Cook 2

Cook 2

$14/hour

I. Position Purpose

• Under the direct supervision of the Director of Dining Services, serves as lead worker (e.g., provides work direction, training of others) over lower-level cooks in preparation and cooking of foods and monitors service lines, loading of carts, storage of foods and general cleaning.

II. Duties and Responsibilities

• Adheres to all OSHA and/or Hocking College required safety guidelines.
• Serves as lead worker (e.g., provides work direction, training of others) over lower-level cooks in preparation and cooking of foods and monitors service lines, loading of carts, storage of foods and general cleaning, may assist in establishing and implementing correct food production methods and techniques.
• Operates standard kitchen equipment to cook foods; mixes salads and makes desserts, dressings and breads; prepares hot and cold beverages and special menu foods; slices meat and cheese; makes sandwiches; assembles fruit plates and relish trays; cleans and cuts vegetables and meats before cooking and mixing; reviews and completes production records.
• Cleans and sanitizes work area, equipment and utensils; reports accidents and malfunctioning equipment.
• Performs other job related duties as required.

III. Qualifications - Education, Experience, and Skills

• Required knowledge, Skills and Abilities: Knowledge of employee mentoring, training, and development; inventory control, safety practices, methods, materials and equipment used in large volume cooking; skill in operation of kitchen equipment; ability to understand system of procedures, Ability to carry out and give instructions in written, oral and pictorial form; Work independently or with others; Lift up to 50 pounds, demonstrate manual dexterity; Read and write common vocabulary in sentence structure; add, subtract, multiply and divide whole numbers, calculate fractions, decimals and percentages; ability to apply principles to solve practical problems; and Knowledge of all applicable OSHA and/or Hocking College safety guidelines and procedures.
• Training and Experience: 18 months experience as Cook 1, or 18 months training and/or experience in food preparation, sanitation and storage and use of food service equipment in institutional, school or restaurant setting; or equivalent; Knowledge of methods, materials, and equipment used in large volume cooking; and Successful completion of a test may be required.
• Working Conditions and Physical Requirements: Exposed to extreme temperatures, hot ovens and sharp utensils.

Reasonable accommodations may be requested and reviewed according to the Americans with Disabilities Act (ADA).