Primary Purpose A substitute worker will work when needed under moderate supervision to prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices.
Qualifications Education Certification None specified
Special Knowledge Skills Ability to understand written and verbal food preparation and safety instructions Working knowledge of kitchen equipment and food production procedures Ability to operate large and small kitchen equipment and tools Ability to perform basic math
Major Responsibilities and Duties Food Preparation and Serving Prepare quality food according to a planned menu of tested and uniform recipes. Serve food according to meal schedules, departmental policies, and procedures, and practice and promote portion control and proper use of leftovers. Store and handle food items and supplies safely and according to established procedures. Maintain a clean and organized storage area.
Safety and Sanitation Operate tools and equipment according to prescribed safety standards and follow established procedures to meet high standards of cleanliness, health, and safety. Keep garbage collection containers and areas neat and sanitary. Correct unsafe conditions in the work area and promptly report any conditions that are not immediately correctable to supervisor. Maintain personal appearance and hygiene.
Other Handle and record cashier functions accurately. Help record food requisitions and order necessary supplies. Maintain daily food preparation records. Promote teamwork and interaction with fellow staff members.
Supervisory Responsibilities None.
Mental Demands Physical Demands Environmental Factors Tools and Equipment Used Standard large and small kitchen equipment and tools, including: • Electric slicer • Mixer • Pressure steamer • Deep-fat fryer • Sharp cutting tools • Stove • Oven • Dishwasher • Food utility cart
Posture Prolonged standing, frequent kneeling, squatting, bending, stooping, pushing, pulling, and twisting.
Motion Continual walking, frequent climbing ladders, graspings, squeezing, wrist flexion/extension, reaching, and overhead reaching.
Lifting Frequent moderate lifting and carrying 15-44 pounds.
Environment Work inside in a commercial kitchen environment, exposure to: • Extreme hot and cold temperatures • Extreme humidity • Noise • Vibration • Microwaves • Biological hazards • Bacteria • Mold • Fungi • Chemical hazards • Fumes • Vapors • Gases • Electrical hazards • Work with hands in water • Work around machinery with moving parts • Work on slippery surfaces
Mental Demands Work with frequent interruptions, maintain emotional control under stress.
Salary Pay Grade 1