Second Cook - Ernie Davis

About the role

Exercise some judgment to follow recipes and general instructions.

Responsibilities

• Prepare all standard dining center meals
• Prepare and cook meat, vegetables, gravy, meatballs
• Make soup, pancake batter, biscuits, etc.
• Slice and trim meat, bone turkey, slice cheese and cold cuts
• Prepare proper amount of food and time cooking so that all items are ready for serving on schedule
• Observe safety and health regulations and maintain highest standards of sanitation
• Obtain ingredients and supplies from storeroom

Qualifications

• High school education or an equivalent combination of education and experience
• At least 3 years of food service experience, some of which must be restaurant or catering cooking experience
• A valid driver's license

Physical requirements

• Standing 85% – 100% of the shift
• Frequent bending at the waist; able to bend to below the knee
• Frequent stooping and/or crouching
• Frequent walking back and forth throughout the kitchen, food service areas
• Frequent twisting and bending of head, neck and torso
• Full range of arm movement (extension, twisting, and bending of arm and shoulder, reaching overhead, stirring and mixing, wiping, etc.)
• Listening to and instructing staff
• Visual and cognitive capability sufficient to read and follow instructions and recipes, etc., communicate and issue instructions/assignments to employees; and perform math functions
• Frequently lifting and carrying 30 – 50 lbs
• Able to lift up to 20 lbs. overhead
• Visual and cognitive capability sufficient to read and follow recipes
• Repetitive wrist movement (e.g. chopping, cutting, slicing, shredding, flipping pancakes and omelets, wiping and scrubbing, etc.)
• Able to work in conditions of extreme heat; may also work outside in inclement weather
• Wrist and finger dexterity (e.g. utilize fine motor skills; ability to use tongs, scissors, knives, and other utensils; write; use of small kitchen utensils)
• Able to push and pull up to 250 lbs.

Tools/Equipment

• Operate a variety of equipment including food slicer, grill, deep fryer, convection oven, steamer, dish washer, deck ovens, mixer, steam kettle, tilt brazier, buffalo chopper, charcoal broiler, truck, etc.