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. Disassembles, cleans and assembles component parts and accessories, following safety procedures to avoid personal injury and damage to the equipment. Uses and cleans a variety of cooking utensils to measure, weigh,and process food items. Cleans, stores, and maintains all equipment and work areas after each use. Cleans other work areas and equipment, such as worktables,floors, walk-in refrigerators, etc., on an established cleaning schedule.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.
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 tofollow 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.
Responsibility: Assignments are received orally or in writing from the supervisor in the form of cooks worksheet, menus, standardized recipes and meal schedules. Supervisor or higher-grade cook provides detailed instructions on cooking methods and use of equipment for new or more difficult assignments.Employee is responsible for the proper use and cleaning of kitchen equipment, safety practices, personal hygiene, and conformance with food service sanitation requirements.
Higher-grade cook is available to answer technical questions and to ensure that the work is being done properly. Completed work is evaluated in terms ofquality of food cooked, and adherence to time schedules and instructions.
Physical Effort: Work involves continual standing and walking, frequent stooping, reaching, pushing, pulling, and bending. Must be able to lift or move objects up to 40 pounds unassisted, and occasionally lift or move objects weighing over 40 pounds with the assistance of other workers or lifting devices.
Working Conditions: Work is performed in kitchen areas, which are well lighted but are often hot and noisy. Employee is exposed to steam, fumes, odors from cooking, and to extreme temperature changes when entering walk-in refrigerators or freezing units. Must stand on tile floor, subject to burns, cuts, and slipping on wet floors.