Cook

Full Job Description

About the Position: Work is performed in kitchen area which is well lit but often hot & noisy.

Worker is exposed to steam, fumes, & odors from cooking, & to extreme temperature changes due to walk-in refrigeration/freezer units.

Danger of slipping on wet floors due to mopping or food spillage. Worker is subject to possible cuts from knives, & burns from steam, hot foods, stoves, & hot grease & water.

Operating hours are between 0500-2230, 7 days/week; schedule will include rotating weekends.

Who May Apply: US Citizens Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community; student; social).

You will receive credit for all qualifying experience, including volunteer experience. There is no specific length of training or experience required.

However, you must be able to demonstrate, through experience shown in your written application materials that you possess the sufficient knowledge, skills, and abilities to successfully perform the work of this position without more than normal supervision.

Minimum Qualifications (Screen Out Element): Ability to do the work of a(n) Cook ~ without more than normal supervision. I have the ability to perform common duties as a Cook.

I can coordinate with cooking performed at different work centers and operate powered/mechanical equipment (e.g., choppers, slicers, shredders, grinders, and mixers).

I work under close supervision of a work leader or journey-level employee who observes tasks in progress and upon completion to make sure they are properly performed.

- Failure to meet this Screen out Element will result in an ineligible rating.

Ability to Do the Work of the Position without More Than Normal Supervision Ability to Interpret Instructions, Specifications, etc.

(Other Than Blueprint Reading) Ability to Use and Maintain Tools and Equipment Dexterity and Safety Knowledge of Materials Technical Practices (Theoretical, Precise, Artistic) Work Practices (Including Keeping Things Neat, Clean, and in Order) PHYSICAL EFFORTS: Requires continual standing and walking; frequent stooping, reaching, pushing, pulling, and bending.

Frequently lifts or moves objects weighing up to 40 pounds unassisted and occasionally lifts or moves objects weighing over 40 pounds with the assistance of lifting devices or other workers.

WORKING CONDITIONS: The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity.

The work area is well lighted, but usually noisy from food service activities and there is a danger of slipping on floors where food or beverages have been dropped.

There is regular exposure to hot liquids, sharp cutting blades, hot working surfaces, and extreme temperature changes when entering walk-in refrigerators or freezing units.

Must abide by personal hygiene standards and safe work procedures such as wearing a hairnet or hat and a clean uniform daily. Major Duties:

• Prepare, cook, and serve food items (modified and regular) in individual servings.
• Work under the direction of a cook supervisor who prescribes methods, procedures, priorities, and time requirements to be followed and met.
• Coordinate and execute the cooking process as orders are received and according to work assigned.
• Evaluate each food product and take appropriate action to ensure each patron receives a very high-quality meal.
• Store portioned foods and back-up items in accessible areas at proper temperatures for future use in accordance with established policies.
• Maintain work area in an orderly and sanitary condition.