Cook (944)

POSITION DESCRIPTION:   

Prepares meats, vegetables, soups, sauces, etc., for the regular and modified patient service and cafeteria service, as determined by daily production sheets. Back up for Cook II for food preparation on the short order grill. Responsible for the supervision of the shift employees in the absence of a supervisor and Cook II. Works under the direction and supervision of the Food Service Supervisor.

MINIMAL QUALIFICATIONS:

Education:       Prefer high school graduate or equivalent.

License:           None required

Experience:     Prefer at least two year’s institutional food service experience.

            Supervisory experience desirable

PHYSICAL / MENTAL DEMANDS:

• Ability to think and work effectively under stress with frequent interruptions; to move, sit, stand, walk and bend intermittently throughout the work day, lift and/or move up to 50 pounds.
• Must possess sight and hearing senses or use prosthetics that will enable these sources to function adequately so that the requirements of this position can be fully met.
• Use of mechanical and technical equipment required for the responsibilities assigned.
• External and internal applicants who become disabled, must be able to perform the essential job functions either unaided or with the assistance of a reasonable accommodation to be determined on a case by case basis.
• Position has no expected exposure to blood borne pathogens.

The duties, responsibilities and required skills for this role are outlined on the following pages and are the basis for competency and performance evaluations. This list is intended to describe the general nature of work to be performed and not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified.