Cook

QUALIFICATIONS:

Working knowledge of methods and procedures relating to food preparation in small quantities, and the skill to apply such information to cook a limited variety of prepared foods. Ability to read and understand written food service material such as food labels, standardized recipes, etc. Ability to perform basic arithmetic computations in multiplying ingredients for a recipe and calculating how many servings. Knowledge of the characteristics of various foods such as color, flavor, consistency, texture, and temperature and cooking time required. Skill in planning, coordinating and timing sequence of steps required to have all menu items ready for serving at specified time. Knowledge of sanitation principles. Work requires continual standing and walking, and frequent stooping, reaching, pushing and pulling, and bending. Frequently lifts or moves objectives up to 40 lbs. unassisted, and occasionally lifts or moves objects weighing over 40 lbs. with the assistance of lifting devices or other workers. Able to obtain a Food Handler's Certificate and/or complete food handler's training.

Ability to establish and maintain effective communication and relationship with others.

Must be able to communicate clearly and effectively in English both verbally and in writing.

Must meet Federal employment suitability requirements and successful completion of background investigation. Background investigations are conducted using fingerprint identification and completion of background inquiry forms.