Exercise some judgment to follow recipes and general instructions Education and Experience •Advanced knowledge of cooking techniques and procedures equivalent to 1-2 years of formal food service training or equivalent work experience is necessary •At least 3 years additional restaurant or institutional cooking experience is required, to include volume cooking •Must also have some mechanical abilities and a valid driver’s license. Skills and Knowledge High school education or an equivalent combination of education and experience is necessary. At least 18 months institutional cooking experience is necessary. Responsibilities Prepare all standard dining center meals. Prepare and cook meat, vegetables, gravy, meatballs. Make soup, pancake batter, biscuits, etc. Slice and trim meat, bone turkey, slice cheese and cold cuts. Prepare proper amount of food and time cooking so that all items are ready for serving on schedule. Observe safety and health regulations and maintain highest standards of sanitation. Obtain ingredients and supplies from storeroom. Physical Requirements •Standing 85% – % of the shift •Frequent bending at the waist; able to bend to below the knee •Frequent stooping and/or crouching •Frequent walking back and forth throughout the kitchen, food service areas •Frequent twisting and bending of head, neck and torso •Full range of arm movement (extension, twisting, and bending of arm and shoulder, reaching overhead, stirring and mixing, wiping, etc.) •Communicating with and responding to staff •Visual and cognitive capability sufficient to read and follow instructions and recipes, etc., communicate and issue instructions/assignments to employees; and perform math functions •Frequently lifting and carrying 30 – 50 lbs •Able to lift up to 20 lbs. overhead •Visual and cognitive capability sufficient to read and follow recipes •Repetitive wrist movement (e.g. chopping, cutting, slicing, shredding, flipping pancakes and omelets, wiping and scrubbing, etc.) •Able to work in conditions of extreme heat •Wrist and finger dexterity (e.g. utilize fine motor skills; ability to use tongs, scissors, knives, and other utensils; write; use of small kitchen utensils) •Able to push and pull up to lbs. Tools/Equipment Operate a variety of equipment including food slicer, grill, steamer, ovens, etc.