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.