COOK/BAKER CLASS IV

ESSENTIAL FUNCTIONS: Incumbent must achieve the following outcomes with or without reasonable accommodation:

• Prepares, plans, assists, or directs the preparation of a variety of foods, including soups, entrees, salads, sandwiches, fruits, vegetables, breads and desserts, following standardized recipes, menus and portion controls in accordance with departmental work production standards.
• Sets up or directs the set up of serving lines and serves meals.
• Operates cashier as directed by manager.
• Distributes food and/or supplies.
• Stores and disposes of excess foods following established guidelines.
• Operates and cleans kitchen equipment.
• Stores supplies and equipment following established guidelines.
• Assists manager in the directing and training of Class I, II or III staff members.
• Performs clean-up duties as assigned.
• May be assigned to assume responsibilities of Production Manager, if necessary.
• Shares the responsibility for the care and proper and safe use of Food Services Department facilities, equipment and supplies.
• Complies with Physical Demands of position.
• Complies with all Environmental Health Regulations and FANS Policies.

PREFERRED KNOWLEDGE, SKILLS, ABILITIES AND EXPERIENCE:

• Effective communication skills, both verbal and written.
• Flexibility, organization, decision-making and problem solving skills.
• Interpersonal skills with diverse populations in-person and on the telephone.
• Ability to meet deadlines and work on multiple projects.
• High standards of personal hygiene and sanitation.
• Basic math skills with the ability to exchange currency.
• Ability to measure and accurately use measuring devices.
• Ability to identify emergency situations and report to appropriate personnel.
• Knowledge of institutional cooking/baking, hygiene and sanitation, tools and equipment, food temperatures and safety procedures.
• Knowledge of the characteristics of various foods prepared: color, taste, consistency, volume and cooking/baking time.
• Knowledge of cooking and baking procedures.
• High School Diploma or GED

MINIMUM REQUIRED EDUCATION, LICENSES, CERTIFICATIONS, EXPERIENCE AND SKILLS:

Two years experience in cooking and baking