FP Worker II (Cook)

Applicants must have minimum of one-year professional cooking experience.

SUPERVISORY RESPONSIBILITIES
None.

SUMMARY
Under direct supervision, Food Production Worker II prepares salads, vegetables, entrées, and baked goods, and assists cooks and storeroom clerks with various tasks.

Assists in the fulfillment of the agency’s vision, “For Those We Serve,” by empowering individuals to thrive as healthy, self-sufficient and contributing members of our communities.

DUTIES AND RESPONSIBILITIES/ESSENTIAL FUNCTIONS
Assists in all aspects of the food preparation process.

Monitors temperatures and records other pertinent data.

Assists in preparation and portioning of all hot and cold food items according to menus and/or specification.

Assist in the requisitioning of all necessary food and supplies required daily at work station.

Assists in the assembly of all menu items for dish-up or distribution.

Keeps management informed of food preparation or service irregularities.

Assists in the completion of production sheets.

Assures work station areas and equipment is kept clean, safe, and hazard free.

Exercises safety in the operation and use of equipment, and immediately reports malfunctions or maintenance issues.

Follows all safety program procedures, and agency policies and procedures.

Assists in receiving incoming goods in accordance with established purchasing procedures.

Keeps storeroom, refrigerators, and freezers neat and orderly, and stock rotated.

Receives requisitioned items to meet time schedules provided by management.

Adheres to all Fresno EOC Personnel Policies and Procedures.

Works a variety of shifts and hours, including evenings/weekends, to meet the needs of position.

Travels for agency business using personal/agency vehicle.

Maintains regular attendance and punctuality.

Works evenings and weekends as required.

Performs other duties as assigned.

QUALIFICATIONS
To execute this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION
High school diploma or GED.

QUALIFICATIONS
Minimum of one-year professional cooking work experience, demonstrating the ability to perform the essential functions of this job.

OTHER QUALIFICATIONS
Must possess and maintain Food Handlers card or obtain within thirty (30) days of employment.

Knowledge of sanitation and safety procedures common to large-quantity food service operations, and understanding of First-In, First-Out (FIFO) method with reference to food storage.

Ability to read and comprehend procedures, calculate arithmetic and complete forms.

Familiar with public health regulations, required food temperatures, use of thermometers, and danger zones.

Effective communication and organizational skills.

Proficient in use of standardized recipes, expansion/contraction of recipes, yields and temperature control.

Proficient in Microsoft Office Suite and related business software used to maintain accurate records.

Physically able to regularly lift up to 50 pounds.

Available to work flexible days/hours, including evenings and weekends, to meet program needs.

PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, employee is regularly required to stand, walk, push, pull, lift, and move moderate to heavy objects, up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly exposed to moving mechanical parts, extreme cold, and extreme heat (from hot oven area and freezer); hot surfaces and spattering grease. The employee is frequently exposed to wet and/or humid condition, toxic or caustic cleaning chemicals, and risk of electrical shock and sharp objects. The employee is occasionally exposed to vibration. The employee is occasionally exposed to outside weather conditions. The noise level in the work environment is usually moderate.

Note: The statements herein are intended to describe the general nature and level of work being performed, but are not to be seen as a complete list of responsibilities, duties, and skills required. Also, they do not establish a contract for employment and are subject to change at the discretion of Fresno EOC.

REV. 01/04/2019