COOK NA-05 RFT (ALL SOURCES)

SKILLS AND KNOWLEDGE:  Basic knowledge of food preparation principles and a practical understanding of the physical changes that occur during the processing and cooking of food.  Ability to follow oral and written instructions, i.e., cookbooks, menus and schedules.  Ability to work safely, i.e., use knife properly to avoid cuts, be alert to open jets or escaping gas when grilling.  Knowledge of food service equipment sufficient to operate and clean electrical food choppers, slicers, shredders, grinders and mixers.  Ability to evaluate a variety of raw and cooked food items to ascertain their freshness.  Knowledge of principles of food spoilage, food borne illness and food safety.  Ability to decide when the foods cooked are done without overcooking.  Ability to season foods according to set procedures. Ability to obtain a Food Handlers Card.

RESPONSIBILITY:  Receives work assignments orally and/or writing from supervisor, higher-grade cook, schedule or cook's worksheet.  Normally a higher-grade cook or supervisor is available to answer questions and to ensure that work is being done properly.  May work without supervision for short periods.

PHYSICAL EFFORT:  Lifts and carries objects up to 45 lbs independently and objects over 45 lbs with assistance.

WORKING CONDITIONS:  Exposed to hot and noisy kitchens, steam, fumes and cooking odors; danger of falling on freshly mopped floors; burns from steam or hot foods; cuts from knives; shocks from electrical machines; and extremes in temperatures.

Please include MONTH/YEAR and HOURS per week for all previous work experience listed on the resume. If there is no indication of time in position, we will credit the minimum.