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Service Maintenance Job Specs Index

 

Service Maintenance Job Specs

JOB TITLE AND GRADE: Cook Helper / SMOF

JOB CODE: 001070

DATE: December 2003

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JOB PURPOSE

Under general supervision, helps prepare meals in University dining hall kitchen.

CHARACTERISTIC DUTIES AND RESPONSIBILITIES

Under direct supervision, assists cook in the preparation of all food items according to menus and numbers of portions to be served.

Receives and stores food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.

Carries food supplies, equipment, and utensils to and from storage and work areas.

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.

Assures that the kitchen is completely equipped with all necessary food and cooking items for all scheduled meals.

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

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

Removes trash and cleans kitchen garbage containers.

Trains and assists new employees.

Assists in other kitchen departments as time permits.

KNOWLEDGE, SKILLS, AND ABILITIES

Working knowledge of preparation methods and practices for a variety of foods.

Considerable knowledge of basic kitchen sanitation methods.

Ability to interpret and follow oral and written instructions.

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: Previous related experience helpful but not required.

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.