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 food preparation duties.

I can perform simplified tasks for the preparation and cooking/reheating of fresh, frozen, and canned fruits and vegetables, cereals, eggs, soups, meat and meat products, gravies, sauces, fish, poultry, and potatoes or starch substitutes.

- 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, Specification, etc.

Ability To Use and Maintain Tools and Equipment Dexterity and Safety Knowledge of Materials Technical Practices (theoretical, precise, artistic) Work Practices 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:

• Cook meals to support room service or in large quantities to support the dining facility and catered events.
• Staff short-order cafeteria line, prepare high quality foods to order in a professional manner, and stock food on line without help between regular meal periods.
• Respond to room service orders as they are received.
• Prepare and plate items for delivery to rooms.
• Perform the preparation of regular and modified diet foods.
• Perform simplified tasks concerned with the preparation and cooking/reheating of fresh, frozen, and canned fruits and vegetables, cereals, eggs, soups, meat and meat products, gravies, sauces, potatoes or starch substitutes, and puddings.
• Operate kitchen equipment such as mixers, grinders, steam kettles, electric urns, fryers, grills, and other powered and mechanical equipment.
• Disassemble equipment for manual cleaning.
• Clean and sanitize equipment and work areas.
• Assist higher graded cooks with delegated tasks.