Cook
(NA-7404-04)
Starting: $9.32/ph, Location: School Age Program
DUTIES AND RESPONSIBILITIES:
1. Performs
a full range of simple cooking tasks by preparing and cooking items
that require little or no processing such as pancakes, sausage, eggs,
hamburgers and fresh or canned vegetables.
2. Prepares hot cereals, broiled meats; prepares and cooks concentrated
or dehydrated soups, sauces, and gravies; makes cold sandwich fillings.
3. Prepares convenience items such as frozen hash browns, fish fillets
and chicken nuggets. Some cooks at this level prepare and bake pizza.
4. Prepares food by peeling, chopping, grinding, paring, cutting, slicing,
dicing, pureeing, dredging, flouring or breading; weighs, measures and
assembles ingredients for regular menu items; sets up and replenishes
salad bar; portions foods for distribution and meal service, and covers,
dates and stores leftovers according to established procedures. Washes
and cleans kitchen equipment.
5. Performs other related duties as assigned.
III.
CONTROLS OVER WORK: Supervisor assigns work either orally or in writing;
checks work in progress and is available for special instructions.
IV.
OTHER SIGNIFICANT FACTS:
1.
Skill and Knowledge: Knowledge of the methods and procedures relating
to food presentation. Ability to follow oral and written instructions,
work safely and do simple arithmetic. Knowledge of operating and cleaning
food service equipment, characteristics of various foods, and the ability
to season food according to set procedures.
2. Physical Effort: Continual standing and walking, and 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 assistance.
3. Working Conditions: Works in hot and noisy kitchens. Exposed to steam,
fumes and odors. Danger of falling, burns and cuts. Exposed to extreme
temperatures when entering walk-in refrigerators or freezer units.
QUALIFICATIONS:
Must have experience in and knowledge of methods and procedures relating
to food preparation and presentation gained in a grill, snack bar, restaurant,
club or similar food activity. Ability to follow oral and written instructions,
work safely, and do simple arithmetic. Knowledge of operating and cleaning
food service equipment, characteristics of various foods, and the ability
to season food and decide when foods are done is required. Must be physically
able to frequently lift objects weighing up to 40 pounds. Must be able
to continuously stand, walk, stoop, reach, push, pull and bend for long
periods of time. Must be able to obtain a Food Handler’s Certificate
and/or complete food handler's training. Must satsifactorily complete
National Agency Check and State Criminal History Check.
