What are the responsibilities and job description for the Cook II position at WORK INCORPORATED?
Job Details
Cook II
WORK Inc.
FUNCTIONAL JOB DESCRIPTION
COOK II
Reports To: Project Manager Department: Ability One
Job Summary:
The Cook II or the alternates are responsible for the preparation of three meals per day, 365 days per year at the Natick Dining Facility
Essential Functions:
Responsible for:
- Preparation and serving of all meals from daily menus provided.
- Providing short order meals at lunch and dinner.
- Providing box lunches as necessary.
- Preparation and serving special meals for holidays and special celebrations.
- Preparation of foods in accordance with Military standards of sanitation.
- Storage and marking of foods to prevent contamination.
- Separate ice used for cooling stored foods from ice used for human consumption.
- Cook and hold foods to required internal temperatures.
- Set thermostat for cooking according to recipes.
- Set up serving lines no earlier than 15 minutes before scheduled serving hour and maintenance of all condiment and beverage dispensers with enough to serve all patrons as applicable.
- Maintenance of clean serving lines and equipment
- Ensure that separate serving utensils are used for each item served and that they are stored according to specifications.
- Ensuring that hot and cold foods are served at designated temperatures.
- Serve designated foods to order at a minimum rate of three patrons per minute for each short order line.
- Removal of all food from serving lines within 15 minutes after serving lines are closed.
- Coverage in absence of Facility Manager or Assistant.
- Inventory duties to include
a) Maintenance of an inventory control document.
b) Keeping all physical inventory in an orderly manner.
c) Issue inventory as needed.
d) Keep receipts of all inventories issued.
e) Assist management in providing information needed for purchasing/requisition.
f) Issue frozen items in a timely fashion ready to defrost.
g) Work with management with all end of month documentation.
h) Rotate dated items including FIFO system.
i) To be responsible for all purchased foods and nonfood items.
(The essential functions listed in this section are not limited only to the tasks indicated and may include other duties as assigned)
Qualification/Education/Experience:
- Previous work experience in Military Dining Facility.
- Working knowledge and understanding of Department of Defense dining facility related paperwork.
Mathematical Skills:
- Ability to add, subtract, multiply, and divide.
Reasoning Ability:
- Ability to adapt recipes to serving portions.
- Ability to interpret an extensive variety of equipment literature and cleaning products.
Communication Demands:
- The ability to read and write English.
- The ability to respond to common inquiries of complaints or questions.
- The ability to effectively present information to employees, individuals served and military.
Environmental Demands:
The work is performed in a non-smoking environment. The work is normally performed in a kitchen environment. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
General requirements:
1. Good standing balance, defined as the ability to stand and walk without a loss of
balance.
2. Full upper extremity range of motion defined as the ability to obtain:
Full shoulder flexion, extension, abduction, and rotation.
Full elbow flexion, extension, supination, and pronation.
Full wrist flexion, extension, radial and ulnar deviation.
3 Normal upper extremity strength defined as the ability to move the specified
body part through a full range of motion against maximum resistance.
4. Full lower extremity range of motion defined as the ability to obtain:
Full hip flexion, extension, abduction, adduction, and rotation.
Full knee flexion and extension.
Full ankle flexion and extension.
5. Normal lower extremity strength defined as the ability to move the specified
body part through a full range of motion against maximum resistance.
6. Full trunk range of motion as defined by the ability to obtain full flexion and
extension, rotation, and side bending.
7. Full cervical range of motion as defined by the ability to obtain full flexion and
extension, lateral flexion, and rotation.
*Continuous: Talking, standing, hearing
*Frequent: Reaching, walking, use of water and cleaning products
*Occasional: Bending, Stooping, Lifting
*Rarely: Sitting
*Definitions: continuous -- 66 to 100% of the time
frequent -- 31 to 65% of the time
occasional -- 10 to 30% of the time
rarely -- less than 10% of the time
RECEIPT AND REVIEW OF FUNCTIONAL JOB REQUIREMENTS
I, ______________________________, have read, understand and agree to the attached functional job description. I understand the essential functions of the position for which I was hired and acknowledge that I am capable of performing all of the essential functions of this position. I understand that the contents as presented are a matter of information and should in no way be construed as a contract between WORK Inc. and its employees. WORK Inc. reserves the right to change any part of this job description as circumstances require.
Signature Date
Witness Date
Reviewed By: ____________________________________
Supervisor Signature: ____________________________________
Employee Signature: ____________________________________
Date: _____________________________________
REV 02/22
Salary : $23 - $0
