Job Description
Description:
Assistant Cook
Job Description
Department: Dietary
Accountable to: On-Duty Cook
Scope of Responsibility:
Perform general aide duties for a health food department. Under general supervision will verify meals to be delivered for Meals on Wheels sites and homes, hospital patients and employees, and assisted living residents. Verify counts and monitor special diet needs as required. In addition, will be baking and have other preparation responsibilities.
Essential Job Functions:
Qualifications:
No high school diploma is required. No experience is required but should be able to read, write, and do basic math. Qualifications related to the duties and responsibilities specified are preferred.
Essential Physical Demands:
Lift floor to waist: 0-40# Lift knee to waist: 0-40# Lift waist to shoulder: 0-30#
Lift overhead: 0-10# Carrying: 0-10# Pushing: 0-10#
Pulling: 0-10#
Frequent use throughout the day of: sitting, standing, walking, squatting, forward bending, forward reaching, overhead reaching, light grasping, firm grasping, far acuity, near acuity, depth perception, hearing, dominant hand use, non-dominant hand use, bilateral hand use, feeling, smelling, repetitive use of neck, and kneeling.
Work Environment:
Work with others, subject to interruptions, duties performed under normal food service area conditions.
Willingness to work beyond normal hours.
Exposure to hazards such as wet, slippery floors, food service chemicals, and may be exposed to infectious diseases, which require following basic safety precautions.
Equipment Used to Perform Job:
Numerous hot or cold food service equipment.
Potential Job Stressors:
Working extended hours. Providing coverage to the various dietary service areas.
Knowledge, Skills, and Abilities Required:
Organizing and coordinating skills.
Ability to read and write.
Ability to work well under direction, change job duties quickly as required.
Ability to prepare salads
Ability to safely use cleaning equipment and supplies.
Knowledge of food preparation and quality standards.
Ability to accept receipt of goods and supplies.
Ability to perform duties involved in the safe preparation and handling of food, cleaning and sanitizing of equipment and facilities.
Knowledge of operation all equipment, work techniques and method of performing duties.
Ability to work well with others, intra- and inter-departmental co-workers, customers, and general public.
Willingness to perform other duties as assigned.
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