Assistant Cook

 

 

Under direct supervision; assist in the preparation and serving of food in a cafeteria; maintain food service facilities and equipment in a sanitary condition; and do related work as required.

 

 

 1. Experience in quantity food preparation and kitchen maintenance.
 2. Sufficient education to assure the ability to read and write at the level required for successful job performance.

 

 

 1. Knowledge of sanitation requirements in food preparation and storage.
 2. Knowledge of methods of preparing, cooking and serving food.
 3. Knowledge of the uses of kitchen utensils and equipment and the operation thereof.
 4. Ability to work under direct supervision and cooperate with other staff personnel.
 5. Ability to follow oral and written instructions.
 6. Ability to assist in the preparation of various foods.
 7. Ability to establish and maintain effective working relationships with others.

 

 

 1. Prepares vegetables, fruits, salads, and foods for cooking.
 2. Prepares sandwiches, coffee and desserts.
 3. Washes pots, pans, dishes and utensils.
 4. Cleans work area and disposes of refuse.
 5. Assists cook as directed.

 

 

 1. Facility to distinguish colors, see and read labels and instructions, see to read and follow recipes, and other printed matter, with or without vision aids.
 2. Facility to hear and understand speech at normal room levels to exchange information, and to hear and understand speech on the telephone and radio.
 3. Manual dexterity to operate a telephone, operate a radio and perform the tasks of this position using both hands and fingers to operate commercial kitchen equipment.
 4. Facility to speak in audible tones so that others may understand clearly in normal conversations and on the telephone and radio.
 5. Physical agility to lift up to 50 pounds to shoulder height; and to bend, to stoop, to walk on uneven terrain, to climb ladders.
 6. Ability to reach overhead, above the shoulders and horizontally, to store and retrieve food, kitchen equipment and supplies.
 7. Ability to stand and walk for extended periods of time and to carry, push or pull food trays and carts.
 8. Facility to drive a car.

 

 

 1. Potential contact with cleaning agents, temperature extremes, and heat from ovens, grills and stoves.
 2. Exposure to very hot foods, equipment and metal objects used in cooking and baking.
 3. Exposure to sharp knives and slicers.

 

NOTE: This list of essential functions and of physical requirements is not exhaustive and may be supplemented as necessary in accordance with the requirements of the job.