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DINING SERVICES - Prep Cook - Retail

Job Classification

  Hourly Full-time (35-40)

Position summary

Organize and facilitate the production of meals served in the Gazebo, Book Store and food vending machines. Create and produce food items with available inventory.  Forecast and track food amounts that are prepared and sold. Support the Production Manager ensuring high quality foods are prepared using food safety, personal safety and adhering to all sanitation standards.

 

Qualifications summary

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


Must be a Seventh-day Adventist in good and regular standing.

Duties and responsibilities



Supervisory responsibilities

This job has no direct supervisory responsibilities.

Qualifications

High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.

Must be able to read, and write in English fluently.  Ability to read and interpret documents such as safety rules, operation maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence.  Ability to speak effectively to customers, employees and organizations.

Ability to add, subtract, multiply and divide.  Ability to perform these operations using units of American money, weights, and measurements.

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardizations exist.  Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.


Must be a Seventh-day Adventist in good and regular standing.

Technical competencies

N/A

Interpersonal interactions

N/A

Physical demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

While performing the duties of this job, the employee is regularly required to stand, walk and use stairs.  The employee frequently is required to use hands and arms to reach, handle and hold equipment along with various food items and containers.  The employee is occasionally required to stoop, kneel, crouch, crawl, talk, hear, taste and smell.  The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 40 pounds unassisted.  Specific vision abilities required include color vision.

Work environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

While performing the duties of this job, the employee comes in contact with the standard Food Service equipment but not limited to the following: freezers, refrigerators, storage area, slicers, grills and cooking kettles. Exposed to extreme heat in cooking environments and extreme cold in freezers and coolers. Moves equipment inside and outside in all weather conditions. The noise level in the work environment is usually moderate.  Personnel in the Food Service Industry must be able to stand for long hours. Peaks of high production are demanded both daily and seasonally, depending on job location.