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Service Maintenance Job Specs Index

 

Service Maintenance Job Specs

JOB TITLE AND GRADE: Cook V / SMOL

JOB CODE: 001084

DATE: February 2004

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JOB PURPOSE:

Under limited supervision, works from assigned recipes or specific instructions to cook and prepare food in University dining hall.

CHARACTERISTIC DUTIES AND RESPONSIBILITIES:

Cooks foodstuffs according to menus, special dietary or nutritional restrictions, and numbers of portions to be served.

Cooks and prepares meat, vegetable, or salad dishes in University cafeteria kitchen.

Assumes various duties of senior cooks during absences.

Weighs or measures ingredients.

Uses manual and/or electric appliances to clean, peel, slice, and trim foods.

Washes, peels and/or cuts various foods to prepare for cooking or serving.

Portions and arranges food for serving as instructed.

Recommends use of leftovers. Preserves leftover food.

Prepares some food in advance for following day.

Cleans galley equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation.

Informs supervisors when supplies are getting low or equipment is not working properly.

Provides direction and duty assignments for assistant helpers.

Performs related duties as assigned.

KNOWLEDGE, SKILLS, AND ABILITIES:

Knowledge of preparation methods and practices for a variety of foods.

Knowledge of basic kitchen sanitation methods.

Ability to interpret and follow oral and written instructions.

Skill in the use, operation, and maintenance of institutional kitchen equipment.

Ability to read and interpret recipes and calculate necessary quantities of ingredients.

Ability to learn to operate institutional kitchen equipment.

Ability to coordinate both preparation and timing for menu food items.

Ability to perform work requiring considerable standing and light-medium physical effort under hot working conditions.

Acceptable standards of personal cleanliness.

MINIMUM REQUIREMENTS:

Education: Some high school

Experience: One-year general kitchen experience

Required Certifications/Licenses:

PHYSICAL REQUIREMENTS:

Sitting, standing, walking, squatting/kneeling, climbing, balancing, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying, fingering, talking, hearing, and seeing.

WORKING CONDITIONS:

Spends most time indoors with possible exposure to extreme hot when working with cooking equipment. Possible exposure to distraction/uncomfortable noise levels. Risk of bodily injury from mechanical parts, electricity, etc. Possible exposure to fumes, odors, etc. that may affect respiration and skin.

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The intent of this job specification is to provide a representative summary of the types of duties and responsibilities that will be required of positions given this title and shall not be construed as a declaration of the specific duties and responsibilities of any particular position.  Employees may be requested to perform job-related tasks other than those specifically presented in this specification.