Cook NA-04

• Performs a full range of simple cooking by preparing and cooking items that require little or no processing such as pancakes sausage eggs hamburgers and fresh or canned vegetables.
• Prepares hot cereals and concentrated or dehydrated soups sauces and gravies. Makes cold sandwich fillings. Sets up and replenishes salad bar.
• Prepares food by peeling chopping grinding paring cutting slicing dicing pureeing dredging flouring or breading. Weighs measures and assembles ingredients for regular and modified menu items.
• Mixes ingredients according to precisely written recipes. Covers dates and stores leftovers according to established procedures.
• Operates a variety of kitchen equipment using gas electricity steam or microwave heat sources. Disassembles cleans and assembles component parts and accessories following safety procedures to avoid personal injury and damage to equipment.
• Uses and cleans a varity of cooking utensils to measure weigh and process food items. Cleans stores and maintains all equipment and work areas after each use.
• Cleans other work areas and equipment such as worktables floors walk-in refrigerators etc. on an established cleaning schedule. Follows established sanitation procedures when handling food.
• Ensures that foods are stored at the correct temperatures to prevent bacteria growth.
• Performs other duties as assigned.

• Direct Deposit and Social Security Card is required.
• Meet qualification/eligibility/background requirements for this position.
• A one-year probationary period may be required.
• Satisfactorily complete an employment verification (E-Verify) check.
• Must attend Team Member Orientation within the first thirty (30) days of employment.
• This is a flexible position. Flexible positions have no guaranteed hours. A flexible employee serves in a continuing position on a scheduled or as needed basis.
• Successful completion of health assessment is required.
• Must be available to work rotating shifts.
• All employees are required to be available for community events that the Business Operations Division supports. These events include but are not limited to Freedom Fest Oktoberfest SWGC Pro AM Tournament Childrens Festival and Winterfest.
• Work involves continual standing and walking frequent stooping reaching pushing pulling and bending.
• Must be able to lift or move objects up to 40 pounds unassisted and occasionally lift or move objects weighing over 40 pounds with the assistance of other workers or lifting devices.
• Work is performed in kitchen areas which are well lighted but are often hot and noisy.
• Employee is exposed to steam fumes odors from cooking and to extreme temperature changes when entering walk-in refrigerators or freezing units. Must stand on tile floor subject to burns cuts and slipping on wet floors.
• Satisfactory completion of a minimum of 4 hours initial food sanitation and safety training is required within 30 days of employment and a minimum of 4 hours refresher training annually.

Resumes must be two pages (or less). Resumes should clearly demonstrate the applicants relevant experience skills knowledge and abilities as they pertain to this position.

A qualified candidate must possess the following:
Work experience in preparing foods and cooking simple foods and short orders in a cafeteria restaurant mess.
Demonstration of the following work behavior is desirable:
a. Neatness and good gooming.
b. Dependability.
c. Ability to work under pressure.

Skill and Knowledge:
Basic knowledge of food preparation methods and procedures. Skill to cook a limited variety of prepared foods or short order foods. Ability to read and understand written food service material such as food labels standardized recipes and basic work instructions. Skill in performing basic mathematical computations to multiply ingredients in a recipe or to determine how many servings a container will hold. Knowledge of the various tables of weights and measures and ability to follow instructions to convert from standard to metric measurements. Skill in operating disassembling and cleaning basic food service equipment such as griddles broilers and food grinders. Knowledge of basic sanitation infection and spoilage control procedures.

Responsibility:
Assignments are received orally or in writing from the from the supervisor in the form of cooks worksheet menus standardized recipes and meal schedules. Supervisor or higher-grade cook provides detailed instructions on cooking methods and use of equipment for new or more difficult assignments. Employee is responsible for the proper use and cleaning of kitchen equipment safety practices personal hygiene and conformance with food service sanitation requirements.


In addition to the above qualifications candidates who possess the following qualifications will be considered Highly Preferred or Best Qualified:
Possess at least six (6) months experience working as a short order cook in a fast pace dining restaurant.
Note: Experience must be noted on resume.

**Applicants who meet the minimum qualifications and best qualifying criteria will be referred to the selecting official first. To be evaluated as best qualified candidate your resume MUST clearly reflect the knowledge and experience listed under the best qualified criteria above. Remaining applicants will be referred for consideration if the certificate (referral list) is returned with no selection.**

Required Experience:

IC