Licensure, Certification, or Registration Requirements for Hire:
Safe Serve Certification preferred.

Licensure, Certification, or Registration Requirements for continued employment:
Safe Serve Certification preferred

Experience REQUIRED:
Minimum of two (2) years of cooking work experience

Experience PREFERRED:
Five (5) years of cooking work experience

Education/training REQUIRED:
High School Diploma or equivalent

Education/training PREFERRED:
Professional culinary training

Independent action(s) required:
Reading recipes and production sheets to prepare foods according to standards.
Washing, slicing, dicing, etc. of ingredients necessary for food preparation.
Measuring of ingredients.
Setting temperatures, cook times of production equipment.
Determining doneness of food items. Using of proper portioning equipment to portion food.
Maintaining food temperatures during preparation and holding.
Cleaning and sanitizing of work area.

Supervisory responsibilities (if applicable): N/A

Additional position requirements:
Weekend, holiday, rotation required.
Ability to work operational hours of department as assigned by supervisor.

Age Specific groups served:
Pediatric Adolescence Adult

Physical Requirements (includes use of assistance devices as appropriate):
Physical: Lifting 20-50 lbs.
Other: Pushing carts up to 50 lbs.
Activities: Prolonged standing, Frequent bending, Walking (distance), Reaching (overhead, extensive, repetitive)
Mental/Sensory: Problem solving, Hearing, Write legibly, Reading, Logical thinking
Other: Addition, Subtraction skills
Emotional: Steady pace, Able to handle multiple priorities, Noisy environment, Able to adapt to frequent, change

EEO Employer/Disabled/Protected Veteran/41 CFR 60-1.4.