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Cook - Visalia, United States - Wyndham Visalia
Description
Job Description
Job DescriptionBASIC PURPOSE:
Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.
ESSENTIAL FUNCTIONS:
NON-ESSENTIAL FUNCTIONS: (5%)
Knowledge and Skills:
Education: High School education or equivalent experience
Experience: Minimum 5-years food service or related work
Skills and Abilities:
Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.
Personnel Issues:
ENVIRONMENT
Physical Job Requirements
(for essential functions only)
===============================================================
Lifting/Pushing/Pulling/ Carrying Describe the type(s) of required lifting, pushing, pulling, and/or carrying to include objects, weights and frequency.
Position regularly involves lifting food cases and metros weighing up to 70lbs. Pushing and pulling carts is required.
____ No lifting/Pushing/Pulling/Carrying Required
Bending/Kneeling Describe the type(s) of required bending and/or kneeling to include when, why and how often
Regular bending to lift items and supplies. No kneeling.
_____ No Bending/Kneeling required
Mobility Describe the type(s) of mobility required to include distances and % of time involved
Regularly moves around the kitchen.
____ Stationary Position
Continuous Standing Describe the reasons to include time period and frequency
To complete a task, may be stationary for short period of time.
____ No Continuous Standing Required
Climbing Stairs: Up to approx. ___steps__% of ___
Climbing Ladders: Up to approx. ____feet____% of _________
__X__ No Climbing Required
Driving Describe type of vehicle, distances, % of time involved and frequency
__X__ No Driving Required
Work Environment Inside: 100 % of 8-hour shift
Work Environment Outside: ____% of _______
Describe any abnormal temperature exposures:
ENVIRONMENT
Physical Job Requirements
(for essential functions only)
===============================================================
Hearing: ____ Critical ____ Moderate _ X___ Minimal
Explain: Need to hear equipment timers and communicate with other staff
Vision: ____ Critical __X__ Moderate ____ Minimal
Explain: Check quality and portions of food.
Speech: _____ Critical ____ Moderate __X__ Minimal
Explain: Communicate with kitchen staff
Literacy: _____ Critical __X__ Moderate ____ Minimal
Explain: To read recipe cards and procedures
Chemicals/ Agents Describe any chemicals/agents to include what they are, warnings and frequency of use.
Grease strip- once/month; bleach all day; grease cutter-once/week; lime away-once/week WARNING- keep off skin, away from eyes, don't swallow, no prolonged inhaling
____ No Chemicals/Agents Used.
Protective Clothing Type: Hair restraint/hat, gloves, apron, safety shoes
Approx. _100_% of _8 hour shift_____
(Time period)
____ None Required.
Equipment Operation List type of equipment and frequency of use.
Deep fryer-all day; broiler-60%; stove-all day; steamer-all day; food processor-50%; mixer-25%; slicer-25%; oven-all day; steam table-all day; tilt kettle-15%; waffle iron-10%; flat top grill-60%
_____ None Required.
Other Considerations
____ None.
Additional Information