Nutrition Services Cook I -Nutrition Food Preparation

• Prepares ingredients for the hot production by assembling ingredients.
• Cooks products according to standardized recipes.
• Uses equipment for food preparation including mixers, food chopper, food processor, etc.
• Maintains sanitary standards of the production area according to departmental procedures.
• Adheres to Customer Service Performance expectations.
• Assists in creating special preparations and presentations for catered events if needed.

High School Graduate or equivalent, required.

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Familiarity with personal computer and nutrition-related software.

Skill in proper operation of food production equipment (ovens, vertical cutter mixer, etc.).

Effective verbal communication skills required in interactions with department staff.

One year professional experience cooking, required.

OCCASIONALLY: Climb stairs/ladder, Color vision, Fume /Gases /Vapors, Lifting / Carrying: 21-40 lbs, Lifting / Carrying: 41-60 lbs, Pushing / Pulling: 100 lbs or greater with assistance, Sitting

FREQUENTLY: Audible speech, Chemicals/Medications, Hearing acuity, Lifting / Carrying: 11-20 lbs, Pushing / Pulling: 0-25 lbs, Pushing / Pulling: 26-40 lbs, Pushing / Pulling: 41-60 lbs, Pushing / Pulling: 61-100 lbs, Reaching above shoulder

CONTINUOUSLY: Bend/twist, Depth perception, Electricity, Lifting / Carrying: 0-10 lbs, Machinery, Peripheral vision, Power Tools, Repetitive hand/arm use, Seeing – Far/near, Squat/kneel, Standing, Walking

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"The above list of duties is intended to describe the general nature and level of work performed by individuals assigned to this classification. It is not to be construed as an exhaustive list of duties performed by the individuals so classified, nor is it intended to limit or modify the right of any supervisor to assign, direct, and control the work of employees under their supervision. EOE M/F/Disability/Vet"