• Efficiently requisitions, inspects, prepares, cooks, cools and portions large and small quantities of meats, vegetables, cereals, soups,fruitsand other forms of foodin accordance withquality 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;maintainsnecessary food production records.

• Forecasts production andutilizesleftovers tomaintainefficient waste controlprogram

• Processes food for storage and cooling following regulatory codes.

• Labels anddatesitems asrequired

• Maintains organized, clean production area, equipment,utensilsand 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.

• Assistsin other areas asrequired

• Monitors refrigerator and freezer temperatures internally and externally.

• Inspectsintegrityof food products prior to use.

MINIMUM KNOWLEDGE,SKILLSAND ABILITIES REQUIRED

• High school diploma or GED preferred.

• Twoyear’s experienceinrestaurantor food servicepreferred

• 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 Extendinghand(s) and arm(s) in any direction.

• Standing Particularlyforsustainedperiod of time.

• Walking Movingabout on foot toaccomplishtasks, particularly for short distances.

• Lifting Casesof food, #10 cans, and pans of foods at heightscounter top34” above floorlevel tocarts,ovenand steamer shelves 50” and 64” above floor level.

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

• Repetitive motionsSubstantial movements (motions) of the wrists, handsand/or fingers

FREQUENT

• StoopingBendingbody downward and forward by bendingspineat the waist.

• Pushing Usingupper extremities to press against carts with steady forcein order tothrust forward,downwardor outward.

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

• Talking Expressingor exchanging ideasby means ofthe spoken wordThose activities in which they must convey detailed or important spoken instructions to other workers accurately or quickly

• Hearing Perceivingthe nature of sounds atnormalrangeAbility to receive detailed information through oral communication.

PHYSICAL REQUIREMENTS

• Medium workExerting up to 50 pounds maximum infrequently and/or up to 25 pounds of force frequentlyand/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 forportioncontrol.

INTELLECTUAL/EMOTIONAL REQUIREMENTS

• Adaptability toperformingrepetitive work or toperformingcontinuously the same work, according to set procedures sequence or pace.

• Adaptability toperformingunder stress when confronted with emergency,criticalor unusual situations in which working speed and sustained attention are important aspects of the job.

• Adaptability toinfluencingpeople in their opinions, attitudes or judgments about ideas or things.

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

• Adaptability todealingwith people beyond giving and receiving instructions.

• Adaptability tomaking generalizations, evaluations ordecisionbased on sensory or judgmental criteria.

• Ability tomaintainboth 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/EQUIPMENTStandardequipment found in the assigned area.

WORKING CONDITIONS

• The worker is subject to noiseThere is sufficient noise at times to cause the worker to raise voicein order tobe heard above the ambient noise level.

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

• The worker is subjectto insideenvironmental conditions; protection from weather conditions but not necessarily from temperature changes.

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

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