Licensure, Certification, or Registration Requirements for Hire: N/A

Licensure, Certification, or Registration Requirements for continued employment: N/A

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: N/A

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

Monday -Friday and every other weekend availability. Basis computer skills.

Compensation Range

Actual salary offers will be based on several key factors to include relevant work experience, credentials, and qualifications.

EEO Employer/Disabled/Protected Veteran