POSITION TITLE: Cook
RESPONSIBLE TO: Food Production Lead &/or Lead Cook
DATE: 8-5-14
JOB SUMMARY: Responsible for preparing food in accordance with current applicable
federal, state and local standards, guidelines and regulations, with our established
policies and procedures, and as may be directed by the Lead Cook, Food Production
Lead, Executive Chef and/or Director of Nutritional Services to assure that quality food
service is provided at all times. Under the supervision of the Lead Cook, is responsible
for hot food preparation, including accompaniment and garnishes.
WORKING CONDITIONS:
The work environment characteristics described below are representative of
those an associate encounters while performing the essential functions of this
job. Reasonable accommodations may be made to enable qualified individuals
with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is occasionally exposed to
wet and/or humid conditions; moving mechanical parts; fumes or airborne
particles; toxic or caustic chemicals; extreme cold; extreme heat; risk of electrical
shock and risk of radiation. The noise level in the work environment is usually
loud.
Subject to moderate physical and emotional stress associated with food service.
Performance of job tasks will involve exposure to cleaning chemicals requiring
precautions.
KNOWLEDGE, SKILLS, EXPERIENCE REQUIRED:
Education and Experience: High School Diploma or GED preferred
Language Skills: Ability to read, understand and speak basic English to perform
essential functions of the job. Ability to read and comprehend simple instructions,
recipes, production sheets, temperature logs, safety rules, MSDS sheets. Ability to
effectively present information in one-on-one and small group situations.
Mathematical Skills: Ability to add, subtract, multiply and divide in all units of measure,
using whole numbers, common fractions, and decimals. Ability to compute recipe
conversions, purchases vs. served, and pan yields. Ability to make change from cash
sales.
Reasoning Ability: Ability to apply common sense understanding to carry out detailed
but uninvolved written or oral instructions. Ability to deal with problems involving a few
concrete variables in standardized situations.
Other Qualifications: Working knowledge of food handling, preparation, production,
standard kitchen equipment, food safety and sanitation. Ability to understand recipes,
production sheets, and inventories.
Certificates, Licenses, Registrations: Food Handler’s Permit required
Physical Demands: The physical demands described below are representative
of those that must be met by an associate to successfully perform the essential
functions of this job. Reasonable accommodations may be made to enable
qualified individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is frequently required to talk
or hear. The employee is occasionally required to stand; walk; sit; use hands to
finger, handle, or feel; reach with hands and arms; climb or balance; stoop,
kneel, crouch, or crawl and taste or smell.
The employee must occasionally lift and/or move up to 50 pounds.
PHYSICAL REQUIREMENTS:
Frequency Scale: 1 = Rarely/Never; 2 = Occasionally; 3 = Frequently and 4 = Consistently
Activity
1
Climbing
2
3
Activity
1
2
3
Talking
X
Hand-Eye
Coordination
Kneeling
4
X
Activity
X
X
- Over 50#
X
Pushing
X
- Normal
Conversations
X
Memory
Reaching
X
- Other
Sounds or
Auditory
Alarms
X
- Short term
X Vision
- Acuity,
Near
Stooping
X
- Acuity, Far
Walking
X - Color Vision
Range of
Motion
Use of
Hands
- Arms
X
- General
Manual
Dexterity
- Shoulders
X
- Keyboard
Skills or
Typing
X
X
X
X
X
X
- Under 25#
Hearing
X
3
X
X
Sitting
2
- Over 25#
Pulling
Standing
1
Lifting
- Normal
Conversations
- Loud
Commands or
Public
Speaking
X
4
X
- Long Term
X
Analytical
Thinking
Attention to
Detail
Concentration
X
Decision
Making
X
X
X
Reading
X
Writing
X
4
AGE CATEGORIES OF INDIVIDUALS SERVED:
Demonstrates the knowledge and skills necessary to provide age-appropriate
care to the following patient population:
____Neonatal (1-30 days)
__X__Infants (30 days-1 year)
__X__Geriatric (70+ yrs)
__X__Adolescent (13-18 years)
__X__Adult (19-70 years)
____No patient contact
__X__Children (1-12 years)
CORE DEPARTMENTAL COMPETENCIES-Using recipes: cooks and prepares various entrees, vegetables, sandwiches,
various salad, desserts and other menu items.
Communicates and coordinates daily with Lead Cook on strategies to
accomplish production and maintain quality standards.
Assists Lead Cook in maintaining accurate daily production records.
May operate cash register/point of sale devise during serving periods as
needed.
Collects, records, and reports quantities used, amounts produced, amounts
left over and meal counts accurately.
Offers and serves correct portions to comply with local and state regulations.
Cleans and restocks work area throughout the day. Maintains standards for
sanitation and cleanliness by following standards for “clean as you go” and
scheduled routine cleaning. Cleaning duties may include, but are not limited
to: equipment, utensils, serving area, dining area, floors, walls, baseboards,
and storage areas.
Assists in proper labeling, dating, and rotation of product in dry storage,
coolers and freezers.
Assists in maintaining organized storage of dry goods, refrigerated and frozen
products.
Assists Nutritional Services Director in accurate counting of food and supplies
for inventories.
Assists in the cooking, preparation and service of food for special events
when required.
Attends training and development classes and work site meetings as required
by the Nutritional Services Director or the Executive Chef.
Assists in the cross training of employees as required by Nutritional Services
Director.
Follows safety and sanitation guidelines established by the District and
government agencies.
Wears the prescribed uniform. Maintains a professional appearance at all
times.
Maintain clean and safe work environment; ability to perform job safely.
Wears name tag identification.
Other duties may be assigned.
Disclaimer
This is not necessarily an exhaustive list of all responsibilities, skills,
tasks, requirements, efforts or working conditions associated with the job.
While this is intended to be an accurate reflection of the current job,
management reserves the right to modify essential functions of the job, or
to require that other or different tasks be performed when circumstances
change (i.e. emergencies, changes in personnel, workload, rush jobs, or
technical developments)
____________________
Director
________
Date
____________________
Employee
________
Date