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:

• 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.

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 equipment and cleaning chemicals/detergents; odors/vapors from cooked foods.

IV. MINIMUM QUALIFICATIONS:

A. EDUCATION/CERTIFICATION AND LICENSURE:

• High School diploma preferred.

• 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 required.

• Demonstrated ability to speak, read, write and understand English.

Equal Opportunity Employer/Disability/Vet