-100 lbs, Reaching above shoulder
• CONTINUOUSLY: Bend/twist, Depth perception, Electricity, Lifting / Carrying: 0-10 lbs, Machinery, Peripheral vision, Power Tools, Repetitive hand/arm use, Seeing – Far/near, Squat/kneel, Standing, Walking
• Performed But Not Listed Above (not specified)

Additional Physical Requirements

(not specified)

EEO M/F/Disability/Vet

(not specified)