Job Details

RESPONSIBILITIES**I. JOB SUMMARY/RESPONSIBILITIES:**- Performs a variety of duties involving the preparation and production of quick cooking food items in quantity, or on an as ordered basis according to prescribed instructions.- Performs duties in accordance with established policies, procedures and regulatory requirements.**II. TYPICAL PHYSICAL DEMANDS:**- Essential: standing, walking, stooping/bending, twisting body, finger dexterity, seeing, speaking; lifting and carrying maximum weight 50 pounds, reaching above, at and below shoulder level, repetitive arm/hand motions, frequent gripping of an object.- Continuous: hearing.- Occasional: kneeling, squatting.- Operates and uses slicer, french fryer, steamer, oven, warmers, grills, knives, wire whips, spatulas, tongs and ladles.**III. TYPICAL WORKING CONDITIONS:**- Not substantially subjected to adverse environmental conditions.- Exposed to heat from cooking equipment and cold temperatures from freezer/refrigerator. Subjected to noise/vibration from food equipment.- Exposure to electrical current from equipments and cleaning chemicals/detergents; odors/vapors from cooked foods.**IV. MINIMUM QUALIFICATIONS:**A. EDUCATION/CERTIFICATION AND LICENSURE:- High school diploma or equivalent education.- Formal training as a cook or vocational training in basic institutional food preparation and production desirable.B. EXPERIENCE:- One (1) year experience as a short-order cook or training as a cook.- Ability to speak, read write and understand English both orally and in writing.Equal Opportunity Employer/Disability/Vet