Essential Functions:
This position is to cook/prepare a wide variety of food served both hot or cold, handle and store food in a clean and sanitary environment and control the stock levels of food and supplies. The person filling this position shall promote standards of conduct, which are expected and accepted in the workplace, and participates in the Behavioral Management System as necessary to ensure proper workplace appearance and behavior.
• Prepares and cooks items that require complex techniques and or multiple preparation steps.
• Prepares specialty sauces
• Roasts, broils, bakes, fries, boils, steams, and stews meats, fish and poultry
• Slices, grinds and cuts food items
• Prepares fresh fruits and vegetables for cooking
• Prepares soups, stocks, sauces, etc., from scratch without the use of packaged mixes
• Cooks food in large quantities and adjusts recipes and needed for the servings required
• Plans the cooking process to complete meals
• Maintains proper temperatures and properly presents foods
• Operates specialized equipment
WORKER SKILLS AND QUALIFICATIONS
Minimum Requirements:
Reviews food handling and sanitation requirements and directives to ensure proper procedures are followed. Cleans and stores utensils. Evaluates stock levels and ensures menus are in order as well as supplies are ordered.
The supervisor provides direction on priorities for assignments. The staff identifies the work to be done, plans and carries out steps to complete the work.
Physical Demands:
Work may include standing, walking, stooping, bending, kneeling, climbing and crawling. Lift objects weighing from 20-50 pounds and upon occasion, in excess of 50 pounds.
Work Environment:
The work area is adequately lighted, heated and ventilated