Job Title: Cook
Job ID(s): 158
Job Code(s): 80000026
Job Family: Culinary
FLSA Status: Hourly
Summary: Prepare food in accordance with current applicable federal, state and corporate standards, guidelines and regulations, with our established policies and procedures, and as may be directed by management to assure that quality food service is provided at all times.
Essential Duties and Responsibilities:
Language Skills: Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Mathematical Skills: Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.
Reasoning Ability: Ability to apply common sense understanding to carry out simple one- or two-step instructions. Ability to deal with standardized situations with only occasional or no variables.
Other Qualifications: Food Handler’s Permit as required by applicable state and county.
Physical Demands:
While performing the duties of this job, the employee is regularly required to stand, talk or hear, and taste or smell. The employee frequently is required to walk; use hands to finger, handle, or feel; and reach with hands and arms. The employee must regularly lift and/or move up to 10 pounds and frequently lift and/or move up to 25 pounds.
Work Environment:
While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals; extreme cold; extreme heat; risk of electrical shock and risk of radiation. The noise level in the work environment is usually loud.
Job ID(s): 158
Job Code(s): 80000026
Job Family: Culinary
FLSA Status: Hourly
Summary: Prepare food in accordance with current applicable federal, state and corporate standards, guidelines and regulations, with our established policies and procedures, and as may be directed by management to assure that quality food service is provided at all times.
Essential Duties and Responsibilities:
- Preparation of high quality food items according to standardized recipes or instructions in an efficient manner in order to meet production, delivery and service schedules.
- Serve meals or prepare for delivery at times, using correct portioning, meeting outlined standards and ensuring that food is at the correct temperature and is attractive and tasty. Tastes all food items prepared.
- Use established ticket collection procedures during service. Responsible for records from area worked during service periods.
- Clean kitchen after preparation and serving, maintaining high standards of cleanliness and storing or discarding excess food properly per safe food handling procedures
- Keep refrigerators and storerooms clean and neat. All food and supply items are to be stored per standards.
- Operate and maintain kitchen equipment as instructed.
- Assist in production planning, record keeping and reporting as required.
- Assist in ordering and receiving of all food and supplies as required.
- Report needed maintenance, faulty equipment, or accidents to the supervisor immediately.
- Attend in-service and/or safety meetings as required.
- Work effectively and maintain good working relationships with co-workers, customers, administrators, and Managers.
- Perform job safely while maintaining a clean and safe work environment and following correct procedures at all times.
- Perform other functions and duties as assigned.
Language Skills: Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Mathematical Skills: Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.
Reasoning Ability: Ability to apply common sense understanding to carry out simple one- or two-step instructions. Ability to deal with standardized situations with only occasional or no variables.
Other Qualifications: Food Handler’s Permit as required by applicable state and county.
Physical Demands:
While performing the duties of this job, the employee is regularly required to stand, talk or hear, and taste or smell. The employee frequently is required to walk; use hands to finger, handle, or feel; and reach with hands and arms. The employee must regularly lift and/or move up to 10 pounds and frequently lift and/or move up to 25 pounds.
Work Environment:
While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals; extreme cold; extreme heat; risk of electrical shock and risk of radiation. The noise level in the work environment is usually loud.
