• Efficiently requisitions, inspects, prepares, cooks, cools and portions large and small quantities of meats, vegetables, cereals, soups, fruits and other forms of food in accordance with quality standards, quantity demands and standardized recipes.  

• Recommends recipes, menus and changes in recipes and cooking methods to improve quality of food; forecast specific quantities of menu items to be produced; maintains necessary food production records.  

• Forecasts production and utilizes leftovers to maintain efficient waste control program.  

• Processes food for storage and cooling following regulatory codes. 

• Labels and dates items as required.  

• Maintains organized, clean production area, equipment, utensils and tools. 

• Cleans work area, including but not limited to, ovens, stove, grill, and tables. 

• Lifts trays and pans of food from ovens, steamers, and other equipment. 

• Assists in other areas as required.  

• Monitors refrigerator and freezer temperatures internally and externally. 

• Inspects integrity of food products prior to use. 

MINIMUM KNOWLEDGE, SKILLS AND ABILITIES REQUIRED: 

• High school diploma or GED preferred. 

• Two year’s experience in restaurant or food service preferred. 

• Excellent customer service and communication skills. 

PHYSICAL ACTIVITY REQUIREMENTS: (Constant = 67%-100% of workday, Frequent = 34%-66% of workday, Occasional = 33% or less of workday) 

CONSTANT 

• Reaching:  Extending hand(s) and arm(s) in any direction. 

• Standing:  Particularly for sustained period of time. 

• Walking:  Moving about on foot to accomplish tasks, particularly for short distances. 

• Lifting:  Cases of food, #10 cans, and pans of foods at heights counter top 34” above floor level to carts, oven and steamer shelves 50” and 64” above floor level. 

• Fingering:  Picking, pinching or otherwise working, primarily with fingers rather than with the whole hand or arm as in handling. 

• Repetitive motions: Substantial movements (motions) of the wrists, hands and/or fingers.   

FREQUENT 

• Stooping:  Bending body downward and forward by bending spine at the waist. 

• Pushing:  Using upper extremities to press against carts with steady force in order to thrust forward, downward or outward. 

• Grasping:  Applying pressure to scoops, spoons, dishes with fingers and palms to move object from position to position. 

• Talking:  Expressing or exchanging ideas by means of the spoken word.  Those activities in which they must convey detailed or important spoken instructions to other workers accurately or quickly.   

• Hearing:  Perceiving the nature of sounds at normal range.  Ability to receive detailed information through oral communication. 

PHYSICAL REQUIREMENTS: 

• Medium work: Exerting up to 50 pounds maximum infrequently and/or up to 25 pounds of force frequently and/or up to 10 pounds of force constantly to move objects about and requiring prolonged periods of standing/walking. 

VISUAL ACUITY REQUIREMENTS: 

• Reading menu, production guide, recipes, labels. 

• Calculating recipes and amounts of food to requisition. 

• Using proper measuring tools for portion control. 

INTELLECTUAL/EMOTIONAL REQUIREMENTS: 

• Adaptability to performing repetitive work or to performing continuously the same work, according to set procedures sequence or pace. 

• Adaptability to performing under stress when confronted with emergency, critical or unusual situations in which working speed and sustained attention are important aspects of the job. 

• Adaptability to influencing people in their opinions, attitudes or judgments about ideas or things. 

• Adaptability to performing a variety of duties, often changing from one task to another of a different nature without loss of efficiency or composure. 

• Adaptability to dealing with people beyond giving and receiving instructions. 

• Adaptability to making generalizations, evaluations or decision based on sensory or judgmental criteria. 

• Ability to maintain both a high standard of courtesy and cooperation in dealing with co-workers, patients, and visitors and satisfactory job performance despite the stress of a hospital work environment. 

TOOLS/EQUIPMENT:  Standard equipment found in the assigned area. 

WORKING CONDITIONS: 

• The worker is subject to noise.  There is sufficient noise at times to cause the worker to raise voice in order to be heard above the ambient noise level. 

• The worker is subject to food spills and wet spots on floor surfaces. 

• The worker is subject to inside environmental conditions; protection from weather conditions but not necessarily from temperature changes. 

• The worker is subject to cleaning products such as vinegar, detergent, bleach and household cleaners. 

• The worker is subject to steam from steamers, high heat surfaces on cooking equipment and hot cooking oil.