Cook NA-04

Full Job Description

This position is located at Grant Hall. This position is Weather Essential. Incentives and Bonuses Incentives will not be paid. Resumes must be two pages (or less).

Resumes should clearly demonstrate the applicant's relevant experience, skills, knowledge and abilities as they pertain to this position.

A qualified candidate must possess the following: Work experience in preparing food and cooking simple foods and short orders in a cafeteria, restaurant or mess.

The above experience must be reflected on your resume to be considered eligible for this position. Demonstration of the following work behavior is desirable: Neatness and good grooming. Dependability.

Ability to work under pressure. It is recommended that the above abilities be reflected on your resume to be considered eligible for this position.

Your qualifications will be evaluated on the following competencies: knowledge, skills, abilities, additional screening criteria and other characteristics.

Skill and Knowledge: Basic knowledge of food preparation methods and procedures. Skill to cook a limited variety of prepared foods or short order foods.

Ability to read and understand written food service material, such as food labels, standardized recipes, and basic work instructions.

Skill in performing basic mathematical computations to multiply ingredients in a recipe or to determine how many servings a container will hold.

Knowledge of the various tables of weights and measures and ability to follow instructions to convert from standard to metric measurements.

Skill in operating, disassembling and cleaning basic food service equipment such as griddles, broilers, and food grinders. Knowledge of basic sanitation, infection and spoilage control procedures.

Major Duties:

• Performs a full range of simple cooking by preparing and cooking items that require little or no processing, such as pancakes, sausage, eggs, hamburgers and fresh or canned vegetables.
• Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, or breading. Weighs, measures and assembles ingredients for regular and modified menu items.
• Mixes ingredients according to precisely written recipes. Covers, dates, and stores leftovers according to established procedures.
• Operates a variety of kitchen equipment using gas, electricity, steam or microwave heat sources. Cleans, stores, and maintains all equipment and work areas after each use.
• Follows established sanitation procedures when handling food. Ensures that foods are stored at the correct temperatures to prevent bacteria growth. Performs other duties as assigned.