RESPONSIBILITIES I. JOB SUMMARY/RESPONSIBILITIES: • Performs a variety of duties involving the preparation and production of quick cooking food items in quantity, or on an as ordered basis according to prescribed instructions. • Performs duties in accordance with established policies, procedures and regulatory requirements. II. TYPICAL PHYSICAL DEMANDS: • Standing, walking, stooping/bending, twisting body, finger dexterity, seeing, speaking, lifting and carrying maximum weight 50 pounds, reaching above, at and below shoulder level, repetitive arm/hand motions, frequent gripping of an object. • Continuous: hearing. • Occasional: kneeling, squatting. III. TYPICAL WORKING CONDITIONS: • Not substantially subjected to adverse environmental conditions. • Exposed to heat from cooking equipment and cold temperatures from freezer/refrigerator. • Subjected to noise/vibration from food equipment. • Exposure to electrical current from equipment and cleaning chemicals/detergents; odors/vapors from cooked foods. IV. MINIMUM QUALIFICATIONS: A. EDUCATION/CERTIFICATION AND LICENSURE: • High School diploma preferred. • Formal training as a cook or vocational training in basic institutional food preparation and production desirable. B. EXPERIENCE: • One (1) year experience as a short-order cook or training as a cook required. • Demonstrated ability to speak, read, write and understand English. Equal Opportunity Employer/Disability/Vet