Cook I - Senior Services Food & Kitchen

KNOWLEDGE, SKILLS, AND ABILITIES

Knowledge of:

Materials, methods, and equipment used in preparing and serving food on a large scale.

Health, sanitary, and safety practices involved in cooking.

General food preparation and familiarity with commercial kitchen equipment.

First aid practices and techniques; general safety protocol; understanding policies and guidelines for dealing with an emergency.

Skill to:

Communicate and interact effectively with co-workers, managers, and the general public sufficient to convey information and to receive work direction.

Operate a variety of kitchen equipment including convection ovens, can opener, slicer, mixer, knives and utensils, dishwasher, and tilt braiser.

Follow procedures in safe food preparation

Ability to:       

Prepare and serve nutritious meals.

Read and follow written instructions and recipes.

Communicate clearly and concisely, both orally and in writing.

Make decisions and use independent judgment.

Multitask and be flexible in approaching solutions.

Establish and maintain cooperative working relationships with those contacted in the course of work, both internally and externally.

Follow and embrace the City of Abilene Core Values – Respect, Integrity, Service Above Self, and Excellence in All We Do.

Lead, manage, and perform as a team member in a manner that accomplishes the Division’s mission and treats team members with dignity, courtesy, and respect.

Experience and Training Guidelines:

For positions with more than one level, all listed requirements at the lower levels are required at the higher levels. Any combination equivalent to experience and training to provide the required knowledge, skills, and abilities may be qualifying. Knowledge, skills, and abilities may be obtained through:

Experience:

Previous experience working in a commercial kitchen setting is preferred.

Education/Training:

Formal or informal education or training that ensures the ability to read and write at a level necessary for successful job performance is required.

License or Certificate:     

A Food Handler’s Permit is required within ten (10) days of hire.

Special Requirements:

Exposure to cold, heat, outdoors, chemicals, and mechanical hazards.

Must be at least 18 years of age.

Must be able to work a flexible schedule that could include nights and weekends.

Essential duties require the following physical skills and work environment:

With or without accommodation, the “X” indicates the overall strength demand of the position during a typical workday:

___     Sedentary – lifting of no more than 10 pounds

___     Light – lifting no more than 20 pounds; carrying up to 10 pounds

_X__   Medium – lifting no more than 50 pounds; carrying up to 25 pounds

___     Heavy – lifting no more than 100 pounds; carrying up to 50 pounds

___     Very Heavy – team lifting over 100 pounds; carrying more than 50 pounds

Physical Demand Codes:  The following describes whether or not the position is expected to exert the physical demands listed during a typical workday as well as the overall frequency of the task:

Codes for how often:

N         =          No

E         =          Extensive (100 – 70% of the time)

M         =          Moderate (60 – 30% of the time)

I           =          Infrequent (20 – 10% of the time)

A         =          Almost Never (<10% of the time)

Code / Task

_E_     Standing

_I__    Sitting

_M_    Walking

_M_    Lifting

_M_    Carrying

_M_    Pushing/Pulling

_A_     Overhead Work

_A_     Fine Dexterity

_I__    Kneeling

_A_     Crouching

_A_     Crawling

_M_    Bending

_M_    Twisting

_I__    Climbing

_M_    Balancing

_E_     Vision

_E_     Hearing

_I__    Talking

___     Other:  _____________________

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