Food Service Worker III-Cook-Continuing-Floater

III. Qualifications

• A minimum of 2 years’ experience in kitchen preparation and cooking, with an understanding of proper food handling and safety, knowledge of safety and sanitation standards, and culinary fundamentals (i.e. knife skills, HACCP, methods of cooking, etc.
• Ability to work independently and as a cooperative team member.
• Must have prior catering experience.
• Must be service-oriented, courteous and professional.
• Ability to interact effectively with customers and co-workers.
• Must adhere to the department policies and procedures.

Must have the ability to understand and communicate in English with adequate proficiency to follow directions from supervisor, read and understand safety guidelines and directions to prevent accidents or injuries from occurring, and communicate effectively with customers (staff, visitors, students) by listening and speaking clearly to them.

V. Physical Requirements:

Ability to stand for prolonged periods, reach, lift, bend, kneel, stoop, climb, push and pull items. Physical agility critical to perform essential job functions. Lift up to 25 lbs pounds must have manual dexterity. Ability to work around hot equipment (stoves, grills, ovens).

• Extreme Temperature Changes (10%-30%)
• Walking                                                                (30%-60%)
• Standing                                                              (50%-80%)                                                                         
• Sitting                                                                   (10%-20%)
• Bending                                                                (10%-50%)
• Squatting                                                             (10%-20%)
• Hand and Finger Dexterity                            (10%-40%)
• Reaching                                                              (10%-50%)
• Climbing                                                               (10%-20%)
• Noise                                                                     (90%-100%)
• Lifting, Carrying, Pushing, Pulling
• Up to 10 Pounds                               (30%-60%)
• Up to 25 Pounds                              (20%-50%)
• Up to 50 Pounds                              (10%-20%)
• Over 50 Pounds                (5%-10%)