Cook

COOK

JOB SUMMARY AND ESSENTIAL FUNCTIONS: Prepares, cooks, bakes, serves, stores food and coordinates activities following standard practices and procedures.

MACHINES OR EQUIPMENT OPERATED: Institutional kitchen and cleaning equipment.

JOB REQUIREMENTS:

EDUCATION: Ability to read, write and follow instructions. High school or GED equivalence.

EXPERIENCE: Two (2) years of experience in institutional cooking.

LICENSE/CERTIFICATION: Vocational certificate in food preparation preferred.

KNOWLEDGE, SKILLS & ABILITIES:

• Ability to understand and follow written and oral instructions.
• Demonstrated ability to effectively work in a team environment and exhibit customer service skills.

PHYSICAL DEMANDS: Prolonged standing and walking; frequent exposure to heat and humidity; heavy use of force required without assistance (50 lb. pots, 50 lb. bags of food, pots of grease).